Sometimes you’re just craving a fast cookie fix. I love baking from scratch but I also know that mixes can do a fine job on occasion. I’ve always loved Confetti Cake from a mix and when I saw this cookie version all thought ground down to “Must Have Now”.
This is certainly the antithesis to my last posted recipe but oooh wow are they yummy. If you love a good soft sugar cookie (as I happen to do) this is your man, er cookie.
“Funfetti” (Confetti) Cookies
via pillbury.com
- 1 pkg. Funfetti® or Confetti Cake Mix
- 1/3 cup oil
- 2 eggs
- 1/2 can Funfetti® Vanilla Frosting
1. Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened.
2. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
3. Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
4. Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.
Yield: 3 dozen cookies.
It’s so damn easy you feel you’ve gotten away with something!
those confetti cookies look amazing!! who in their right mind doesn’t like multi-coloured sprinkles?! Sometimes, the fast, crowd-pleasing cookie is the way to go.
Mom has made those. Good, but sweet. Funny, I needed a cookie fix too, and make PB cookie dough yesterday, ha!
Yummy! there is definitely a place in the world for cake-mix-cookies! and these look so fun!
Thanks for the cookie recipe. It was good enough to fool Knitting Hubby into thinking I’d slaved over a hot oven longer than I actually did.
Wow! Was für eine Idee! Was für ein Konzept! Beautiful .. Amazing …
I’m making a butter pecan version of this with toasted pecans and brown sugar in the cookie and buttercream frosting with a little cream cheese added.
They came out pretty good. I added brown sugar to the cake mix part which made them too chewy but running out of oil and using melted butter was a stroke of genius! I will make them again with more toasted pecan bits, no brown sugar, and maybe pulverized coconut in the cream cheese icing to make them Italian Cream.