Soft-Baked Funfetti Sugar Cookies.

My favorite recipe for soft-baked, chewy funfetti sugar cookies.

My absolute favorite recipe for soft-baked, chewy funfetti sugar cookies. There won't be a crumb left! @sallybakeblog

It’s the return of Funfetti Fridays. Because every Friday deserves a little sprinkle/sparkle to it, right?!

I am very excited for two reasons today:

1) This was the first photo shoot in 8 months that I was able to put away my tripod and free-shoot.  Last weekend, I shared with you that I bought a new camera! Quite the business investment.  It took me a few photo shoots to get used to it and today was my lucky day. I ditched the tripod! Call it perfect lighting, the perfect camera, or the perfect cookie – whatever it was, I was elated!

2) I have been studying, researching, testing, and retesting, and more retesting for months and months to find the perfect sugar cookie recipe.  Thick, soft-baked style, pillow-y, buttery without being greasy, and showered with sprinkles.  Well today folks, here it is.  The winner!

My absolute favorite recipe for soft-baked, chewy funfetti sugar cookies. There won't be a crumb left! @sallybakeblog

I have several “go-to” base cookie recipes in my archives. From those base cookie recipes, I have the luxury of creating many spin-off cookies using the same dough. My soft-baked chocolate chip cookie recipe has been the base for 7 of my cookie recipes. My soft & thick peanut butter cookie recipe is the base for so many of my favorites! I also have a peanut butter oatmeal cookie recipe that receives rave reviews from readers. And my new, super-thick chocolate cookie base recently won a Nestle baking contest.

And after months of researching, studying, testing, retesting, and retesting some more… I finally found my one and only sugar cookie recipe.  Yes, I did a little happy dance in the kitchen when I took the first bite.

My absolute favorite recipe for soft-baked, chewy funfetti sugar cookies. There won't be a crumb left! @sallybakeblog

The ingredients are simple. Nothing out of the ordinary. Your usual suspects: all-purpose flour, leaveners, salt, vanilla, butter, egg, sugar, sprinkles. That’s it.  Nothing fancy. Nothing demanding an extra trip to the grocery store. Just pure, easy ingredients for my sugar cookies.

The recipe is quick. The cookies only take about 8 minutes in the oven.  They will look undercooked and very soft. That’s ok – they will continue to bake as you let them cool on the cookie sheet.  I always underbake my cookies because I like them extra soft.

My absolute favorite recipe for soft-baked, chewy funfetti sugar cookies. There won't be a crumb left! @sallybakeblog

The recipe makes a small batch and can easily be doubled or tripled for a large family, get together, or party. I got 15 decent sized cookies from the batch.  Just enough to have some in our cookie jar and leftovers for Kevin’s coworkers, who are getting quite spoiled with cookies recently.

There’s room for a ton of sprinkles. The dough is thick enough to hold a fair amount of the good stuff.  In my recipe testing, I’ve found that sugar cookie dough can be overly greasy, making it hard to incorporate sprinkles and have them stick. Not these – they’re the perfect soft pillow for a multitude of sprinkles. A lot of sprinkles is a good thing. Especially on a Friday. ;)

I have sprinkle fever.

My absolute favorite recipe for soft-baked, chewy funfetti sugar cookies. There won't be a crumb left! @sallybakeblog

I am quite certain that nothing compares to sinking your teeth into a soft, chewy sugar cookie. The cookies are so tender, they will melt in your mouth.

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Soft-Baked Funfetti Sugar Cookies

My favorite recipe for soft-baked, chewy funfetti sugar cookies.

Yield: 15 cookies

Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature*
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature*
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (190g) spoon & leveled all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar (cannot be omitted)
  • 1/2 cup (80g) sprinkles, plus more for sprinkle on top before baking

Directions:

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.

In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand. Once combined, fold in 1/2 cup sprinkles.
Scoop a large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Make sure the balls are taller, rather than wide. Add a few more sprinkles on top of each ball dough.

Chill the balls of dough on the cookie sheet for at least 2 hours and up to 48 hours in the refrigerator.* This step will prevent spreading in the oven.
Preheat oven to 350F. Line two large baking sheets with parchment paper or a silicone baking mat.

