Funfetti Cookies

I love sprinkles.  I buy them in little 6-packs, which may be the only 6-packs I’ve ever purchased, now that I think about it. I love it when said 6-packs go on sale after certain holidays or seasons.  Confetti, jimmies, nonpareils, I’m not picky.  I love them all.

As you may have noticed, Thirty Seconds on High received a makeover yesterday, and as I was editing, I thought, “Where are the sprinkles?” How is it that I love sprinkles so much that I put them in my pancake batter but they haven’t appeared  hardly at all on my blog?

Well, here are some sprinkles!!!!
Funfetti Cookies

Easter is this weekend and if you need a fun easy dessert, just throw some sprinkles into your favorite sugar cookie dough (not the rollout kind) and voila, you’ll have pretty, festive, yummy cookies to enjoy!


Funfetti Cookies


Funfetti Cookies
My favorite sugar cookie dough recipe is from King Arthur Flour.  It’s pretty much the same as the Rollout Sugar Cookie dough I posted a while ago, but uses only 3 cups of flour and the process is a bit different.

3 c unbleached all-purpose flour
1 1/2 t baking powder
1/2 t baking soda
3/4 t salt
1 c unsalted butter, room temperature (that’s 2 sticks)
1 1/4 c sugar
1/4 c cream cheese (that’s 2 oz – you’ll want this to also be at room temperature)
1 t vanilla extract
1/4 t almond extract
1 large egg, room temperature
Sprinkles!! Your choice of color(s) and kind

Topping – 3/4 c sugar for dredging

What To Do
Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment (I love using silicone baking mats!).

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy.

Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.

Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.

Gently stir in your sprinkles.  Just put enough in until you think it’s enough.  I don’t think there can be too many. 🙂

Place the 3/4 cup sugar in a large plastic bowl, or in a shallow pan.  Scoop the dough by tablespoons into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with sugar.

Place on the prepared baking sheets, leaving 2″ between them.

Bake for 8-10 minutes, until golden brown at the edges.

Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

My Comments
I think the sugar topping/dredging is optional.  I did not coat my dough balls in sugar this time, but I have done it in the past and it does add a nice crunch and shimmer.

For the sprinkles, this time I divided the dough in half and added confetti sprinkles to one half and jimmies to the other.  I have, in the past, used nonpareils and they worked well too.

I still like to chill my dough for at least 30 minutes before baking.  I pretty much chill all my cookie doughs before baking.

I bake mine at 350ºF for about 8-9 minutes.  Every oven is different so I recommend testing a couple first before putting a whole tray in.

Some Photos Along the Way

Confetti Funfetti
Funfetti Cookies

Jimmies Funfetti
Funfetti Cookies

Side-by-Side Comparison
Funfetti Comparison

Nonpareils Funfetti (from Christmas and dredged in sugar)
Funfetti Cookies


Sprinkle mania – how fun! And nothing says “FUN” more than these Funfetti Cookies.  Adaptable for any season or occasion, these cookies are sure to be a hit with your family and friends.  Have a FUN Friday, a FUN weekend and Happy Easter!


Chewy Chocolate Chip Cookies

Happy Saturday to you! I hope you are well.  As you may have noticed, I haven’t posted much the past few weeks.  I had a bad cold for a while, started working a part-time job and went on vacation! Things are starting to settle down now and I’ve been itching to share these cookies with you.  Well, the recipe anyway…

I made these fabulous cookies the day before we left for vacation to take with us to snack on (why yes of course, we took some healthy snacks too).  I had made the dough ahead of time (it freezes well) so all I had to do was put it in the fridge a couple days in advance then I let it sit on the counter for maybe a half hour to an hour.  Then bake and take, my friend!

I used my small cookie scoop because I wanted little cookies that we could just pop in our mouths while we were driving or hiking or if we just needed a little something sweet.

Chocolate Chip cookies

Another thing I love about using the small cookie scoop is that more cookies fit on one tray, which saves baking time.  I confess, I made 2 dozen cookies to take with us…but they’re little so we have to it’s okay to eat more of them, right? And they are quite addictive – you really can’t eat just one!

