I’ve never participated in a bake sale. I know, what.the.heck. Right?!?! Well, that’s all about to change…

Come join me and over 30 other LA/Orange County Food Bloggers on Saturday, April 28th from 11:30AM to 2:00PM at BLD Restaurant (7450 Beverly Boulevard Los Angeles, CA 90036) to support Share Our Strength’s Great American Bake Sale for the ‘No Kid Hungry Campaign.’ A pretty substantial goal of $50,000 has been set, but we’ll need your help to reach our goal!

Food Blogger Bake Sale

Check out Damn Delicious for a more comprehensive list of all the participating food bloggers and local vendors.

If you read food blogs, even just a little bit, you know food bloggers don’t make just a plain chocolate chip cookies. While those are delicious and we can all appreciate a good one, we like to add our own spin. We stuff them with goat cheese, add pretzels and add bacon (yes, you read that right).

We want to share our treats with YOU! So come to the bake sale expecting amazing, creative, delicious, and fun treats!

I’m not really sure if I’m suppossed to keep my contributions to the bake sale a secret or if I should let it be a surprise… But I hate surprises, like HAAAAATE them. But I am really good at keeping secrets (I’m a mystery, wrapped in confession, sealed in a puzzle box). So, I’ll tell you one of the treats I’m baking. I’m baking THESE cookies!!!! FOR YOU!

Before I decided these would be THE cookies I’d make for the bake sale I made a test batch of funfetti cookies and passed them out to my soccer team last week. Yes, I’m on a soccer team. Yes, I am almost 30 years old. Yes, I get my ass handed to me on a platter lined with first aid ointment, band aids and ace bandages, every week. I digress.

These are some of the comments my soccer team made:
“If I weren’t married and you weren’t married, I’d propose to you right now.”
“Can you come make these for me every day for the rest of my life?”
“They’re perfectly crisped on the outside and perfectly soft on the inside.”

The rest of the team was busy stuffing their faces and didn’t have time to even breathe, let alone comment.

With that, I’m going to recommend you stop by the bake sale and pick up some funfetti cookies. And if you can’t be at the bake sale, you should make these cookies.

Of course, the quintessential ‘cookies with a glass of milk’ picture. Yes, I’m mocking myself.

Funfetti Cookies

Funfetti Cookies


  • 2 sticks softened butter
  • 1 1/4 cup sugar
  • 2 tsp vanilla
  • 1 tsp almond extract
  • 1 egg
  • 2 1/2 cup flour
  • 1/4 cup cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup rainbow jimmie sprinkles (the long thin sprinkles))
  • 2 tbsp rainbow perils (tiny balls sprinkles)


Preheat the oven to 375º.

Cream the butter and sugar in your stand mixer (or hand mixer) for about 2 minutes (until fluffy). Add the vanilla, almond, and egg. Beat until well combined.

In a separate bowl, sift in the flour, cornstarch, soda, and salt. SLOWLY add the flour mixture to the butter mixture, and continue on low speed until it’s all added and combined. Mix in the sprinkles (don’t overmix or the sprinkles will start to bleed into the dough).

Using an ice cream scoop, scoop cookie dough onto cookie sheets, about 1 1/2 inches apart (fits 8 cookies per sheet). Bake for about 15 minutes.

*Only bake until they very slightly start to turn light golden brown just on the edges. You don’t want them to totally turn golden or they’ll be crisp cookies. Check then around 10 minutes, then 12, and so on.

Cool on a wire rack.

Store in an airtight container up to 4 days.


Makes about 14 HUGE cookies or a bunch of smaller cookies.
Recipe Adapted from Yammie’s Noshery

Recipe Notes:
The original recipe calls for cake flour. I didn’t have cake flour, so I used Joy the Baker’s cake flour recipe and made my own. Instead of you taking an additional step to make a batch of cake flour, I just listed the ingredients within the recipe. The cake flour is what gives these cookies their chewiness and also their ‘funfetti cake-ish’ flavor.

The baked cookies can be frozen in ziplock bags for a later use. Just let them thaw at room temperature for about 2 hours before eating.

A friend suggested a scoop of cake batter ice cream would be good sandwiched between 2 cookies… Just sayin’…