Bake chilled cookie dough for 8 minutes, no more. The cookies will appear undone and very soft. Allow the cookies to cool on the cookie sheets for 3 minutes and move to wire rack to cool completely.

Cookies stay soft & fresh for up to 1 week at room temperature. Cookies freeze well. Cookies may be rolled into balls and frozen up to 3 months to bake at a later date. Recipe can easily be doubled or tripled.

Additional Notes:

*If you're in a pinch and need to soften your butter quickly, cut 1 stick of butter into 5 different sections. Microwave for 10 seconds.

*Room temperature egg is required. To bring the egg to room temperature quickly, place in a warm glass of water for about 10 minutes as you get the other ingredients ready.

*Chilling dough is mandatory.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

PS: Try them with holiday sprinkles during December!

Soft-Baked Sugar Cookies for Christmas

 

See more sprinkle recipes.

See more cookie recipes.

Funfetti Cookies

 

   

274 Responses to “Soft-Baked Funfetti Sugar Cookies.”

  1. #
    121
    Rebeccaposted April 10, 2014 at 10:43 pm

    Thank you for the recipe! I’ve been looking for a good sugar cookies with sprinkles and this was perfect. I made it for the first time last night on a whim for friends at church and they all raved about them :)

    Reply

  2. #
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    Kimposted April 14, 2014 at 9:48 am

    Hi Sally. Can I use non-pareils as the sprinkles in this recipe? I know that they cannot be used in your funfetti cake so I presume they shouldn’t be used in this biscuit recipe either? Many thanks.

    Reply

    • Sallyreplied on April 14th, 2014 at 11:58 am

      I fear they will bleed their color. Stick to regular rainbow jimmies here.

      Reply

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    Melisaposted April 19, 2014 at 8:03 pm

    Made these today. They are the best cookies yet. Perfectly soft.

    Reply

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    SerendibBeginningsposted April 24, 2014 at 4:02 pm

    Hi Sally, Love your site. Made these cookies last week to share with extended family. What a huge hit! Nobody could stop with just one – even the cook who usually tries to have some restraint! :-) I am thinking of making your raspberry sweet rolls for tomorrow’s breakfast treat. Thank you and keep up the good work.

    Reply

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    Anelaposted April 29, 2014 at 8:33 pm

    Put into fridge for only for the time it takes for the oven to heat up (about 10 min), and baked for 11ish min. Delicious! Thank you

    Reply

  6. #
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    Robinposted April 30, 2014 at 8:44 pm

    Hi Sally! I made these soft baked funfetti sugar cookies as well as the soft baked red velvet cookies and both tasted amazing, my only issue is that my cookies seem to be really thin and are spreading too much. I chilled both batters for the indicated time. I did use margarine instead of butter, would that have any affect on the spreading? My gut tells me I should maybe freeze the batter to get it colder before I bake them. I figured I would ask you since I am planning to make every other recipe on your site and might need the tip for the future…I am totally hooked!

    Reply

    • Sallyreplied on May 1st, 2014 at 11:34 am

      Hey Robin! I have a few tips for reducing spread in cookies. First, use a silpat silicone baking mat. The grips on the mat will hold onto the bottom of the cookies, which help reduce spread. Do not use margarine – use butter (the recipes are developed to be made with butter). Chill for a longer time – sometimes I chill the dough in the refrigerator, then roll into balls, then freeze the balls for about 10 minutes, then put them straight in the oven. That helps!

      Reply

  7. #
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    Amanda // Happily Ever Afterposted May 1, 2014 at 9:05 pm

    These cookies are SO GOOD!! I just baked up a batch tonight for my family! I have also made a bunch of other recipes from your blog and everyone always has rave reviews on them!! I also wanted to say how much I love your food photography!! I loved your post on food photography and have been trying to use some of your tips on my own food post on my blog. I just got my first DSLR a few months ago, and it makes a HUGE difference!! Keep up the amazing work!!

