Sprinkles make everything (and life) better. These funfetti sugar cookies are a sprinkle dream come true. They taste just like your favorite Funfetti cake mix in cookie form.
You guessed it! Another cookies recipe. Day 6 of my Christmas Cookie Extravaganza features these Funfetti sugar cookies. If you're new to this week I'll do a quick recap on what's been going on! Each day this week I've been featuring a new Christmas cookie recipe to gear up for the holidays. Here's what's been happening!
Day 1: Giant Ginger Cookies
Day 2: The Best Sugar Cookies
Day 3: Triple Chocolate Cookies
Day 4: Soft Maple Sugar Cookies
Day 5: Hazelnut Shortbread Sandwich Cookies with Nutella Ganache
Whew! Glad we're all caught up! And stay tuned tomorrow for the last and final cookie recipe for the week. Trust me, you won't be disappointed.
Until then, let's chat about these funfetti sugar cookies. They're similar to my favorite sugar cookie but they have all the sprinkles and a hint of my favor flavor: almond extract. That's what makes cake batter and Funfetti recipes the absolute best. It's very subtle but makes all the difference.
Let me share with you how easy these Funfetti sugar cookies are:
They're made with only one bowl. That's one less bowl to pull out of the cupboard and one less bowl to pour ingredients into which means one less bowl to clean. That alone is enough reason for me to bake a cookie recipe. I hate doing more dishes than I have to and this make sit so easy!
The base of this cookie recipe is simple and very similar to so many cookies: butter/shortening, sugar, flour, eggs etc. But what makes these so good is the sprinkles! I used rainbow sprinkles here but you can definitely use red and green Christmas colors to be extra festive.
Finally, the almond extract is what gives us the cake batter flavor. A little bit goes a long way so you don't need a ton to make a big impact on flavor. These funfetti sugar cookies bake in less than fifteen minutes and require no chilling either. Talk about simple.
They're the best addition to my cookie spread. And have become a part of my newest Christmas tradition!
I started this new tradition where I make as many cookies as I can then I head to the dollar store to get the cookie tins and give them out as holiday gifts to my coworkers. I started it last year and am continuing it this year to spread some love (and sugar) to everyone I care about.
Christmas traditions is one of the reasons I love the holidays so much. You get to spend time with family and share in moments you've been experiencing with the same people year after year. There's something so special about the consistency of love and joy the holiday season brings and I can't get enough of it.
One of my favorite family traditions happens on Christmas eve. My dad makes a giant batch of chili with a side of cornbread and we pick a new Christmas movie each year and all sit down together and watch it with my homemade hot chocolate. We stay up as late as we can (sometimes that means two or three movies) and spend time together eating delicious food.
The next morning we listen to Vince Gill Christmas music all through the house and sip on mimosas while we go through stockings and opening presents. That tradition didn't start until my sisters and I reached 21 (ish).
Zach and I want to start a new tradition this year by wearing matching Christmas pajamas and watching Christmas movies and eating all of the Christmas cookies I've been baking.
What are you family's Christmas traditions?!
See all Christmas Cookie Recipes.
- 1/2 cup butter softened
- 1/2 cup shortening
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 3 egg yolks
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 3/4 cups all purpose flour
- 3/4 cup rainbow sprinkles
- Preheat oven to 300°F and line a baking sheet with parchment paper.
- In a large mixing bowl beat the butter and shortening on medium to high speed for 30 seconds. Add the sugar, baking soda, cream of tartar and salt and beat until combined, about 3 minutes, scraping the edges of the bowl as you go. Beat in the egg yolks, vanilla and almond extract.
- Beat in the flour gradually until combined. Add the sprinkles and stir thoroughly with a rubber spatula.
- Shape dough into 1 inch balls and place about two inches apart on the prepared baking sheet.
- Bake for 12-14 minutes or until edges are set, being careful not to let them brown. Cool on the cookie sheet for approximately two minutes then transfer to a wire rack to cool completely.
- Store in an air tight container for up to one week or in the freezer for up to three months.
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