FUNfetti Cookies.


Friday night’s typically involve me making a carb-loaded pizza dinner for my family as my girls swim most Saturday mornings at their dual meets.  In conjunction with that, I always make a special treat to share with our awesome coaches and as a concession stand contribution.  This week I knew what I wanted to make, birthday cake batter cookies, to celebrate our dear coach Nikki’s birthday!  I didn’t have time to play around with creating a recipe so I searched the internet and found a great one from Cookin’ Cowgirl.  I adapted the recipe from their inspiration.

Made about 25-26 cookies (normal sized)


1 box Funfetti cake mix (going to use the powder)
1 tsp baking powder
2 eggs
1/2 cup vegetable oil
1/2 tsp vanilla extract
1.5 cup color sprinkles, separated in 2 – 1/2 cup bowls


Preheat oven to 350°. In a small mixing bowl, combine the cake batter mix (powder) and the baking powder.  Whisk until combined.  Then in your stand mixer, blend the eggs, oil and vanilla.  Add the the dry mixture to the wet and blend.  Add 1/2 cup of the sprinkles to the dough and mix again.  Then, using a melon baller, scoop out the dough into small balls and roll in your hands.  Then coat with the remaining sprinkles all over.  Place on a silpat or parchment paper.   Bake for 12 minutes and remove.  Let cool on the cookie sheet for 5 minutes.  Then remove and let cool completely.  Package up in cute bags, serve or place in tupperware.  The cookie dough is very soft when it comes out of the oven- don’t panic.  Just let them cool on the cookie sheet as noted.  They will firm up.

— Knead to Cook

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