    Amanda // Happily Ever After

    Reply

    • Sallyreplied on May 2nd, 2014 at 9:53 am

      Thanks so much Amanda! I’m so glad you enjoyed these cookies and are learning from my food photography post.

      Reply

  8. #
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    Maríaposted May 11, 2014 at 2:26 pm

    Hello Sally!

    These cookies look delicious!!! so I’m going to try ;) but I have a doubt: shall I put the dough balls straight in the oven or I should smashing them a little bit (shaping the cookie)??

    Thank u!!

    Reply

    • Sallyreplied on May 11th, 2014 at 4:15 pm

      I do not suggest flattening them out. Enjoy!

      Reply

  9. #
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    Tanyaposted May 22, 2014 at 5:24 pm

    What if I want to use this recipe for cookies that I want to make by using a cookie cutter what if any changes do I need to make

    Reply

    • Nicole (15)replied on June 23rd, 2014 at 6:27 pm

      I used cookie cutters and didn’t change anything at all :)

      Reply

  10. #
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    Heather @ My Overflowing Cupposted June 6, 2014 at 10:07 pm

    Trying these right NOW, pinning, and subscribing. How fun! Thank you!

    Reply

  11. #
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    Nicole (15)posted June 23, 2014 at 6:26 pm

    I NEVER comment on these types of things – but I just couldn’t resist this time. These are seriously the greatest cookies to ever step into my life, and I couldn’t thank you more! I’m not sure what was so different about this recipe, but this is the first time I’ve had tasty homemade sugar cookies. Right from the beginning I couldn’t keep my fingers out of the dough – which is odd, because usually I can’t stand the taste of sugar cookie dough ? Anyway, I applaud you, stranger!

    Reply

    • Sallyreplied on June 24th, 2014 at 8:24 am

      Thanks Nicole – I’m so glad you enjoyed these cookies. Don’t be a stranger, I love hearing from readers. Let me know if you try any other recipes.

      Reply

  12. #
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    Sarah @sarahcookathomeposted June 24, 2014 at 8:10 pm

    Hi Sally, as much as I love sprinkles too, what other add-ins would you recommend for these cookies?

    Reply

    • Sallyreplied on June 25th, 2014 at 8:30 am

      White chocolate chips would be fantastic – or toffee (cut up heath bars, maybe?), milky way candy bar chunks, really anything you like.

      Reply

  13. #
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    Bettyposted June 29, 2014 at 2:06 pm

    I must be a little slow. Initially I picked up the sprinkles for the tops of the cookies with my fingers and tried to place them on the cookies. Half of them missed so I used tweezers to gather up the dropped ones from the cookie sheet. When I had five left, I realized that turning the dough ball unpside down into the sprinkle container was much easier and more effeicient! You don’t have to dip too far as the dough picks up plenty of sprinkles with one quick dip.

    Reply

  14. #
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    Bettyposted June 29, 2014 at 2:12 pm

    P.S. I forgot to say that these were delicious!!! I doubled the vanilla, which gave them a richer vanilla flavor. I took them to a carry-in lunch and not one was left to bring home!

    Reply

  15. #
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    Nina Fittonposted June 29, 2014 at 3:56 pm

    Too cute! I love these – perfect for any type of celebration, they’re gorgeous.

    – Nina

    Reply

  16. #
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    Jennposted June 30, 2014 at 8:09 pm

    Aloha! I noticed that the dough can be frozen for up to 3 months…would I need to let them set to room temperature before I put them in the oven, or can I just pop them in straight from the freezer? Thanks =)

    Reply

    • Sallyreplied on July 1st, 2014 at 12:57 pm

      Hi Jenn! Just pop them into the oven (do not thaw) and add an extra two minutes to the bake time.

      Reply

  17. #
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    Nickeeposted July 5, 2014 at 1:27 pm

    Hi Sally! Quick question for you – about how long do you mix the sugar with the butter after creaming the butter alone for 1 minute? Also, and I’m not sure you would have any way of knowing, but I’m curious if my refrigerator is set at a colder temp than yours? My cookie dough was soo cold after chilling and putting it in the oven, they didn’t spread much at all. I had to leave them in the oven a few extra minutes and then tap them down after they came out. The end result was still amazing and this WILL be my go-to sugar cookie recipe, so I want to make sure I can perfect it! Thank you so much! Can’t say enough great things about your blog and congrats on all of your continued success!

