It’s hearts! It’s flowers! Yep- it must be Valentine’s Day! Today, today celebrate the very best lovey dovey holiday, I’m sharing a valentine sugar cookie cake. It’s a double decker sugar cookie filled and topped with yummy buttercream, and, yes, it’s totally delish. Let’s dive in!
Remember a couple of years ago when those stacked cookie cakes in the shapes of numbers or letters were all the rage? Back then, I joined in on the fun by making cutouts of pie dough and filling them with a whipped cream mixture. It was a yummy trend, but TBH, I’m not over it yet. All those flowers and sprinkles and swirls of frosting are adorable and perfect for this time of year. So I’m bringing it back with this valentine sugar cookie cake. Here, two layers of soft-baked sugar cookie are filled with a simple American buttercream before being piped and stacked together. It’s as cute as it is delicious!
Making the Cake
To make this valentine sugar cookie cake, we start by printing the stencil. Click this link to get the stencil I used, or feel free to make your own! The recipe will provide enough dough for two shapes just smaller than a sheet of printer paper. Print out the stencil at full size and cut out.
Next, make the cookie dough. Here, butter, sugar and egg comes together before a few simple dry ingredients add in. I like to refrigerate the dough for about 30 minutes to an hour to prevent the dough from spreading too much in the oven. Once ready to bake the cookie, roll the dough out on a floured surface and use a pairing knife to trim out your shapes. Bake them on a parchmenet-lined baking pan and set aside.
Assembling the Cake
The frosting for this cake comes together in a bowl with a hand mixer. I use a piping bag fitted with a large round tip to dollop rounds of buttercream on the cooled cake. To do so, place your first cookie on your serving platter. Add small dollops or swirls of frosting all over the cookie. Top the frosting with the second cookie and repeat the buttercream piping for that top layer. Finally, decorate the cookie with your favorite treats: sprinkles, candies, mini cookies, candles, or even flowers! A good mix within your color palette keeps it fun and colorful.
Whatever your plans this Valentine’s Day, I hope you give this fun little cookie a try. If so, let me know what you think! Happy baking and happy (early!) Valentine’s Day!
If you like this Valentine Sugar Cookie Cake you should make:
This Valentine sugar cookie cake is a two layer sugar cookie filled with a soft American buttercream frosting!
Author:Kate Wood
Prep Time:30
Cook Time:15
Total Time:45 minutes
Yield:4-6 Servings
Category:Dessert
Ingredients
For the cookies:
½ cup unsalted butter, at room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon cream of tartar
½ teaspoon baking soda
1/8 teaspoon salt
For the frosting:
¾ cup unsalted butter, at room temperature
2 pounds confectioner’s sugar
2 large pasteurized eggs
3 teaspoons pure vanilla extract
¼ teaspoon of salt
Milk, as needed
Food coloring, if desired
Instructions
To prepare the cookies:
In the bowl of a stand mixer or a large mixing bowl, combine the butter and sugar, creaming on medium speed until the mixture is light and fluffy, about 2 minutes. Add the egg and vanilla and stir to combine for an additional 30 seconds. Scrape the sides of the bowl.
In a separate bowl, combine the flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the butter mixture and mix slowly until well incorporated. Scrape the sides of the bowl as needed. Wrap the dough in plastic wrap, and chill in the fridge for an hour to set up.
When ready to bake, preheat the oven to 350 degrees and line a large baking sheet with a sheet of parchment paper. Generously flour a work surface and roll the dough out to just under 1/4” thick using a floured rolling pin. Use the stencil to trim out a heart, then regather the dough, roll it out again and trim out another heart. Transfer the dough shapes carefully to the baking sheet, spacing them out at least 2” apart. Place the whole pan in the freezer for 5 minutes (or fridge for 10) to set the shaped dough and then bake in the oven for about 13 minutes, or until the edges of the cookies are set but not yet golden. Allow to cool on the pan briefly and then remove to a cooling rack to cool completely.
To prepare the frosting:
In a large bowl, combine the butter, confectioner’s sugar, egg, vanilla, and salt, mixing until well combined. Add milk by the tablespoon until the frosting is thick but smooth, similar to the consistency of a thick cake buttercream. Use gel food coloring to dye the frosting.
To assemble the cake:
Spread a small dollop of frosting on your serving platter and place the first cookie on top. Transfer half of the frosting to a piping bag fitted with a large round (1M) tip (Feel free to use another decorative tip as desired). Pipe rounds of frosting all over the cookie and then top it with the second cookie. Repeat this process with the second cookie. Use sprinkles, flowers, or small candies to decorate the top of the cake.
‘Twas three nights before Christmas and the bakers were still, looking for tummies their mixers could fill.The menus were planned but one piece was still missing, maybe dip for a bread, or cocktails for mixing. When out on this blog there arose a new post, for sparkling treats that appeal well to most. With little trimmed shapes and sprinkled icing atop, those sweets had pizazz that just wouldn’t stop. So they sprang to their kitchens, mixing bowls at the ready, filling bags up with icing for their hands to steady. And then, in a twinkling, the cookies were done, and ribbons were tied on top of each one. Upon taking a nibble, friends cheered with delight, indeed, a merry treat made for all to enjoy Christmas night.