Dough to Cookie

You can’t beat a good old fashioned chocolate chip cookie.  Nothing fancy, just yummy goodness.  These are soft and chewy cookies, which I love.  They stayed soft and chewy throughout our entire trip.  We did have a few left when we got home but they’re all gone now!

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies
from The King Arthur Flour Baker’s Companion
makes 3 dozen 2 1/2-inch cookies

12 T butter (that’s 1.5 sticks), room temperature
1 1/4 c light brown sugar, firmly packed
1/4 c light corn syrup
2 t vanilla extract
3/4 t baking powder
3/4 t salt
1/4 t baking soda
1 large egg, room temperature
2 1/4 – 2 1/2 c unbleached all-purpose flour
1 c chopped nuts (toasted, optional)
2 c semisweet or bittersweet chocolate chip

What To Do
Preheat oven to 375°F.

Beat the butter, light brown sugar and corn syrup together until fluffy.  Beat in the vanilla, baking powder, salt and baking soda, and then mix in the egg.  Beat well.

Beat in the flour, then stir in the nuts and chocolate chips.  Drop cookie dough by the rounded tablespoon onto lightly greased or parchment-lined sheet pans.  Bake for 12-14 minutes, just until lightly browned at the edges.  For the chewiest cookies, do not overbake. The cookies will look slightly underdone in the middle, but will set up as they cool.

Cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.  Store in an air-tight container.

My Comments
For the flour, I put in the larger amount (2 1/2 cups) because I like thicker cookies.

I did add nuts to mine – I used walnut pieces.  I don’t remember if I toasted them…probably not.

Instead of greasing a cookie sheet or using parchment paper, I used my handy silicone baking mat – love it!

I baked mine (and do so with all my cookies) at 350°F.  375°F is way too hot for my oven.  Also, I only baked mine for 8 – 9 minutes and that was perfect.  I recommend testing one or two out before putting a whole tray in.  Every oven is different so trust me, please test – better safe than sorry!

Of course, how many cookies you get depends on how much dough you use per cookie.


I’m really happy I made these little Chewy Chocolate Chip cookies to take on our trip with us.  They came in handy.  I still have some dough in the freezer and am thinking I might make some more little ones to have available for dessert (I’m sure Matt would like adding them to his ice cream) or snacks or to sneak into the movie theater share with friends.

I hope you enjoy your weekend and these cookies too! 🙂

Chocolate Crinkle Cookies

We woke up to snow yesterday and these cookies look just like they have snow on them! They go great with milk or hot cocoa and this recipe makes a lot so if you’re participating in a Christmas cookie exchange or just in need of a lot of cookies, you’ll be set with these delicious and pretty cookies.


Chocolate Crinkle Cookies


Chocolate Crinkle Cookies
from the Hershey’s Chocolate Lover’s Cookbook
makes about 4 dozen cookies

2 c granulated sugar
3/4 c vegetable oil
3/4 c Hershey’s cocoa
4 eggs
2 t vanilla extract
2 1/3 all-purpose flour
2 t baking powder
1/2 t salt
powdered sugar

What To Do
In large mixer, stir together granulated sugar and oil; add cocoa, blending well.  Beat in eggs and vanilla.

Stir together flour, baking powder and salt; add to cocoa mixture, blending well.  Cover; refrigerate until dough is firm enough to handle, at least 6 hours.

Heat oven to 350°F.  Grease cookie sheet.  Shape dough into 1″ balls; roll in powdered sugar.  Place about 2″ apart on prepared baking sheet.

Bake 12 – 14 minutes or until almost no indentation remains when touched lightly and tops are crackled.  Remove from cookie sheet to wire rack.  Cool completely.

My Comments
I love that you can make this dough ahead of time!

I use silicone baking mats instead of greasing the cookie sheet.  Parchment paper works well too.

I use my cookie scoop to shape the dough into balls.  How big your scoop is will, of course, determine how many cookies you get.


These cookies are so fun and festive and taste great! They are perfect to enjoy throughout this Christmas season, whether you have snow or not.

Butterscotch Pecan Sandies

Happy National Pecan Sandy Day! What? You didn’t know?