    Reply

    • Sallyreplied on July 5th, 2014 at 3:00 pm

      Hi Nickee! Do you think you are over measuring your flour? The cookies may not be spreading as a result. OR try chilling for less time. Or chill the cookie dough and then let sit out for 30 minutes before baking. I mix the butter + sugar for about 1 minute as well.

      Reply

  18. #
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    Vanessaposted July 10, 2014 at 10:50 pm

    As I just got cream of tartar earlier this week, I made these cookies today. Oh my gosh they are DELICIOUS! (I’ve had two already, oops!) I did, however, read the directions wrong and chilled the dough before rolling into balls, not after, so my cookies spread thin. Regardless, the edge and inside had the perfect ratio of crunchy to soft!

    Reply

  19. #
    139
    Elizaposted July 12, 2014 at 12:55 pm

    These are super yummy! My sometimes-picky cousin and sister loved them! Delicious! Thanks Sally!

    Reply

  20. #
    140
    Brookeposted July 15, 2014 at 7:32 pm

    I made these, and let them chill in the fridge overnight. They are sooo soft, buttery and delicious. Also, I used nonpareils and the colour didn’t run at all.
    thank you♥

    Reply

  21. #
    141
    Jessyposted September 11, 2014 at 1:12 pm

    I was wondering if you can roll this dough out and use cookie cutters. Would this mess with the cooking time or the fluffiness of the cookies?

    Reply

  22. #
    142
    Ningposted September 17, 2014 at 12:24 am

    Hi Sally! First of all, I just wanted to say that I LOVE LOVE LOVE your website, and I plan to try out all your sugar cookie recipes, however, I wanted to make these today, and realized I dont have baking soda. Is that ok? Thanks in advance :)

    Reply

    • Sallyreplied on September 17th, 2014 at 10:04 am

      Hi Ning, you need baking soda for this cookie recipe.

      Reply

  23. #
    143
    Voluptous Rainbowsposted September 28, 2014 at 2:50 pm

    Looks like some tasty rainbow cookies. Voluptuous Rainbows!

    Reply

  24. #
    144
    Nancyposted October 7, 2014 at 8:19 pm

    Can i omit the sprinkles?

    Reply

    • Sallyreplied on October 12th, 2014 at 8:22 pm

      Yes

      Reply

  25. #
    145
    Emilyposted October 23, 2014 at 8:23 pm

    My cookies ended up thin & spread out.. I followed the recipe to a T, but the cookies still spread. I used butter, had the ingredients room temperature. The only thing was I put the cookies in the freezer for 30 minutes before putting in the oven. I didn’t omit them being chilled before baking. I used colored halloween poreils sprinkles because that’s what I had on hand, but could that honestly have changed the outcome.Where did I go wrong? Answers from anyone please?

    Reply

    • Ashleyreplied on December 16th, 2014 at 1:29 pm

      Same thing happens to me for the first few cookies I baked so I put the rest of the cookie dough in the freezer for few days and then baked them for 10 minutes and they were fluffy and soft like Sally’s!

      Reply

  26. #
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    Annaposted November 16, 2014 at 3:09 am

    Hello!

    I made these today and they were amazing in texture and gooeyness …but for some reason they taste really salty. I was careful about the ingredients and measuring. Any idea what might have happened?

    Reply

    • Sallyreplied on November 16th, 2014 at 11:03 am

      hmm. with only 1/4 teaspoon salt in the whole batch, that’s a little strange. maybe leave out the salt next time. Did you make sure to use unsalted butter?

      Reply

  27. #
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    Meganposted November 20, 2014 at 1:21 am

    Just made these today and I absolutely love them! Just wanted to drop a note to say I used non pareils instead of jimmies and they worked perfectly! Didn’t bleed at all.

    Reply

  28. #
    148
    Maryposted November 21, 2014 at 6:58 pm

    Hello Sally! I’m a huge follower of your recipes. I want to make this cookies but I cannot find cream of tartar anywhere where I live. I made a little research and I read that it can be replaced with vinegar or lemon juice. Would you recommend me to do so?

