Sunday, April 17, 2011

Funfetti Sandwich Cookies

Who doesn't love Funfetti?


I have had the idea to make these cookies for quite some time. There is just something about Funfetti cake that kids and adults just love. I am sure there are some haters out there, but for the most part I think it is safe to say that Funfetti is a universal crowd pleaser and these cookies were no exception. I used the same basic idea and recipe that I used for my Lemon Sandwich Cookies, Creamsicle Sandwich Cookies, and Eggnog Sandwich cookies. I used leftover vanilla frosting to sandwich the cookies, but I think just about any frosting would go with them. You could even go with a can of Rainbow Chip Frosting to really make these easy. I rolled the edges in sprinkles for a little extra cuteness factor. I honestly have nothing bad to say about these cookies, they are inexpensive to make, easy, and delicious.

Funfetti Sandwich Cookies
recipe from Baked Perfection

makes approximately 24 sandwich cookies

1 (18.25) package Funfetti Cake
2 eggs
1/3 cup vegetable oil
2 tablespoons milk
1 teaspoon vanilla extract

Preheat oven to 375 degrees F. Pour cake mix into a large bowl. Stir in eggs, oil, milk, and vanilla until combined. Drop teaspoons of dough onto an ungreased cookie sheet. Bake 7-9 minutes in the preheated oven. The bottoms will be light brown. Move cookies to a cooling rack, cool completely before assembling.

Frost bottom side of half the cookies. Top with unfrosted cookie. Roll edges in assorted sprinkles.

Very Vanilla Frosting
recipe by Baked Perfection

1 stick of butter, softened
3 cups powdered sugar
pinch of salt
1 1/2 tablespoons vanilla extract
2 tablespoons milk

Beat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency

2 comments:

  1. Hello, I have made these 3 times now and I am unable to achieve the look of the cookies in your pictures. I am following the recipe to a "T" but my cookies are puffier (taller) and if I use a spoon(s) to drop the cookies they have little peaks. If I use a cookie scoop they're a bit better but still too tall and without the "cracked" tops like yours. I have a recipe for actual snickerdoodles (not a cake version) that gives me the nice cracked look like the pictures you posted on here. I like the way these funfetti cookies taste but would like them to look nicer. Any suggestions? Thanks.

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  2. Hello again, I just noticed that my Pillsbury Funfetti cake mix is 15.25 oz instead of 18.25 oz. I assume this is due to cost cutting measures at Pillsbury. I realize your recipe was written when the cake mix was a bit larger. Could this be my issue and if so, how best could I adjust the recipe?

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