It’s really disgusting outside. The kind of disgusting that makes my dogs set one paw out the door, then retreat with a determined look of “NOPE, I’d rather pee inside, thanks.”

The soul-crushing mix of slush-snow we’ve gotten this winter has been hard on the spirit. And since rainbow sprinkles are the only known cure for Seasonal Affective Disorder, I didn’t really have a choice but to make these cookies from Averie Cooks. It was the only way.

Apparently I got a little carried away with the rainbow cheer, because I made these two weeks ago and am still finding sprinkles in the deep crevices of my kitchen. But if you are wiser than I am, you will limit your sprinkling to a contained area and live a happy life.

Anyway – may these cookies bring you joy in a time of icy slush and Netflix marathons. Be careful out there.

Funfetti Cookies


Funfetti Cookies


Softbatch Funfetti Sugar Cookies from Averie Cooks
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  1. 1/2 cup (1 stick) unsalted butter, softened
  2. 3/4 cup granulated sugar
  3. 1 large egg
  4. 1 1/2 teaspoons clear imitation vanilla extract (real vanilla extract may be substituted)
  5. 1 1/2 teaspoons almond extract
  6. 1 1/2 cups all-purpose flour
  7. 2 teaspoons corn starch
  8. 3/4 teaspoon baking soda
  9. pinch salt, optional and to taste
  10. 3/4 cup sprinkles (jimmies)
  1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, extract, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes). Do not shortcut the creaming process; make sure dough is very light in color and fluff, stop to scrape down the sides of the mixer as necessary.
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
  3. Add the sprinkles and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
  4. Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 15). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line two baking sheets with Silpats, or spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if undercooked, pale, and glossy in the center. These cookies should not turn golden or brown at all and should stay white.
  6. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
  7. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days.
Adapted from Averie Cooks
Adapted from Averie Cooks
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