sprinkles

<em>You can make these soft, chewy, sprinkle loaded drop style sugar cookies with only 8 ingredients! No rolling pin or cookie cutters required. Make sure you chill the cookie dough for at least 2 hours before baking.</em>

Drop Style Sprinkle Sugar Cookies

1 and 1/2 teaspoons baking powder

salt

(150 grams) granulated sugar

egg,

vanilla extract

(80 grams) sprinkles,

Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 1/2 cup of sprinkles. Dough will be thick and sticky. Scoop large sections of dough (about 2 Tablespoons of dough each) and roll into balls. For extra sprinkle goodness, lightly dip the tops of the cookie dough balls in more sprinkles. Place dough balls onto a large plate or lined baking sheet.

Cover and chill the cookie dough balls in the refrigerator for at least 2 hours (and up to 4 days).

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look very soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week.

My kids LOVE these cookies and I do too.  So easy.  Looking forward to changing up the sprinkle colors for all the holidays this upcoming year! Thank you!!

I love these cookies! I made them without sprinkles and they came out delicious! This will be my go-to sugar cookie recipe! Thank you Sally!

Thank you for this... my baby sister loved it 〜♥︎
lol

I’m giving this 4 stars bc i believe it turned out great! I just wish there was a full video. I’m a new baker and I had to do look up videos on how to properly do the step (such as creamed butter and sugar). Once I figured it out they turned out heavenly!

Thanks for another great recipe they came out great!

I accidentally added an extra 1/4 cup sugar by grabbing the wrong measuring cup. But even with that mistake, these are amazing. The cookies are chewy and buttery and so delicious. They were easy to make and so worth it.

Hi Sally,Can I use you easy icing recipe to decorate these?

Thank you!

I wanted to make cookies for a gathering tonight and didn’t  have all the ingredients for chocolate chip cookies. Searched google for sugar cookies with sprinkles. This is a VERY easy recipe and I loved not having to use a cookie cutter or rolling pin! Didn’t have enough sprinkles so I only dipped the tops. 18 count with this recipe. Will definitely use it again for the holidays!

I loved these cookies, and so did my sprinkle obsessed son, but they didn’t flatten out hardly at all for us. They stayed almost in their ball shape after 12 minutes.. so good and thick but definitely different than what we were expecting. Any ideas what we did wrong?

The sweet, rich, sprinkle-filled dough satisfies cookie dough cravings, and it’s safe to eat raw. No eggs. The cookie dough balls are fast and easy to make, and perfect for when you just need a quick treat. You can whip a batch up in less than 10 minutes and they keep for months. They taste like real Funfetti cookie dough and there’s plenty of sprinkles with just the right amount of white chocolate chips for flavor. I haven’t tried baking this dough and recommend trying my Softbatch Funfetti Sugar Cookies if you want baked cookies rather than dough.

FUNFETTI®-Inspired Cookie Dough Balls

unsalted butter, softened (1 stick)

sugar

light brown sugar, packed

vanilla extract (not teaspoon)

all-purpose flour

baking soda

salt,

milk

white chocolate chips

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

Stop, scrape down the sides of the bowl,...

Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.

Stop, scrape down the sides of the bowl, and add the white chocolate chips, sprinkles, and beat on low speed until just combined, about 30 seconds. If your dough seems dry or crumbly, add milk or cream, 1 tablespoon at a time, until dough comes together. Conversely, if your dough seems too wet, add flour 1 tablespoon at a time until dough comes together.

Using a 2-inch cookie scoop or your hands, form...

Using a 2-inch cookie scoop or your hands, form approximately 13 equal-sized mounds of dough and roll into balls. Serve immediately. Cookie dough can be stored in an airtight container in the refrigerator for at least 1 month, or in the freezer for up to 6 months.

Vanilla Funfetti Mug Cake

salt (very light pinch)

baking powder

almond or coconut milk (see note)

extra-virgin or refined coconut oil, melted (or canola or vegetable oil)

In an 8-ounce (that's a fairly standard size)...

In an 8-ounce (that's a fairly standard size) mug, whisk together the flour, sugar, salt and baking powder. Make a small well and add the milk, vanilla and oil. Mix just until combined. Stir in the sprinkles.

Microwave for 90 seconds at 70-80% power (adjusting...

