My Mom, the baker extraordinaire, would ask me what kind of cake I wanted for my birthday and (secretly) cringe every time I said I wanted a funfetti from a box.
Funfetti really blew up in the early 2000’s and everyone jumped on the bandwagon. There were Funfetti Poptarts, oatmeal, Oreo’s, cereal’s, ice cream flavors, not to mention those soft batch vanilla frosted cookies that were made of plastic and you could buy at any Wal-Mart or gas station for miles. You name it, there was a funfetti flavor to be had. My friends and I would find any excuse to make a funfetti cake (mostly to eat the batter). It was an addiction.
I think at some point along the way I OD’d on some funfetti cake batter and could no longer handle the extreme sweet vanilla/marshmallow flavor that I had once loved. A few years have passed since then and when I saw these cookies my love for funfetti was instantly awakened from the depths of my soul.
They are amazing. The extracts and Jimmies (sprinkles) give them that fake/overly candy like flavor that comes from anything with the funfetti title. They are extremely soft and melt in your mouth. They are buttery and like all things funfetti…addicting!
If you love funfetti recipes, here is a throwback to my Homemade Funfetti Cupcakes. They are AMAZING too!
Recipe: Funfetti Softbatch Cookies
Makes about 15-20 medium cookies
1/2 Cup Unsalted Butter, Softened
3/4 Cup Granulated Sugar
1 Egg, Room Temperature
1 1/2 Teaspoons Clear Imitation Vanilla Exctract (any will work)
1 1/2 Teaspoons Almond Extract
1 1/2 Cups All-Purpose Flour
2 Teaspoons Corn Starch
3/4 Teaspoon Baking Soda
3/4 Cup Sprinkles
Pinch of Salt
In the bowl of an electric mixer, combine butter, sugar and egg. Beat on medium high for about 5 minutes until light and fluffy. Scraping down the sides periodically.
Once combined add in vanilla and almond extract.
In a separate bowl, combine the flour, corn starch, baking soda and salt.
Gently add to butter mixture until just combined.
Add sprinkles and mix for a couple seconds until they are incorporated into the dough.
Line 2 baking sheets with parchment and scoop 2 inch balls onto the pan. Lightly flatten with your palm and place into the refrigerator to chill for AT LEAST 2 hours. You can also freeze the dough or refrigerate for up to 5 days and bake a couple cookies a day or do them all at a later time.
Once the dough has chilled. Preheat oven to 350 degrees. Remove pans from refrigerator and let cookies bake in oven for about 8-12 minutes (watch them to see) or until the edges firm and lift from the pan. The center of the cookie will remain a bit doughy or shiny looking, this is OK. If you want your cookies a bit less gooey leave them in until the center springs back to the touch or is no longer shiny. Remove from oven and let cook on baking sheet for at least 5 minutes before removing to a cooling rack.
Good luck not eating these gooey cookies while they are still warm/eating all the dough before you are able to bake them!
Serve with a tall glass of milk and beware, they are addicting. You will not be able to stop after just 1. I also think these cookies would make an AMAZING ice cream sandwich. They are soft so they won’t fall apart when you sandwich a chunk of vanilla ice cream between them!
I found this recipe on Pinterest and adapted it from Averie Cooks