feasting with friends

Funfetti Cookies to Thank Guest Bloggers

It seems my best laid plans were…hmm…for lack of a better description…laid!

I am indeed “back”, though obstacles, distractions, commitments and WordPress issues have kept me from the computer. But today is a new day and at the computer I shall sit! After all, there is some neglected business to take care of…thanks to be given to many, many people. 😀

First of all, thanks to my daughter, Mandy. She was a guest blogger in my absence. She not only provided a delicious Apple Cake, but Funfetti Cookies too! What?? You don’t remember the cookies?? Umm…I guess that would be because I never posted them…eek! But today is the day. Finally, I shall share these festive, delicious cookies with all of you! Thank you, Mandy! ❤

funfetti cookiesIn the words of Mandy….

This recipe is amazingly easy, and if you’re a baker like me and my mom, you probably have most of the ingredients already in your pantry and fridge. The only time consuming part of this is letting the dough set in the fridge for at least two hours. Do not skip this step or you’ll end up with flat, not tasty cookies. Bonus: these cookies are devoured by everyone: my coworkers and friends love them, people always ask my for the recipe, and are amazed when I tell them they’re made from scratch. Plus, who doesn’t love funfetti? Scroll to the bottom of this post for the crowd pleasing recipe – which I’ve slightly adapted from the blog, Averie Cooks. Enjoy!

I’d also like to send out one more shout-out to the wonderful ladies who provided guest posts to feastingwithfriends during my initial recovery time.

Sonal from Simply Vegetarian 777 provided the Cambodian Vegetarian Stir Fry with Peanut Sauce.  Such a beautiful dish and such a wonderful blend of flavors! Thank you, Sonal. ❤


Ngan of ngan made it provided the Not Your Average Pound Cake. Far from average indeed! Can you say yum? Delicious! Thank you, Ngan! ❤

ngan made it: not your average pound cake

Lori of Creating Beauty in the Kitchen served up a Lemon Shortcake Tart. Gorgeous to look at and kicked up a notch with the help of blueberries. Scrumptious! Thank you Lori! ❤

lemon shortcake tart | creating beauty in the kitchen

Prudy of butter, basil and breadcrumbs offered a refreshing Raspberry Peach Bellinis. Talk about thirst quenching! Nothing like a little boozy, fruity goodness on a lazy summer day! Thank you, Prudy! ❤

raspberry peach bellini | butter, basil and breadcrumbs

The Novice GardenerAngie of The Novice Gardener provided an Angel Hair Timbale. Her excellent skills with working with the pastry yielded a gorgeous creation. Almost too pretty to eat…almost! Thank you, Angie! ❤


Linda of La Petite Panière baked Khobz El Bey, a typical sweet dessert from the city of Algiers. I may not be able to pronounce it correctly, but I definitely know I could eat IT! Thank you, Linda! ❤

La Petite Panière: Khobz El Bey

Once again, I offer sincere thanks to all of the guest bloggers who so graciously offered help in my time of need. Take a bow ladies {applause, applause, applause}!  I’m forever grateful! Don’t forget to grab a cookie or two. 🙂

funfetti cookies

Funfetti Cookies

  • Servings: 15-18
  • Difficulty: easy
  • Print

INGREDIENTS:funfetti cookies

1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
3 teaspoons of vanilla abstract
1 1/2 cups all-purpose flour
2 teaspoons corn starch
3/4 teaspoon baking soda
3/4 cup sprinkles


  1. Use a stand mixer on medium-high speed to mix together the softened butter, egg, sugar and vanilla extract until well mixed, and fluffy, about 5 minutes or so. Normally I have to stop and scrape the sides of the mixer at least two times.
  2. Stop the mixer and add in the flour, cornstarch, baking soda, and mix until just combined, about 1 minute.
  3. Add the sprinkles – you can either use your mixer or fold by hand. I usually give it a quick spin with the mixer, but because I don’t want to crush the sprinkles, finish with a spoon.
  4. Use a spoon or your tablespoon measure to scoop approx. two tablespoon mounds and lightly flatten them with your hand; place on a plate and cover with aluminum foil (or plastic wrap, I just had foil on hand). Place in the fridge for a least a couple of hours (2ish). I wouldn’t recommend skipping this step because if you do, the cookies turn out thin and flat and not very good! (I did it once in a hurry – not worth it!) You should have between 15-18 cookies depending on how large your mounds were.
  5. Preheat oven to 350F Place mounds on baking sheets lightly sprayed with cooking spray, spaced at least 2 inches apart. Bake for 8-9 minutes – when you remove they will look like they’re still soft and undercooked (and freak you out, if you’re me!. However, don’t keep baking them and remove them, because soft cookies actually get more hardened once they’re cooled. Allow to cool for before removing from the baking sheet (otherwise they will crumble and not look like cookies anymore).
  6. The cookies last at least a week – but they’re so delicious they never last l last longer than a day or two!


  1. You had me at funfetti, everything is truly better with sprinkles as it just screams “party” and “fun” thanks for sharing and glad you are back, hugs:)

  2. It’s just so good to see you back…I think I can speak for everyone when I say that we’ve all missed you, Nancy. No thanks necessary, my friend…I’m here whenever you need me…

    And on to those fabulous cookies… so colorful, so delicious, so happy!! My daughter Katie is a funfetti fanatic, so I’m going to be making these for her! She fell down some stairs last night and after spending a few hours at an urgent care, found out that her ankle isn’t broken, thankfully, but just a very bad sprain. I think that these cookies will make her happy. Just like you made me happy. ❤ Welcome back. ❤

  3. I just loved this post Nancy! What a lovely idea! And those cookies Mandy made….wow!! I’m taking my share of them that’s for sure! 😊 Big hugs friend! ❤️

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