Homemade Funfetti Cookies

Today was a day for celebration cookies.It’s Easter Sunday. It also means lent is over and I am reunited with my lifeblood Diet Coke. But more importantly, today is my birthday. And if you know me at all, you know that I love birthdays. And I had a great birthday weekend with my family and friends. It kicked off with a fun night at the Seaport Friday night where some of my best dance moves came out … ar a bar with no dance floor. My friends requested my favorite song — Wilson Philips “Hold On” where I’m pretty sure we were judged by everyone else in the bar, but we did not care. My siblings and my parents were down on Saturday for a nice dinner and then we had dessert at Georgetown Cupcakes, which were delicious. And today after church, I went to brunch with my roommate and we took a 6-mile walk around the harbor and stopped at the Aquarium to see the seals. I couldn’t think of any better way to spend the weekend.



So I needed a cookie to celebrate all of the great times from this weekend. But now that I am old(er), I figured I would remake my classic Fufetti Cake Mix cookies, but this time from scratch and not using a box mix. I found this recipe from Tasty Kitchen, and to be honest the dough is so delicious I almost didn’t want to bake these cookies. These are a very quick cookie to make and taste like a sugar cookie on crack.


  • 1 cup butter, softened
  • 1-¼ cup sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • 2-½ cups flour
  • ¼ cups cornstarch
  • ¾ teaspoons baking soda
  • ½ teaspoons salt
  • ½ cups Rainbow Jimmie Sprinkles
  • 2 tablespoons Nonpareil Sprinkles


Step 1: Preheat the oven to 375 degrees. Cream the butters and sugar until fluffy. Add in the vanilla and egg and beat until well combined.

Step 2: In a separate bowl, sift the flour, cornstarch, baking soda and salt. Slowly add dry ingredients to the wet mixture until well combined. Mix in the sprinkles – but be careful to not overmix.









Step 3: Using a small cookie scoop, place even-size balls of dough onto parchment or sil-pat lined baking sheets. Bake for about 12 minutes. Cool on a wire rack.



You could frost these with a nice frosting glaze, but honestly these were so delicious I decided to leave these as is.




I was thinking of rocking this Easter bonnet again, but not sure I could pull it off in my old age. Happy Easter everyone.