I don’t often write in prose, but when I do it’s almost always about dessert. These sugar cookie ornaments are worth each and every rhyming word. No other time of year can we dive head first into color, sprinkles, and sugar quite like at Christmastime, and these treats are a cheeky spin on a classic favorite. And even though we’re just two days out from the big day, I think this is the perfect recipe to enjoy making with friends, kids, or loved ones. Still interested? Let me tell you how to make them!
Making Sugar Cookie Ornaments
First, we start with a solid dough. I have two recipes I learn on regularly, and for these treats, I chose the most dense option. We want to ensure that the cookies are strong enough to hang, both literally and figuratively. Mix up the dough, roll it out, and cut out shapes using metal cookie cutters. Don’t forget the ribbon hole! I used a straw to insert a small hole in each unbaked cookie. After a brief bake, the cookies require about 20 minutes to come to room temperature. In the meantime, begin making the royal icing.
I prefer to use meringue powder when making royal icing, and you can read more about my favorite recipe here. Once prepared, use gel food coloring to dye the icing and ensure it is the right consistency. You want icing that can be piped without dripping off the sides. This royal icing dries quite quickly, but you still need to wait several hours for the cookies to dry. Once set, string a thin, 1/8″ ribbon or string through each hole, snip, and tie! Voila!
We still have plenty of time to make treats in time for Christmas. Give these sugar cookie ornaments a try and let me know what you think! I hope you all enjoy a Merry Christmas with your friends, family, or whoever. All my love and happy baking!
These sugar cookie ornaments are strong enough to hang and delicious enough to eat!
Author:Kate Wood
Prep Time:20
Cook Time:20
Total Time:180
Yield:28 Cookies
Category:Dessert
Ingredients
For the cookies:
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 sticks unsalted butter, cold and cut into small pieces
1 egg
1 teaspoon vanilla extract
1/2 tsp almond extract
For the royal icing:
4 cups powdered sugar
3 tablespoons meringue powder
1/2 cup room temperature water
Additional things:
Gel food coloring
Sprinkles
Thin ribbon or string
Plastic straw
Instructions
To prepare the cookies:
Preheat the oven to 350 degrees.
Combine the dry ingredients and set aside. In the bowl of a stand mixer, cream the butter and sugar until smooth and well combined, about 2-3 minutes. Add the egg and extract and cream until combined. Add the dry ingredients and stir on low just until combined. Dump the dough crumbles out on to a lightly floured surface and work together into one ball with your hands. Using a rolling pin, roll the dough until about ¼” thick and use a medium sized cookie cutter to cut shapes. Use the end of a plastic straw to cut out holes in the dough for the ribbon- be sure the circle isn’t too close to the edge or the cookie may break. If the dough ever gets too soft, refrigerate briefly. Place shapes on a baking sheet and freeze briefly for about 5 minutes. Once chilled, bake in the preheated oven for 10-11 minutes. Use the other end of the straw to reinforce the hole if it closed up too much while baking. Cool on a cooling rack. Allow cookies to cool completely prior to icing.
To prepare the royal icing:
Combine all three ingredients in a large bowl and use a hand mixer to blend together on medium speed until glossy and slightly thickened, about 1-2 minutes. Add additional water a teaspoon at a time to thin out or add additional powdered sugar a tablespoon at a time to thicken up. Stir until combined.
To decorate the cookies:
Add water or powdered sugar to your icing to get the desired consistency. I typicaly prefer a thick icing to pipe the border of the cookies and then fill in with a slightly thinned version. Fill piping bag halfway with the icing. Pipe borders around cookies, being careful to not get too close to the edge. Using a paint brush, “paint” frosting into the center of the cookie, filling in to the outside border. (For a good tutorial on this method, check out the Ina Garten videohere) I typically will border and fill 4-5 cookies at a time. Continue this process until all of the cookies are iced. Set aside for 6 hours, or until icing is set and dry. If you’re in a humid climate, you can use a small fan pointed at the cookies to help expedite this process. Allow the cookies to cool and set completely prior to tying the ribbon on. Hang, gift, or enjoy within 4 days!
I gotta tell you- nothing brings me more joy this time of year than nostalgic recipes that remind me of home. Growing up, there were a few cookies that felt synonymous with the holidays, and we never failed to make them. One example? Peanut butter blossoms. I absolutely LOVED those, and I bet you’ve tried them too. Today, I’m sharing a variation of that beloved cookie with these holiday sugar cookie blossoms. The are fabulously fun, and I can’t wait to tell you how to make them.
The basic gist of a blossom is that it’s a soft and chewy thumbprint cookie topped with a HERSHEY’S KISSES candy. Here, instead of the classic peanut butter cookie, we have a simple sugar cookie coated in sanding sugar and dotted with a sugar cookie candy. It’s all the fun and festivity of the classic blossom but with a sweet change of flavor.
To make these holiday sugar cookie blossoms, we start with the butter and sugar. Cream the two together in a large bowl until fluffy. Add the egg and vanilla extract, stirring until smooth. Next comes the dry ingredients. Toss in the flour, salt, and baking soda and stir to combine. Use a small cookie scoop to portion out rounds of dough. Gently roll each on in colored sanding sugar and imprint each with a thumb. After a quick bake in the oven, each cookie is topped with a single HERSHEY’S KISSES Sugar Cookie Candy!
My kids and I prepared these cookies together, and they were a hit. These holiday sugar cookie blossoms are a great way to get kids involved with Christmas baking. They’re simple, colorful, and so delicious, too. If you get a chance to try the recipe this year, let me know what you think! In the meantime, Happy Holidays and Happy Baking!
