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I took a break from blogging and decided to quit it all and do it my way and the best way to celebrate is with some Funfetti Sugar Cookies that are soft, chewy, and loaded with sprinkles.
Whew! That was the longest break ever, wasn’t it?
I have not posted on the blog since June 1st to be exact and so I feel as though I definitely owe you an explanation as to why the radio silence on the blog.
The answer actually contains a few parts. First, my son graduated from high school and left for college a few weeks ago, so it was a crazy time and I honestly wanted to focus on being present in the transition with him.
Secondly, I was overloaded with freelance photography work behind the scenes with small businesses and brands that required me to meet multiple deadlines and since it was paying the bills, it took priority over everything. It also made me realize how much I love taking photos for other people. When it comes to blogging, I have to take photos, edit and come up with a story and recipe for each blog post, however working with others only requires me to make their recipe, take the photos, edit, and send it to them…easy peasy and not much thought.
The final reason is so much freelance work made me lazy in terms of coming up with my own ish. I had zero motivation to create a recipe let alone some words to make an entire blog post. If you are not a blogger, then let me share with you that blogging is definitely NOT for the faint at heart.
Behind this food blog is one person that is required to be a CEO/business owner, marketing rep, photographer, writer, social media manager, creative, recipe developer, brand ambassador, food stylist, prop manager, talent, assistant, and the list keeps on growing. This one piece of content that you are reading at this very moment took hours to create and probably many wasted ingredients and failed recipe attempts.
I’m not saying any of this to sound like I am complaining because I love what I get to wake up and do each day. However, I have to be honest and share with you that I get tired and have thoughts about shutting this blog down and quietly closing my digital doors.
When I began blogging, it was to have a digital place to keep my recipes to share with family and friends. It was all fun. Somewhere along the way, it grew into a part-time income and then a full-time business. This required me to analyze (or obsess over) numbers, adhere to a strict posting schedule, be on all social media platforms with fresh daily content, and think about blogging all day, every day. Then came Snapchat, IG stories, and the expectation to share my personal life and behind the scenes. It all became too much.
And I am back to tell you that I quit.
Today I quit trying to live up to the definition of what other ‘professional bloggers’ feel that I should be. I no longer want to be a rock star on every single social media platform. Also I refuse to jump on the bandwagon and create the same recipes that ‘every other food blogger’ is doing.
I will create dope content that I am proud to share with you. I’ll post weekly at least once and it will always be my best work. In terms of social media, you will always be able to find me on Instagram, which is my favorite platform…so if you are not following me, then you definitely should.
Basically…I’m here for you.
Now that I have shared all of that with you, let’s celebrate with a batch of Funfetti Sugar Cookies.
Funfetti Sugar Cookies
- 1 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 3/4 teaspoon baking soda
- pinch of salt, optional
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons clear imitation vanilla extract
- 1 1/2 teaspoons almond extract
- 3/4 cup rainbow sprinkles
- In a small bowl, whisk together the flour, cornstarch, baking soda, salt, and set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, vanilla extract, almond extract, and beat on medium-high until light and fluffy. You can use a hand mixer instead.
- Stop the mixer and scrape the sides of the bowl, turn the mixer on low, and slowly add in the flour mixture. Mix until combined about 1 minute.
- Add in the sprinkles and mix for another minute to distribute.
- Using an ice cream scoop, form the cookie mounds and place on a large plate covered with plastic wrap.
- Refrigerate the cookies for at least 2 hours and up to 5 days before baking.
- Once you are ready to bake. Line a large baking sheet with parchment paper and preheat the oven to 350 degrees F. Bake the cookies for 4 minutes, rotate the tray, and continue to bake for an additional 4 minutes.
- Remove from the oven and allow to cool for at least 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.
- Store the cookies in an airtight container at room temperature for 5 to 7 days.