Gooey Funfetti Bars and the 10 Best Sprinkle Desserts to Try ASAP

10 Best Sprinkle Desserts to Try ASAP

Funfetti Ice Cream Sandwich These melty treats feature chewy sprinkle cookies and a no-churn ice cream inside.
Funfetti Cake My favorite classic funfetti cake has a soft and tender crumb with a sweet and tangy cake-flavored icing.
Funfetti Loaf Sprinkles for breakfast?! Heck yes! This loaf is similar to a pound cake with loads of birthday cake flavor.
Funfetti Cookies Classic funfetti cookies have been a hit on this site forever. If you haven’t tried them yet, DO IT.
Funfetti Scones These sprinkle scones are a great weekend breakfast treat that get topped with a drizzled icing.
Vegan Funfetti Cookies The classic cookies, but with a twist for vegans!
Homemade Sprinkles Homemade sprinkles are the fun kitchen activity you never knew you needed. Try them ASAP!
Funfetti Mini Cakes I love the pint-size of these mini cakes, although the whipped topping doesn’t hurt either.
Sugar Cookie Double Doozies A copycat of those 1990’s mall faves, these cookies are the BOMB.
Funfetti Biscuits More sprinkles for breakfast? You betcha. These ones are layered biscuits with a thick glaze

Gooey Funfetti Bars

So why did we need another sprinkle dessert? In truth, we didn’t but now that we have them, aren’t you kinda glad? These gooey funfetti bars likely fall in the blondie category. They’re gooey like an underbaked brownie, and feature a flaky delicate top and buttery insides. The bars are loaded with sprinkles and flavored with clear vanilla extract which offers cake mix flavor. I prefer these bars how I prefer my brownies: slightly underdone. But if you’d prefer, you can bake them a few minutes longer for a more cakey treat.

To make these gooey funfetti bars, start by stirring together melted butter, brown sugar, and sugar. Next comes two eggs and clear vanilla extract. Finally, the flour, leavening, and salt add in along with a whole bunch of rainbow sprinkles. The batter spreads into a square baking pan before a quick bake in the oven. Voila- gooey funfetti bars! The end result is a chewy, melt-in-your-mouth, super-rich treat that all sprinkle lovers will adore.

Give one (or ten!) of these treats a try this weekend. Happy baking to y’all!

Gooey Funfetti Bars

Print Recipe

These gooey funfetti bars feature a sweet gooey center, colorful sprinkles, and soft texture. Make them in one bowl in less than 30 minutes!

Author: Kate wood
Prep Time: 5
Cook Time: 25
Total Time: 30 minutes
Yield: 16-24, Depending on Size of Bars
Category: Dessert

Ingredients

1 cup unsalted butter, melted
1 ¼ cup light brown sugar, packed
½ cup sugar
2 large eggs
2 teaspoons clear vanilla extract
2 ¼ cups all-purpose flour
½ teaspoon baking powder
1 1/4 teaspoons salt
¾ cups rainbow sprinkles

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Instructions

Preheat the oven to 350 degrees Fahrenheit and line an 8” square metal pan with aluminum foil. Spray lightly with baking spray and set aside.
In a large bowl, stir together the butter, brown sugar, and sugar. Add the eggs and extract, stirring well to combine. Toss in the flour, baking powder, and salt, stirring until combined. Fold in the sprinkles.
Spread the batter into the prepared pan. Bake in the preheated oven for about 23-25 minutes or until a toothpick inserted comes out with a few moist clumps. Allow to cool (or place in the fridge) until set completely and then slice. These bars are rich, so I recommend small squares. 😊

Funfetti Loaf

Making Funfetti Loaf

To make this funfetti loaf, we start with fats and sugar. Butter, oil, sugar, and brown sugar come together in a bowl. The oil adds moisture while the butter adds flavor. Next comes three eggs and a splash of clear vanilla extract. Clear vanilla offers that box mix flavor we all know and love. After combining, we toss in the dry ingredients, a little buttermilk, and sprinkles. I typically buy the grocery store rainbow sprinkles, but you can opt for another variety if you’d like. The batter spoons into a prepared loaf pan before baking just shy of an hour.

Funfetti Loaf by Wood and Spoon blog. This is a simple sprinkle quick bread made with butter and rainbow sprinkles. The batter comes together quickly to make a baked good that is great as dessert or breakfast. Learn how to make it on thewoodandspoon.com.

The end result is a sweet, fluffy, and seriously moist loaf of bread. It keeps well for a couple of days and is crazy simple to make. If you’ve been wondering how to up the ante on your weekend baking, this funfetti loaf is definitely an easy way to jump in. Give it a try and let me know what you think! Happy Saturday and Happy Baking!

If you like this recipe you should try:

Funfetti Biscuits
Funfetti Mini Cakes
Overnight Biscuits
Funfetti Scones
Funfetti Rolls

Funfetti Loaf

Print Recipe

This funfetti loaf is a fluffy and colorful quick bread that makes a great breakfast or snack!

Author: Kate wood
Prep Time: 5
Cook Time: 60
Total Time: 1 hour 5 minutes
Yield: 1 Loaf
Category: Breakfast

Ingredients

½ cup unsalted butter, at room temperature
¼ cup vegetable oil
1 cup sugar
¼ cup light brown sugar, packed
3 large eggs
1 teaspoon clear vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup buttermilk at room temperature
½ cup sprinkles

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Instructions

Preheat the oven to 350 degrees and lightly grease a 9×5” loaf pan with baking spray. Set aside.
In a large bowl or the bowl of a stand mixer, cream together the butter, oil, sugar, and brown sugar until smooth, about 1 minute. Add the eggs one at a time, mixing after each addition. Add the clear vanilla and stir to combine. Combine the flour, baking soda, baking powder, and salt in a separate bowl; stir together. Add half of the dry ingredients to the butter bowl. Stir on low until almost combined. Add the milk and stir. Scrape the sides of the bowl and stir in the remaining dry ingredients on low. Fold in the sprinkles and spread the batter into the prepared pan. Bake* in the oven for 45-55 minutes or until a toothpick inserted comes out clean. *Note: If using a dark nonstick pan, immediately lower the oven temp down to 325 upon putting the loaf in the oven. Bake until the top has domed slightly and a toothpick inserted comes out clean.

Funfetti Biscuits

Making the Biscuits

So let me tell you about these funfetti biscuits.