Preheat an oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
In a large bowl or a bowl of a stand mixer, cream the butter and sugar together on medium speed until smooth, about 2 minutes. Add the egg and vanilla extract, mixing until combined. Add the flour, salt, and baking soda to the butter mixture and stir on medium-low until the dough starts to come together in clumps. It will be slightly crumbly.
Use a small cookie scoop or a spoon to portion out 2-teaspoon sized rounds of dough. Roll the dough in your hands briefly to smooth out and toss each cookie dough piece in the sanding sugar. Space the cookies out 2” apart on the prepared pans and bake in the preheated oven for 9 minutes or until the cookies are puffed edges are barely set.
Remove the cookies from the oven to cool briefly, about 2 minutes. This will prevent the KISSES chocolate from melting. Gently press an unwrapped HERYSHEY’S KISSES candy into the center of each cookie. Feel free to pop the pan into the fridge or freezer briefly to further prevent the candy from melting. Cool completely before enjoying. Cookies are best eaten the day of,but can be stored in a sealed container for up to 3 days.
How’s that saying go? You can take the girl out of Orlando, FL, but you can’t take the Disney out of the girl? Well, for today’s intents and purposes, let’s pretend so. A few weeks ago, Brett and I took the kids back to my hometown of Orlando, FL for a trip to Disney World, and, it felt so good to be back at a place that once was home. Per usual, I got so many questions about Disney from friends on Instagram that I thought we might take today to map out a few of my personal faves. PLUS, I have a happy little Disney-inspired recipe to share- sugar cookie pops! Let’s get to it.
We should start with a disclosure: everyone does Disney different. There are some people who are one-and-done kind of visitors and others who go as often as possible. There are some that like the shut the parks down everyday, and there are other (raises hand) who are really just there long enough to eat as much Dole Whip as possible. Regardless of what camp you fall into, Disney has changed so much over the past couple of years that even those of us who have been nearly 100 times need a little help. With that being said, I highly recommend doing your own research prior to any trip to Disney, and if you are interested in a few of our faves, here they are!
My All-Time Favorite Disney World Hotels
Disney’s Riviera Resort. This is my current favorite Disney resort. Fresh paint, loads of suite options for those traveling with little ones, and an overall more quiet and polished vibe make this a comfortable place for kids and parents alike.
Disney’s Polynesian Village Resort. Have you seen the beautiful new over-water bungalows at the Polynesian? They’re to die for! Plus, proximal location to the Magic Kingdom makes this an easier option for those traveling with young kids.
Animal Kingdom Lodge. You know what never gets old? Waking up to seeing giraffes, antelope, and zebras outside of your balcony. My kids love this resort for the animals, and Mom loves it for the dining options.
Four Seasons Resort Orlando at Walt Disney World. I know most people will roll their eyes at this one, but I do really love a Four Seasons hotel, and this one, one Disney property and with shuttles on location, makes luxury accommodations possible even on a Disney trip.
Favorite Disney Meals
Sanaa at Animal Kingdom Lodge. This is probably my all-time favorite Disney restaurant- Middle Eastern cuisine in a comfortable, kid-friendly environment. Don’t miss the bread service with all the dipping sauce- SO GOOD.
Rose & Crown at Epcot. This was my parents’ fave as a kid, and old loves die hard. Now, as an adult, I come here for the fish & chips and a pint.
Topolino’s Terrace at Riviera Resort. Fine dining at Disney is rarely actually fine dining, but at Topolino’s, it really is. The pastas are housemade and the cocktails are a welcome addition after a long day at the parks.
Flame Tree Barbecue at Animal Kingdom. Why would someone who lives in Alabama go all the way to Disney for barbecue? Let me just say, the smoked meats are actually really good, and the intoxicating smells from the smoker literally draw you in. Don’t miss this quick dining spot.
Pecos Bill Tall Tale Inn at Magic Kingdom. My kids love a burrito bowl. LOVE one. With most of the dining at Magic Kingdom consisting of burgers and chicken fingers, a little guacamole is a welcome change of pace.
Tusker House Restaurant at Animal Kingdom. If you are set on doing a character meal, I love this one at Animal Kingdom. Moroccan flavors in an indoor/outdoor dining setting make this for a really enjoyable meal.
Best Themed Dining
Sci-Fi Dine-In Theatre Restaurant at Hollywood Studios. One word: TELEVSION. If you’re traveling to Disney with kids, let them zone out at this drive-in while you relax for a minute.
Restaurantasaurus at Animal Kingdom. Again, this one is here for the kids. My boys love checking out the dinosaur bones on the wall, and this mom appreciates any dining option that keeps them busy for a few minutes.
Biergarten at German Pavillion Epcot. It’s a meal AND a show! My husband loves this meat-heavy menu, and I love the beer flights.
Cinderella’s Royal Table at Magic Kingdom. If you’re traveling with a little princess (or want to feel like one yourself!?), could there be anything better than dining INSIDE of Cinderella’s castle? I think not.
Best Disney Desserts
Dole Whip at Aloha Isle in Magic Kingdom or Tamu Tamu Refreshments at Animal Kingdom
The Kitchen Sink at Beaches and Cream Soda Shop
The Frosè at Bar Riva at Disney’s Riviera Resort
Funnel Cakes and Nutella Waffles at Sleepy Hollow Inn at Magic Kingdom
Ghirardelli Soda Fountain and Chocolate Shop at Disney Springs
Crepes from The France Pavillion at Epcot
Milkshakes from 50’s Prime Time Cafe at Hollywood Studios
My Best Tips for a Great Disney Experience with Toddlers
Make a Plan.
