In another bowl, combine two large eggs, 1/3 cup of vegetable oil, 1/4 teaspoon of vanilla extract, and 1/4 teaspoon of LorAnn’s Buttery Sweet Dough Bakery Emulsion. If you don’t have the buttery sweet dough flavoring, you can replace it with another 1/4 teaspoon of vanilla extract. But let me just say that adding a bit of LorAnn’s Buttery Sweet Dough to a recipe is like having a secret ingredient that brings a touch of magical yumminess to anything you bake!
Add your wet mixture to your dry mixture and continue stirring until they are well combined, forming your dough.
Set the cookie dough balls on a parchment lined baking sheet, giving them room to spread. Add an extra touch of sprinkles any where it is needed and bake your funfetti cake cookies on 350 for 9 to 10 minutes, just shy of browning.
Now reward yourself with a funfetti cake cookie that is moist, chewy, and delicious. I dare you to try to each just one!
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