Easy Funfetti Cookies! (With Store-Bought Dough!)

Hello my friends!

Here we are, barreling through February. Before we know it, we’ll be busting out the spring clothes, and diving head first into my favorite time of year!

And I cannot wait 🙂

I have recently become a cookie baking machine.

You see, I’ve got some “youngsters” in my life that I love giving treats to! My special gentleman has four little nieces and nephews, and since they live close, we get to visit them just about every weekend or so! I love it 🙂

And I loveeee showing up with COOKIES!

Because, hey — it’s amazing how something as simple as a cookie brings out a huge smile!

So far, I’ve made my world famous chocolate chip cookies, my peanut butter cup cookies, white chocolate macadamia nut cookies, and my healthy apple pie cookies.

But last weekend, I wanted to bake something that every kid loves: FUNFETTI.

You know what I’m talking about: your classic white cake with rainbow sprinkles peppered throughout.

Except here’s the catch: I was in a super rush, as the trip to visit them was last minute. SO — I had to make delicious and fun cookies in less than an hour!

Store bought sugar cookie dough to the rescue!

And let me tell ya, these were a hit! (Who doesn’t love rainbow sprinkles, come on!)

You can use “Break and Bake” sugar cookie dough, or use a pouch of the “just add an egg and butter” sugar cookie dough mix by Betty Crocker. I went with the latter, but in the future, I’ll probably just spring for the break and bake, to be honest….save a step!

So grab some sprinkles and a baking sheet and let’s get cooking!

Here’s What You Need: (Makes 24 cookies)
1 pouch of Betty Crocker sugar cookie dough mix
+ 1 egg
+ 1 stick of butter
OR
1 tube of “break and bake” sugar cookie dough

1 bottle of rainbow sprinkles (About 3/4 cup)

Tools:
Baking Sheet
Mixing Bowl
Small bowl
Parchment paper

Directions:
Preheat oven to 375 degrees.

Prepare the cookie dough per the package directions if using a mix. For Betty Crocker, that means cream together one egg and softened butter with the dry ingredients until soft dough forms. If you’re using “break and bake”, skip to the next step.

Pour your rainbow sprinkles in a small bowl.

Form 1 Tbsp balls of dough, and roll them in the sprinkles, coating the balls completely.

Place your sprinkled cookie dough balls on a parchment paper-lined baking sheet.

Bake for 8 minutes, until the edges are golden brown.

Let cool, and enjoy!

How fun were these!?

There’s something so whimsical and fun about sprinkles, and they really made these cookies extra special.

I have always been a sugar cookie gal through and through. There’s something about that sweet combination of butter, sugar and vanilla that, for me, always took the “top spot” over a chocolate chip cookie any day.

And the addition of sprinkles only makes them better!

And OH MY GOSH, they were so easy. I mean, I had these made and cleaned up in less than an hour. Mission accomplished!

And the kids loved them! You should have seen the three-year old’s eyes when these rainbow cookies came out! She gravitated right to them!!!

So make these for the kiddos — big or small — in your life! They might not win any cookie-baking competition for the most gourmet or fancy treat, but they sure are fun and a hit with the people who matter! 🙂

Until tomorrow!

xoxo Caralyn

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