So much time, energy, and waiting can be saved by knowing what you want to experience in the parks. Even as a seasoned Disney veteran, I always take time prior to a trip to look at the park maps (I even print one offline!) and make note of what rides, shows, and experiences my kids will want to check out. You can even take this a step forward by cross-referencing wait times (available daily on the Disney app!) with your list to determine which rides will get busy.
Get Genie+.
This most recent trip was our first time using Genie+, Disney’s new system which has essentially replaced the old fast pass system. Now, for a daily per person fee, you can have access to shorter wait times. Be sure to buy the Genie+ pass in advance and log in at 7am EST sharp to get your first round of passes. I highly recommend research Genie+ and Lightening Passes to noting which rides you want access for PRIOR TO your morning at the park.
Rise and Shine!
I used to think that people who got to the park before it opened were crazy, but now, I am among those people. Nothing makes riding rides easier than getting there 30 minutes prior to park opening times and being prepared to HUSTLE. For example, if a park opens at 9 am, I typically try to get my family there by 8:30, and we move fast to ride as many rides as possible during the first two hours of operation. Again, make a plan and knock out as much as you can in those morning hours.
Get a Lunch Reservation.
I’m sure other people feel differently about this, but by about 11:30, my crew just needs a break. Nothing, and I mean nothing, is more unnerving to me than trying to figure out where to eat, where to sit, and how I can take a break for a few minutes after a morning of hustling. Lunch is a great opportunity for taking a seat, getting out of the elements, and zoning out for just a few minutes. Your body and brain need this.
Know When to Call it Quits.
Brett always jokes that one day he’s going to make a website called “Meltdowns at Disney,” because for as much joy and magic as the parks bring, it also just makes people lose their minds a bit. That’s why my policy is always to know when to throw in the towel. I don’t want to ruin a perfectly great day by pushing my toddlers (and my sanity!) beyond it’s limit. The kids will have just as much fun swimming in the pool or watching endless Disney cartoons back at the hotel. If you don’t squeeze it all in, that’s ok. At the same token, don’t be bummed if you can’t ride every single ride! The kids will have a blast watching parades, exploring the park, or even use jumping in muddy puddles.
Pack for Every Forecast.
Florida weather is unpredictable. Come prepared for everything.
Don’t Forget the Snacks.
A backpack full of lollipops, Goldfish, and trail mix has gotten my family through many a waiting line. Disney is not the opportunity to make sure your kids get in all their fruits and vegetables- pack some snacks for insurance, and know they’ll get back to a normal routine at home.
Sugar Cookie Pops
There are so many cute treats available all over the Disney parks, yet, for some reason, my kids always fixate on the desserts on a stick: Rice Krispie treats, ice cream bars, lollipops, and even sugar cookies. I decided to make these sugar cookie pops as an homage to all those kid-friendly desserts at Disney, and my kids were not disappointed. Tender sugar cookies decorated with a soft-set icing serve as a great pick-up treat option wherever a good theme is required. Just grab a theme-appropriate cookie cutter and a few lollipop sticks, and voila! Magic.
Making Sugar Cookie Pops
To make these sugar cookie pops, we start with a dough. I use this painted sugar cookie dough, because it holds up well even with a stick in it! The cookies are soft but stable. Once you’ve prepped and chilled your dough, roll out a thick 1/4″ slab of dough and use your cookie cutter to trim out shapes. I prefer to use a small or medium-sized cutter here, because large cookies are more likely to break off the stick. dough shapes have been chilled, gently twist to insert 4″ lollipop sticks into the base of the cookies. The first one or two might flop, but you’ll get the feel for it. If you happen to break through the cookie dough, you can use your fingers to gently pat extra dough around it to clean up. Make sure your dough is thick enough for future cookies too!
After baking, these cookies are iced with a simple powdered sugar glaze that sets overnight. You can follow my method as outlined in this post. Be sure to add sprinkles or sanding sugar before the sugar cookie pops have set up completely. I love to bag these cookies individually as party favors, school party treats, and more! Truly, even the adults in your life will love these happy little sugar cookie pops.
So that’s it My Disney faves and some yummy sugar cookie pops. Pop in my email to share any secret favorites of your own. Happy Wednesday and Happy baking!
These sugar cookie pops are cutout cookies a stick with a soft and simple glaze icing!
Author:Kate
Prep Time:60
Cook Time:13
Total Time:120
Yield:32 Cookies
Category:Dessert
Ingredients
For the cookies:
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 sticks unsalted butter, cold and cut into small pieces
1 egg
1 teaspoon vanilla extract
1/2 tsp almond extract
32 (4″) lollipop sticks
For the icing:
3 cups powdered sugar
3–6 tablespoons of whole milk or heavy cream
½ teaspoon almond extract
½ teaspoon vanilla extract
Instructions
To prepare the cookies:
Preheat the oven to 350 degrees and line two sheet pans with sheets of parchment paper. Combine the dry ingredients and set aside. In the bowl of a stand mixer, cream the butter and sugar until smooth and well combined, about 2-3 minutes. Add the egg and extract and cream until combined. Add the dry ingredients and stir on low just until combined. Dump the dough crumbles out on to a lightly floured surface and work together into one ball with your hands. Using a rolling pin, roll the dough to just over 1/4″ thicken and use a medium sized cookie cutter to cut shapes. If the dough ever gets too soft, refrigerate briefly. Place shapes on a baking sheet and freeze briefly to firm up slightly, about 5 minutes. Once chilled, gently insert the lollipop sticks into the cookie by turning the cookie stick back and forth gently as you insert it into the cookie. Make sure 1/3 of the stick is inserted into the cookie, and use your fingers to patch up any dough cracks or places where the stick has broken through. Spread the cookies about 2” apart on the prepared baking sheet and bake in the preheated oven for 10-12 minutes. Allow cookies to cool completely prior to icing.
