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» Pale Yellow

Cream together butter and sugar until pale yellow.

Funfetti Cookies

Tracy Byrne

I don't know about you, but I'm tired of everyone talking about the end of summer.  Summer isn't over until the end September and according to my calendar, that is still a month away!  And, enough with the back-to-school already!  I spent my weekend working on my tan.  It's still summer and these cookies scream summer.

Last time I made cookies for a BBQ/party I felt like there weren't enough cookies.  I mean everyone had a cookie, there just weren't any left overs.  As a result of my Midwest upbringing, I feel that if there are not leftovers (lots of leftovers), there was not enough!  So this time, I made a LOT of cookies and everyone could have one, two, or even a pocketful!

These cookies had rave reviews!  It could have been the copious amounts of alcohol talking, but I wouldn't discount everything that was being said.  Funfetti cookies ARE pretty darn fantastic.

At its heart, this a is a simple, moist, and tender sugar cookie with a lot of flair.  The sprinkles don't add a lot of flavor, but they add a lot of joy and delight.  Imagine the possibilities of customizing these cookies for holidays or in your favorite team colors for the big game - make these cookies work for you!  Overall, this a fun, simple, and great tasting cookie that looks like a lot more work than it.  No worries, I'll keep your secret safe.

Print the Recipe!

Funfetti Cookies Adapted from Two Piece and Their Pod via Tasty Kitchen Yield - 55 (2 tablespoon) cookies

1 1/2 (3 sticks) unsalted butter, room temperature 1 3/4 cup + 2 tablespoons sugar 1 tablespoon vanilla extract 1 egg + 1 egg yolk 3 3/4 cups flour 1/4 cup + 2 tablespoons corn starch 1 1/8 teaspoon baking soda 3/4 teaspoon salt 3/4-1 cup assorted sprinkles

  1. Preheat the oven to 350 F and line baking sheets with parchment paper.
  2. Cream the butter and sugar until pale yellow, about 3 minutes.  Beat in the egg, the yolk, and the vanilla until well combined.
  3. Whisk together the flour, corn starch, soda, and salt in separate bowl.  Slowly incorporate into the wet ingredients on the lowest speed.
  4. Add in the sprinkles and mix until just combined.
  5. Use a 2-tablespoon scoop to portion the dough.
  6. Bake 15 minutes or until the cookie is set.  Don’t wait for the cookie to brown.
  7. Slam each cookie sheet on the counter and transfer the cookies to a wire rack to cool.