After a short hiatus from my blog because of work and boring life stuff I decided to come back with a funfetti bang! Because you love sprinkles so much, I wanted to share with you these super easy, soft chewy and simple Amazing Cake Batter Funfetti Cookies.
These really are a sprinkle lovers dream recipe, they are bright and cheery and will put a smile on even the grumpiest of peoples face.
Cake Batter Mix
Yep you read that right these are cake batter cookies. Now this is something new and different for me, never in my life have I ever used a cake batter mix. Now this isn’t because I am snobby or anything, in theory I have nothing against a ready made cake mix. I get it, they save time and I should imagine 99% of the time you are going to have a cake success on your hands.
But to be honest in the UK they are kinda expensive and it was just something we never used in our family. I don’t think they have that big of a following in the UK, so they were just never part of my life. But I was given a few boxes of different cake mixes and any regular reader knows I hate waste. I didn’t want to be a snob and just throw them away so I decided to try and use them creatively.
So expect a few cake batter recipes coming your way soon. Hopefully they will inspire you to use that cake mix sitting in your pantry in a more creative way. But lets get back to these Amazing Cake Batter Funfetti Cookies for the moment.
I know the internet has been awash with cake batter cookies for the last few years (Yes I know I am late to the party….) But I have never paid them much attention, as I said before I have never used cake mixes before. So I thought I would start simple and just adapt a simple cookie recipe of mine to incorporate the cake mix.
My basic cookie recipe is where I always start when I am looking to create a new cookie. It has all the usual suspects in them. Butter, sugar, egg, vanilla extract and flour and a touch of baking soda.
When making cookies I favour the creaming method, its simple and easy to do and if you are lucky enough to have a mixer it does all the work for you! I usually add at least one egg, it adds richness and structure to your cookies. And lets not forget the importance of vanilla extract, a good quality one will impart your cookies with a lovely hit of vanilla in each bite.
Then I add in the flour, a pinch of salt and the baking soda (sometimes I will use baking powder depending on the recipe). This will give you a basic vanilla cookie dough that you can then add your sprinkles too.
A Little More Cookie Science
If I am getting a little nerdy here please feel free to skip to the recipe 🙂
I use quite a lot of butter in these as I wanted them to be rich and buttery in flavour, but not too much that they made a sticky gooey mess when they baked. I found this to be the perfect amount. I used half granulated sugar and half light brown sugar in these cookies. If I had used all white sugar they would have been super thin and very crispy, granulated sugar melts quickly in the oven. The brown sugar helps to keep them moist and soft and also helps them to retain their shape a little bit in the oven.
I only used one egg this time, sometimes I will add in an extra yolk if I am looking for them to be super chewy and a little richer. But all the butter in these cookies keeps them rich enough. To get the cake batter into the dough without completely drying it out I replaced half of the flour with it. I used 200 grams (1 and 1/2 cups) of the dried vanilla cake batter mix and 185 grams (1 and 1/2 cups) of plain (all purpose) flour, a touch of cornflour to help keep them soft and some baking soda to help them out a little bit. I did’t add too much leavening agent as the cake mix already had some incorporated into it.
This resulted in a soft but pliable dough, that is perfect for adding in sprinkles! Just a quick word on sprinkles. They need to be the strand style ones NOT the little balls. The nonpareils (the little balls) will just bleed everywhere, you need to use strand sprinkles also known as jimmies.
Even though this dough was perfectly shapable at this time, I still chilled it. I recommend for at least a minimum of 2 hours. This step is really important, apart from allowing the flavours to really blend well together it also stiffens the butter up and gives the flour time to absorb all the liquid which will lessen the spread of your cookies in the oven. It will also give the gluten in the flour a chance to relax and stop your cookies becoming rubbery once baked.
If you wish to leave your dough for longer in the fridge then that is fine. You can leave it in their for up to 3 days.
So have you ever used a cake mix before for something other than just making a cake? I’d love to know what to do with the rest of these cake mixes, let me know your suggestions in the comments 😀
- 200 grams Vanilla / Yellow cake mix (1 and ½ cups)
- 185 grams Plain flour (All Purpose) (1 and ½ cups)
- 1 tablespoon Cornflour (CornStarch)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 175 grams unsalted butter at room temperature (1 and ½ sticks)
- 100 grams Granulated sugar (1/2 cup)
- 90 grams light brown sugar (1/2 cup lightly packed)
- 1 large egg
- 1 and ½ teaspoons vanilla extract
- 185 grams sprinkles / Jimmies (1 cup)
- In a medium sized bowl sieve all the dry ingredients together. The cake mix, flour, cornflour, baking soda and salt and place to one side.
- In your mixer or in a large mixing bowl using an electric hand mixer beat the butter and sugars together until they are well combined and light and fluffy. About 2 to 3 minutes.
- Add in the egg and vanilla extract to the batter and mix for another minute.
- Put your mixer on slow and add in the flour mix and mix until the flour is just incorporated.
- Pour in your sprinkles and give them a gentle mix into the batter. Cover your bowl tightly with cling film (plastic wrap) and pop it into the fridge for at least 2 hours.
- Preheat your oven to 180C / 350F / Gas mark 4.
- Line your cookie sheet with parchment paper or line it with a silicon mat and place equal size balls of dough on it about 2 and ½ inches apart. I used a ⅛ cup for measuring my dough its about 2 tablespoons in size.
- Pop them in the oven and bake them for 9 to 12 minutes. Mine took exactly 11 minutes but my oven is slow. This will be the optimum time for soft underbaked cookies. If you like your cookies a little crunchier then bake them for an extra minute or two.
- When you take them out of the oven allow them to sit on the hot cookie sheet for 5 minutes before moving them to a wire rack to fully cool down.
- Kept in an airtight tin these cookies will be good for 5 days.
The unbaked cookie dough can be frozen for up to 2 months. If you cook the dough from frozen add an extra 2 minutes to the baking time.