I debated sharing this ‘recipe’ because it’s basically a four ingredient dessert that’s semi-homemade and has been done over and over and over again on the internets. But then I decided this is my blog, I like these cookies, and I just wanted to blog about them! 🙂 Haha. Anyways, Funfetti Cookies probably don’t need much of an explanation, but humor me, will you?
These cookies are super simple because you make them with cake mix [and some eggs and oil], and then frost them with frosting from a can! Definitely not gourmet, but definitely delicious and crave-worthy. They combine everything I love in a good cookie. They are soft and sweet, are iced, AND have sprinkles. What’s not to like? Sprinkles just makes everything better, I think! Don’t you agree? 🙂 The sprinkles are just my favorite part of these cookies. I know I can make homemade funfetti cake mix and then make super soft cookies from scratch, but sometimes a box is necessary on busy days when you don’t want to experiment and just want to go with the tried and true.
Additionally, I know I have friends who are scared to cook [and maybe you do too, or maybe this is you]. Well, these semi-homemade recipes are great for them because then they see that they can just combine a few ingredients and make something at home that’s just as tasty as storebought. Then next time, they can make something from scratch. Baby steps! No shame in starting off easy… or indulging in ‘easy’ once and awhile. These cookies are just perfect for that! Enjoy!
one year ago: Chicken Enchiladas with Green Chili Sour Cream Sauce
two years ago: Pumpkin Brownies
three years ago: Twice Baked Apple Crisp for Two
Funfetti Cookies [from Pillsbury]
click to print
Ingredients:
- 1 package [15.25 ounce] Pillsbury Funfetti Cake Mix
- 1/4 cup canola oil
- 2 eggs
- 1 can [15.6 ounces] Pillsbury Funfetti Frosting [you won’t need it all]
- extra sprinkles, optional
Directions:
Preheat oven to 375 degrees.
In a large bowl, stir together dry cake mix, oil, and eggs. Shape dough into 1 inch balls, then place on cookie sheet 2 inches apart.
Flatten slightly with the bottom of a drinking glass, then bake for 6-8 minutes or until edges are light golden brown. Centers should appear set.
Cool for a couple minutes on the cookie sheets, then remove to cooling racks. Immediately frost warm cookies, then top with included sprinkles [and more from your collection if you’d like!] Let frosting and cookies cool completely before storing.
Time: 30 minutes.
Yield: 3-4 dozen cookies.
The Pajama Chef 
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