For the icing:
Sift or whisk powdered sugar to remove lumps.
Add 3 tablespoons of the milk and the extract, whisking until combined. Continue to add milk until it is the right viscosity. You will want thicker frosting for piping. To test viscosity, run your whisk or a knife through the bowl of frosting- your frosting should slowly move back together until you can’t see any trace of the whisk any longer. This process should take about 10 seconds. If the frosting is too thick, it will not pool back together, and if it is too thin, it will pool back together too quickly. The ten second test doesn’t lie. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin. Cover tightly in a tupperware or with a wet paper towel if you are not using it immediately, as frosting will dry out and become clumpy. Whisk occasionally and add more milk if it becomes too thick. Spread or pipe the icing onto the cookie as desired. I like to pipe the border onto each cookie and then fill in with a food-safe brush or knife. Allow to rest and set up, and enjoy!
How’s that saying go? You can take the girl out of Orlando, FL, but you can’t take the Disney out of the girl? Well, for today’s intents and purposes, let’s pretend so. A few weeks ago, Brett and I took the kids back to my hometown of Orlando, FL for a trip to Disney World, and, it felt so good to be back at a place that once was home. Per usual, I got so many questions about Disney from friends on Instagram that I thought we might take today to map out a few of my personal faves. Let’s get to it.
We should start with a disclosure: everyone does Disney different. There are some people who are one-and-done kind of visitors and others who go as often as possible. There are some that like the shut the parks down everyday, and there are other (raises hand) who are really just there long enough to eat as much Dole Whip as possible. Regardless of what camp you fall into, Disney has changed so much over the past couple of years that even those of us who have been nearly 100 times need a little help. With that being said, I highly recommend doing your own research prior to any trip to Disney, and but if you are interested in a few of our Walt Disney World favorites, here they are!
Walt Disney World Favorites: Hotels
Disney’s Riviera Resort. This is my current favorite Disney resort. Fresh paint, loads of suite options for those traveling with little ones, and an overall more quiet and polished vibe make this a comfortable place for kids and parents alike.
Disney’s Polynesian Village Resort. Have you seen the beautiful new over-water bungalows at the Polynesian? They’re to die for! Plus, proximal location to the Magic Kingdom makes this an easier option for those traveling with young kids.
Animal Kingdom Lodge. You know what never gets old? Waking up to seeing giraffes, antelope, and zebras outside of your balcony. My kids love this resort for the animals, and Mom loves it for the dining options.
Four Seasons Resort Orlando at Walt Disney World. I know most people will roll their eyes at this one, but I do really love a Four Seasons hotel, and this one, one Disney property and with shuttles on location, makes luxury accommodations possible even on a Disney trip.
Walt Disney World Favorites: Meals
Sanaa at Animal Kingdom Lodge. This is probably my all-time favorite Disney restaurant- Middle Eastern cuisine in a comfortable, kid-friendly environment. Don’t miss the bread service with all the dipping sauce- SO GOOD.
Rose & Crown at Epcot. This was my parents’ fave as a kid, and old loves die hard. Now, as an adult, I come here for the fish & chips and a pint.
Topolino’s Terrace at Riviera Resort. Fine dining at Disney is rarely actually fine dining, but at Topolino’s, it really is. The pastas are housemade and the cocktails are a welcome addition after a long day at the parks.
Flame Tree Barbecue at Animal Kingdom. Why would someone who lives in Alabama go all the way to Disney for barbecue? Let me just say, the smoked meats are actually really good, and the intoxicating smells from the smoker literally draw you in. Don’t miss this quick dining spot.
Pecos Bill Tall Tale Inn at Magic Kingdom. My kids love a burrito bowl. LOVE one. With most of the dining at Magic Kingdom consisting of burgers and chicken fingers, a little guacamole is a welcome change of pace.
Tusker House Restaurant at Animal Kingdom. If you are set on doing a character meal, I love this one at Animal Kingdom. Moroccan flavors in an indoor/outdoor dining setting make this for a really enjoyable meal.
Best Themed Dining
Sci-Fi Dine-In Theatre Restaurant at Hollywood Studios. One word: TELEVSION. If you’re traveling to Disney with kids, let them zone out at this drive-in while you relax for a minute.
Restaurantasaurus at Animal Kingdom. Again, this one is here for the kids. My boys love checking out the dinosaur bones on the wall, and this mom appreciates any dining option that keeps them busy for a few minutes.
Biergarten at German Pavillion Epcot. It’s a meal AND a show! My husband loves this meat-heavy menu, and I love the beer flights.
Cinderella’s Royal Table at Magic Kingdom. If you’re traveling with a little princess (or want to feel like one yourself!?), could there be anything better than dining INSIDE of Cinderella’s castle? I think not.
