The Pioneer Woman Tasty Kitchen
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Funfetti Cookies

4.74 Mitt(s) 46 Rating(s)46 votes, average: 4.74 out of 546 votes, average: 4.74 out of 546 votes, average: 4.74 out of 546 votes, average: 4.74 out of 546 votes, average: 4.74 out of 5

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Level: Easy

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Description

Funfetti Cookies from scratch. No cake mix, and I even made cake flour at home!

Ingredients

  • 1 cup Butter, Room Temperature
  • 1-¼ cup Sugar
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Almond Extract
  • 1 whole Egg
  • 2-½ cups Flour
  • ¼ cups Cornstarch
  • ¾ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ½ cups Rainbow Jimmie Sprinkles
  • 2 Tablespoons Nonpareil Sprinkles

Preparation

Preheat the oven to 375ºF.

Cream the butter and sugar in your stand mixer (or hand mixer) for about 2 minutes, until fluffy. Add the vanilla, almond, and egg. Beat until well combined.

In a separate bowl, sift in the flour, cornstarch, soda, and salt. Slowly add the flour mixture to the butter mixture, and continue on low speed until it’s all added and combined. Mix in the sprinkles (don’t overmix or the sprinkles will start to bleed into the dough).

Using an ice cream scoop, scoop cookie dough onto cookie sheets, about 1 1/2 inches apart (fits 8 cookies per sheet). Bake for about 15 minutes. (Note: Only bake until they very slightly start to turn light golden brown just on the edges. You don’t want them to totally turn golden or they’ll be crisp cookies. Check them around 10 minutes, then 12, and so on.)

Cool on a wire rack. Store in an airtight container up to 4 days.

Recipe adapted from Yammie’s Noshery’s Funfetti Whoopie Pies.

10 Comments

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Avatar of Jessica

Jessica on 7.9.2014

I made an egg-free version these on my blog.

Avatar of ARUN KUMAR R

ARUN KUMAR R on 6.15.2014

Nice Recipe..

Avatar of tummytreasure

tummytreasure on 6.10.2014

These are very good cookies! Like another poster, I had to add milk to make the dough scoopable- I added 1/4 cup of milk. I also used almond emulsion instead of almond extract, as I find the taste is less harsh than extract. Overall, this is a keeper. We love the flavor, and I think this would be a real hit with kids.

Avatar of Donna turner

Donna turner on 3.19.2014

These sound delicious! Can’t wait to make them for my grand kids.

Avatar of Denise

Denise on 2.20.2013

“Store in an airtight container up to 4 days.”
These won’t last that long!

46 Reviews

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Avatar of ARUN KUMAR R

ARUN KUMAR R on 6.15.2014

I Really loved this recipe..Thanks for Sharing this..

Avatar of Kiss My Whisk

Kiss My Whisk on 5.14.2014

Easy, delicious and mail well! I made and shipped these to my nephew for his birthday, he LOVED them! And I enjoyed the few I snuck in before putting his birthday package together.

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Beverly on 5.11.2014

My husband loves sugar cookies and begged me to keep this recipe. I used half sugar, half Splenda and they were not crumbly at all. Wonderful cookies!

Avatar of Jayme

Jayme on 3.31.2014

Amazing!!!

Avatar of piescientista

piescientista on 2.24.2014

These make a very tasty sugar cookie, but I didn’t find them to taste like cake batter. I wish they had a softer, more cake-ey texture.

Also, I did not feel the almond extract added anything to the final cookie (although you can really taste/smell it in the dough) and since it is so expensive I will probably just use vanilla if I make these again.

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