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Guys! It's been so long since I have written a blog post! Anything posted in the last 3 weeks was written before we left for Germany. Honestly, the break was nice. Especially last week, when I took a legitimate break and didn't post anything. But the timing couldn't have been better because work was crazy and I had so many extracurricular activities. I would have had a break down if I had made myself post anything. But now I am back and so excited to share this funfetti sugar cookie recipe with you! This past weekend I spent pretty much every free minute in the kitchen making cookies for a friend who's company is turning 1! Very exciting, right? Her company, SkillPop, hosts pop-up classes for adults on any number of subjects from personal finances to water coloring. I am actually teaching a cookie decorating SkillPop class this week! But instead of just making any old sugar cookie, I decided to make funfetti sugar cookies. Because to me, a it isn't a birthday without funfetti! The recipe is essentially my sugar cookie recipe with sprinkles added. I also added lemon zest to the dough and lemon juice to the icing to really make the flavor pop. While I did end up covering these cookies with icing, they little bits of sprinkles still made an appearance. They are like a little fun surprise when you bite into the cookie. PIN NOW, MAKE LATER


18 cookies

Total time

0 minutes




  • 1 cup (2 sticks) unsalted butter (softened)
  • ½ cup granulated sugar
  • ⅓ cup powdered sugar
  • 1 egg
  • 2 tsp vanilla extract
  • zest of 1/2 lemon
  • 2½ cups all purpose flour
  • of salt
  • ¼ cup sprinkles


  1. Preheat the oven to 330 degrees.
  2. Place the butter and sugars in the bowl of a stand mixer. With the paddle attachment, beat the butter and sugar until soft and fluffy, about 1 minute.
  3. Mix in the egg, vanilla, and lemon zest until just combined.
  4. Mix in the flour 1 cup at a time until all flour is combined. Fold in sprinkles.
  5. Turn dough out on to a sheet of plastic wrap. Wrap up and place in the fridge until ready to use. (Dough can be rolled out right away if your in a pinch.)
  6. Place a piece of parchment paper down on the counter top. Roll dough out on the parchment paper, using minimal flour to keep the rolling pin from sticking.
  7. Cut dough out to the desired shapes. Bake for 10-15 minutes until just barely brown around the edge.
  8. View the recipe instructions at The Honey Blonde

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