Best Disney Desserts
Dole Whip at Aloha Isle in Magic Kingdom or Tamu Tamu Refreshments at Animal Kingdom
The Kitchen Sink at Beaches and Cream Soda Shop
The Frosè at Bar Riva at Disney’s Riviera Resort
Funnel Cakes and Nutella Waffles at Sleepy Hollow Inn at Magic Kingdom
Ghirardelli Soda Fountain and Chocolate Shop at Disney Springs
Crepes from The France Pavillion at Epcot
Milkshakes from 50’s Prime Time Cafe at Hollywood Studios
My Best Tips for a Great Disney Experience with Toddlers
Make a Plan.
So much time, energy, and waiting can be saved by knowing what you want to experience in the parks. Even as a seasoned Disney veteran, I always take time prior to a trip to look at the park maps (I even print one offline!) and make note of what rides, shows, and experiences my kids will want to check out. You can even take this a step forward by cross-referencing wait times (available daily on the Disney app!) with your list to determine which rides will get busy.
Get Genie+.
This most recent trip was our first time using Genie+, Disney’s new system which has essentially replaced the old fast pass system. Now, for a daily per person fee, you can have access to shorter wait times. Be sure to buy the Genie+ pass in advance and log in at 7am EST sharp to get your first round of passes. I highly recommend research Genie+ and Lightening Passes to noting which rides you want access for PRIOR TO your morning at the park.
Rise and Shine!
I used to think that people who got to the park before it opened were crazy, but now, I am among those people. Nothing makes riding rides easier than getting there 30 minutes prior to park opening times and being prepared to HUSTLE. For example, if a park opens at 9 am, I typically try to get my family there by 8:30, and we move fast to ride as many rides as possible during the first two hours of operation. Again, make a plan and knock out as much as you can in those morning hours.
Get a Lunch Reservation.
I’m sure other people feel differently about this, but by about 11:30, my crew just needs a break. Nothing, and I mean nothing, is more unnerving to me than trying to figure out where to eat, where to sit, and how I can take a break for a few minutes after a morning of hustling. Lunch is a great opportunity for taking a seat, getting out of the elements, and zoning out for just a few minutes. Your body and brain need this.
Know When to Call it Quits.
Brett always jokes that one day he’s going to make a website called “Meltdowns at Disney,” because for as much joy and magic as the parks bring, it also just makes people lose their minds a bit. That’s why my policy is always to know when to throw in the towel. I don’t want to ruin a perfectly great day by pushing my toddlers (and my sanity!) beyond it’s limit. The kids will have just as much fun swimming in the pool or watching endless Disney cartoons back at the hotel. If you don’t squeeze it all in, that’s ok. At the same token, don’t be bummed if you can’t ride every single ride! The kids will have a blast watching parades, exploring the park, or even use jumping in muddy puddles.
Pack for Every Forecast.
Florida weather is unpredictable. Come prepared for everything.
Don’t Forget the Snacks.
A backpack full of lollipops, Goldfish, and trail mix has gotten my family through many a waiting line. Disney is not the opportunity to make sure your kids get in all their fruits and vegetables- pack some snacks for insurance, and know they’ll get back to a normal routine at home.
In summary, going to Disney World is a lot of work, but it can (and should be!) loads of fun too. Move at your own pace and do what works best for your crew. These tips are just some that have worked well for our family, and I know there’s a good balance in there for you too. Be sure to share any of your Walt Disney World favorites with me! I would love to hear all about them. Have a magical day!
We need more crafts. I’m not always one for a DIY, but when it’s edible, super cute, and multi-purpose, COUNT ME IN. I came up with these sugar cookie gift tags this year because I found myself kinda in charge of not one, not two, but three different Valentine’s parties, and I wanted a tiny sweet bite that would add a cute and personal touch to each gathering. I got rave reviews when I sneak-peeked them on my IG stories, so I decided to make up a little tutorial for you guys here. They’re really simple, and with the right recipe (see below!) you’ll be sure to have success with them in your own kitchen too! Let’s get started.
What is a Sugar Cookie Gift Tag?
These sugar cookie gift tags are basically small, buttery sugar cookies topped with a piped, semi-hard set icing. The teeny tiny hole in the corner allows for a simple ribbon or piece of kitchen twine to be laced through it to make whatever it is you’re going after. I’ve provided a few ideas below (Necklaces! Gift Tags! Place Card Settings! Garland!), but you could certainly modify this tutorial to use a different shape cookie cutter or to apply the twined hearts in another manner. This is a choose your own adventure kind of craft, so feel free to think outside the box.
How to Make Them
To make these sugar cookie gift tags, we start with the perfect cookie dough. This is a simple dough made of butter, sugar, flour, vanilla, salt, and baking powder. It’s fairly simple to work with and will cooperate with the craft by not puffing or expanding too much in the oven. Once you’ve prepared your dough, roll it out on a floured surface and use a cookie cutter to trim out shapes. I used this cutter for my hearts, but you can pick whatever you prefer. It’s important to keep your cookies thick enough to withstand a hole being poked in them. 1/4″ thickness is a a great sturdy size to start with.
Once the shapes have been trimmed out, move them to a baking sheet lined with parchment paper and poke small holes in the corners, centers, or wherever. I used a small wooden skewer, but you could also grab a chopstick or anything else that is small with a blunt end. Poke the hole and gently work the skewer in a small circle to ensure that the hole has been poked all the way through. Once your cookie sheet is full with cookies spaced out about 2″ apart, place the pan in the freezer to set up about 5 minutes. If your dough happens to have gotten really warm, pop it in the fridge for 30 minutes or an hour to make sure it has set through.
