I found this online, so it must be true.
My cousin Jackie put me on to this recipe. She is the queen of all things Funfetti. I was having one of our usual conversations about what we’re making for dinner when she said she was more excited about dessert than dinner. She and her daughter Karina were whipping up Funfetti cookies. Wait. What?! Funfetti cookies? I’m all in. It’s not the most groundbreaking recipe per se. True, she got it off of the Funfetti box itself. Regardless of the not-so-Martha status of these cookies, I was making these. They were that good, that they are popping up right here to share with you. Plus, for you high brow chef mamas out there, Christina Tosi (the head chef at Momofuku Milk Bar) goes into great detail in her book about the allure and nostalgia that come with boxed cake mixes –and yes, she loves the taste!
1 box of Funfetti cake mix
1/3 cup vegetable oil
How can you not be happy when you see this box?!
Pre heat your oven to 375.
Grab a bowl, empty cake mix into it.
Next, measure and pour 1/3 cup oil into the mix.
Take 2 eggs, crack ’em, toss them in too.
Stir, taste. Don’t skip this step, it’s very important 😉
Plop dough onto a cookie sheet and bake for 6 to 8 minutes. Let cool completely.
When cookies are cooled, add frosting. This step is
optional a must.
Next, sprinkles. Don’t be shy with these. This step is also
3 ingredients. 5 if you include frosting and sprinkles. Could. Not. Be. Easier. You have been warned.
I’d like to give a round of applause to Jackie for passing the word on these suckers. They rock.
Add the link to your favorite funfetti recipe in your comment, I need more
Who do you know that is a Funfetti connoisseur? Confessions start here.