OH HAIIII!!! Long time, no talk (type? blog? ramble?) Whatever it is, I haven't done it in a while. But I'm here and I've got cookies to tell you about.
But first, some real talk about blogging. If you're just here for the cookies, you can scroll on down to the recipe. I won't be offended, I promise. I usually show up places just for the cookies, too. But I just wanted to talk about where I've been for the past month of not blogging and some deep (or not so deep) revelations I've had about blogging. When I first started this blog I was 22, I was living with my parent's, working at a job that was terrible in a lot of ways and all I really wanted to do was bake and share it with people. When I moved to Wisconsin I still wanted to do the same thing, but I decided to take it a lot more seriously. I committed to posting at least two times a week, I started doing a lot of freelance work and I was actually making money (WHAT?!) from my blog. It was super fun...until it wasn't. After a while, posting so often started to feel like a major chore and I wasn't really sure why I was doing it. There are so many blogs I have admired for a long time that are run by brilliant, creative and inspiring bloggers that work on their blogs full time. But somewhere along the way of constantly trying to get more readers and obsessively checking my ad revenue, I forgot that that's not actually what I want to do. What I originally wanted from this blog, to bake what I want and share it with people who appreciate it, is exactly what I get from my full time job of being the kitchen manager at the bakery. Except I like it so much more. I get to wake up super early every day (that's not sarcastic. I actually love getting up at 4), go into a kitchen for hours at a time and bake all day every day. It does not get any better. But it also does not leave unlimited hours for blogging, and that's so ok with me. I would so much rather have a few hours after work to go for a run, hang out with friends or actually relax (jk. I don't do that.) than have to run home and work on a blog post until bedtime. That's not the point of this blog and it never was.
So. Long, rambly story short: I'm still here! I'll still be blogging and I'm still so grateful for every single reader that comes here to tell me about their baking adventures and listen to me talk about mine. But I will be doing it a little less often. I'll be here when I made something fun and I want to share it with you. Not every Monday and Thursday because I have to be. Sometimes I might just post what I make on Instagram, sometimes I might throw together a post with only one or two pictures and sometimes I'll go all in with the whole picture-filled, wordy rambles post thing. I can't wait to share all of the summer recipes ideas I have with you and if you made it to the end of this paragraph, thank you! I like you a whole lot.
So let's talk about these funfetti sugar cookies! May is PARTY month in my family. Mother's day, anniversaries, birthdays (your girl is going to be 25 next week...oh BOY), there's pretty much a cause for celebration every weekend. Which means a whole lot of funfetti is in order. My sister's birthday was last weekend and I made a sprinkle covered funfetti cake to add to the margarita river cruise festivities. But a few days before, I made these cookies as a little funfetti warm up. Because everyone needs cookies to warm up for cake, right? These cookies are perfectly chewy with a crackly, sugary exterior. Clear vanilla extract (a must in any funfetti situation) gives them that whole boxed-cake-flavor thing that I love. And then of course a ridiculous amount of sprinkles. It's the perfect party cookie for the perfect party month.
Funfetti Sugar Cookies
Makes 2 dozen
| Ingredients |
- 1 cup unsalted butter, softened
- 1 1/4 cup sugar + more for rolling
- 3 egg yolks
- 1 tbsp. clear vanilla extract (see note)
- 1/8 tsp. salt
- 2 1/2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1/2 cup rainbow sprinkles
| Instructions |
- Preheat oven to 350. Line two baking sheets with parchment paper or non stick baking mats.
- Beat butter and sugar in the bowl of a stand mixer until light and fluffy, at least 2 minutes. Scrape the bowl and add the egg yolks one at a time, beating well and scraping after each addition. Add the vanilla and salt and beat well.
- Add the flour, baking soda and cream of tartar. Mix on low until dough just begins to clump together. Add the sprinkles and continue to mix until dough is just combined. Scoop the dough using your desired size cookie scoop (I like to make mine a little on the bigger side -- 3 tbsp. ish) and roll the dough into balls. Roll each ball in granulated sugar and place on the prepared baking sheets.
- Bake 15-18 minutes, until they are just golden around the edges and still light in the center. Let cool on baking sheets for 5 minutes before transferring to a wire rack to finish cooling.