Funfetti Cookies from Scratch

"I needed to make some Funfetti Cookies but all the recipes I could find started with a box cake mix, which I didn't have in the house. I used Recipe #394495 as my starting point and went from there. I thought others might appreciate knowing how to make them from scratch as well, so I decided to post a separate recipe."
 
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photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by stephanie photo by stephanie
photo by stephanie photo by stephanie
photo by Mandy at Food.com photo by Mandy at Food.com
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
23mins
Ingredients:
10
Yields:
5 dozen cookies
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ingredients

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directions

  • 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.

Questions & Replies

  1. Does the butter need to be softened?
     
  2. Does the butter need to be softened?
     
  3. If I wanted a lemony flavor could I add lemon extract as well? If so how much?
     
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Reviews

  1. The first time I made his recipe the cookies turned out too solid and round. I made another batch and the results were much better. Instead of baking powder I used baking soda and I used light sprinkles instead of the big chunky ones. When they were done the shape and taste were perfect. I whipped up homemade cream cheese frosting and put it between two cookies kinda like a macaroon. They were delicious.
     
  2. No idea why this recipe has no reviews! These cookies are easy and delicious--just a fun, simple sugar cookie that's great for any season. With Valentine's Day coming up, I made mine with colored sprinkles and hearts. Using the bottom of a sugar-coated glass to flatten the balls of dough is genius.
     
  3. I made these for a baby shower and they turned out great! Wonderful vanilla flavor and the best part was that I didn't need to refrigerate them before baking! Very flavorful, kids and adults liked them. I used a 1.5 TBSP cookie scoop and got about 24 cookies out of the recipe. Will definitely make them again.
     
  4. They tasted good! We have more to put in the oven.
     
  5. way to dry and solid for me, but im sure if i redid it it would be somewhat better
     
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Tweaks

  1. Great recipe, super easy. After reading the comments I added 1 tsp. lemon abstract for some additional flavor and dipped them in melted white chocolate for a little holiday flare.
     
    • Review photo by stephanie
  2. I made the recipe exactly as stated. No tweaks. Only had to bake them slightly longer but that's typical as my oven runs cool.
     
  3. The first time I made his recipe the cookies turned out too solid and round. I made another batch and the results were much better. Instead of baking powder I used baking soda and I used light sprinkles instead of the big chunky ones. When they were done the shape and taste were perfect. I whipped up homemade cream cheese frosting and put it between two cookies kinda like a macaroon. They were delicious.
     

RECIPE SUBMITTED BY

With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
 
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