Prepping the Icing
Once you have removed your baked sugar cookie gift tags from the oven, grab that same skewer and gently ensure your hole is still there. You want to do this right when the cookies come out of the oven so that they don’t set up before your hole is completely poked through. Allow the cookies to cool and, in the meantime, make your icing.
Powdered sugar and milk come together for this simple frosting. The trick is achieving the right viscosity so that the icing doesn’t spill off the sides. To test it, run your whisk or a knife through the bowl of frosting. Your frosting should slowly move back together until you can’t see any trace of the whisk any longer; this process should take about 10 seconds. If the frosting is too thick, it will not pool back together, and if it is too thin, it will pool back together too quickly. The ten second test doesn’t lie. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin. Keep in mind that if you add food coloring, this will change the viscosity of the icing; be sure to check thickness after coloring has been added.
Icing the Cookies
Prepare a piping bag with a small round tip. I prefer a #3 tip. Fill the bag with icing and pipe, pipe away! Start with a single cookie to test it all out and then finish with the remaining. I like to begin by piping a border and then filling in with additional icing. You can spread in the filler icing with a food safe paint brush (used strictly on food); otherwise use or a small offset spatula. Whatever works for you works for me! Do 2 cookies at a time to get in a flow and then allow them all to dry completely. Keep in mind that some food colorings can keep icing from setting well. I like to use Americolor food gels.
Storing the Cookies
Once your sugar cookie gift tags are made you can use them in any manner you prefer! Freeze them ahead of time and gently thaw them for a make-ahead option, or just make them up to 3 days in advance kept at room temperature. If you can’t wait that long, feel free to just dive right in and eat them immediately. I gave one to Aimee on a necklace, and she thought she was the coolest kid on the block. These sugar cookie gift tags are a cutie treat for Valentine’s or whatever other holiday you might be pushing for. Give them a try and be sure to send me photos! I can’t wait to see. Happy baking to you and happy (almost!) Valentine’s!
If you like these sugar cookie gift tags you should try:
These sugar cookie gift tags are cute little crafty edibles to make with kids for parties!
Author:Kate Wood
Prep Time:60
Cook Time:15
Total Time:1 hour 15 minutes
Yield:50, depending on size of cookie cutter
Category:Dessert
Ingredients
For the cookies
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 sticks unsalted butter, cold and cut into small pieces
1 egg
1–1/2 teaspoon princess cake and cookie emulsion (or 1 teaspoon vanilla and 1/2 tsp almond extract)
For the icing
3 cups powdered sugar
3–6 tablespoons of whole milk or heavy cream
1 teaspoon almond extract, vanilla extract, or bakery emulsion
Instructions
For the cookies
Preheat the oven to 350 degrees.
Combine the dry ingredients and set aside.
In the bowl of a stand mixer, cream the butter and sugar until smooth and well combined, about 2-3 minutes. Add the egg and extract and cream until combined. Add the dry ingredients and stir on low just until combined.
Dump the dough crumbles out on to a lightly floured surface and work together into one ball with your hands. Using a rolling pin, roll the dough to just over 1/4″ thicken and use a medium sized cookie cutter to cut shapes. If the dough ever gets too soft, refrigerate briefly.
Place shapes on a baking sheet and freeze briefly for about 5 minutes.
Once chilled, bake in the preheated oven for 10-12 minutes and then cool on a cooling rack. Allow cookies to cool completely prior to icing.
For the icing
Sift or whisk powdered sugar to remove lumps.
Add 3 tablespoons of the milk and the extract, whisking until combined. Continue to add milk until it is the right viscosity. You will want thicker frosting for piping. To test viscosity, run your whisk or a knife through the bowl of frosting- your frosting should slowly move back together until you can’t see any trace of the whisk any longer. This process should take about 10 seconds. If the frosting is too thick, it will not pool back together, and if it is too thin, it will pool back together too quickly. The ten second test doesn’t lie. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin.
Cover tightly in a tupperware or with a wet paper towel if you are not using it immediately, as frosting will dry out and become clumpy. Whisk occasionally and add more milk if it becomes too thick.
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:
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
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.
Ok, let’s be honest. Gift giving can be hard, right? Sometimes we buy gifts out of necessity, but often, we do it because we love those people. We want to show them they’re awesome! That they rock! That they make our lives better than a turtleneck on the coldest day of the year. So I ask you, is there really a gift that can encompass all of those sentiments? Is there such thing as the perfect gift?
I’ve got a lot of people on my Christmas shopping list this year. There’s my children (who need nothing), my husband (who only wants things he can pick out himself), and then my parents (who have everything they could ever want and then some). Sometimes I get stumped in the hustle of the season, and I make the tragic mistake of trusting Google to help me with my holiday shopping. I find myself typing, “What to get for the dad who has everything” or “What to buy for my annoyingly picky husband” and “What to buy for children that won’t clutter my living room or serve as a choking hazard.” Shockingly, Google has terrible answers to these questions.
So please help. How do we give tangible expressions of our love for the people who matter most? WHAT AM I SUPPOSED TO PUT UNDER THE TREE FOR ALL THESE VERY IMPORTANT HUMANS? On the off chance that there is a baker on your Christmas shopping list, you are in luck. You have landed in the internet’s promise land, because I’m about to tell you what to get for the home baker on your list who has everything. Ready? Here it is!
