Soft-Baked Funfetti Sugar Cookies

These Funfetti Cookies are perfection – soft, pillowy and sweet.


To celebrate the last weekend of summer I decided to whip up some something fun and colourful, and loaded with sprinkles (cue the picture of sprinkles).🙂



I couldn’t stop snapping pics of these cookies, they were just so photogenic.

Recipe From: Sally’s Baking Addiction

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Below: 2 tbsp sized balls of cookie dough, set on a baking sheet to be chilled in the refrigerator.

I chilled my dough for almost 24 hours but it can be chilled for anywhere between 2 hours and 48 hours.




Soft-Baked Funfetti Sugar Cookies

Yields: 15 medium-sized cookies (double or triple recipe for more)


  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cream of tartar (can be found in the spices or baking aisle of your grocery store, comes as a powder)
  • ½ cup sprinkles, plus more for sprinkling on top before baking


In a large bowl cream the softened butter until smooth and then add in the sugar until the mixture is fluffy and smooth. (You can use a mixer for this step but I chose not to).

In a medium sized bowl whisk together the flour, salt, baking powder, baking soda and cream of tartar. Once combined mix the dry ingredients into the butter/sugar mixture – the dough will be very thick so at some point you may have to hand mix

Add the sprinkles and fold into the dough.

Scoop 2 tablespoon sized sections of dough and roll into balls, placing onto a baking sheet to chill in the fridge. Add additional sprinkles to the tops of each ball of dough (optional).

Chill the dough for at least 2 hours, up to 48 hours in the refrigerator. This step will prevent spreading in the oven.

Once dough has chilled thoroughly, preheat oven to 350F and line baking sheets with parchment paper or a silicone baking mat.

Bake cookies for 8-9 minutes, depending on your oven. The cookies will appear very undone and soft, but let them cool on the cookie sheets for 3 minutes after taking out of the oven and they will continue to cook.

Keep cookies in an airtight container to prevent drying out.


Mini M&M Cookies

Hello friends!

This post was inspired by all of the amazing baker-bloggers out there who have me obsessed with everything mini! Here’s looking at you Sally’s Baking Addiction, Fresh April Flours and Bakerella.😉

I recently uncovered a bunch of mini M&M’s in my cupboard and thought what better of a use than mini cookies? These bite sized cookies are delectable – soft chewy and crisp at the edges like a cookie should be! Enjoy.


For most of my soft baked cookies I have a base go-to recipe that I will tweak and this has taught me that in most cases, chilling your cookie dough is a MUST and an absolute LIFE SAVER. I can usually feel from the dough whether or not it will need some time to chill (if it’s thin, soft or too moist), and then I’ll set in the freezer (yes, the freezer) for 1-1.5 hours. I know everyone says to chill in the fridge for a few hours up to a few days, but I find my freezer a very effective way to achieve the same results in less time.

For these cookies, and most of my cookies, I hand roll them into balls as opposed to using a cookie scoop- I just prefer that I mold the cookies to turn out exactly as I want them to look.




Mini M&M Cookies

Yields: 45 bite-sized cookies


  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter or margarine
  • ¾ cup golden brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 ½ cups Mini M&Ms


  1. In a large bowl whisk together the flour, cornstarch, baking soda and salt.
  2. In a medium sized bowl mix together butter, sugars, vanilla and egg until thoroughly combined. Pour the wet mix into the large bowl of dry ingredients and mix until just combined – this should form a thick dough.
  3. Add M&Ms to the mixture and fold into the dough.
  4. Freeze for up to 2 hours or refrigerate for 3-4 hours.
  5. Once dough has chilled, preheat oven to 350 and line a baking sheet with parchment paper or a silicone baking mat. Roll the cookies into 1 inch sized balls or drop cookie dough with a 1 inch cookie scoop, keeping each ball of cookies dough 2 inches away from each other. I was able to bake 12 cookies per sheet.
  6. Bake cookies for 8-9 minutes in the oven or until the bottom edges of the cookie turn slightly golden. The top of the cookies may not look done but they will continue to cook on the tray – this will give you soft chewy cookies.


