When it comes to cake, there are generally-speaking, two camps.
The cake-babies, who live for the cake. Fluffy, moist layers of buttery cake. Is there anything better? (Can you tell I’m a cake baby?)
And then there are the frosting fiends, who live and die for the icing. It is, well, the icing on the cake.
Side note: a couple days ago, Jessie and I were driving to get some food when, out of nowhere, a thought so brilliant struck me like a lightning bolt of creative genius and I stuttered out loud, “frostitute.”
“Frostitute?” Jessie asked, confused.
“Yeah, like a prostitute, but with frosting,” I clarified, as if this was somehow the most genius thing ever.
“You’re such a frostitute,” he said. And then we laughed a lot.
But actually, he’s the frostitute. Not me. I don’t care for the icing so much. I’m the cake girl. If I could live on a layer cake, I would. Cake makes me happy.
However, if there’s one middle ground, it’s what goes on the icing that makes me the happiest. Sprinkles.
I am a sprinkletute. (Nah, it just doesn’t sound as cool as ‘frostitute.’)
I LOVE sprinkles. They make my world go ’round. Who doesn’t love that crunch of all that sugary goodness adorning the tops of brownies, cakes and cookies? The bright pop of color. The fun shapes and sizes and flavors of sprinkles! I love them. They’re my jam, homie, and we’re meant to be togetha forevah.
Side note: I used to beg my mom to pleasepleaseplease buy me a bottle of non-pareils when we’d go grocery shopping and she’d always say no, except sometimes she knew it wasn’t worth the fight and caved. Anyway, I’d get home, rip off that stupid sprinkle shield, and literally drink the bottle of sprinkles. Straight-up. Crunching all those rainbow sprinkles until my mouth and tongue turned violet. It was lovely.
To this day, Jessie always laughs when we get froyo because my cup is about 1 cup sprinkles, 1/2 cup froyo. It’s the measurement that works for me, always OD’ing on those colored jimmies.
So I wanted to create a fun, cake-flavored cookie that everyone could enjoy. The cake-babies, the frostitutes, and the psycho sprinkle-drinking lovers all around. These Funfetti Sugar Cookies certainly deliver!
I doctored up my usual cake mix with a TON of additional sprinkles and a secret ingredient: butter emulsion. Butter emulsion is a more potent, highly concentrated version of butter extract, which you can find in the baking aisle next to the vanilla extract. It’s thicker, stronger and makes these cookies taste SO authentically cake-battery, sugary and totally rich and dreamy. I got the idea from Sally, who used butter extract in her Cake Batter Sugar Cookies and I couldn’t resist trying it myself!
The result? The most amazing, sprinkletutiest cookie in all the land. Won’t you have some with me?
Funfetti Sugar Cookies
1 box funfetti cake mix
2 eggs
1/2 cup oil
2 tsp butter extract
3/4 cup white chocolate chips
Additional 1/3 cup jimmies
Non-pareils, for garnish, if desired
1. Preheat oven to 350 degrees F. Line 2 cookie sheets with silicone liners or spray lightly with cooking spray.
2. In a large bowl, combine the cake mix, eggs, oil and butter extract until blended. Fold in the white chocolate chips and additional jimmies.
3. Drop rounded Tablespoons of dough 2″ apart on the prepared baking sheets. Sprinkle or roll in additional non-pareils, if desired. Bake for 8-10 minutes, rotating pans halfway through bake time to ensure even cooking. Mine took exactly 9 minutes. Cookies will appear slightly underdone–that’s okay, they’ll finish cooking on the rack. Cool 5 mins on the sheet before transferring to a wire rack to finish cooling.
4. Store leftover cookies airtight, at room temperature, for 3-4 days.
I was so shocked to find I hadn’t shared this recipe with you guys before! Funfetti cookies are one of my favorites, and with the butter extract kicking it up a notch, I knew I couldn’t wait another day to give y’all the recipe. Seriously yummy stuff!!
Have a wonderful weekend, everyone!!
xo, Hayley
kalamitykelli says
I’ve never heard of butter emulsion before. I will have to try it!
Amanda says
they look delicious!
The Domestic Rebel says
Thanks Amanda!
Tanya Schroeder says
I’m totally a frostitute! Cake is great and I enjoy baking it, but really it’s just there to hold up the frosting! But I like the idea of these butter-flavored enhanced cookies with a boat load of sprinkles! I could never eat soft serve ice cream without a ton of chocolate jimmies!
The Domestic Rebel says
Hahaha I love it!
Lori says
I am a cake baby…..I am always the one at parties that scrapes the insane amount of icing off the cake (usually giving it to my already sugared up child). These look fantastic and I had no idea that a butter extract even existed. Definitely gonna try these babies.
The Domestic Rebel says
Yes, me too! I always glob it off with a napkin and it sits there, unused and unwanted. But I’m always pissed because my sprinkles leave with that frosting… thank goodness for Funfetti cake!! 🙂
crazyforcrust says
Now I need to find butter emulsion! These sound awesome, you frostitute. Sprinkles rock.
Lisa {Sweet 2 Eat Baking} says
Hi, *stands up* I’m Lisa and I’m a cake frostitute! I love both cake and frosting equally. But you know what? I made Funfetti cake batter fudge last night and my post is scheduled for Wednesday. Our posts look very similar as I talk about how much I love sprinkles too. Weird!
The funfetti cookies look and sound amazing. I’ll take a whole batch mi’lady. Nom nom!
Luv What You Do says
I’m a huge fan of the funfetti cookie and haven’t made them in so long. I love teh addition of white chocolate chips. I forget to do that!
The Domestic Rebel says
Me too! The white chocolate is just another something sweet to add to them 🙂 thanks for your comment!
Luv What You Do says
I bet it adds some great texture too! I’m tagging you for the inspirational blogger award. Thanks for the great recipes and smart posts!
http://luvwhatyoudo.wordpress.com/2012/08/26/all-about-me/
Back For Seconds says
I bet that extra butter flavor really makes these cookies! Love that you added white chocolate and a ton of sprinkles. Pretty AND yummy! Winner!
Sally says
I love baking emulsions. I won a few from Averie’s giveaway once and I got a “Butter nut” flavor that was incredible in my cookies! I’m glad you tried the whole butter extract/emulsion idea! You know I’m a sucker for sprinkles and funfetti! The white chocolate chips give them something extra, Frostitute! 🙂
Ashley @ Kitchen Meets Girl says
I have the most awesome cake store close to my house, and they sell all sorts of emulsions. Once I started using them in my cakes, I’ve never gone back! But I don’t know why I never thought to use them in cookies. You’re brilliant! =) These cookies look so good! And of course, I love the sprinkles.
Averie @ Averie Cooks says
Funfetti, sprinkles, cookies — mmmm, they look so soft and moist and great!
JulieD says
I love love funfetti!! Your cookies look great!!
The Domestic Rebel says
Thanks Julie!!
Janie says
Just making sure, butter emulsion completely takes the place of regular butter?
The Domestic Rebel says
Hey Janie! Yes. You’re using oil instead of butter in this recipe. The butter emulsion itself does not replace the butter, but it acts as a rich, buttery flavoring, similar to a vanilla extract would add vanilla flavor to baked goods. If you’d prefer, you can certainly sub 1 stick of melted butter in place of the oil for the recipe, and still use the emulsion for a more rich, intensified butter flavor; up to you.