It was years before my little cavewoman brain knew the name of the Funfetti type of cake. I called it sprinkle cake, color dot cake, and any other descriptive name I could think of in the moment. Yet it was still the first box I grabbed when baking a birthday cake. Topped with vanilla frosting, it’s my anti-chocolate decadence. But how else could I get one of my favorite flavors into my tummy? What about cookies?!
Sure, I had a little party coming up, but I could I pull off turning funfetti into a cookie? I had done something similar with yellow cake mix before, so it was possible… After these babies were pulled from the oven, I had two six or seven cookies before anyone else even got to taste them, and buddy, they taste like the real thing! My party guests were wowed and stuffed their little faces until only one or two were left for leftovers (bummer… now I need to make a second batch for snacks later! 😉 )
These cookies are super easy and ready for your Easter table or springtime snacks session in no time. Try the recipe out for yourself, and get creative with colored coconut “grass” or little robin’s eggs nestled on top.
Funfetti Cookies
Ingredients:
Ingredients:
1 (19oz) box of Pillsbury Funfetti Cake Mix
1/3 cup Vegetable Oil (I used canola)
2 large eggs
1. Heat oven to 375 degrees.
2. In a large bowl, mix together cake mix, oil and eggs. Stir with a spoon until well mixed, attempting to smooth out all large lumps.
3. With hands, shape out 1″ balls and place onto baking stone or un-greased cookie sheet. Tap each ball lightly with palm to flatten slightly.
4. Bake at 375 for about 6-8 minutes until edges are lightly golden. Cool for 1 minute, transfer to cooking rack or decorative plate.
I’m going to have to give this a try.