Authentic Suburban Gourmet: Soft Funfetti Cookies

Read Time:2 Minute, 33 Second

Life has gotten super busy lately and I have neglected my
little space on this vast space we call the internet.
  I have thought it about many times over the last
month, I need to post something and then life continues to happen.  We are now in the middle of remodeling our
kitchen.  Not a full remodel but a
face lift of sorts. 

When we bought our house, the builder gave us no options for
the cabinet choice.  Hickory it was – whether you like it or not, hickory was in the house.  Unlucky for me, I was not a fan of hickory –
I guess it was better than the dreaded oak alternative.  So now almost 15 years later, I am getting
cabinets that I love.  They are what we
call, “shaker plus” – simple but a bit of detail and WHITE – yeah!  Also getting a focal cabinet that has glass
with a large “X” on each one – should stand out to be magnificent.

For now the kitchen is non-functioning and our living and
dining rooms are serving as a staging area for all of the contents of the
cabinets.  For someone like myself who is
a self proclaimed neat fanatic, this is challenging for me. I just keep saying
to myself, the end if near – the end is near. 
The end result will be worth this minor inconvenience. In the meantime,
I found some photos of cookies I made over a month ago that I have been meaning
to post.

I found them on Pinterest from this website and knew I had
to make them. I made a few small tweaks and the end result was a cookie that I
knew I had to bring to work, otherwise I would eat the whole darn batch.  I highly suggest following the instructions
on the cooking time, if you want soft cookies. 
If you like a bit harder, then add a couple extra minutes to the baking

Soft Funfetti Cookies

¾ Cup Butter

1 Cup Granulated Sugar

1 Egg + 1 yolk

1 Tablespoon Vanilla

1 Teaspoon Baking Soda

½ Teaspoon Salt

1 (3.5 oz. package of instant vanilla pudding mix)

2 Cups Flour

½ Cup Sprinkles + extra for top of cookies

Preheat oven to 350 degrees. 
Line a baking sheet with parchment paper and set aside.

Use a stand mixer with a paddle attachment and beat the
butter until creamy, then add the sugar and mix for a couple minutes. Add the
egg, vanilla, baking soda and salt and mix. 
Add the pudding mix and combine well for one minute. Slowly add the
flour until all incorporated then add the ½ cup of sprinkles until mixed

Use a small ice cream scooper to form a small ball.  Roll in the extra sprinkles and place onto
the prepared cookie sheet with 2 inches apart. 
Bake for 8 to 10 minutes until the cookies are almost set.  Don’t over bake if you want super soft
cookies.  Allow to cool for  a few minutes and then transfer to a rack for

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