Funfetti cupcakes are the good luck charm and feel better treat for my sister and I when school and tests roll around. But when the start of this school year came along, all too soon, we were looking for something a little different. So, we turned to a back-of-the-box twist on our back-to-school go-to and made Pillsbury Funfetti cookies. Lose the water and an egg, add a little more labor, and the result is a cheerful batch of soft colorful cookies. This is when the frosting or no frosting debate came along. With Funfetti cupcakes there's definitely no debate, frost with the one and only Duncan Hines Rainbow Chip frosting. This same frosting atop the Funfetti cookies won my and my mom's vote, but my dad and sister voted for frosting-less cookies. That leaves us with a 2 to 2 tie and so the question remains:
to frost...
or not to frost?
Cookie Ingredients
1 box Funfetti cake mix
1/3 cup oil
2 eggs
* Duncan Hines Rainbow Chip frosting...optional!
1. Preheat oven to 375 degrees.
2. Cover cookie sheets with parchment paper.
3. Stir together cake mix, oil and eggs.
3. Roll dough into ball about the size of golf balls.
4. Place dough balls onto cookie sheet.
5. Flatten dough balls into disks about 1/4 inch thick.
6. Bake for about 10 min or until lightly golden (the box says 6-8 min, but mine took longer).
7. Let cookies cool.
8. Now it's up to you, frost or not...but I do recommend it!
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