I love a good cookie and I’ve finally perfected my recipe for my go-to cookie: funfetti cookies.
I adapted a few recipes to create this one. The cookies are soft and tall, not crispy and dry.
Here’s what you’ll need:
1 box of Funfetti cake mix
1 teaspoon baking powder
2 large eggs
1/3 cup vegetable/canola oil
1/2 teaspoon vanilla extract
1 1/4 cups powdered sugar
2 teaspoons lemon juice
1 to 2 tablespoons milk
Preheat the over to 350°F. Line large baking sheet with parchment paper and set aside.
In a large bowl, mix the cake mix and baking powder together and set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir vigorously to form the dough. You have to really get at it near the end because it gets tough! Make sure the dough is well mixed to avoid dry spots and air pockets.
Now here’s the key part: making the dough balls. DON’Troll the dough in circles in your hand to make a ball. You want the balls to be taller than they are wider. I just pull off about an inch wide chunk of dough and smoosh it down onto the parchment paper slightly.
The other key part: baking and cooling time. I’m talking EXACT here people. The cookies will be perfect, trust me. Bake for 9 minutes. