These funfetti cake cookies just might be the easiest cookies I have ever made! Amazingly, they are addictively delicious, which I guess is bound to happen when you start with cake batter. Plus, it’s impossible to not have fun baking when playing with sprinkles!
It all starts with a box of classic white cake mix. Dump the contents into a large bowl and mix it with one teaspoon of baking powder.
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.
Next, mix in about 1-1/4 cup of sprinkles… the more the merrier in my opinion! I used rainbow jimmies but the options are endless here. Use whatever sprinkles you have on hand or do what I did and combine sprinkles to form a unique color combination. Don’t spend too much time mixing your cookie dough, just enough so that the sprinkles are evenly distributed.
Roll the dough into balls that are about an inch wide. To help keep the size of your cookie dough balls consistent, I recommend using a cookie dough scoop or coffee scoop.
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.
After removing the cookies from the oven, let them sit on the baking sheet for a few minutes before transferring them to a cooling rack.
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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