French Butter Keeper – This ceramic dish keeps butter fresh at room temperature.
Cookie and Coffee Gift Set – Gourmet cookies and coffee- a match made in heaven. I use G Momma’s cookies in a few of my recipes (look here and here!)
I hope that is helpful. These are some of my very favorite items and brands, and I feel confident that the bakers on your list will LOVE these items. If you’re shopping for a person that is new to the baking scene, be sure to check out my wish list from last year! It’s full of items every home baker needs!
Raspberry Linzer Cookies
Ok, now let’s talk raspberry lemon linzer cookies.
I have had linzer cookies on my “to make” list for a long time. They’re beautiful, incredibly festive, and I just love the combination of almond with fruity jams. I finally got around to nailing down a favorite recipe, and I am thrilled to share it with you today. These raspberry lemon linzer cookies are the bomb.
Linzer cookies are little sandwiched treats made by filling almond cookies with fruit jams or ganaches. These particular cookies are made with almond flour and a bit of lemon zest which go over-the-moon perfectly with the raspberry filling I chose. While they may look like a doozy to make, I think you’ll find they’re rather simple.
Making the Cookies
To prepare these raspberry lemon linzer cookies, we start with the cookie dough. Cream butter and sugar together before adding egg, lemon zest, and vanilla. The dry ingredients are added next to form a dough that you’ll find is similar to a cutout cookie. Pat the dough into two flat round disks and chill briefly in the fridge.
When ready to bake, roll out the cookie dough and cut out small round circles of dough. I use a biscuit cutter, but any round cutter smaller than 3″ will do. Next, use a tiny cutter of any shape to trim out the centers of half of the cookies. These cookies will serve as the lids to your cookie sandwiches and the little cutout will allow for the jam to peek through the center of the cookies. I used geometric cookie cutters, but any teeny tiny shape will work perfect. Bake the cookies in the oven and allow to cool completely.
Serving the Cookies
When you’re ready to assemble your raspberry lemon linzer cookies, sift powdered sugar over the top halves of your cookies. Spoon a small teaspoon of jam onto the bottom cookies and smear just to the edges. Place the lid cookies on top of the jam-topped cookies and wah-la! Raspberry lemon linzer cookies! See, I told you they were easier than they look!
These cookies are a terrific balance of sweet and tart and will taste good for days. Keep in mind that the moisture from the jam will tend to dissolve the powdered sugar, so if you’d like these cookies to stay looking as good as they taste, try to assemble them as close to the time of serving as possible. These raspberry lemon linzer cookies are a lovely way to celebrate the holidays, so give them a try and let me know what you think. I have a feeling you’re going to love them!
Happy baking, happy shopping, and most of all, happy holidays. Love y’all!
If you like these raspberry lemon linzer cookies, you should check out:
The raspberry lemon linzer cookies are sweet and tart, the perfect cookie for your holiday celebrations. These cookies are festive and perfect for cookie exchanges!
Author:Kate Wood
Prep Time:30
Cook Time:30
Total Time:1 hour
Yield:30
Ingredients
1 cup (230 gm) unsalted butter, at room temperature
¾ cup (150 gm) sugar
1–1/2 teaspoons grated lemon zest (about 1 lemon)
1 large egg
1 teaspoon vanilla extract
2–1/2 cups (260 gm) all-purpose flour
¾ cup (75 gm) almond flour
½ teaspoon salt
Raspberry jam, for filling the cookies
Confectioner’s sugar, for dusting the cookies
Instructions
Cream the butter and sugar on medium speed in the bowl of a stand mixer until pale and smooth, about 3 minutes. Add the zest, egg, and vanilla and beat briefly to combine. Scrape the sides of the bowl and add the flour, almond flour, and salt. Stir on low until the dough comes together in the bowl.
Dump the dough out onto a floured surface and divide into two equal parts. Pat each part out into flat rounds and wrap the disks in plastic wrap. Chill in the fridge for at least an hour or up to 3 days.
When ready to bake your cookies, preheat the oven to 350 degrees and line two baking pans with a sheet of parchment paper. Use a floured rolling pin to roll one disc of dough out onto a lightly floured surface until it is about 1/8-1/4” thick. Use a 2” round cutter to cut out rounds of dough. Use a small decorative cutter to cut a shape out of the insides of half of the cookies. Place cookies on the prepared baking sheets an inch apart. You can set the shape of the cookies by placing the whole pan of cookies in the freezer for about 5 minutes. Bake in the preheated oven for about 8 minutes, or until the edges of the cookies are set. Allow them to cool on the cookie sheet for a few minutes and then cool completely on a cooling rack. Repeat this process with the remaining dough.
When ready to fill the cookies, use a sifter to dust the tops of all of the cookies with the decorative cutout. Spoon a ½ teaspoon of the jam on top of the bottom cookies and spread out a bit. Sandwich the cookies together and serve!
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.
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.
It’s totally cool if I’m not her maid of honor too. Actually, no. I take that back. Not cool.
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.
This is real life. Yes, we wore the same skirt to the 6th grade dance. Yes, my eyebrows (and hair) really were that big.
Orange Beach, Alabama, on the day I got engaged. Jesse surprised me there and photographed the proposal.
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.
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:
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
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.
Making the Cookies 