Blueberry Streusel Muffins

Happy Monday!

I have to say it felt good to get back into baking this weekend (I’ve been slacking a bit and only posting once a month, if that), so please see my new Blueberry Streusel Muffins recipe!

I merged my regular blueberry muffin recipe with streusel topping, and the results were delicious.



For these muffins I didn’t want a lot of sugary streusel topping since I’ll be eating these for breakfast this week, so I cut the recipe down a bit- however if you want dessert bakery-esque muffins I would double the streusel recipe, below.🙂

Blueberry Streusel Muffins

Yields: 6 muffins (simply double or triple the recipe ingredients for more)


For the Muffins

  • 1 ¼ cups all-purpose flour
  • ½ tbsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup unsalted butter, melted
  • ½ cup sugar
  • 1 large egg
  • ½ cup milk – I used 1% but any will work
  • ½ tbsp vanilla extract
  • 1 cup blueberries (fresh or frozen)

For the Streusel

  • ¼ cup sugar
  • 1 tbsp all-purpose flour
  • 2 tsp unsalted butter, melted
  • ⅛ tsp ground cinnamon


  1. Line or spray a muffin pan and set aside, preheat oven to 400.
  2. Prepare streusel first, mixing together sugar, flour, butter and cinnamon in a small bowl until it forms a crumbly texture.
  3. In a large bowl, mix together the dry ingredients- flour, baking powder, baking soda, salt. In a medium sized bowl, mix together the wet/remaining ingredients until thoroughly combined (not including blueberries).
  4. Pour the wet ingredients into the dry ingredients and mix until just combined, and then fold in the blueberries carefully.
  5. Divide the batter into your muffin pan cavities to 3/4 full.
  6. Crumble the streusel topping onto the top of each muffin and bake in oven for 12-14 minutes or until a toothpick inserted into the middle of a muffin comes out clean.


Cookies & Cream Cupakes

A chocolate cupcake base with cookie buttercream icing and a special surprise inside!



Can you spot the oreos in the chocolate cupcakes?😉




Cookies & Cream Cupcakes

Yields: 18 cupcakes


For the cupcakes:

  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa
  • 1 ¼ cup granulated sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla
  • ¾ cup milk
  • ¾ cup hot water
  • 24 oreos, additional oreos to crush for icing

For the frosting:

  • ½ cup butter or margarine softened
  • 4 cups icing sugar
  • 3-4 tablespoons milk
  • 1 teaspoon vanilla extract
  • 4 teaspoons cookie crumbs (crushed oreos)*

*Before starting the baking process, disassemble the oreos (8-10 oreos), setting the creamy middle aside. Take the cookie pieces and run them through a food processor or place them into a ziploc bag, cover with a cloth and crush with a meat tenderizer or item of your choice until the cookies are reduced to crumbs. You can buy ground cookies at Bulk Barn or other baking stores, however I find they’re too thin and powdery and don’t wind up looking like cookie crumbs in the icing – it also doesn’t taste as authentic. 

Also, be sure that there are no large chunks left in the crushed oreos- this will tear your piping bag or create a blockage while you are swirling on that delicious buttercream!


For the cupcakes:

1) Preheat oven to 350 degrees.
2) Line tray with baking cups.
3) Place one whole cookie in each cup or break apart cookies and place the broken pieces into each cup.
4) Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk, transfer to mixer if you choose for step 5.
5) Add the eggs, oil, vanilla and milk and mix well. Add the hot water and mix until combined.
6) Scoop the batter and fill each baking cup to about 3/4 full (the batter will be very liquid, it’s normal and the cookie pieces will float to the top of the batter!)
7) Bake for 16-18 minutes.

For the frosting:

1) Cream the butter and vanilla until smooth with an electric mixer.
2) Gradually add in each cup of sugar on medium speed, alternating each cup with a tablespoon of milk.
3) Beat in cookie crumbs and mix until combined.
4) Place frosting in a decorator bag with a 1M tip and swirl on top of each cupcake.
5) Insert a cookie on top of each cupcake whatever way you prefer – I cracked my oreos in half and placed on the side of the tower of icing.

