• Home
  • About Me
  • Contact Me
    • Privacy Policy
  • Blog

The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

  • Recipe Index
    • Browse by Flavor
      • Cake Batter
      • Caramel
      • Cheesecake
      • Coconut
      • Coffee
      • Cookie Dough
      • Lemon
      • Mint
      • Peanut Butter
      • Pumpkin
      • S’mores
      • Snickerdoodle
      • Sweet and Salty
    • Brownies, Blondies & Bars
    • Brownie Bombs
    • Candy, Bark, and Candy Toppers
    • Chocolate
    • Cookies
    • Cupcakes & Cake
    • Donuts & Other Breakfast Fare
    • Fudge
    • Guilt-Free Treats
    • Holiday Goodies
    • Ice Cream & Frozen Confections
    • No-Bake Treats
    • Pie
    • Miscellaneous Truffles & Treats
  • Cookbooks
  • Work With Me

Funfetti Sugar Cookies

August 25, 2012 by thedomesticrebel | 21 Comments

 

 

When it comes to cake, there are generally-speaking, two camps.

OUR LATEST VIDEOS

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

 

Print Friendly, PDF & Email
Pin1
Share
Tweet
Shares 1
Share:Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someoneShare on StumbleUponPin on PinterestPrint this pageShare on Yummly

Comments

  1. kalamitykelli says

    August 25, 2012 at 2:24 am

    I’ve never heard of butter emulsion before. I will have to try it!

    Reply
  2. Amanda says

    August 25, 2012 at 5:01 am

    they look delicious!

    Reply
    • The Domestic Rebel says

      August 25, 2012 at 7:21 am

      Thanks Amanda!

      Reply
  3. Tanya Schroeder says

    August 25, 2012 at 5:12 am

    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!

    Reply
    • The Domestic Rebel says

      August 25, 2012 at 7:21 am

      Hahaha I love it!

      Reply
  4. Lori says

    August 25, 2012 at 6:50 am

    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.

    Reply
    • The Domestic Rebel says

      August 25, 2012 at 7:22 am

      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!! 🙂

      Reply
  5. crazyforcrust says

    August 25, 2012 at 12:58 pm

    Now I need to find butter emulsion! These sound awesome, you frostitute. Sprinkles rock.

    Reply
  6. Lisa {Sweet 2 Eat Baking} says

    August 25, 2012 at 4:31 pm

    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!

    Reply
  7. Luv What You Do says

    August 25, 2012 at 7:05 pm

    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!

    Reply
    • The Domestic Rebel says

      August 25, 2012 at 7:25 pm

      Me too! The white chocolate is just another something sweet to add to them 🙂 thanks for your comment!

      Reply
      • Luv What You Do says

        August 26, 2012 at 2:11 pm

        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/

        Reply
  8. Back For Seconds says

    August 25, 2012 at 9:03 pm

    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!

    Reply
  9. Sally says

    August 26, 2012 at 5:36 am

    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! 🙂

    Reply
  10. Ashley @ Kitchen Meets Girl says

    August 26, 2012 at 3:23 pm

    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.

    Reply
  11. Averie @ Averie Cooks says

    August 26, 2012 at 5:10 pm

    Funfetti, sprinkles, cookies — mmmm, they look so soft and moist and great!

    Reply
  12. JulieD says

    August 26, 2012 at 8:40 pm

    I love love funfetti!! Your cookies look great!!

    Reply
    • The Domestic Rebel says

      August 26, 2012 at 9:19 pm

      Thanks Julie!!

      Reply
  13. Janie says

    September 24, 2012 at 1:12 pm

    Just making sure, butter emulsion completely takes the place of regular butter?

    Reply
    • The Domestic Rebel says

      September 24, 2012 at 1:37 pm

      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.

      Reply

Trackbacks

  1. Funfetti Sandwich Cookies with Marshmallow Cream | Crazy for Crust says:
    December 24, 2012 at 7:45 am

    […] Funfetti Sugar Cookies by The Domestic Rebel […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 26-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

Connect!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Featured Post

Shortcut Lemon Meringue Pie Bars

Shortcut Lemon Meringue Pie Bars

More Posts from this Category

Newsletter

Stay up to date with all posts

Order My Cookbook!

The Domestic Rebel on YouTube

The Domestic Rebel on YouTube.

Archives

Archives

Categories

Search

Visit my Instagram

No images found!
Try some other hashtag or username

Copyright © 2019 · Designer Blogs