Funfetti Cookie Recipe

Prep: 30 mins – Cook: 10 mins – Total: 45 mins


  • 8 tablespoons (113g) unsalted butter
  • 1/3 cup (68g) packed light brown sugar
  • 1/3 cup (65g) white, granulated sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon honey
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1-3/4 cups (223g) all-purpose white flour Note 1
  • 1/3 cup (59g) jimmies-style sprinkles Note 2


  1. PREP: Melt the butter in a very large, microwave-safe bowl. Once melted, set aside for 5-10 minutes to cool to room temperature. It’s important the butter isn’t hot when you add in the sugars or it will melt the sugar and make the cookies greasy.
  2. WET INGREDIENTS: Once butter is cooled to room temperature, stir in the light brown sugar and white sugar. Whisk until smooth, about 1-2 minutes (the butter and sugars should fully incorporate). Take your time; it may seem like the two won’t come together, but keep mixing until completely integrated. Stir in the egg, vanilla extract, and honey. Mix until smooth.
  3. DRY INGREDIENTS: Add in the salt, baking soda, and baking powder. Stir to integrate. Add in the correctly measured flour and mix until JUST combined (don’t overmix). Gently stir in the sprinkles. Cover the bowl tightly and chill for 90 minutes.
  4. PREP FOR BAKING: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or use a nonstick liner. Roll balls of dough (1.5 tablespoons (30g) in size) into tall cylindrical balls (see picture above for shape and size). Place 6 cookie balls on the pan to give the cookies plenty of room to spread. Place the pan with the cookie balls in the freezer for 10 minutes (dough gets warm from being handled). Repeat rolling the rest of the cookie dough balls — you should get around 20-21 cookies from this dough.
  5. BAKE: After 10 minutes in the freezer, bake for 8-12 minutes, erring on the side of underbaking to keep them soft and chewy. (We like ours right at 10 minutes.) Remember, the cookies will bake a little more out of the oven, so take them out as soon as the edges start to lightly brown. Remove from the oven and immediately press any edges that have strayed out a bit inwards with the back of a metal spatula. Let cool on the pan for 5 minutes before transferring to a cooling rack. Repeat with the remaining dough until all the cookies are baked — or freeze some of the dough if you prefer (see step 7).
  6. STORAGE: Store cookies in an airtight container at room temperature. They’re best enjoyed within 3-4 days. Freeze cookie dough as opposed to baked cookies (see next step).
  7. FREEZING DOUGH: Instead of freezing the baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to 3 months. To bake: Bake these cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time. Bake until the edges are lightly browned, and the center is still soft.

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Cinnamon Swirl Oven Pancake Recipe

Prep: 10 mins – Cook: 18 mins – Total: 28 mins


  • 1 cup all-purpose flour
  • 1.5 tsp baking powder
  • 2 Tbsp sugar
  • 1 cup milk
  • 1 large egg
  • 4 Tbsp butter*, divided
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 2 tsp brown sugar


  1. Preheat the oven to 425ºF.
  2. In a large bowl, combine the flour, baking powder, sugar, and salt.
  3. In a separate bowl, whisk together the milk, egg, vanilla, and 2 Tbsp melted butter.
  4. Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is combined (avoid over stirring). Let the batter sit for five minutes. Meanwhile, prepare the cinnamon swirl mixture.
  5. Combine 1 tablespoon of melted butter with the cinnamon and brown sugar. Set the cinnamon mixture aside. This will be the cinnamon swirl in the pancake batter.
  6. Add 1 tablespoon of butter to a 10″ oven-safe skillet. Preheat the skillet on the stove top over medium theat until he butter starts to sizzle and foam. Use a brush to spread the melted butter all over the surface and up the sides of the skillet.
  7. Pour the pancake batter into the preheated skillet. Drizzle the cinnamon mixture over the pancake batter and then drag a spoon through the surface to sort of swirl the cinnamon into the pancake batter.
  8. Transfer the skillet to the fully preheated 425ºF oven and bake for about 18 minutes, or until puffed in the center and slightly golden brown on the outer edges. If you prefer a more browned top to the pancake, you can switch the oven to the broil setting and broil until the desired color has been achieved (watch closely!).
  9. Slice the pancake into eight pieces and serve.

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