Microwave for 90 seconds at 70-80% power (adjusting as needed depending on the heat/power of your microwave). Serve warm with a dollop of frozen yogurt or ice cream, if desired.

The ULTIMATE funfetti cake roll! A vanilla cake paired with a cream cheese frosting. Add as many sprinkles as you like!

Funfetti Cake Roll

all purpose flour

tsp baking powder

tsp salt

eggs, room temperature

vegetable oil

tbsp International Delight french vanilla creamer

apple cider vinegar

tsp vanilla extract

jimmies sprinkles

oz, 1/2 package, cream cheese, softened

whip

heavy whipping cream

Jimmie sprinkles for topping

Preheat the oven to 350ºF. Line a jelly...

Preheat the oven to 350ºF. Line a jelly roll pan (15x10) with parchment paper and spray the paper with non-stick cooking spray. Set aside. In a small mixing bowl, combine the flour, baking powder and salt. Mix and set aside. In a larger mixing bowl, beat all 4 eggs on high with an electric mixer for 3 minutes. The eggs will turn pale yellow. Continuing beating the mixture as you slowly add the sugar. Add in the vegetable oil, International Delight creamer, apple cider vinegar, and vanilla, beat lightly. Spoon in the flour mixture and sprinkles, mixing until it’s just incorporated. Pour the batter into the prepared pan, using a spatula to smooth the batter to the edges.

Bake for 12-13 minutes or until the cake...

Bake for 12-13 minutes or until the cake is springy to the touch. Note: while baking lay a towel on a flat surface. Dust BOTH sides of the towel with a generous amount of powered sugar. This is to prevent the cake from sticking to the towel.

Once the cake is done baking, immediately turn...

Once the cake is done baking, immediately turn it over onto the towel. Roll the cake around the towel. Place the rolled up cake on a rack to cool completely.

In a medium mixing bowl, beat the cream...

In a medium mixing bowl, beat the cream cheese and powdered sugar until fluffy with an electric mixer, 1-2 minutes. Add in the cool whip and mix gently with a spatula.

Once the cake is completely cool, unroll the...

Once the cake is completely cool, unroll the towel. Spread the filling over the cake roll, leaving about a 1/2 inch gap around the edges. Roll the cake roll back up and place it on a tray, seam side down, in the fridge to chill. The longer you let it chill the easier it will be to slice.

Place the white chocolate chips in a medium...

Place the white chocolate chips in a medium heat-proof bowl. In a small pot over low heat, heat the heavy whipping cream until just before boiling. Pour the heavy cream over the white chocolate chips. Allow the mixture to stand for 1-2 minutes. Use a spatula to stir the mixture until smooth. Allow the ganache to come to room temperature before adding it to the cake.

To add the ganache, place the cake roll...

To add the ganache, place the cake roll on a rack, pour the ganache over the cake and use a spoon or spatula to cover up any areas that don’t have chocolate. Allow the chocolate to firm up slightly before adding the sprinkles. Return to the fridge to chill for 20 minutes before slicing. Slice and serve. Cover and refrigerate any leftovers.

These Confetti Cookies are made for unabashed sprinkles lovers.  The teeny multicolored bits make their way into these chewy snickerdoodle inspired cookies by way of crunchy-sweet Birthday Cake Crumb and into the dough where they melt and tie dye the insides of these oversized cookies.

Confetti Cookies Recipe

(225 grams, 2 sticks) butter, at room temperature

(300 grams) sugar

(50 grams) glucose corn syrup

eggs

(8 grams) clear vanilla extract

(400 grams) flour

(50 grams) milk powder

(9 grams) cream of tartar

(6 grams) baking soda

(5 grams) kosher salt

(40 grams) rainbow sprinkles

recipe Birthday Cake Crumb (recipe follows

Birthday Cake Crumb

(100 grams) granulated sugar

(25 grams) light brown sugar, lightly packed

(90 grams) cake flour

(2 grams) baking powder

(2 grams) kosher salt

(20 grams) rainbow sprinkles

(40 grams) grapeseed oil

(12 grams) clear vanilla extract

For the Birthday Cake Crumb: Heat the oven to 300°F.

Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.

Add the oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.

Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.

Let the crumbs cool completely before using in a recipe or scarfing by the handful. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

For the Confetti Cookies Combine the butter, sugar, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs and vanilla, and beat for 7 to 8 minutes.  