Sydney Sun


Soft Baked Chocolate Chip Cookies

Sometimes you just want the basics, and these are sure to please.



Soft Baked Chocolate Chip Cookies

Yields: 24-28 cookies


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 teaspoon salt
  • 3/4 cup melted butter
  • 2 teaspoons vanilla extract
  • 1 large egg & 1 large egg yolk
  • 1-2 cups semi-sweet/milk chocolate chips (your preference)


Melt butter and set aside.

In a medium sized bowl, whisk together the flour, baking soda and salt, set aside.

In a large bowl, combine the melted butter, both sugars and vanilla until thoroughly combined. Add the egg and the egg yolk. Add in the flour mixture and stir until just combined into a dough, and then stir in the chocolate chips. The dough will be very soft.

Set the dough in the freezer for 30 minutes to an hour, or leave in the fridge for 8 hours (or overnight) to chill.

Once the dough has cooled, preheat oven to 375.

Drop 2 tbsp sized balls of cookie dough onto a baking tray lined with parchment paper and top with additional chocolate chips. Bake for 10 minutes in the oven, until you see the bottom of the cookies get golden. The cookies may not look done on the top but don’t worry, they’ll continue baking on the tray after they’re out of the oven.

Enjoy fresh out of the oven and store remaining cookies in an airtight container to keep cookies soft.


Double Chocolate Cake Donuts


Early morning silence & a coffee. Can life get any better?

Oh wait, yes it can. DONUTS.


In honour of #NationalDoughnutDay, baked Double Chocolate Cake Donuts!

These donuts remind me of a chocolate glazed donut from Tim Horton’s – baked but delicious. They have a cakey (cake-like?) texture and a thin chocolate glaze with jimmies to top it all off, plus, they’re healthier because they’re baked and not deep-fried in a vat of oil like regular donuts.


I’ve got to say, my favourite photo days involve sprinkles. They’re just so photogenic, no?!

Sprinkles make the world a better place.


Also, I kid you not, these were super easy to make, no scientists required. This is a 2 bowl recipe with 10-12 minutes of baking time and I highly encourage you to give it a try. I’m in donut heaven.


Double Chocolate Cake Donuts

Yields: 8-10 Donuts


For the Donuts

  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 cup light brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup buttermilk
  • 1 large egg
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract

For the Glaze

  • 1 cup powdered sugar
  • 2 1/2 tablespoons cocoa powder
  • small pinch of salt
  • 2-3 tablespoons milk (any kind works)
  • 2 teaspoons vanilla extract
  • sprinkles or jimmies of your choosing


Preheat your oven to 325.

In a large bowl, whisk together the dry ingredients until combined – flour, cocoa powder, brown sugar, baking soda, and salt. Set aside.

In a smaller bowl, mix together the wet ingredients thoroughly – buttermilk, egg, vanilla, and butter. Pour the wet mix into the large bowl of dry ingredients and stir with a spatula, ensuring you catch any remaining flour stuck to the bottom of the dish. This should form a medium density, chocolately, delicious batter.

To make your life easier I urge you to not spoon the batter into the donut pan cavities. Pipe the batter into the pan by filling up either a piping bag or a large ziplock bag with a corner cut off. The donuts will be more photogenic and even and it’s SO much easier, so save yourself the pain. Fill the donut cavities up to 2/3 of the way.

Bake in the oven for 10-12 minutes, or until a toothpick comes out clean.

Let donuts cool for 15-20 minutes.

While they’re cooling, make the chocolate glaze.🙂

In a small bowl (large enough to dip your donuts in), whisk together the powdered sugar, vanilla, egg and salt. Add in milk, tablespoon by tablespoon, and whisk until the mixture is completely smooth.

Dip the tops of donuts in the glaze, allow excess to drip off for 5-10 seconds, and then let dry on a cooling rack. Sprinkle the tops of your beauties with sprinkles of your choice and voila!

If you try these out, let me know how it goes in the comment section below!