Buttery, melt-in-your-mouth shortbread cookies studded with colorful sprinkles and rolled in powdered sugar.
This giveaway is closed.
When I started this blog three years ago, I never imagined that within a year I would publish a cookbook. I also didn’t expect that after two years of posting recipes I’d build lasting partnerships with brands I adore.
Reaching the three-year mark feels emotional and celebratory — a reminder of how far this little corner of the internet has come.
Last year I wasn’t sure what to expect. I was 30 weeks pregnant and uncertain how blogging would fit into our growing family life. I worried it might be something I’d have to let go of because of time and energy constraints.
A year later, somehow I’ve managed to keep sharing my love of almond extract, oatmeal cookies, an unhealthy number of sprinkles, and all kinds of cakes. I’ve posted roughly one recipe a week, ramped up content during December’s cookie-heavy season, collaborated with brands I love, reached one million total page views, and even broke my personal record for monthly traffic — all while adjusting to life with a small child.
Speaking of that small human, he’s doing wonderfully and growing quickly — and I am so grateful the newborn phase is behind us.
I truly have all of you to thank for keeping this space alive — for reading, baking, pinning, sharing, and encouraging me. Your support means everything. Thank you, from the bottom of my heart and my mixing bowl.
To celebrate three years of blogging, I’m sharing a cookie I’ve posted before with a festive twist. These are snowballs — not the classic nut-filled or chocolate-chip variations, but a funfetti version made with sprinkles. They’re bright, cheerful, and undeniably delicious.
I’ve written about snowballs before, so I won’t repeat every detail here. Instead I’ll focus on what makes this version special.
I have a giveaway!
To give these cookies a bold, bakery-style flavor I used almond extract and a special Baker’s extract from Rodelle. Baker’s extract brings warm notes of vanilla, chocolate, cream, caramel, and oak that deepen the cookie’s flavor.
The vanilla market has faced significant challenges, and products like Rodelle’s Baker’s extract provide a rich, complex alternative while supporting sustainable practices in vanilla-growing regions.
One lucky reader won a prize pack that included a bottle of Baker’s extract, almond extract, and other goodies from Rodelle. Details were listed below the recipe.
These cookies became an instant favorite in our house. The soft, buttery shortbread melts on the tongue, the powdered sugar exterior gives a delicate finish, and the sprinkles add a fun pop of color and texture. The combination of almond extract and Baker’s extract rounds out the flavor beautifully.
You really should try them — they’re worth the love and attention.
Thank you again for following along, baking with me, and letting me into your kitchens. You make this work possible. Cheers to you, my friends.
And now, the giveaway details.
WHAT YOU WILL WIN
A bottle of almond extract, a bottle of Baker’s extract, and a few extra goodies from Rodelle.
HOW TO ENTER
Leave a comment on the blog post telling me your favorite thing to put sprinkles on.
DETAILS
This giveaway was open to the US and Canada and closed at 11:59pm EST on April 14th.
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Funfetti Snowballs
Ingredients
- ½ cup (113.5g) unsalted butter softened to room temperature
- ¼ cup + ½ cup (28g + 57g) powdered sugar divided
- ½ teaspoon Rodelle Baker’s extract or vanilla extract
- ¼ teaspoon Rodelle almond extract
- 1 cup + 2 Tablespoons (135g) all-purpose flour be sure to measure properly
- ¼ teaspoon salt
- ⅓ cup sprinkles not non-pareils
- ¼ cup non-pareil sprinkles
Instructions
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In a medium bowl using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter, ¼ cup of powdered sugar, Baker’s extract, and almond extract on medium speed until smooth. Add the flour and salt and beat until fully combined. Fold in the sprinkles with a spatula until evenly distributed. Cover the dough and refrigerate at least 1 hour and up to 3 days.
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When ready to bake, preheat the oven to 400ºF (204ºC). Line a baking sheet with parchment paper or a silicone mat.
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Scoop dough into roughly 1″ balls using a cookie scoop. Bake until set, about 10–12 minutes; avoid browning. Transfer to a wire rack and let cool until you can handle the cookies. Roll the warm cookies in the remaining ½ cup powdered sugar mixed with 1/4 cup non-pareil sprinkles. Return to the rack to cool completely, then roll again in powdered sugar. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter the estimated nutrition.