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Weekend Dish: Funfetti Cookies

By Catherine Toth Fox • May 5, 2013 • Food, Weekend Dish

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My sister, Crystal, has been talking about these Funfetti cookies her friend makes.

The recipe calls for the candy-freckled Pillsbury cake mix and frosting, adding just an egg and oil.

So I bought the cake mix and a tub of frosting, planning to make them for her birthday dinner tonight. (Here’s that recipe.)

Except when I looked online for the recipe and found ones made from scratch instead.

One that I particularly liked was by Julia Mestas (@JuliaMestas), a food blogger from Costa Mesa, Calif. She writes a great blog called “Fat Girl Trapped in a Skinny Body,” and last year she posted a recipe for Funfetti cookies that she made for her soccer team.

They were a huge hit — and they looked so easy to make.

Plus, it helped that I had all of the ingredients on hand.

So I decided to ditch the cake mix and bake these fun versions instead.

Here’s how it all went down:

Funfetti Cookies

Funfetti Cookies
Image 1 of 13

Pillsbury has a recipe for Funfetti cookies using its cake mix and frosting. I opted to make one from scratch.

Funfetti Cookies
Slightly adapted from the recipe from food blogger Julia Mestas (@JuliaMestas)

Ingredients:

2 sticks (or 1/2 pound) softened butter
1 1/4 cup sugar
2 tsp vanilla
(1 tsp almond extract, optional)
1 egg
2 1/2 cup all-purpose flour
1/4 cup cornstarch
3/4 tsp baking soda
1/2 tsp salt
1/2 cup rainbow jimmie sprinkles (the long thin sprinkles)
2 tbsp rainbow perils (tiny balls sprinkles)

Directions:

Preheat the oven to 375 degrees.

Cream the butter and sugar until fluffy. Add the vanilla and egg (and almond extract, if you want). Beat until well combined.

In a separate bowl, sift in the flour, cornstarch, soda and salt. Slowly add the flour mixture to the butter mixture, and continue on mix until it’s all added and combined. Don’t overmix the batter. Mix in the sprinkles (don’t overmix or the sprinkles will start to bleed into the dough).

Using an ice cream scoop or melon baller, scoop cookie dough onto cookie sheets, about 1 1/2 inches apart (fits 8 cookies per sheet). You don’t have to flatten the ball. Bake for about 15 minutes or until the edges start to turn a light golden brown.

Cool on a wire rack. Store in an airtight container up to four days.

bakingCookiesCrystal's birthdayFat Girl Trapped in a Skinny BodyFunfettiFunfetti CookiesHawaiiJulia Mestasweekend dish
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About the Author

Catherine Toth Fox

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5 Comments

  • Reply Annoddah Dave May 5, 2013 at 10:27 pm

    CAT: Did you make enough for me? Me and the Cookie Monster are best buds!

  • Reply Julia May 6, 2013 at 1:53 am

    Glad you ended up making them from scratch 🙂
    They look great!

  • Reply M May 6, 2013 at 6:46 am

    Looks yummy!

  • Reply David Jackson May 9, 2013 at 3:54 am

    What I was trying to say was… women that bake cookies are the best. 🙂

  • Reply Pomai May 11, 2013 at 1:52 am

    FYI, the bacon and chocolate are missing from the ingredients list.

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About Me

About Me
Born and raised on O‘ahu, Hawaiʻi, Catherine Toth Fox has been chronicling her adventures in her blog, The Cat Dish, for more than a decade. She worked as a newspaper reporter in Hawai‘i for 10 years and continues to freelance—in between teaching journalism, hitting the surf and eating everything in sight—for national and local print and online publications. She’s currently the editor of HAWAIʻI Magazine.

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