Best Funfetti Cookies Recipes

FUNFETTI® CAKE MIX COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Mix cake mix, canola oil, and eggs together in a bowl until smooth. Roll dough into walnut-size balls; flatten to 1/4-inch thick on baking sheets, 2 inches apart.
• Bake in the preheated oven until edges are golden, 6 to 8 minutes.

FUNFETTI COOKIES FROM SCRATCH

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.

FUNFETTI® COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cake mix, butter, and egg together in a bowl until well combined; roll into balls and place on a baking sheet, about 1 1/2 inches apart.
• Bake in the preheated oven until cookies start to brown and crack, about 10 minutes. Allow cookies to sit on baking sheet for a few minutes before transferring to a wire rack to cool completely.

FUNFETTI COOKIES

Steps:

• Heat oven to 375.
• In large bowl, combine cake mix, oil and eggs; stir by hand until thoroughly moistened.
• Stir in decorator sprinkles from the cake mix.
• Shape dough into 1-inch balls.
• Place 2 inches apart on ungreased cookie sheets.
• Flatten to 1/4 inch thickness with bottom of glass dipped in flour.
• Bake at 375 for 6 to 8 minutes or until edges are light golden brown.
• Cool 1 minute; remove from cookie sheets.
• Spread frosting over slightly warm cookies.
• Immediately sprinkle each with decorator sprinkles from frosting.
• Store in tightly covered container.

BANANA SPLIT-FLAVORED FUNFETTI COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Combine cake mix, pudding mix, flour, vegetable oil, eggs, and cornstarch in a large bowl; beat with an electric mixer until well blended. Fold in chocolate chips, cherries, marshmallows, sprinkles, and pecans; do not overmix. Use a cookie scoop to drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until bottoms are just golden, 8 to 10 minutes. Cool on the baking sheets for 1 minute, then remove to a cooling rack to cool completely, about 25 minutes.

FUNFETTI COOKIES FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Cream sugar and butter together in a large bowl until fluffy. Beat in egg and vanilla and almond extracts. Fold in flour, cornstarch, baking soda, and salt until well combined. Fold in sprinkles until evenly distributed.
• Roll dough into 1-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven for 8 to 10 minutes.

FUNFETTI®-STYLE COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter, sour cream, white sugar, and eggs together in a large bowl with an electric mixer until light and fluffy. Beat in candy sprinkles, confectioners' sugar, cornstarch, vanilla extract, almond extract, baking powder, baking soda, salt, nutmeg, and cinnamon until fully incorporated, 1 to 2 minutes. Beat flour in gradually until sticky dough forms, 1 to 2 minutes more. Drop spoonfuls of dough 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until edges are golden, 9 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

FUNFETTI® BIRTHDAY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix cake mix, eggs, and vegetable oil together in a large bowl to form a dough.
• Combine confectioners' sugar and sprinkles together in a small bowl.
• Shape dough into 1-inch balls and roll each in the confectioners' sugar mixture. Arrange cookie balls on baking sheets.
• Bake in the preheated oven until tops are golden, about 6 minutes. Cool on the baking sheets, about 5 minutes, before transferring to a wire rack to cool completely.

SWISS MISS FUNFETTI COOKIES

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.

OREO FUNFETTI MARSHMALLOW COOKIES

Steps:

• No need to preheat the oven yet, this dough needs to chill.
• Place the three flours, cocoa powder, salt and baking soda into a medium sized bowl and stir until combined.
• Add in mini marshmallows, crushed Oreo's, sprinkles and chocolate buttons and stir until all are covered in flour.
• Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2 mins on med-high speed.
• Add in eggs and vanilla, scraping sides as necessary, and mix until well combined and smooth, 1 min on med-high speed.
• Add in melted chocolate and 1tbsp of the flour mix and mix on low until combined.
• Tip in the rest of the flour mix and combine on low until a dough forms.
• Tip dough into a medium sized bowl, cover with cling film and place in the fridge for at least 6 hours, overnight if possible.
• Once chilled, preheat the oven to 350F and line 3 baking trays.
• Using a 1.5tbsp cookie scoop, place dough balls on trays, 2 inches apart. Flatten dough balls ever so slightly with your hand to stop them rolling off.
• Place in the oven for 9-10 minutes, until risen slightly, soft in the middle, but a little drier around the edges.
• Leave to cool on the trays completely.
• Once cool, cookies will keep in an airtight container, at room temperature, for a week.

SPONGEBOB CHEFPANTS' FUNFETTI COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, beat the eggs and then mix in the cake mix and oil.
• Stir in the white chocolate chips.
• Drop by small scoop or TBSP onto a non-stick cookie sheet.
• Bake for 10 minutes.
• Remove cookie sheet from oven and allow the cookies to stay on the pan for 10 minutes to cool and set.
• Remove from cookie sheet and continue to cool on a rack.
• Eat one because they are awesome hot out of the oven.

FUNFETTI COOKIES

Steps:

• 1. Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs stir with spoon until thoroughly moistened. Shape dough into 1-inch balls place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.2. Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute remove from cookie sheets.3. Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.High Altitude (above 3500 feet): Add 1/2 cup flour to dry cake mix. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 110 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 1 g 5% * Cholesterol: 10 mg 3% * Sodium: 105 mg 4% * Total Carbohydrate: 16 g 5% * Dietary Fiber: 0 g 0% * Sugars: 11 g * Protein: 1 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1/2 Starch, 1/2 Fruit, 1 Fat or 1 Carbohydrate, 1 Fat