Golden Butterfly Bakers • November 6, 2025
Funfetti Sugar Cookies (with Suggested Variants)
Golden Butterfly Bakers offers you this recipe from their non-profit bakery. While we incorporate the Funfetti sprinkles into the sugar cookie dough at the bakery, at home you have options! The recipe is delicious whatever variation you use.
Funfetti Sugar Cookies (with Suggested Variants)
Ingredients:
- 1 1/3 cups sugar (270 grams)
- 1 cup butter (2 sticks, 226 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups flour (300 grams)
- 1 teaspoon baking soda
- 2/3 teaspoon salt
- 2/3 cup sprinkles
- Colored sugar (optional)
Directions:
Makes about 36 cookies using a one tablespoon cookie scoop
- Preheat the oven to 375 degrees F
- Place parchment paper on the cookie sheets.
- Beat the butter and sugar until well-blended.
- Add the egg, vanilla and almond extract to the butter/sugar mixture and beat well.
- In a separate bowl, mix the flour, baking soda, and salt.
- Add the flour mixture in three parts to the butter/sugar/egg mixture and beat until just blended with each addition.
- The mixture will be thick and stiff. Add the sprinkles to the dough at this point. (Don’t add them any earlier or they will color the dough. You may choose to leave them out if you are going to roll the cookie dough balls in color sugar or in sprinkles.)
- Using a cookie scoop (we recommend a one tablespoon scoop), scoop the cookie dough onto the prepared pans about 2 inches apart.
- Bake for 9 to 10 minutes. Let cool on the sheet for 1 to 2 minutes to allow the cookies to firm up. Then move the cookies to a cooling rack.
Variations:
- Use different colored sprinkles for different seasons, like red and green for Christmas or orange and black for Halloween.
- Roll the cookie dough balls in colored sugar before baking (with or without the sprinkles), using different colored sugars as you would for different seasons.
- Roll the cookie dough balls in sprinkles before baking. This really allows the colors of the sprinkles to stand out. (see the photo).
- Be adventurous! Experiment with different flavorings besides almond, like maple, orange or lemon. (You will want to adjust the amount of extract you add to suit your taste.)
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Golden Butterfly Bakers offers you this recipe from their non-profit bakery. Though peanut butter muffins are not currently in the rotation of muffin varieties they send to their recipients, it’s one they’ve used before and will make on occasion. Their volunteers love these. Peanut Butter Muffins (with Suggested Add-Ins) Ingredients: · 2 cups flour (240 g) · ½ tsp salt · 2 tsp. baking powder · 2/3 cup creamy peanut butter (we use Jif in our kitchen), (180 g) · 2/3 cup unsalted butter at room temperature (we use Plugra butter) · 2/3 cup brown sugar (143 g) · 2 large eggs · 1 cup milk · ½ cup peanut butter chips Suggested Add-Ins: · 2 tsp jam or jelly of your choice makes Peanut Butter & Jelly muffins · 1 Hershey Kiss makes Peanut Butter Blossom muffins · Chopped up Reese’s peanut butter cups makes Peanut Butter & Chocolate muffins Directions: Makes 12-16 muffins, depending on the size of your muffin tins Preheat the oven to 375 degrees F Spray your muffin tin and set aside In a small bowl, whisk together the flour, salt, and baking powder Use the paddle attachment in a stand mixer, cream the peanut butter, butter, and brown sugar. When it is creamy and smooth, add the eggs and milk and continue to beat the ingredients together until they are thoroughly combined. Add the dry ingredients and mix until they are just incorporated, then fold in the peanut butter chips. Fill the muffin tins about half-way with the muffin batter. Then put in your add-ins. (For example, add 2 tsps of the jam or jelly of your choice to make peanut butter & jelly muffins.) Fill with the remaining batter but leave a little room at the top. Ideally you want each to be about ¾ of the way full. Bake in the 375 degree oven for 15 to 20 minutes. Check with a toothpick. When it comes out clean (no batter), it’s done. Let cool for five minutes in the muffin tins, then remove to a cooling rack. The muffins are delicious whether you choose to use add-ins or not. One further note: If you mix in chopped up Reese’s peanut butter cups, do it in step 5 and eliminate step 6. The chocolate and peanut butter chunks will then be spread throughout the muffins.