Well, now you do and here’s a great recipe to celebrate 🙂


Butterscotch Pecan Sandies (640x480) with text


Butterscotch Pecan Sandies
from Baked Perfection

3 c unsifted all-purpose flour
1/2 t baking soda
1 1/3 c unsalted butter, softened
1 c sugar
1 t salt
1 t vanilla
1 large egg
3/4 c chopped pecans
2 c butterscotch chips

What To Do
Preheat oven to 375°F.

Combine flour and baking soda in a small bowl and set aside. In a large mixing bowl cream butter, sugar, salt, and vanilla on medium speed until light. Beat in egg until fluffy. Reduce speed to low, add flour one cup at a time, just until combined. Stir in pecans and butterscotch chips.

With a small scoop or 2 teaspoons, form small balls of dough less than one inch in diameter. Place on baking sheet, allowing 2 inches between cookies. Flatten balls with the bottom of a glass to about 1/4 inch in height. Bake from 8-10 minutes until brown around edges, but tops are still pale. Transfer to racks to cool. Store in airtight container.

My Comments
I bake mine at 350°F for about the same time.  Just have to keep an eye on them…and I use my cookie scoop…and use my fingers to flatten them a bit.

These are so tasty!

Strawberry Chocolate Chip Cookies

Happy Memorial Day weekend!

Depending on where you live, strawberry season has arrived or it’s about to very soon…or you never have one, which is very sad and I’m very sorry.  Matt and I are very blessed to live fairly close to a u-pick farm.  Every year since we found this farm, we’ve pick enough strawberries to enjoy some fresh, and then we freeze the rest to enjoy throughout the year until we can pick again.

There are some recipes that require FRESH strawberries only and every year I have to go through the agonizing process of picking and choosing which recipes I’m going to make with my fresh berries.  I find it difficult to choose because I want to try them all but know I can’t.  Fresh berries only last so long…so it’s a good idea to prepare ahead of time.

I’m declaring this week “Strawberry Week” on Thirty Seconds on High.  As promised in a previous post, this week I will share with you some wonderful ways to prepare and eat strawberries.  Each recipe will require fresh strawberries.


First up…drum roll please…


Strawberry Chocolate Chip Cookies


Strawberry Chocolate Chip Cookies
slightly adapted from Crepes of Wrath

2 1/2 c all-purpose flour
1/2 t baking soda
1/2 t salt
3/4 c unsalted butter, melted and browned (that’s 1.5 sticks)
1 c packed brown sugar
1/2 c normal white granulated sugar
1 T vanilla extract
1 egg, room temperature
1 egg yolk, room temperature
1 bag semisweet chocolate chips
1 1/2 c strawberries, washed, hulled, and chopped into small pieces

What To Do
Preheat your oven to 350°F. Whisk together the flour, salt, and baking soda and set aside. In a small sauce pan, melt the butter over medium heat, then continue to stir for another 8-10 minutes, until it becomes a golden brown and has a nutty aroma. Set aside to cool for a bit.

In the bowl of your mixer, add the brown sugar and granulated sugar. Add in the browned butter and beat until combined and it has the texture of wet sand. Beat in the egg, then the egg yolk, mixing after each addition. Add in the vanilla and beat until combined. Gradually pour in the flour, a bit at a time, and beat until just moistened.

Toss the chopped strawberries with a tablespoon of flour, to keep them from becoming too wet while baking, and add them to the dough, along with the chocolate chips. Fold until combined. If your dough doesn’t seem firm enough (and this may be the case if the butter was still very warm), refrigerate the dough for 20 minutes or so, if you feel it’s necessary. Roll into 2 tablespoon sized balls and place on a greased and/or lined baking sheet. Bake for 10-12 minutes, until golden and set. Allow to cool on the baking sheets for a few minutes before removing.

My Comments

The original recipe says to bake these at 325°F but that was way too low for my oven and it was taking “forever” so I increased the temperature and they still took about 12 minutes to bake.  Every oven is different so test a couple out and adjust accordingly.

You don’t want to use super ripe strawberries because they will get smooshed when you fold them into the batter and then your dough will be too wet.

These turn out nice and soft – very lovely.


Everyone I’ve shared these cookies with has loved them.  I love them.  I love strawberry season.  I highly recommend giving these a try when you get your fresh berries!