There’s not shortage of biscuits around here. Maybe it’s the Southerner in me, maybe it’s the Mom in me that’s constantly trying to reimagine breakfast, or maybe it’s just because they’re delicious. But even after years on this site, we’ve never added sprinkles to our biscuits, and I think it’s high time we do something about that. Here, a simple butter and buttermilk-laden layered biscuit is flavored with clear vanilla extract (for box mix cake flavor!) and sprinkles (for fun!) to create a colorful and playful baked treat that everyone can rally around. And because I have a hard time not trying to make every breakfast food a little more dessert-like, we’ve added a simple icing too that transforms this into a decadent treat.

Funfetti Biscuits by Wood and Spoon blog. These are fluffy Southern Style buttermilk biscuits loaded with sprinkles, box mix cake flavor, and topped with a sweet and simple icing. There are tons of things to put sprinkles on and these sprinkle biscuits make for a fun and festive back to school breakfast. If you're looking for fun breakfast ideas for kids, look no. further than these sweet morning biscuits! The recipe and how to is on thewoodandspoon.com

To make these funfetti biscuits, we start with the dry ingredients. Flour, sugar, and a bit of leavening are combined in a large bowl before butter is cut into the mix. Once the contents of the bowl resemble a clumpy sandy mixture, toss in the sprinkles. Work in the liquid ingredients of clear vanilla extracts and milk using a pastry cutter. Cut the dough immediately and pop into the oven; this ensures the biscuits will bake into layered, flaky treats. After cooling slightly, a simple powdered sugar glaze goes on top. Voila!

I hope these funfetti biscuits put even just a little more fun bake into your everyday. Make them for the kids and grown-ups in your life and let me know what you think! Happy Monday to you and happy baking!

If you like these funfetti biscuits you should try:

Funfetti Scones
Peaches and Cream Biscuits
Funfetti Mini Cakes
Cream Cheese Chocolate Chip Biscuits
Funfetti Rolls

Funfetti Biscuits

Print Recipe

These sprinkled frosted biscuits put the fun in funfetti!

Author: Kate Wood
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 16
Category: Breakfast

Ingredients

For the biscuits:

2 cups all-purpose flour
3 tablespoons sugar, plus 2 teaspoons for sprinkling, if desired
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
4 ounces cream cheese, cold and diced
¼ cup unsalted butter, cold and diced, plus 2 more tablespoons melted for brushing
5 tablespoons rainbow sprinkles
¾ cup cold buttermilk
2 teaspoons clear vanilla extract

For the icing:

2 cups powdered sugar
2 tablespoons melted butter
3 tablespoons milk
Extra Sprinkles, if desired

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Instructions

To make the biscuits:

Preheat the oven to 450 degrees. Line a small baking sheet with parchment paper and set aside.
In a large bowl, stir to combine the flour, 3 tablespoons sugar, baking powder, baking soda, and kosher salt. Use a pastry cutter or the backs of two forks to cut in the cream cheese and ¼ cup of cold butter until incorporated in pea-sized clumps. Toss in the sprinkles. In a liquid measuring cup, combine the buttermilk and clear vanilla extract. Pour the liquid into the dry ingredients and stir until a shaggy dough comes together.
Dump the dough out onto a lightly floured counter and quickly bring the dough together used floured hands. Gently pat the dough out into a flat rectangle and fold the dough in thirds as you would a letter. Repeat this process twice more and then gently flatten the dough out into a ¾” rectangle. Use a floured 2” biscuit cutter to cut out rounds of dough. Keep the cutter flooured and press straight down. Space the biscuits out on the prepared pan about ½” apart. Pop the pan in the freezer for 5-10 minutes if the dough got warm. Brush the biscuit tops with the melted butter and sprinkle with the remaining 2 teaspoons of sugar if desired. Put the pan in the oven and immediately decrease the heat to 400. Bake for about 15 minutes or until the biscuit tops are beginning to turn golden.

To prepare the icing:

Combine the sugar, butter, and milk, whisking until smooth. Spoon small dollops on top and sprinkle with extra sprinkles if desired. Serve warm.

Funfetti Ice Cream Sandwiches

Leave a Comment / Cookies and Bars, Frozen Desserts

Do you any family traditions? I’m not talking about the special things you do on Christmas Day or the exciting stuff you look forward to on your birthday; I’m talking about the mundane things that keep your days full and happy. Admittedly, we don’t have many (although I’m always on the hunt), but one of our favorite things to do together as a family is to watch AFV (America’s Funniest Home Videos). Although the days of Bob Saget that millennials remember (*raises hand*) are long-gone, the hilarious snippets of people falling, dogs walking on their hind legs, and toddlers saying downright hilarious things are still alive and well. Please, just give me all of the broken trampolines and babies afraid of their shadow- I AM HERE FOR IT.

After a summer of watching AFV nightly, my kids haven taken to performing the tricks, pranks, and challenges that are regularly featured on the show. The old disappearing-behind-the-blanket trick and the whipped cream challenge are two of their favorites to attempt themselves, and while cleaning whipped cream up off the floor and, oh, I don’t know, the baby’s face, are not among my very favorite things to do, I love seeing them get all into it. It’s pure and fun and all the things I remember childhood being.

Frozen Sprinkle Sandwiches

These funfetti ice cream sandwiches have been another happy spot in our summer. Anything with sprinkles, ice cream, and cookies is bound to be delicious, but treats like these are a showstopper for my kids (and probably yours too!) There’s something so extra about them (Who knows- maybe it’s the sprinkles? the double cookies? the ice cream?), and when I first suggested we make them, my kids thought I was a wizard. Call me Meatloaf, because, truly, I will do anything for love.

The cookies in these funfetti ice cream sandwiches are a riff on my original funfetti cookies which continues, to this day, to be one of the most popular recipes on my site. For good reason- they’re chewy with crisp edges and have all the birthday cake flavor you’d want in a sprinkle cookie. The filling is equally simple: a no-churn funfetti ice cream loaded with sprinkles and that same nostalgic box mix cake flavor. If you’re in a time crunch, you can skip the no-churn ice cream and stick with a store-bought variety, but if you haven’t made no-churn ice cream before, this is a call to action: DO IT. It’s easy and delicious.

Tell me about your family traditions. Where do you cram sweet fun and delight into the everyday? If you are looking for a yummy and festive treat to enjoy with all the little (or big!) kids in your family, definitely consider these funfetti ice cream sandwiches. Particularly during the summer, these are bound to be a delight. Happy Friday to y’all and HAPPY BAKING!

