We made a funfetti sugar cookie house — a playful, colorful twist on the classic gingerbread house. Using McCormick’s vanilla sugar cookie base, we loaded the dough with sprinkles so they show up bright and bold in every piece. The result is a festive, nostalgic creation that looks as joyful as it tastes. I’m obsessed with how it turned out; it’s the perfect way to add color and fun to holiday baking.
To build this house we used three recipes: McCormick’s vanilla sugar cookie dough, a classic vanilla buttercream, and a sturdy royal icing for assembly. The studio filled with the warm scent of vanilla while we worked — the same comforting aroma that makes holiday cookie baking feel like home. We used buttercream to decorate the windows so the sprinkles remain visible through the fluffy frosting. The sugar cookie recipe is an ideal base for funfetti variations and also stands on its own as a perfect holiday sugar cookie.
For the cookies:
2 3/4 cups all-purpose flour
2 tsp. McCormick® Cream of Tartar
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups granulated sugar
1 cup (2 sticks) butter, softened
2 large eggs
2 tsp. McCormick® Pure Vanilla Extract
1/3 cup rainbow sprinkles
For the buttercream:
1 cup (2 sticks) butter, softened
2 tsp. McCormick® Pure Vanilla Extract
1 box (16 ounces) confectioners’ sugar
2 tbsp. milk (more if needed for consistency)
1/4 cup sprinkles
For the royal icing:
2 egg whites
About 1 pound (approximately 4 cups) confectioners’ sugar
1 tsp. McCormick® Pure Vanilla Extract
1. In a large bowl, whisk together flour, cream of tartar, baking soda, and salt. In a separate large bowl, beat sugar and butter on medium speed until light and fluffy. Add eggs and vanilla; mix until combined. Gradually add the flour mixture on low speed until incorporated.
2. Refrigerate the dough for 2 hours, or until firm.
3. Roll the dough to about 1/4-inch thickness, then chill for another 2 hours.
4. Cut out house pieces using a template. Chill the cut pieces for about 1 hour before baking.
5. Place pieces on a parchment-lined baking sheet and bake 5 minutes. Remove briefly to trim edges, then return to the oven and bake an additional 5 minutes or until edges are very lightly browned. Cool on baking sheets for 1 minute, then transfer to wire racks to cool completely.
6. For the buttercream: Beat butter until light and fluffy. Add vanilla, then gradually beat in confectioners’ sugar, scraping the bowl as needed. Add milk and beat until light and spreadable. Fold in sprinkles at the end. Add more milk if the frosting is too thick.
7. For the royal icing: Combine confectioners’ sugar, vanilla, and egg whites. Beat on high speed for 5 to 7 minutes until stiff, glossy peaks form.
To assemble:
1. Use the back side of each cookie piece as the exterior so the sprinkles are most visible. Fit a piping bag with royal icing and use it as edible glue. Secure the four walls to the base and to each other, then attach the roof pieces. Let the structure set until stable.
2. Decorate with royal icing for most embellishments and use buttercream on the windows for a soft, snow-like finish. We added a colorful candy-cane topper for the door and used extra sprinkles as “grass” around the house.
Photos by Jeff Mindell | Recipe by Theresa Rountree | Styling + Creative Direction by Kelly Mindell
I’m completely in love with this colorful sugar cookie house — bright, festive, and delicious. If making a cookie house is part of your tradition, try switching things up this year with funfetti to add extra cheer and color to your holiday table.
For more inspiration and recipes, check your favorite sources for holiday baking ideas and flavor tips.