FUNFETTI COOKIES FROM SCRATCH
I needed to make some Funfetti Cookies but all the recipes I could find started with a box cake mix, which I didn't have in the house. I used Recipe #394495 as my starting point and went from there. I thought others might appreciate knowing how to make them from scratch as well, so I decided to post a separate recipe.
Provided by Marg CaymanDesigns
Categories Drop Cookies
Time 23m
Yield 5 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix together with a whisk the flour, salt and baking soda.
- Using an electric mixer, cream butter and sugar in a large bowl until light and fluffy. Beat in vanilla and egg.
- Add flour mixture and beat until smooth. Blend in milk. Mix in sprinkles until evenly distributed.
- Drop by teaspoon about 3 inches apart onto greased baking sheets. Flatten with bottom of glass that has been dipped in sugar.
- Bake for about 8 minutes or until edges are lightly browned. Cool on rack.
SWISS MISS FUNFETTI COOKIES
Great after school snack guaranteed to please everyone in your family. Easy to make and you can change the flavor by changing the frosting. Enjoy!
Provided by SK H @Soos
Categories Cookies
Number Of Ingredients 9
Steps:
- Preheat over to 350 degrees
- In a bowl combine the flour salt and baking soda.
- In another bowl mix the frosting, egg, vanilla, and sugar with a mixer.
- By hand mix together the dry and wet ingredients and make sure they are well combined.
- Open the Swiss Miss chocolate mix and pour in a shallow bowl. Take a tablespoon full of cookie dough and roll into a ball and roll in the Swiss Miss Hot Chocolate Mix and place on cookie sheet.
- Flatten slightly and bake for 10 to 12 minutes....let cool for a couple of minutes before removing off the cookie sheet.
FUNFETTI COOKIE RECIPE
Provided by Shiran
Time 27m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F/180C. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, sift together flour, baking soda, and salt. Set aside.
- In a mixer bowl fitted with the paddle attachment, beat butter, granulated sugar, and powdered sugar on medium-low speed for 4 minutes. Beat in egg and vanilla extract just until combined. Add flour mixture and beat just until combined. Mix in sprinkles. Do not overmix.
- Shape dough into balls, the size of 1.5 tablespoons each (I use this ice cream scoop for that), and place on the cookie sheets, spacing them 2-inches apart. Bake for 11-12 minutes until cookies just begin to brown at the edges, but the center is still soft (you don't want to overbake them). Allow cookies to cool on baking sheet for 5-10 minutes, then gently transfer to a wire rack to cool completely.
- Store cookies at room temperature in an airtight container for up to 3 days. Cookies can also be frozen for up to 2 months.
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- In a stand mixer fit with the whisk attachment, beat the butter and sugar together until light and fluffy, about 3 minutes.
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