Browse by
Browse by
Browse by
Browse by
Funfetti Cookies
Member Submitted Recipe
Food Blogger Recipe
Funfetti Cookies
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

These Funfetti Cookies with Pink Cake Batter Frosting are super soft and full of sprinkles for extra fun. Great for birthday parties, school bake sales, or just anytime you feel like celebrating.

Prep time
0:10
Bake/Cook time
0:10 to 0:12
Yield
12 extra large cookies
Sign in to post a comment
Funfetti Cookies
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
0:10
Bake/Cook time :
0:10 to 0:12
Yield :
12 extra large cookies

INGREDIENTS

Cookies

  • 1 1/2 cups all-purpose flour*
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1/2 cup rainbow sprinkles

Cake Batter Frosting

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper, set aside.
  2. In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. Set aside.
  3. In stand mixer with paddle attachment, beat butter and sugar until creamy. Add egg and vanilla extract. Slowly add flour mixture, beating until well combined. Fold in 1/2 cup rainbow sprinkles.
  4. Roll 2 heaping tablespoons of dough into a ball. Using the bottom of a glass, lightly press and flatten cookie into a thick disk.
  5. Bake for 10 to 12 minutes, until the edges look set. The centers will still look soft, but they will firm up while cooling. Remove from oven and let cool completely on baking sheet.
  6. In a stand mixer with paddle attachment, beat butter until creamy. Add vanilla cake mix, powered sugar, vanilla extract and food coloring, beating until smooth, about 2 minutes.
  7. Using a piping bag with star piping tip, pipe frosting around the edges of the cookie.
  8. Sprinkle with additional sprinkles if desired. Store in an airtight container for up to 5 days.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

Shout Out To Our Baking Friends
    ::    Jenn    ::    Donna M    ::    Myradjc    ::    Tiffany    ::    Davita    ::    Nancy Schwartz    ::    karen s    ::    Theresa H.    ::    Kelly Finn    ::    juju    ::    Y K    ::    Emma N    ::    abc123    ::    marlene hanks    ::    carol    ::    Patricia W    ::    Nancy B    ::    BRANDI KINDER    ::    JeanetteD    ::    MsTaggs
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.