If you like these funfetti ice cream sandwiches you should try:

Funfetti Cookies
Sugar Cookie Raspberry Ripple Ice Cream Sandwiches
Funfetti Cake
Oatmeal Cream Pie Ice Cream Sandwiches
Funfetti Rolls

Funfetti Ice Cream Sandwiches

Print Recipe

These funfetti Ice Cream Sandwiches are chewy sprinkle sugar cookies stuffed with a no-churn birthday cake-flavored ice cream!

Author: Kate Wood
Prep Time: 15
Cook Time: 15
Total Time: 360
Yield: 12
Category: Dessert

Ingredients

For the ice cream:

2 cups (480 gm) heavy whipping cream
1 tablespoon clean vanilla extract
1 (14 ounce can) sweetened condensed milk
6 tablespoons of rainbow sprinkles

For the cookies:

12 tablespoons (170 gm) unsalted butter, at room temperature
1 cup (200 gm) sugar
½ cup (100 gm) brown sugar
2–1/2 teaspoons clear vanilla
1 large egg plus 1 large egg yolk
2–1/4 cups (295 gm) all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cream of tartar
1 cup (160 gm) rainbow sprinkles

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Instructions

To prepare the ice cream:

Line a 9×13” or jelly roll pan with a large sheet of aluminum foil. Be sure the foil extends just beyond the sides of the pan for easy removal. Set aside.
In a large bowl or the bowl of a stand mixer, whip the cream and clear vanilla extract on medium speed until it thickens to fluffy, stiff peaks. Fold in the sweetened condensed milk, being careful to not overwork, followed by the sprinkles. Spread it into the prepared pan. Freeze until solid, at least 6 hours but preferably overnight.

To make the cookies:

Preheat the oven to 350 degrees. Prepare sheet pans by lining them with silicone baking mats or parchment paper.
In a large mixing bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl and add the vanilla and egg, beating on low until incorporated. Add the flour, baking soda, salt, and cream of tartar, and beat on low speed just until the dry ingredients are combined. Scrape the sides of the bowl and add the sprinkles. Beat just until combined.
Chill the dough in the fridge until it has thickened to a Play-Doh consistency- usually about 30 minutes in the fridge for me. Once chilled, scoop out 1-1/2 tablespoon sized scoops (I use a medium cookie scoop) and roll each dough ball briefly in your hands to smooth out the rough edges of dough. Place on the prepared baking sheets 2 inches apart. Bake in the preheated oven for about 11-12 minutes, or until the tops of the cookies have just begun to crack and the edges are set. They will look slightly underbaked- this will help to keep them soft even when frozen. Allow to cool on the sheet pans for about 5 minutes before removing to a cooling rack to complete cooling.

To assemble the sandwiches:

Use a large round cookie cutter or the lip of a wide-mouth mason jar to cut out rounds of ice cream. Place in between two cookies and refreeze the sandwiches quickly. You can save the leftover edges of the ice cream in a sealable container or freezer-safe bowl. Keep the sandwiches covered while in the freezer to protect their taste.

Notes

Clear vanilla extract give these cookie that classic funfetti box cake mix flavor that we all know and love. Pure vanilla extract or vanilla bean paste can be substituted, however, the flavor will differ.

Funfetti Mini Cakes

5 Comments / Cakes

We’re going to take a break from all the regularly scheduled frozen desserts and beach beverages. While there’s so much to love about summer (I’m looking at you, margaritas!), I also completely understand that sometimes you just need a little cake. Maybe some sprinkles, some frosting, and an adorable dessert full of sugary bits of color. Cue these funfetti mini cakes. They’re adorable, simple, and the cutest little mini cakes to make for your kiddos and funfetti-loving friends.

I’ve made different renditions of these funfetti mini cakes for years. For me, the most important thing about anything “funfetti” is the flavor. You absolutely have to have that nostalgic box mix cake flavor. In addition, I really try to come to a balance with the flavors so the cake isn’t overwhelmingly sweet. Admittedly, most funfetti things are insanely sweet, and while my Southern palate doesn’t really mind that, there’s something ultra-pleasing about making a cake that lands somewhere in the middle. With a little salt and a cloud-like whipped frosting, these funfetti mini cakes find that sweet spot (and they look pretty cute in doing so).

Making the Funfetti Mini Cakes

The directions in the recipe below are pretty straight-forward, but there are a few other things you may want to know. First, everyone always asks about my sprinkles. I typically buy the rainbow mix available at most grocery stores, but I also adore using homemade sprinkles or these ones from Amazon. Over the years I’ve found that some varieties of sprinkles bleed really badly. You’ll notice in my photos that it happened a bit with these cakes. Different sprinkles do different things, and honestly, I have no helpful solutions. They’re adorable either way.

The other thing I love about these funfetti mini cakes are their shape! With a traditional mini cupcake pan, the cakes are tapered and wind up a bit skinnier on the bottom than they are on the top. Here, I used mini cheesecake pans with removable bottoms. It makes for easy removal from the pan, AND we wind up with those cutie straight sides. This isn’t for everyone, and if you’re happy with your mini cupcake pan, you should stick with it. But if you’re looking for something different, check out the pans I use at home here.

These frosted little guys are as tasty as they are adorable, and if you have some mini celebrations coming up, this may be the perfect treat to serve. Give them a try and let me know what you think! Don’t worry- we’ll get back to summery stuff next week, but aren’t you glad we took a breather for these mini sprinkle cakes? Me too. Happy Wednesday and happy baking!

If you like these funfetti mini cakes you should try:

Funfetti Layer Cake
Funfetti Cookies
Vegan Funfetti Cookies
Funfetti Ice Cream Cake

Funfetti Mini Cakes

Print Recipe

★★★★

4 from 2 reviews

These funfetti mini cakes are adorable bite-sized treats packed with sprinkles and nostalgic birthday cake flavor!

