This scratch recipe for Funfetti Sugar Cookies is here to brighten up any occasion, but most certainly will be the center of attraction on your cookie platters for the holidays!
If you haven’t already, it’s time to get that holiday baking underway. These Funfetti Sugar Cookies would be a fabulous place to start. First off, look how pretty they are! You can switch up the sprinkles any way you choose, and for any holiday, or occasion you choose.
If you have a sprinkle addiction like me, you can use those random bits that are left in the bottoms of the containers, and mix them all up. These particular cookies started out red, green and white — and um… look at them now!
Do you know those big Rubbermaid three drawer storage thingies? I have one in my pantry, and it holds sprinkles in the biggest drawer at the bottom. I have issues when it comes to buying sprinkles.
I was grateful when I chose this particular cookie recipe for our Freaky Friday Cookie Exchange event, because not only were they good, they gave me the motivation to clean out my sprinkle drawer — you should have seen it before!
What’s Freaky Friday you ask?
Well, if you are new to my blog, it’s an event that I host with some blogger buddies 5 times per year. There is one for each season, and then at the end of the year, we have a Virtual Cookie Exchange.
It’s an old fashioned blog hop where we secretly bake/cook from other bloggers recipes, then we reveal what we made on the same day, and that day is today!
The only thing different with this round is that the recipe we chose must be something that would work for a cookie exchange.
The Speckled Palate Blog
I got this recipe from the amazing Erin, at The Speckled Palate blog. I was excited when I drew her name, because she is always making something and sharing something delicious, and like me, she loves to bake.
One of my favorite things about many of her posts is the sweet little hands and fingers of her daughter who is her helper.
How precious, right?
Erin has two little girls and lives in Texas with them, her husband and her “speckled palate” dog, Lucy. One would think the name Speckled Palate for a food blog would be quite obvious, but not so in this case. Her blog is actually named after her puppers, a Border Collie mix, who is equally as precious.
Choosing what to bake from Erin’s blog was the worst part about this whole experience. so. many. choices. I know, I know, what a good problem to have!
I narrowed it down to these 5 options: Toasted Pecan Shortbread, Orange Cranberry Cream Cheese Thumbprint Cookies, Cranberry Pinwheels, or these Peppermint Chocolate Crinkles. Ultimately, the Funfetti Sugar Cookies won out. I mean, what’s a Christmas cookie platter without sugar cookies, am I right?
So yes to sugar cookies, and SUPER YES to all of the sprinkles!
Ingredients in Funfetti Sugar Cookies:
- butter, egg
- brown sugar, granulated sugar, flour
- vanilla extract
- baking soda, salt
- sprinkles, nonpareils, jimmies, sugar crystals
Erin’s recipe called for nonpareils and jimmies, but I added the sugar crystals to the outside mixture. I love that sparkle they give.
As I mentioned, I started out with just red, green and white sprinkles, and then I found what was left of some sprinkles I received from Sweets & Treats last year.
I used up most of the ones I created this Grinch Fudge out of.
But the other Christmas mixture I still had about half of the package left. I loved that they weren’t what one would traditionally think of as “Christmas Sprinkles,” with red and green and white.
They had pink, lime green and purple, too. My brain started buzzing, and things started to get crazy.
I pulled the drawer out and started organizing my collection by color/holiday and condensing the containers I had opened that were the same. Again – I have a problem, you wouldn’t believe how many duplicates I had!
You make two bowls of sprinkles, one for inside the batter and one for outside. The instructions read to use the nonpareils on the outside, but once I decided to use the sprinkles from Sweet & Treats, that sort of went out the window. I did, however, add the sparkling sugar to the outside bowl.
This recipe takes a lot of sprinkles. It was perfect for combining some of mine that were getting low. I loved the way they turned out!
The dough is all ready for its final coating of color!
I used my cookie scoop and scraped off the top, to make sure the cookies were all the same size when I rolled them into balls.
They aren’t wimpy little cookies!
Look at all of that color! They are such fun, aren’t they?? Time to bake them!
Hot out of the oven. They are amazing warm!
I am sure you have heard of funfetti cookies that actually use cake mixes? Well, I like a cake mix as much as the next guy, but I have to admit, when it comes to cookies, scatch is always so much better. Using real, fresh ingredients just adds to that homemade taste.
Sprinkles through and through these sugar cookies.
^Love them? PIN Them!^
If you love what you see – and you know you want to try them, pin them to your favorite Pinterest board to make them easy to find!
Thanks again, to Erin, of The Speckled Palate, for this great recipe! Make sure to check out her blog, and follow her on social media! You will be so happy that you did!
Take a look at all of our 2019 Freaky Friday Holiday Cookie Exchange Recipes:
- An Affair from the Heart – Funfetti Sugar Cookies
- Bowl Me Over – Chocolate Dipped Coconut Macaroons
- Hostess at Heart –Pan Banging Homemade Sugar Cookie Recipe
- House of Nash Eats – Lime Meltaways
- Life Currents – Peanut Butter Coffee Cake
- Lisa’s Dinnertime Dish – Chocolate Cashew Candies
- Or Whatever You Do – Caramel Pecan Bites
- Take Two Tapas – Chocolate Fudge with Almonds and Coconut
- The Fresh Cooky – Oatmeal Rolled Sugar Cookies
- The Speckled Palate – Shortbread Brown Butter Cookies
Let’s bake some Christmas Funfetti Sugar Cookies!
- ½ cup unsalted butter softened (1 stick)
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 teaspoons pure vanilla extract
- 1 ¼ cups unbleached all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup assorted sprinkles, nonpareils, jimmies
- ½ cup assorted nonpareils, jimmies and crystal sugar, for coating the outside
- In a mixing bowl, whip the softened butter, brown sugar and granulated sugar with a mixer until the butter is light yellow and the sugars are well incorporated.
- Add in the egg and vanilla extract, beat until combined.
- Combine flour, salt, and soda in a small bowl, and whisk to combine. Pour in half of the dry ingredients, into the sugar mixture, mixing until combined, then add the other half, mixing to incorporate.
- Measure in 1/2 cup of the assorted sprinkles. Fold into batter by hand.
- Chill the dough for at least 3 hours, or overnight.
- Preheat oven to 350 degrees and line cookies sheets with parchment paper.
- Roll each d=measured dough ball in the combined remaining sprinkles and coat the outside completely.
- Bake for 10-11 minutes, or until golden brown.
- Sneak one while they are warm. Place the rest on a cooling rack.
- Store in an airtight container.
Serving Size:1 cookie
Amount Per Serving: Calories: 144 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 18mg Sodium: 75mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 0g Sugar: 12g Sugar Alcohols: 0g Protein: 1g