We all need a little pick-me-up after school or work and these Soft Puffy Sugar Cookies are just the cheerful treat to give you a boost around 3:00pm.

Soft Puffy Sugar Cookies {satisfymysweettooth.com}

A good sugar cookie ranks right up there for me as one of my absolute favorite treats.  I love that sugar cookies are so customizable with different frostings and sprinkles and honestly, doesn’t a colorfully sprinkled cookie just make you smile inside?  These Soft Puffy Sugar Cookies are just that:  light and pillowy little delights that are not overly sweet.  I added both almond extract and some vanilla bean seeds to my cookies, but you could easily add lemon or any other flavoring that you enjoy.

Soft Puffy Sugar Cookies {satisfymysweettooth.com}

Without a doubt, the very best part of these Soft Puffy Sugar Cookies is that this blog post is part of a partnership with OXO to support pediatric cancer research.  For each #OXOGoodCookies post, OXO is donating $100 to Kids’ Cancer research!  And not only that, but you have the chance to do your part too!  Look for specially marked OXO products that have this sticker on them

CFKC Sticker

and OXO will donate 25¢ for each product sold!  OXO is committed to donating up to $100,000 to pediatric cancer research just by us making cookies!  Now that is a cookie you can feel good about!


For your convenience, here’s a list of all of the OXO products that you can purchase that will contribute to this great cause and also a link so that you can find the retailers who are carrying these products.  I love working with companies that support such worthy causes!

So pick up a specially marked OXO product, make these Soft Puffy Sugar Cookies and feel good about supporting a great cause while enjoying a delicious treat!

Soft Puffy Sugar Cookies {satisfymysweettooth.com}

Soft Puffy Sugar Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 50 cookies


  • 1 cup (16 Tbsp) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 3/4 cup powdered sugar
  • 2 large eggs
  • 3/4 cup grape seed oil (or canola or vegetable oil)
  • 1 tsp almond extract
  • 1/2 tsp vanilla bean seeds (optional)
  • 2 Tbsp water
  • 5 1/2 cups flour
  • 1/2 tsp baking soda
  • 3/4 tsp cream of tartar
  • 3/4 tsp salt
  • sprinkles


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine butter, granulated sugar, powdered sugar, eggs, oil, extract and water. Mix together using an electric mixer on medium speed until well combined.
  3. Add baking soda, cream of tartar and salt and mix until well blended. With mixer on medium speed, add flour 1 cup at a time and mix well.
  4. Roll dough into golfball-sized balls and place onto cookie sheets leaving 2 inches in between the dough balls.
  5. Use a small juice glass to gently flatten the balls of dough until they are about 1/4" thick. Place sprinkles on top and press them into the tops of the cookies gently.
  6. Bake 10-11 minutes or until tops of cookies feel set.
  7. Recipe adapted from Creme de la Crumb
*For every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer. Look for specially marked OXO products at participating retailers in September.
* In 2014, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.
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Is it just me that gets giddy and excited at the very sight of sprinkles?  I don’t care if it’s a cookie, cupcake or piece of cake, if it has colorful sprinkles in it, I am instantly drawn to it.  And, since I love crunchy things, I also love the little bit of extra texture that sprinkles add.

When I saw these Fluffy Sugar Cookies with Sprinkles on my blogger “friend” Julie’s blog, Table for Two, I could hardly wait to make them myself.  Note that I have the word friend in quotations because I have never actually met Julie, but through the camaraderie of food blogging, I feel like she is my friend!

I was asked to volunteer some baked goods for a bake sale at work last week and so I figured that if sprinkles have even a fraction of the effect that they have on me on other people, these cookies would be a hit and help to raise some money for a great cause.

This recipe could not be easier or faster to throw together and these are sure to be a new staple in my kitchen.  These thick and chewy sugar cookies will likely make an appearance at Christmas, Easter and other festivities with appropriately color-coordinated sprinkles of course.

Fluffy Sprinkle Sugar Cookies

by Mercedes Porter

Keywords: bake dessert cookie

Ingredients (18 cookies)

  • 2 sticks (16 Tbsp) unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 egg
  • 2 1/2 cups flour
  • 1/4 cup cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup sprinkles of your choice


Preheat oven to 375 degrees and line baking sheets with parchment paper.

In a small bowl, combine flour, cornstarch, baking soda and salt and set aside.

In a large bowl, using an electric mixer, cream together butter and sugar for 1 minute.

Add vanilla, almond and egg and mix to combine.

Add flour mixture and mix to combine.

Add sprinkles and mix.

Using a cookie scoop or 1/4 cup measuring cup, place dough onto cookie sheets.

Bake about 12 minutes or until edges are lightly brown.

Remove from oven and cool on wire racks.

Recipe adapted from Table for Two Blog

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cream butter and sugar together

add vanilla, almond and egg and mix

add flour mixture and mix to combine

mix in sprinkles and bake

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When I started this blog last summer, I don’t think I fully comprehended what I was in for.  Really all I knew was that I was excited to share recipes with my friends and family.  What I didn’t know was how obsessed with lighting I would become.  Yes, you read correctly.  Getting the right lighting to make your food photography pop is enough to make a person pull her hair out.  I didn’t know how many amazingly talented people there are on the this thing called the world wide web!  And when I started this blog I had no idea what camaraderie I would feel with other bloggers and how wonderfully supportive the whole community is.

Which brings me to why I am so excited for today’s post!  I have been drawn to Cassie since I first started following her over at Bake Your Day.  There are just some people that seem to exude sunshine and have such a bright personality and positive attitude and Cassie seems to be one of those rare people.  She is always posting the most delicious recipes with beautiful photos and also shares stories about her sweet relationship with her husband.  I am so grateful and honored to host her here today!