Author: Kate Wood
Prep Time: 30
Cook Time: 30
Total Time: 120
Yield: 18 Mini Cakes
Category: Dessert

Ingredients

For the cakes:

1 cup (230 gm) unsalted butter, at room temperature
1-1/4 cup (250 gm) sugar
4 large eggs, at room temperature
1 tablespoon clear vanilla extract
2 cups (270 gm) cake flour
2 teaspoons baking powder
1/2 teaspoon salt
¾ cup rainbow jimmies sprinkles

For the topping:

½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
2 cups powdered sugar
2 tablespoons heavy whipping cream
Additional sprinkles for decorating, if desired

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Instructions

To make the cakes:

Preheat the oven (325 for dark pans and 350 for light pans). In a large bowl or the bowl of a stand mixer cream the butter and sugar together on medium speed until smooth and fluffy, about 2 minutes. Add the eggs one at a time, mixing after each addition to incorporate. Add the vanilla. Stir in the cake flour, baking powder, and salt just until combined and then fold in the sprinkles. Don’t agitate the sprinkles too much some varieties bleed their color. Lightly grease mini muffin or cheesecake tins and fill each cup 2/3 of the way with batter. Bake in the preheated oven for about 15 minutes or until a toothpick inserted comes out clean. Allow to cool slightly in the pan and then carefully remove each cake to cool completely.

To prepare the filling:

In a large bowl, use a hand mixer to cream together the softened butter and cream cheese until smooth. Add the powdered sugar and heavy cream and whip on medium speed until fluffy, about 1 minutes. Fill a piping bag with the topping and pipe on top of each cake. Decorate with sprinkles as desired. Enjoy at a cool room temperature but store in the fridge.

Vegan Funfetti Cookies

18 Comments / Cookies and Bars

Is anyone on the internet having more fun than me this week? NOPE. These vegan funfetti cookies are the second (!!!) sprinkly dessert I’ve shared this week which means I’m basically having the time of my life. Very few foods make me happy like ones adorned with flecks of sugared rainbows, and these treats aren’t an exception. To keep the party rolling, I’m going to share a few other new favorites of mine below, so if you’re interested in what I’ve been reading, snacking on, buying, and watching, read on!

I’m 100% Buying These Things:

I basically live in my Lululemon leggings, but was surprised to fall so hard in love with these Marine Layer Rainbow Leggings . The material is super soft, slightly cozy, and the teeniest bit trendy thanks to that rainbow elastic around the waist. Sign me up for more of these!
My go-to shade of Sephora Cream Lip Stain is no longer for sale (WHY, Sephora, WHY!?!), but luckily they have approximately 143 other shades to choose from. I love this creamy lip stain and appreciate the soft staying power it has on my lips throughout the day. Check it out!

Probably Already Watching Re-Runs of This:

My husband and I were really close to a TV draught. We watched The Mentalist and Scrubs and Justified. We were all caught up on Blue Bloods, Peaky Blinders, and The Crown. Even though I love The Office, it didn’t seem right to re-watch it AGAIN. Desperate to fill that nighttime void, we subscribed to Hulu and dove head first into White Collar, an upbeat drama about a former high-end art thief who joins forces with the FBI to catch white collar criminals. So far, we’re loving it. It doesn’t hurt that the lead is seriously handsome either.
Carpool Karaoke is my favorite thing on the internet. One of the newer episodes featuring Chance the Rapper is so many of my favorite moments. Check it out here!

Books on My Nightstand:

Live in Grace, Walk in Love: A 365-Day Devotional by Bob Goff. There is more wisdom, wit, and fun in Bob Goff’s words than I know what to do with. Two of his previous tittles, “Everybody Always” and “Love Does” are two personal favorites, and I’ve enjoyed starting in on this one-a-day devotional from him. BONUS: he’s coming to speak in my hometown of Selma, AL at the end of this year!
Basically anything by Ruth Reichl. I just finished “Save Me the Plums” and “Garlic and Sapphires,” two books from the former editor-in-chief of Gourmet magazine. She writes about food in a way that makes the flavors and textures of each ingredient she describes almost tangible. I just purchased “Tender at the Bone” and look forward to starting it soon.

Things I’m Cooking Up:

There’s a really good chance that I’ve already shared this recipe with you all in the past, but I cannot enter this fall season without revisiting it with you again. This cozy autumn wild rice soup is one of my favorite things to make in the cooling months, and you really need to try it for yourself.
Chicken pot pie? Sure. Chicken pot pie with a cheddar cornmeal crust? OH, HECK YES. This pot pie is my husband’s favorite thing I make, so you better believe I’ll be leaning on it hard as we head into winter. I think you’ll love it too.

Vegan Funfetti Cookies.

Yep, we went there. No, we didn’t need another cookie recipe, and no I don’t really care about leading a vegan lifestyle, but you guys continue to go cray cray for the coconut oil-based treats on my site so I knew we needed to make a veganize funfetti cookies . This is a simple coconut oil and cane sugar loads and loads of sprinkles kind of situation, and no one is mad about it.

A few things you may want to know before you get started. First, if you’re interested in keeping these treats truly vegan, be sure to check in on your sugars. Not all sugars are vegan, and it’s important to verify the brands you choose are before you get started. Same goes for sprinkles! I love Sweetapolita’s rainbow jimmies for my vegan sprinkles, but feel free to research your own! Make sure your coconut oil is firm (not liquid!) at room temperature and feel free to adjust the amount of flour based on how those first cookies in the oven spread.

Thanks for celebrating my birthday week with two (!!!) sprinkle recipes. I’ll be back next week to our regularly scheduled fall programming, but I hope you enjoy these in the meantime. Happy baking!

Vegan Funfetti Cookies

Print Recipe

★★★★★

4.2 from 6 reviews

These sprinkle cookies are vegan and taste like a funfetti box cake mix!

Author: Kate Wood
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: 16
Category: Cookies

Ingredients

1 tablespoon flaxseed meal
3 tablespoons water
1/3 cup (80 gm) coconut oil, firm not liquid
¼ cup (50 gm) organic brown sugar
½ cup (100 gm) organic cane sugar
1–1/2 teaspoons clear vanilla extract
1–1/4 cups plus 2 tablespoons (180 gm) all-purpose flour
3/4 teaspoon baking soda
½ tsp cream of tartar
¼ teaspoon salt
½ cup vegan rainbow sprinkles

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Instructions

Preheat the oven to 350 degrees and prepare one or two large baking sheets with a sheet of parchment paper.
Combine the flaxseed meal and water in a small bowl and set aside for at least five minutes.
In a large mixing bowl, combine the coconut oil, cane sugar, brown sugar, and vanilla, beating on medium speed just until combined, about 30 seconds. Add the flaxseed mixture and beat just to combine. Add the flour, soda, cream of tartar, and salt and stir just to combine. Add the sprinkles and stir to combine.
Scoop out small balls (I use a medium cookie scoop) of dough and place them two inches apart on the prepared baking sheets. Your dough may or may not require a little bit of refrigeration so that the cookies don’t spread too much in the oven. This all depends on temp of the dough and oven. I like to test a couple of cookies in the oven to see if they spread too much or little. If they spread too much just pop the dough in the fridge to firm up a bit. Typically they won’t require any time in the fridge. Bake in the preheated oven about 10 minutes or until the cookies have set around the edges and the tops are beginning to crack.

