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  • Writer's pictureLexi Mestas

Confetti Sugar Cookies

I love chocolate. I love caramel. I love a salty-sweet dessert. In fact, it's usually my go-to on any regular weeknight. Give me a square of Ghirardelli sea salt caramel and I'm all set. But there's something about Funfetti that has me irrationally craving it when my birthday rolls around, when other people's birthday's roll around, and of course, my period. Honestly, it might be Pillsbury's incredible marketing of the early '90s product that was instilled in me from the time I was a kid and still has me eyeballing it as I graze past the baking aisle.

To quote, "every kid in the '90s either had or went to a birthday party that featured that new and exciting sprinkle cake." It's true - and I still want Funfetti for my birthday. I hope I have Funfetti for my 90th birthday. Truly.

This week is my birthday and I don't turn 90 - I turn 27. (Although, I'm starting to feel 90 during this quarantine - will it ever end?) So, naturally, I'm trying my very hardest to have as much Funfetti as I can and want - Yes, my MilkBar birthday cake is already ordered. Also, it just so happens my birthday gift is a perfectly gleaming copper KitchenAid stand mixer so all the more reason to Funfetti everything while playing with my new kitchen toy.

So here are some confetti sugar cookies to satisfy any craving for sugar and nostalgia and give you something to celebrate.


- 1 cup AP flour (for GF, I used King Arthur Measure for Measure Flour)

- 3/4 tsp baking soda

- 1/2 tsp salt

- 1/2 cup unsalted butter, softened

- 3/4 cup granulated sugar

- 1/2 tsp vanilla extract

- 1 large egg

- 1/2 cup rainbow sprinkles


  1. Preheat oven to 375F

  2. Beat butter, sugar, and vanilla until combined.

  3. Add egg and combine.

  4. Add 1/2 the flour with all of the baking soda and salt. Begin to mix and add in the remaining flour and sprinkles.

  5. Scoop into rounded tbsp on an ungreased baking sheet. Leave 2" between each cookie.

  6. Bake for 10 minutes. Remove from the oven and gently press the tops with a spatula or flat surface. Bake for another 2 minutes. Allow to cool and enjoy.

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