Hello Satisfy My Sweet Tooth readers!  I am Cassie and I blog about food and life at Bake Your Day.  I love food, and people, and life and I was so thrilled when Mercedes asked me to guest post for her.  One thing that I love so much about blogging is all of the other amazing and talented bloggers out there.  Mercedes is one of them!  We have similar writing and cooking styles so I am excited to share a new recipe with you today!

It’s absolutely no secret that I love cookies.  But with attempts at starting the year on a healthy note, a big batch of cookies is not exactly a smart move.  I’m pretty sold on these individual batches of cookies.  What’s not to love about individual servings?!  I started playing around with the recipe after I made this big oatmeal cookie.  It’s so fluffy and just sweet enough.  I topped it with sprinkles because, well, who doesn’t love sprinkles?

Thanks Mercedes for having me on your site.  Enjoy!  XO ~ Cassie


Enjoy and thank you Cassie!



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On the 5th Day of Christmas my sweet tooth gave to me Classic Cut-out Sugar Cookies with Royal Icing.

Christmas really cannot be complete without decorating cut-out cookies with icing and sprinkles if you ask me.  I have been marveling and gawking over the cookie artistry by Sweet Sugar Belle for some time now and although I knew my cookies would look nothing like hers, I had to try using royal icing to see if there was something magical about it.  All royal icing is is powdered sugar, meringue powder, water and extract.

Let’s just say my first attempt did not go so well.

I had some frosting left after this batch of cookies and so I thought I would make another batch of cut-outs and modify my frosting a bit.  Well naturally, I ran out of frosting and then made another entire batch of frosting!!  I was exhausted but I decided to stick with it and power through.  The recipe for Royal Icing that I have included here is from Sweet Sugar Belle and it is really simple to follow.  That is not the problem.  The difficult part comes in knowing how much to thin that original batch of icing to make it the correct consistency for either piping around the edges or “flooding” the inside of your piping.  What finally helped me with that is this video from Sweetopia.  In the video, she teaches you about the “10-second rule and the 5-second rule” and basically all that means is that for piping consistency, when you drag a knife through your frosting, you want the groove that the knife made to fill itself in in 10 seconds and 5 seconds for the flood icing.  Just watch the video, it shows and tells you all you need to know.

My review of royal icing:

  • When the icing dries, it dries very hard and becomes crunchy which makes the cookies very easy to store and transport without fear of the icing getting smudged.
  • You need to make a time commitment if you plan to try decorating with royal icing for the first time.  Just making the frosting itself again, is not difficult or too time consuming.  The time consuming part comes in when you divide your icing in two and then thin each of those to piping and flood consistency.  Then from there you have 2 bowls of white icing.  So then you need to assemble piping bags with appropriately sized tips of different colors and each color you make you will likely need 1 bag of the piping and 1 bag of the flood consistency icing.  YOU DO THE MATH of how long this takes.  I would figure about an hour just to get your frosting ready.
  • It is recommended that you bake your cookies a day ahead and then frost so that the oil from the cookies does not leach into the frosting.  You can guess if I listened to that rule or not :).
  • Once you have the icing made, it really is lovely to work with.  What I did was pipe around certain areas that I wanted to outline and then wait maybe 10 minutes for the piping to set up and then come back and flood those areas to fill in between my piping lines.
  • All that I really have to compare royal icing to is my typical powdered sugar icing that I simply make with powdered sugar, some extract and milk.

If you have been curious about royal icing, I definitely think it is worth a try.  Just make sure you have lots of time and patience and just let yourself get lost in it and if you are like me, you will enjoy the creative outlet.

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I love when new recipe ideas pop into my head!  Often I am inspired by a recipe that I have seen on television or in a magazine and I can’t wait to put my own twist on it.  That happened to me twice this week!  Twice in one week!  I have been so excited to experiment, perfect and share these recipes with you that I could hardly pour ingredients into my mixer fast enough!  Having an experimentation week like this one also makes me dream about designing my ideal kitchen with LOTS of counter space, multiple ovens and dishwashers and smart storage.  Someday sweet teeth…

I have wanted to develop more fall/pumpkin recipes and so when I learned about Pumpkin Spice Hershey Kisses, my wheels started spinning.

I wanted to start with a simple sugar cookie that would be good for dunking.  Next, I wanted to incorporate warm fall spices like cinnamon, nutmeg and cloves.  Finally, I needed to decide how to incorporate the Kisses.  Should I chop them up and mix them into the dough?  Top each cookie with a Kiss like the traditional peanut butter and chocolate Kiss cookie?  Or should I stuff one whole kiss inside each cookie?  Based on my love for ooey, gooeyness, I decided on the last option and I am so glad I did!  When you dunk your cookie into your latte or glass of milk and take your first bite into one of these Fall Spice Cookies, your senses are hit with the warmth and comfort of cinnamon.  Once you get one bite deeper, the smooth and creamy Pumpkin Spice Kiss melts in your mouth and you may actually need to sit down if you had been standing.  It’s that good.

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combine dry ingredients

cream butter and 3/4 cup white sugar and brown sugar together

add corn syrup and egg and mix

add dry ingredients in increments

roll dough into balls and make indentation into each ball with your finger

stuff a Kiss into each dough ball

cover the Kiss and roll to seal

roll stuffed and sealed dough balls into cinnamon sugar then place 6 balls per cookie sheet

bake, dunk, indulge and enjoy

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