Reduce the mixer speed to low and add the flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula. 

Still on low speed, add the birthday cake crumbs and mix in for 30 seconds—just until they are incorporated. 

Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly. 

Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very lightly browned on the edges (golden brown on the bottom). The centers will show just the beginning signs of color. Leave the cookies in the oven for an additional minute or so if the colors don’t match and the cookies still seem pale and doughy on the surface. 

Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Have you ever wanted to make your own sprinkles? &nbsp;This easy recipe shows you how to make homemade sprinkles in a matter of minutes.

Make Your Own Sprinkles

cornstarch

water (not hot water)

corn syrup

vanilla

Gel food coloring

In medium-sized bowl, stir together 1 cup powdered sugar, cornstarch, water, corn syrup and vanilla extract until well-combined.

Stir in the remaining 1/2 cup powdered sugar.

Add food coloring and stir until well-combined and desired color is reached (remember, the more coloring you add the more you will be able to taste it in the final product).

Transfer mixture into a piping bag fitted with a #4 Wilton tip*.

Line two cookie sheets with wax or parchment paper and, using your piping bag, draw long, sprinkle-width horizontal lines across the paper. If desired, also make small dots (about the size of a pencil eraser) along the sides of the wax paper for some variety in shape.

Allow to set undisturbed for at least 12 hours to dry.

Once dried, peel off any dots or shapes you have made and then use a knife to cut down your horizontal lines to make sprinkles.

That's it! Sprinkle over your favorite treats! These keep well in an airtight container.

These yellow birthday cupcakes are adapted from my original recipe. In this improved version, use sour cream, cake flour, and extra vanilla to guarantee each cupcake is soft, buttery, and extra moist. Decorate with chocolate buttercream and plenty of sprinkles!

Yellow Birthday Cupcakes (Recipe Solved!)

1 and 3/4 cups (210 grams) cake flour (spoon & leveled)

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (1 stick; 115 grams) unsalted butter, softened to room temperature

1 cup (200 grams) granulated sugar

eggs,

(80 grams) sour cream,

(180 milliliters) whole milk,

frosting: chocolate buttercream and sprinkles

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.

Whisk the cake flour, baking powder, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. The batter will be slightly thick.

Pour/spoon the batter into the liners. Fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

Frost cooled cupcakes with chocolate buttercream. I used Ateco 849 piping tip. Top with sprinkles, if desired.

Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

I weighed the ingredients as opposed to measuring as I’ve found that makes a difference. Thanks for including that in your recipes. These are the best yellow cupcakes I’ve ever tasted! They were so light and fluffy.

Hi Sally, Iam a beginner in baking and your receipes are excellent, detailed and simple to follow. Tried few. turned out great. Thanks. 
I tried yellow cupcakes. So one batch accidentally went into microwave mode.. they got done in some four minutes. Surprisingly, the cupcake turned out perfect while the ones I baked in convection mode turned out nice and fluffy but the top was crusty and cracked. Any idea why this could be? Iam I baking it all wrong?

I have made these cupcakes several times and love them!  I would like to make a "jumbo" cupcake (the pan that would make 6 cupcakes for a size of 12) for my son's cake smash.  Do you think this is doable?  Any ideas around bake time?

Thanks in advance for your help!

I made these instead of using a mix for Apple Pie Cupcakes with Cinnamon Buttercream.  They were perfect and oh-so delicious!

hello, sally the cupcakes were fantastic! you are very good at making recipes! thank you for the wonderful recipe!

These cupcakes were moist and delicious! I ended up making 16 cupcakes instead of 14 and I filled the muffin tin 3/4 of the way. More cupcakes are always a good thing!

Tried to make this recipe as written using the weight measurement. But the cake flour reached the weight well before the cup measurement. When I mixed in the dry into the wet ingredients, the batter was loose, so I added the remainder of the flour. Also, room temp here is 20 degrees (it’s winter), so my butter maybe was not soft enough. The batter was quite lumpy. I needed to stir it a lot to get rid of the lumps. In the end the cupcake was a bit dry. I don’t know if it’s the extra stirring I had to do?? Any suggestions?? I’m thinking I’ll still give it a second try and maybe sift my dry ingredients and soften the butter more in the microwave. 