Notes

If you don’t have a problem with using regular granulated or brown sugar, you can substitute that here, however, most standard sugars are not truly vegan. I used Wholesome Cane and Brown Sugar for these cookies.
Be sure that your coconut oil is not liquidy or melted. This recipe was tested using solid coconut oil, although there were some small differences between brands.
You can substitute GF flour here, although the cookies may spread slightly differently. Test the baking out on one or two to verify that they will bake as you’d like. If they spread too much, refrigerate the dough, and if they stay more puffed than you’d like, slightly press down on the dough balls.

Funfetti Cake

27 Comments / Cakes

Happy birthday to… ME! Is it obnoxious to celebrate one’s own birthday? Would it be narcissistic of me to think you’re all dying to participate in the fun that is this funfetti cake? Maybe, but I don’t even care. I love birthdays, and as a baking blogger, there are very few things that excite me like the chance to make my own birthday cake. This funfetti cake, albeit basic, is just the type of festive dish I want to nosh on for my special day, and I sincerely hope you’ll lend me a hand with blowing out all these candles. Let’s get started.

I refuse to believe there is a single person on this earth who doesn’t love funfetti cake. I mean, does a happier dessert exist? Those sugary sprinkled flavors hold all sorts of fond memories for me, and nothing gets me in the mood for celebrating like a cake that feels like a party. While I’ve featured all sorts of funfetti-flavored treats on this site (I’m looking at you, funfetti cookies, funfetti ice cream cake, and sugar cookie ice cream) I’ve yet to showcase an OG funfetti cake like this. Today is the day.

Funfetti Cake

This funfetti cake is about as basic as it comes. A butter and oil cake made with buttermilk and loads of clear vanilla extract bakes up with cake flour and more than a fair share of rainbow jimmies. The frosting is equally simple, made with softened butte, cream cheese, and just enough salt to balance out the sugary sweetness. I love being able to offer a homemade treat on special occasions, and this one has all the nostalgic flavors of the store-bought varieties with all the pride of a made-from-scratch offering. Now that’s a win-win situation.

Making the Cake

A few notes on this funfetti cake. First, I highly recommend cake flour here without substitutions. This will help keep the cake fluffy and light while adding a bit of that birthday cake flavor. Same goes for clear vanilla extract. While pure vanilla extract or vanilla beans will make for a delightful cake, it will lack that box cake flavor that we all kinda want with a funfetti cake. Don’t skimp here. In a pinch you can use regular milk in place of buttermilk, but do take care to ensure that your ingredients are all room temperature. This is a must.

I’ve had a bunch of you all ask me about the sprinkles I use for my funfetti-flavored treats. I typically look no further than the traditional rainbow jimmies sold at the grocery store, but I’ll link a few other favorites here and here. For the outside of this cake, I opted for a blend of sprinkles that I made with rainbow jimmies and white nonpareils. Easy peasy!

Happy birthday to moi and whoever you happen to be celebrating this week. Because more is merrier when it comes to sprinkles, I’m planning to share a second recipe later this week! Tune in for more funfetti goodness! In the meantime, give this funfetti cake a try and let me know what you think! Happy Tuesday and happy baking!

If you like this cake you should try:

Funfetti Rolls

Confetti Ice Cream Cake

Funfetti Scones

Funfetti Cookies

Funfetti Cake

Print Recipe

★★★★★

4.7 from 3 reviews

This funfetti cake is loaded with rainbow sprinkles and box cake mix flavor. It’s a made from scratch celebration cake!

Author: Kate Wood
Prep Time: 30
Cook Time: 30
Total Time: 90
Yield: 9
Category: Cake

Ingredients

For the cake:

1 cup unsalted butter, at room temperature
½ cup vegetable or canola oil
1–3/4 cup sugar
5 eggs
1 tablespoon clear vanilla extract
3–3/4 cups cake flour
1 teaspoon salt
¾ teaspoon baking powder
¾ teaspoon baking soda
1–1/2 cups buttermilk, at room temperature
¾ cup rainbow jimmies

For the frosting:

1–1/2 cups unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
1 tablespoon clear vanilla extract
½ teaspoon salt
6 cups powdered sugar, plus more as needed
1–2 tablespoons milk, as needed

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Instructions

To prepare the cake:

Preheat the oven to 350 degrees and prepare 3-8” pans by spraying them with baking spray and lining the bottoms with parchment paper rounds. In the bowl of a stand mixer, cream the butter, oil and sugar on medium speed for 4 minutes. Scrape the sides of the bowl and add the vanilla and eggs one at a time, stirring briefly after each addition. In a separate bowl, combine the cake flour, salt, baking powder, and baking soda. Add half of the dry ingredients, mixing on low speed, followed by the buttermilk. Add the remaining dry ingredients and jimmies and stir to combine. Divide the batter evenly between the three pans and bake in the preheated oven for about 30 minutes, or until a toothpick inserted comes out clean.

To prepare the frosting:
Cream the butter in the bowl of a stand mixer on medium speed until light and fluffy, about 6 minutes. Add the cream cheese and beat on medium speed just to combine, about 1 minutes. Stir in the clear extract and salt, Add about half of the powdered sugar and stir on low to combine. Add the remaining powdered sugar and scrape the sides of the bowl prior to combining. Once uniform, check the consistency. Add a tablespoon or two of milk to thin out the frosting or ¼ cup or so of powdered sugar to thicken it up. The mixture should be a smooth, soft consistency. Set aside while you get ready to prepare your cake.

To assemble the cake:

Use a serrated knife to trim the domes off your cakes. I like to briefly freeze my cakes in plastic wrap to make assembly easier. You can do this is you’d like. Otherwise, spread a little frosting on the bottom of an 8” cake board and place the first layer on top. Place a big dollop of frosting on top and use an offset spatula to smooth it on. Repeat this process while stacking the remaining two layers of cake. Use your offset spatula to smooth on a thin layer all over the cake. You can place your cake in the fridge briefly to allow the frosting to firm up. Continue decorating the cake as desired and enjoy! Serve at room temperature.

