Funfetti Cake Batter Cookies!!!! 

Even though you wouldn’t know it here on the east coast… 

IT’S THE FIRST DAY OF SPRING!!! 

That means it’s time to break out your pastels and flower prints!!! 

Ok… well maybe not yet… there’s still snow on the ground here.

But we can at least start baking like the weather is warmer!! 

So… yesterday I REALLY wanted to bake something that said “HELLO, I’M SPRING!” Something colorful and fun… something that tasted and smelled like childhood birthday parties and looked like it could be served at an Easter Egg hunt. Something not pretentious at all… just fun, super sweet and messy… 

What’s more fun then sprinkles and color? What’s more sweet then Funfetti cake?? What’s more messy than an overly filled sandwich cookie??? 

Not much… so that’s what I did! 

Funfetti Cake Batter Sandwich Cookies!!!! 


They are SUPER easy and fun to make (grab the kids for this one) and sooooooo yummy… (WARNING- they are Sweet. I mean REALLY sweet). 

It’s basically a sugar cookie made with a box of Funfetti cake mix with loads of cream cheese frosting and covered in sprinkles!!!! 

A perfect way to start of spring/ Easter baking season!


Funfetti Cake Batter Sandwich Cookies

Cookies

1 Box Funfetti Cake mix 

4 oz Cream Cheese 

1/4 Cup Softened Butter 

1 Large Egg 

Colored Sprinkles 

Filling 

4 oz Cream Cheese, softened

1/2 Cup Butter, softened

1/2 Teaspoon Salt

2 Teaspoons vanilla

2 Cups Confectioners Sugar

4 Tablespoons milk

Food coloring (optional)
Preheat oven to 350 degrees. Prepare 2 cookie sheets lined with parchment paper. 

Make the cookies! 

In a large bowl with a hand mixer, cream together the butter and cream cheese until fluffy. Add the cake mix and egg. Mix until combined. If it seems dry, add a Teaspoon or so of warm water. 
Take about 2 tablespoons of dough and roll into 1 inch balls (if you want bigger cookies use more dough for the balls). Roll each ball in sprinkles and place at least 2 inch apart on prepared baking sheets. Press lightly to flatten. 

Bake for 10 minutes or until edges are lightly browned. 

Let cool completely on baking sheets.

While cooling… 

Make the frosting!!! 

In a large bowl, cream the butter, cream cheese, salt and vanilla until light and fluffy. Slowly add in the Confectioners sugar. Add a little milk a tablespoon at a time until you get your preferred consistency. (For these cookies, thick but spreadable is best. Too thin and it runs out of the cookie.) Here you can fold in sprinkles and food coloring if you like! 

Once cookies are COMPLETELY cool, spread or pipe frosting on the bottom of one cookie and top with another… 

That’s it! When done you should have at least 8 cookies. Number of completed sandwich cookies depends on the size of the individual cookies! 

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