Funfetti Cake Batter Cookies
Happy ‘Funfetti’ Friday folks. That’s right, I’m declaring Friday’s as Funfetti day. It’s not actually a national thing, I just made it up! 
Last month, I brought to you some no box/cake mix funfetti cake batter fudge. As I explained before, we don’t get funfetti cake mix boxes here in the UK. Instead of using a box mix, I’d prefer to make from scratch. I knew straight after creating the funfetti cake batter fudge that this is a new craze for me. I love the taste and the sprinkles make me happy.
As autumn has its grips over us now, there has been a lot to be desired with our weather. Dude, can we say rain?! I’ve needed these sprinkles as part of therapy in order to make my life complete again. Yay for sprinkle therapy!
These cookies look and taste awesome. I love the way they replicate the taste of cake batter without the need for any cake mixes. Win win! The recipe itself is very simple and easy to create. The cookies went down an utter storm. Most things get devoured quickly but these were gone almost immediately!
I needed even more sprinkle therapy when I realised the giant man-baby had eaten quite a lot of these cookies without me having had the chance to photograph them first. I’mma bust his butt!
Funfetti Cake Batter Cookies Recipe
Prep Time: 10 mins
Cook Time: 20 mins
Yield: 20-25 cookies
Ingredients:
- 1 cup (225g) unsalted butter, softened
- 1¼ cups sugar
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 egg
- 2½ cups plain (all-purpose) flour
- ¼ cup cornflour (corn starch)
- ¾ tsp bicarbonate of soda (baking soda)
- ½ tsp salt
- ½ cup rainbow ‘jimmie’ sprinkles
- 2 tbsp rainbow ‘nonpareils’ sprinkles
Directions:
- Preheat the oven to 190℃/375℉/Gas Mark 5.
- Cream the butter and sugar until fluffy. Add the vanilla, almond, and egg. Beat until well combined.
- In a separate bowl, sift the flour, cornflour (corn starch), bicarbonate of soda (baking soda) and salt. Slowly add the flour mixture to the butter mixture and continue on low speed until combined. Mix in the sprinkles (don’t over mix as the sprinkles will bleed their colours).
- Using an ice cream scoop, scoop cookie dough onto baking sheets, approx. 1½ inches apart (8 cookies per sheet). Bake for approx 10-15 minutes or until a very light golden brown colour.
- Cool on a wire rack. Store in an airtight container.
Recipe Source:
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About Lisa Crunkhorn
I love these cookies! They’re so gorgeous, and well, funfetti is awesome.
Dorothy @ Crazy for Crust recently posted…Whatever Friday
GAH! I love this, Lisa! Funfetti is amazeballs, and so are these cookies. Sprinkles make the world go round; it’s a fact. Also, the more, the better
one day, you need to get a package from me filled with Funfetti.
Hayley @ The Domestic Rebel recently posted…Homemade Butterfingers
So colourful happy and delicious
Cheers
Choc Chip Uru
Choc Chip Uru recently posted…Happy Birthday TT 2012
Beautiful and delicious.
Swathi recently posted…Cheddar Scallion Bread
i posted a sprinkle recipe today! i’m glad you share my love for sprinkles. i’ve made cake batter cookies before but yours are perfect looking! i’m going to use a bit of cornstarch next time
sally @ sallys baking addiction recently posted…chocolate dipped brownie bites.
Um LOVE anything thing funfetti! these look Delicious!
I’m such a big fan of fun fetti cookies but I cheat and use the box. They are so cakey and delish! This recipe looks unreal!
luv what you do recently posted…Lately, I’ve Been (II)…
I can’t stop pinning all of your funfetti-from-scratch recipes–they all look so fabulous! And your blog is adorable!
I am such a funfetti fan! Funfetti cookies are probably one of the few things I haven’t tried. I may have to make these! Thanks!