    Reply

  29. #
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    yashminposted November 23, 2014 at 12:27 pm

    hi sally,
    i really love this recipe and want to make it
    but i don’t have cream of tartar. What would be a good substuitute
    for it in this recipe?
    thanks :)

    Reply

  30. #
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    Christyposted December 5, 2014 at 8:06 pm

    These came out perfectly except for a very strong baking soda aftertaste. This is the 2nd time this has happened. Any ideas? I hate to give up on them!

    Reply

  31. #
    151
    Amyposted December 8, 2014 at 3:32 pm

    These are really cute! I’m going to try to make them this week, about how many cookies would you say you get?

    Reply

  32. #
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    Beckieposted December 12, 2014 at 12:30 am

    the dough is chilling right now. I never make cookies that turn out right. Followed your recipe to the letter. Keeping my fingers crossed!

    Reply

  33. #
    153
    Kristinaposted December 16, 2014 at 12:01 am

    I went to the store but forgot baking powder. I only have baking soda and cream of tartar. Is that okay?

    Reply

    • Sallyreplied on December 16th, 2014 at 8:04 am

      Hey Kristina, I actually just posted another sugar cookie recipe today that does not use baking powder. They taste quite similar. http://sallysbakingaddiction.com/2014/12/16/funfetti-cookies-supreme/

      Reply

      • Kristinareplied on December 16th, 2014 at 9:52 pm

        Thank you sooooo much! Before I read your post I went to the store last night / this am and got the baking powder. I used green food coloring and mint extract with chocolate chips…OMG they look so good. They’re in the oven now. Must admit it’s hard to take out after only 8 min… Wish me luck

  34. #
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    Jenposted December 24, 2014 at 11:46 am

    Whennim put the sanding sugar in they bled.
    Do you know why that happened?

    Reply

    • Amberreplied on December 26th, 2014 at 9:13 am

      That happened to me the first batch. When I baked them the second time I used regular sprinkles. After I chilled them in the fridge I sprinkled the sugar on top right before baking. Hope that helps!

      Reply

  35. #
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    Amberposted December 26, 2014 at 9:11 am

    The first time I baked these cookies they came out thin even after chilling overnight, yet they tasted great. I decided to bake them again for a holiday party, this time I added 1/4 cup more of flour and they came out excellent. Same great taste, except this time they looked exactly like the cookies in picture. These cookies were a hit. I made a little more than 2 dozen and all the cookies were gone in less than an hour. My new go to sugar cookie recipe. Yummy!

    Reply

  36. #
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    Asleighposted December 30, 2014 at 2:48 pm

    I made these for Christmas this year and my brother said they were the best cookies he’s ever had. He requested that instead of a birthday cake I just make him a giant cookie. Luckily, I know you’ve got me covered with a recipe for that!

    Reply

  37. #
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    Ceeposted January 6, 2015 at 10:43 am

    Good morning!

    Your Chocolate Chip Cookie recipe is amazing. I made them this morning, and my colleagues contend that they “look like something from a magazine ad.”

    Question: May I just chill the sugar cookie dough, or must it be chilled on the cookie sheets? I don’t have the room in my fridge to chill the dough on the sheets.

    Thank you!

    Reply

    • Sallyreplied on January 6th, 2015 at 5:29 pm

      You can chill the cookie dough whole, yes. Make sure you let the chilled cookie dough sit at room temperature for around 20 minutes before beginning to roll into balls. The cookie dough will be a little hard and solid right out of the fridge.

      Reply

  38. #
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    Kalani@ The Cake Diariesposted January 7, 2015 at 12:55 am

    Hi sally!
    These cookies look amazing and i really want to make them. Why do you use cream of tartar in this recipe? Is it a leavener?

    Reply

    • Sallyreplied on January 7th, 2015 at 2:34 pm

      It activates the baking soda to leaven the cookies, yes.