Funfetti Rolls

9 Comments / Breakfast

It’s been a while since we’ve included some sprinkles in our lineup here. The sprinkles, birthday cake flavor, and bright colors that make up these funfetti rolls make me feel like we’re celebrating, and you guys know how much I love a party. Our mornings deserve something extra-special, extra-festive, extra-fun, don’t you think? If you ask me, these funfetti rolls are just the ticket.

With all of the breakfast recipes we’ve been sporting on this site this month, mornings have been seriously special in my house lately. The other morning I prepared my kids what is, to use, a normal healthy breakfast and they were appalled. Like, where’s the cinnamon rolls, Mom? Where’s the chocolate bread and pound cake and muffins? WHERE IS THE SUGAR IN THIS BREAKFAST? Clearly I need to send the little sugar junkies to breakfast bootcamp for a little reset.

Funfetti Rolls

These funfetti rolls really do not help the cause. Aimee caught a glimpse of a test round of these buns on the counter and literally lost all chill. Within 3 minutes she had dragged a stool over to the counter, climbed onto the marble, and was nibbling on sprinkles from the sticky tops of these treats. The look on her face was equal parts guilt and delight, because, let’s be honest- there’s not a kid (read: human) in the world that doesn’t get a little bit excited by the site of sprinkles. They’re so special that I really couldn’t blame her.

So these funfetti rolls are maybe the most fun you can have in your morning. Yes, they take time to prepare, and , yes, there’s several steps involved. But are they worth it? Yes. Will they make your kids/roommate/BFF feel like the most special kid on the block? For sure. And do they taste ridiculously close to the funfetti box cake mix you grew up loving? Yep. If you’re tracking with me let’s chat the ins and outs of these rolls. You’re going to love them.

To make these funfetti rolls we start with the dough. I adapted my overnight cinnamon roll dough to work for this recipe. It’s the same fluffy, lightly sweetened yeast dough that I’ve grown to love, and while it does take some time to rise and roll, you can certainly follow the instructions from that original recipe to space out the work overnight. While we wait for the dough to proof we can go ahead and prepare the birthday cake crumb filling.

Making the Rolls

You might remember these crumbs from the funfetti ice cream cake I made a while back, but these little beauties are the same recipe that Christina Tosi made famous at NYC’s Milk Bar. With little more than cake flour, sprinkles, and sugar, we whip up a wet, crumbly dough that bakes into crispy, cake mix-favored crumbles. The essential ingredient here is the clear vanilla extract. Regular vanilla simply will not do if you want to recreate that box cake flavor. You can find the extract at your grocery store, craft stores, or online here. Follow the instructions to create the little crumbles, allow them to cool, and then whiz them in a blender or food processor to grind them to a coarse sand consistency. If you’d like to shorten the day-of baking process, feel free to make and freeze these crumbs in advance.

Rolling and Filling the Rolls

When your dough is ready to roll, use a lightly floured surface and rolling pin to flatten out a large rectangle of dough. Spread your melted butter all over the dough to serve as the glue for your birthday cake crumbs, sugar, and sprinkles. Roll the dough into a long log and slice 1-1/4-1-1/2″ segments to turn out into your pan. For softer, gooier rolls, you can snuggle them into the pan closely, but if you’re looking for those perfect spirals, space them out about 2″ apart in your baking dish. Bake until the tops are barely bronzed and the internal temp reads 180 degrees. Do not overbake! Underbaked cinnamon rolls taste way better than dried out overbaked ones, so if you have a thermometer, now is the time to use it!

These funfetti rolls finish nicely with a sweet cream cheese frosting and a dusting of sprinkles. You can use your extra birthday cake crumbs as a garnish as well, but if you’re anything like me those little guys will already have long been consumed. These breakfast treats put the FUN in FUNfetti and are worth every ounce of the effort they require. Give them a try and let me know what you think! Happy baking, y’all!

If you like these funfetti rolls you should check out:

Overnight Cinnamon Rolls

Bananas Foster Cinnamon Rolls

Sweet Potato Cinnamon Rolls

Hazelnut Cinnamon Rolls

Chocolate Sweet Rolls

Funfetti Rolls

Print Recipe

★★★★★

5 from 3 reviews

These funfetti rolls have all the birthday cake flavor wrapped up in a morning roll. Topped with a sweet cream cheese and sprinkle frosting!

Author: Kate Wood
Prep Time: 60
Cook Time: 60
Total Time: 240
Yield: 14
Category: Breakfast

Ingredients

For the dough:

1 cup (240 gm) milk, lukewarm
¼ cup (60 gm) water, lukewarm
1 tablespoon active dry yeast
6 tablespoons (85 gm)unsalted butter, melted but not too hot
1 large egg plus 2 egg yolks
1 tablespoon of clear vanilla extract
½ cup (100 gm) brown sugar
2–3/4 cups (385 gm) all-purpose flour
1–1/2 cups (210 gm) bread flour
½ teaspoon salt

For the funfetti crumbs (recipe adapted from Christina Tosi):

½ cup (100 gm) sugar
1–1/2 tablespoons (25 gm) brown sugar, packed
¾ cup (90 gm) cake flour
½ teaspoon baking powder
½ teaspoon salt
2 tablespoons rainbow sprinkles
¼ cup (50 gm) canola oil
1 tablespoon clear vanilla extract

For the rolls:

6 tablespoons unsalted butter, melted and cooled
3 tablespoons sprinkles
2 tablespoons sugar

For the frosting:

4 ounces cream cheese, at room temperature
¼ cup (55 gm) unsalted butter, at room temperature
1 cup (115 gm) powdered sugar
2+ tablespoons of milk

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Instructions

To prepare the dough:

In the bowl of a stand mixer or a large bowl, combine the milk and water and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Stir in the butter, egg, egg yolks, clear vanilla extract, and sugar until smooth. In a small bowl, combine the flour, bread flour, and salt. Dump about half of the dry ingredients into the yeast mixture and stir until combined. Pour in the remaining dry ingredients and knead in the bowl using the dough hook attachment until smooth and slightly tacky, about 7 minutes. If you notice your dough isn’t pulling away from the sides of the bowl or it’s too wet, add flour 2 tablespoons at a time until the dough pulls away from the sides of the bowl and forms a little dough “tornado” around the dough hook. Once done kneading, place the dough into a large lightly greased bowl and cover tightly with plastic wrap to double in size, about 1-1/2 – 2 hours. Meanwhile, prepare the crumbs.