I made these for my daughter’s second bday, so I cut back on the sugar to 3/4c. It tasted good I thought, together w the chocolate buttercream :) I don’t usually like my desserts too sweet so this was a good amount for me. 

Thanks!!

I make cakes as a side gig and had been using a recipe I purchased years ago from a professional bakery. While the cakes turned out good, albeit a bit dense, I decided to change it up and try one of your recipes (I’ve made other things of yours and you have become a trusted go-to). This recipe did not disappoint! I could tell from the fluffy batter it was going to be amazing. The cupcakes rose nicely and the texture is spot-on. I used vanilla bean paste to give them an extra vanilla boost. Thank you a million for providing this amazing recipe that will be my new vanilla cupcake go-to!

Used this recipe to make cupcakes for my son's bday.  It was my first time attempting homemade cake.  They worked out beautifully!  Super light, tight crumb, and very tasty. My recipe yielded 17 cupcakes and thank goodness...hubby ate a few straight from the oven!

This easy vanilla mug cake is made in the microwave and ready in minutes! It's moist, with a delicious vanilla flavor and tons of sprinkles.&nbsp;

Vanilla Mug Cake

unsalted butter

egg yolk* (do not add in the egg white)

white sugar

sprinkles (optional)

Add the butter to your mug and microwave until melted (about 30 seconds).

Whisk in the milk, vanilla extract, egg yolk &amp; sugar with a fork.

Then whisk in the flour and baking powder. Stir in the sprinkles.

Microwave for 60-90 seconds on medium power. The top should look set when it&#x27;s done.

Cool for at least 1 minute before enjoying.&nbsp;

Beat the butter using an electric mixer or whisk with a fork until smooth.

Beat/whisk in the powdered sugar 1 tablespoon at a time until the desired sweetness is reached. Then beat/whisk in the milk. 

Spread/pipe on top of the cake.&nbsp;

Vanilla Frosting

Fluffy, moist little cake pops! So easy and quick to make!

How To Make Cake Pops EASILY!!!

Chocolate Cake

Chocolate Frosting (amount depends

boxes chocolate

cake pop sticks

Add cake to a large bowl.

Crumble until it resembles fine crumbs

Add in frosting a little bit at a time until cake is moist and can hold a ball shape, yet is still slightly crumbly. (Use your hands to incorporate the frosting into the cake crumbs)

Using a mini ice cream scoop, scoop out two scoop worth of cake mixture.

Roll the mixture into a tight ball and place on a plate.

Repeat until all the cake mixture has been rolled into balls.

Melt 2-4 ounces of white chocolate in the microwave.

Dip the tip of the cake pop sticks into the white chocolate and insert into the cake balls about half-way.

Freeze for about 20 minutes.

Meanwhile prepare all of your decorating supplies.

Melt the remaining chocolate in a large cup. Make sure you have enough chocolate to completely submerge the cake ball.

Remove cake balls from freezer.

Dip cake balls carefully into the chocolate until covered.

Let the excess chocolate drip off. Swirl and tap gently if needed.

Add the sprinkles while the chocolate is still wet. It will harden quickly.

Stick the decorated cake pop into a styrofoam block to finish setting.

Place into the freezer to speed up setting time.

Cover with a clear treat bag &amp; ribbon for gift giving, if desired.

Store in a cool area in a single layer, in an airtight container.

Enjoy!

Learn how to make cake pops that have the perfect texture, easy to make, and pretty darn fun!!

 Be creative and come up with colors to match your theme. If you suck at decorating cake pops like I do, there are a TON of different sprinkle options available online and in stores.  Have fun and enjoy!!!

Get Recipe: https://divascancook.com/how-to-make-cake-pops-easy-best/

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Music By Kevin Macleod

How To Make CAKE POPS ~ Easy Cake Pops Tutorial

Spumoni is a frozen Italian-American dessert made by layering pistachio, cherry and chocolate (or sometimes vanilla) gelati. This showstopper ice cream cake version looks difficult, but it’s made with store-bought ingredients, so it mostly involves shopping and assembly. The layers can be stacked ahead, and you also don’t have to worry too much about its melting rapidly: The cake’s sheer volume and store-bought ice creams' stabilizers help it stay cold. For a Neapolitan-style cake, you could swap strawberry ice cream for the cherry and vanilla for the pistachio. The only true challenge here is making sure there’s room in your freezer, since this cake is about 4 inches tall.

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