Description
Funfetti Butter Cookies are soft, gooey treats made with cream cheese, butter, and a colorful sprinkle of rainbow fun. These melt-in-your-mouth cookies are perfect for any celebration or a sweet snack.
Ingredients
8 oz cream cheese (room temperature)
½ cup unsalted butter (room temperature)
1 large egg (room temperature)
1 teaspoon vanilla extract
1 box white cake mix
½ cup rainbow-colored sprinkles
¼ cup powdered sugar
Sparkling sugar (optional, for topping)
Instructions
- Beat the Cream Cheese and Butter: Using a hand-held mixer or stand mixer with the paddle attachment, beat the cream cheese and unsalted butter together on medium-high speed until smooth and creamy.
- Add the Egg and Vanilla: Add the egg and vanilla extract to the mixture and continue mixing on medium-high speed. Scrape down the sides of the bowl as needed.
- Incorporate the Cake Mix: Reduce the mixer speed to low and gradually add the white cake mix until it’s just combined.
- Stir in the Sprinkles: Using a spatula or large spoon, fold in the rainbow-colored sprinkles.
- Chill the Dough: Cover the mixing bowl with plastic wrap and chill the dough for a minimum of 1 hour.
- Preheat the Oven: Once the dough has chilled, adjust your oven rack to the second level (just above center) and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Scoop and Roll the Dough: Using a medium-size cookie scoop or spoon, scoop the dough into 1-inch balls. Roll them in powdered sugar, then place them about 1 ½ to 2 inches apart on the prepared baking sheets. If desired, sprinkle a little sparkling sugar on top of each cookie.
- Bake: Bake for 8-10 minutes or until the bottoms are lightly golden brown.
- Cool and Serve: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire cooling rack to cool completely. Enjoy!
Notes
For a more vibrant version, use a Funfetti cake mix instead of a white cake mix.
For a dairy-free option, substitute dairy-free butter and cream cheese alternatives.
To make these cookies chewier, underbake slightly for a soft center.
Freeze the dough for later use. After chilling, scoop and roll into balls, then freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