To prepare the crumbs:

Preheat the oven to 300 degrees Fahrenheit and line a rimmed baking sheet with parchment or silicone baking sheet. In the bowl of a stand mixer, combine the sugar, brown sugar, cake flour, baking powder, salt, and sprinkles on low speed. Add the oil and extract all at once and continue to paddle on low speed until small clumps form throughout. Spread the crumbs out onto the baking sheet and bake for about 15 minutes, stirring twice throughout. Allow to cool completely and then use a food processor (or a plastic bag, rolling pin, and brute strength) to pulverize the clumps into a coarse, sand-like crumb. Set aside while you wait for your dough.

To prepare the rolls:

Once the dough has risen, dump it out onto a lightly floured surface and use a floured rolling pin to roll it into a 10” x 22” rectangle. Spread the melted butter all over the dough and sprinkle on the sprinkles, sugar, and about ¾ of the funfetti crumbs. Starting with one of the long ends, tightly roll the dough from end to end and pinch the edges together to seal. Cut the dough into 1-1/2” sections and lay them out 2” apart in a lightly greased baking dish. Cover with plastic wrap or a tea towel and allow to rise on the counter for about 30 minutes or in the fridge overnight. Preheat the oven to 350 degrees and bake in the oven for about 22-25 minutes or until the edges are barely golden and the internal temp is 190 degrees. Remove from the oven and prepare your frosting.

To prepare the frosting:

Cream the cream cheese and butter in large bowl at medium speed until smooth, about 1 minute. Add the powdered sugar and milk and beat to combine. Add additional milk to thin out the frosting or more powdered sugar to thicken it. You can also gently warm the frosting to pour over the rolls as a glaze. Sprinkle with remaining funfetti crumbs or sprinkles, if desired.

Notes

Crumbs cake be made in advance! You can even make double and use the rest as an ice cream topping, cake filing, or just to scarf down on your own.
Clear vanilla extract is ESSENTIAL for getting that funfetti/ birthday cake flavor. You can find it at most grocery or craft stores.

No-Churn Sugar Cookie Ice Cream

13 Comments / Frozen Desserts

Look, I’m just going to say it: we have it really, really easy these days. In a world full of iPhones and Uber and meal delivery services, I’m pretty sure we’ve got it made in the shade.

Every once in a while, I find myself getting caught up in a bad case of “First World Problems.” Though they’re merely minor inconveniences that typically pop up when someone has hacked onto my Netflix or my online purchase isn’t eligible for free two-day shipping, it does sometimes blow my mind how modernized life has become even the time since I was a kid. Back then we still had to flip our tape cassettes in order to listen to side B. We had to blow into the Nintendo to get it to work. We had to know how to read a paper map when we went anywhere. The world has evolved so much over the course of my lifetime, and lucky for us, sometimes those changes are just downright delicious.

Case and point: this no-churn sugar cookie ice cream.

No-Churn Sugar Cookie Ice Cream

Can you imagine our forefathers trying to whip up something like this? They’d spend hours breaking ice, churning ice cream, making natural dyes for sprinkles. Instead of 10 minutes, a treat like this might take them all day, and I guarantee it wouldn’t taste as good. So thank you, America, for giving us just enough conveniences to make this life super yummy, festive, and fabulous. I’ll take a busted Netflix account if it means the opportunity to make homemade ice cream in a flash. So let’s get to the run-down on this no-churn sugar cookie ice cream.

As it’s name implies, this frozen treat tastes like a sprinkle sugar cookie and requires zero ice cream machine to make it. Like my other favorite no-churn ice creams, we use sweetened condensed milk and whipped cream to make the base for this ultra-creamy treat. To give it that authentic sugar cookie dough flavor, I’ve included chunks of eggless sugar cookie dough, a hefty helping of clear vanilla extract, and an abundance of sprinkles for flavor (and decorative flair, obviously).

Making the Ice Cream

To make this no-churn sugar cookie ice cream, we start by whipping cream. First, heavy whipping cream is transformed in the bowl of a stand mixer into a fluffy cloud of dairy that we fold into a single can of sweetened condensed milk. Next, clear vanilla extract and rainbow sprinkles are added to the mix along with tiny chunks of cookie dough. To make the dough, we cream butter with sugar, add a smidge of flour, vanilla, and baking powder for flavor, and follow that with even more sprinkles. Truly, this is a seriously festive treat.

Finally, the mixture freezes up into a soft and creamy no-churn sugar cookie ice cream that keeps weeks. Whenever I make this, I typically find myself hovering over the freezer drawer for five minutes at a time, devouring spoon after spoon of sugar cookie goodness. It’s just really hard to stop.

Waste no time getting around to making this no-churn sugar cookie ice cream! It’s a simple treat the whole family will enjoy, and it literally couldn’t be any easier. Enjoy!

If you like this no-churn sugar cookie ice cream you should try:

Funfetti Cookies

Funfetti Scones

Confetti Ice Cream Cake

No-Churn Coffee Cookie Dough Ice Cream

Mint Brownie Ice Cream Cake

No-Churn Sugar Cookie Ice Cream

Print Recipe

★★★★★

5 from 4 reviews

This no-churn sugar cookie ice cream is loaded with chunks of eggless cookie dough, sprinkles, and that yummy birthday cake flavor! Read more about the how-to for this simple treat here!

Author: Kate Wood
Prep Time: 10
Total Time: 360
Yield: 1 quart
Category: Dessert

Ingredients

For the sugar cookie dough:

¼ cup (55 gm) unsalted butter, at room temperature
¼ cup (50 gm) brown sugar
2 tablespoons sugar
¾ teaspoon clear vanilla extract
½ cup (70 gm) all-purpose flour
2 tablespoons rainbow sprinkles

For the ice cream:

2 cups (470 mL) heavy whipping cream
2 tablespoons clear vanilla extract
1 (14 ounce) can sweetened condensed milk
¼ cup rainbow sprinkles

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Instructions

To prepare the sugar cookie dough:

Cream the butter and sugars on medium speed with a hand mixer for one minute. Add the clear vanilla extract and stir to combine. Next, add the flour and stir on low speed until the dough almost comes together into clumps. Add the sprinkles and stir just to combine. Set aside in the fridge while you make the ice cream.

