The Pioneer Woman Tasty Kitchen
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Funfetti Cookies

4.75 Mitt(s) 48 Rating(s)48 votes, average: 4.75 out of 548 votes, average: 4.75 out of 548 votes, average: 4.75 out of 548 votes, average: 4.75 out of 548 votes, average: 4.75 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.

12 Comments

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Janet Grand on 1.3.2015

I, too, would like to know if she is using cake flour or AP flour since it is mentioned in the comments. Also, is it salted butter or unsalted? Anyone know? Thanks! :D

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Kelly W on 12.8.2014

The description mentions cake flour, but the recipe does not. Curious what the recipe intended and if anyone has experimented. Thanks!

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The Egg-Free Baker on 7.9.2014

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

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ARUN KUMAR R on 6.15.2014

Nice Recipe..

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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.

48 Reviews

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Cathy Bray on 12.30.2014

My daughter says ” I LOVE these cookies so MUCH!” This is going in our keeper file. Thank you for the recipe!! :)

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Adrianne on 10.7.2014

These were such a huge hit! The cookies are so soft and delicious. I absolutely recommend this recipe!

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ARUN KUMAR R on 6.15.2014

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

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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!

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