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!
1 box funfetti cake mix
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!!