      Reply

  39. #
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    Nozomiposted January 18, 2015 at 9:41 pm

    I have a strange question, but what are the bottom and edges of these cookies supposed to look like? Light brown, dark brown, golden brown? There’s something off with my stove (8 minutes means wayyyy underbaked, so I went with ~15 minutes), but because the cookies are supposed to look a little underbaked to begin with, I don’t know if I’m cooking them long enough or far too long. I use parchment paper, and the bottom of my cookies are a light brown, but the edges aren’t brown at all.

    Reply

    • Sallyreplied on January 19th, 2015 at 7:39 am

      I would purchase an oven thermometer to check on your oven temperature. The edges of the cookies should be very very light brown.

      Reply

  40. #
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    green-mtn_mommyposted February 12, 2015 at 6:56 pm

    Best. Sugar. cookies. ever. PERIOD!
    We made a batch of these *as written* to give to the construction crew on Christmas Eve (our house is in the middle of a construction site) and the whole plate of about 4dzn was gone in 10 min flat!
    Naturally, when the request came for my 2 oldest kids to bring in Valentines treats for scool this week this recipe was 1st on th list. :) We modified slightly by omitting the sprinkles and adding a few drops of pink gel food coloring to the dough. (It seriously looks like something straight out of the book “Pinkalicious”….which is a must read if you have a little girl!!). Anywho, I digress…..We plan to frost and add some sprinkles on top once they are cool. :)

    With your permission I would love to post a link to this recipe ( and your blog) in our recipe swap group!!

    Reply

  41. #
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    yasminposted February 21, 2015 at 9:03 am

    This recipe sounds great ! But what is a tartar cream ??

    Reply

  42. #
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    Leahlacanlaleposted March 25, 2015 at 2:12 am

    i saw someone comment about using a cookie cutter for this recipe…how would I do it? I want to make bunnies for Easter/my daughter’s 1st birthday. Thanks!

    Reply

  43. #
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    aubreyposted March 25, 2015 at 12:28 pm

    These were incredibly sweet. I had to bake them longer since the baking pans were cold from the fridge. I had one and had to have a huge glass of milk. I didn’t really want another. I doubled the recipe cuz they were supposed to be for a party. Should I not have double everything? I was bummed:(

    Reply

  44. #
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    charisseposted April 12, 2015 at 5:15 pm

    ok, just tried and so far looks great, i will post how it tasted

    Reply

  45. #
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    charisseposted April 12, 2015 at 5:52 pm

    tried the 8 mins with 3 mins on the rack, i also did it for 12 mins in oven and 3 mins on rack and this was great the prefect mix or a crunch and chewy
    my family loves it

    Reply

  46. #
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    Elsieposted April 12, 2015 at 7:52 pm

    I was just wondering if there is any ajustments for high altitude?

    Reply

  47. #
    167
    Avigailposted April 29, 2015 at 11:37 am

    Hi Sally,
    I made this recipe many times, each time a slight variation. This time I melted the butter instead of creaming the solid, and I made the cookies using the same technique you use for ‘Chewy Chocolate Chunk Cookies’. I wasn’t sure how this would turn out, and so far the batter is on the liquid side. I also added corn starch and used half bread flour/half all purpose because I heard bread flour makes cookies chewier. In the past, I have followed your recipe to a tee, and chilled as directed, but the cookies still spread in the oven and became hard overnight. Aggravating, but still OK since I can always put a wet paper towel or apple slice in the container to soften the cookies.

    Reply

  48. #
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    Jamiposted May 1, 2015 at 9:12 pm

    Thought this might be helpful for some. I followed this recipe exactly, except I did not chill the dough at all. And instead of going to all the effort of rolling into balls, I simply used a cookie scoop. This made the perfect-sized balls with very little effort. And since this automatically makes them taller than wide, they cooked perfectly without spreading. No need to add extra sprinkles to the tops, either. They looked very similar to these photos, although thicker and softer in the middle. They only needed 8 min., and they came out soft and delicious without the unnecessary hassle. So good!

    Reply

  49. #
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    Jamiposted May 1, 2015 at 9:14 pm

    Oops! I forgot that I did add an extra 1/2 cup of flour because I’m at a high altitude.

    Reply

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