For the ice cream:

Whip the heavy whipping cream in the bowl of stand mixer on medium high speed until soft peaks form. Add the clear vanilla extract and continue whipping just until stiff peaks form. Fold the condensed milk into the whipped cream and add the sprinkles and the crumbled cookie dough when the milk is almost combined. Spread the mixture into a loaf-pan or freezer-safe container and allow to freeze until firm, about 6 hours or overnight.

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Funfetti Cookies

44 Comments / Cookies and Bars

Some things you never grow out of. Things like cotton candy at Walt Disney World and flannel on Christmas morning or even treats like these funfetti cookies remind me that there’s a childlike nostalgia in all of us that will never die. Some things are relevant forever.

HBD, JESS!

My best friend Jesse turned 30 yesterday. We met as self-conscious 6th graders back in the late 90’s (cough, what?), and since then we’ve celebrated nearly 20 years of irthdays as BFFs. That length of time does something to a relationship. After a while, you start feeling less like a friend and more like a sister, or maybe a crazy aunt who is terribly overbearing but loyal enough to throw eggs at your ex-boyfriend’s house. Our friendship has evolved over the years and it’s rarely presented itself perfect and shiny like a new penny. But after 20 years, it’s one that is worn in and fits snug in all of the right places of my story. She’s the present that has meshed with nearly ever part of my past, the instant classic that I’ve never grow out of.

Funfetti Cookies — Last month in Las Vegas. This was right before we went to the Backstreet Boys concert, because, obviously, we love ourselves.

“In the cookie of life, friends are the chocolate chips.”

When Jesse and I get together, it’s like we’re in middle school again. Instead of sentences, we speak in strings of inside jokes and outlandish “What If?” scenarios. There’s laughter and sarcastic banter, full freedom to say or do whatever feels right, even if that means absolutely nothing at all. There’s a certain vulnerability that comes with spending time with a person who has known you through nearly every season of your life. And there’s safety to share secrets and expose the hidden parts you think no one else will understand, because you’re confident that, ultimately, that person is there for keeps.

So I find myself from time to time, even as a wife, mother, and almost 30 year old woman, crawling like a child into the lap of my dear friend who I know will always make room for me, no matter what I bring to the table. That, my friends, is irreplaceable.

I feel obligated to embarrass Jess (and myself) with a few photos from years past. If a girl will stick by you through a half-dozen or so break-ups, braces, AND the unibrow phase, you know she will forgive you for a few old photos. Happy Birthday, Jess. Ride or die forever.

Funfetti Cookies

Like an old friend, these funfetti cookies give me all the feelings. You never grow too old for cookies, sprinkles, or the nostalgic delight that comes with the taste of box mix cake batter. These cookies are a simple, a one bowl recipe that bake up chewy, crinkled, and colorful every time. Perfect for the kids you love and the kid in you.

Making the Cookies

To make them, first cream a little room temperature butter with sugar, sugar, and more sugar. Eggs are added for moisture and fluff, and a splash of clear vanilla ensures that the cookies have that delightful bakery taste that we all know and love. Flour and a few other dry ingredients get just barely mixed in before we toss in loads of sprinkles- totally fun and incredibly necessary.

These funfetti cookies bake into perfect little rounds. The cream of tartar helps to achieve those pretty little cracks on the tops, and the high ratio of granulated sugar to brown sugar makes for a crisp-edged, chewy cookie. This recipe requires less than 10 minutes of prep work, so you can spend less time baking and more time enjoying these hot little numbers with the ones you love.

Give these funfetti cookies a try this weekend. Bake them with your kids, your bestie, or even on your own. There’s no shame in enjoying some cookie dough solo. On another note, the SAVEUR blog awards are underway and I would LOVE if you would consider nominating this sweet little site. Follow the link, type in thewoodandspoon.com and consider nominating it for the “Best New Voice” and/or “Best Baking and Sweet” category. I’d adore your support. Be sure to nominate your other favorite sites too! Have a terrific weekend and happy baking!

If you like these funfetti cookies, consider making:

Funfetti Scones

Confetti Ice Cream Cake

Trail Mix Cookies

Lavender Vanilla Bean Sugar Cookies

Painted Sugar Cookies

Funfetti Cookies

Print Recipe

★★★★★

5 from 8 reviews

These funfetti cookies are chewy, crinkle topped sugar cookies with loads of sprinkles and box mix cake batter flavor.

Author: Kate Wood
Prep Time: 15
Cook Time: 25
Total Time: 40 minutes
Yield: 30
Category: Cookies

Ingredients

10 tablespoons (140 gm) unsalted butter, at room temperature
1 cup (200 gm) sugar
½ cup (100 gm) brown sugar
2–1/2 teaspoons clear vanilla
1 large egg
2 cups (260 gm) all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cream of tartar
1 cup (160 gm) rainbow sprinkles

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Instructions

Preheat the oven to 350 degrees. Prepare sheet pans by lining them with silicone baking mats or parchment paper.
In a large mixing bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl and add the vanilla and egg, beating on low until incorporated. Add the flour, baking soda, salt, and cream of tartar, and beat on low speed just until the dry ingredients are combined. Scrape the sides of the bowl and add the sprinkles. Beat just until combined.
Scoop out 1-1/2 tablespoon sized scoops (I use a medium cookie scoop) and roll each dough ball briefly in your hands to smooth out the rough edges of dough. Place on the prepared baking sheets 2 inches apart. Bake in the preheated oven for about 10 minutes, or until the tops of the cookies have just begun to crack and the edges are set. Allow to cool on the sheet pans for about 5 minutes before removing to a cooling rack to complete cooling.

Notes

Clear vanilla extract give these cookie that classic funfetti box cake mix flavor that we all know and love. Pure vanilla extract or vanilla bean paste can be substituted, however, the flavor will differ.
I used 1-1/2 tablespoon sized balls of dough for this recipe. If you use larger or smaller balls of dough your baking time will differ. Bake until the tops have small cracks running throughout.
If at any point in time you dough gets too soft (or if it gets too hard in the fridge), the baking time and final appearance of the cookies may differ. If your cookies don’t spread enough, it could mean that your dough is too cold. If they spread out too thin, try cooling the rest of the dough briefly in the fridge.