Funfetti Butter Cookies
This Funfetti Butter Cookies recipe gives you gooey, buttery cookies that are melt-in-your-mouth good! Using only seven ingredients, these rainbow-sprinkled, super-soft treats are a no-fuss, easy-to-follow recipe perfect for any occasion!
INGREDIENTS
- 8 oz Cream Cheese (room temperature)
- ½ cup Unsalted Butter (room temperature)
- 1 Large Egg (room temperature)
- 1 teaspoon Vanilla Extract
- 1 Box of White Cake Mix
- ½ cup Rainbow Colored Sprinkles
- ¼ cup Powdered Sugar
- Sparkling Sugar (for added sparkle to the tops of the cookies, optional)
INSTRUCTIONS
- Using your hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and unsalted butter together on medium-high speed until smooth and creamy.
- Add in the egg and vanilla extract, and continue to mix on medium-high speed. Scrape down the sides of the bowl as needed.
- Reduce your mixer speed to low and gradually add in the white cake mix until just combined.
- Using a spatula or large spoon, stir in rainbow color sprinkles.
- Tightly cover the mixing bowl with plastic wrap and chill for a minimum of 1 hour.
- After dough chilling is complete and you’re ready to bake, adjust your oven rack to the 2nd level mark (just above center) then preheat the oven to 350ºF.
- Line 2 baking sheets with either parchment paper or silicone mats. Set to the side.
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With a medium-size cookie scoop or a spoon, scoop the cookie dough into 1 inch balls. Roll them in the powdered sugar, then place the cookies about 1 ½ – 2 inches apart on the prepared baking sheets. If desired, add a little sparkling sugar to the tops of each cookie.
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Bake for 8-10 minutes at 350ºF or until until the bottoms turn a nice light golden brown.
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Cool the cookies on the baking sheet for approximately 5 minutes before transferring to a wire cooling rack to cool completely. Use a spatula to transfer them because the cookies will be very soft!
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Keep the cookies stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Recipe courtesy of Beyond the Butter
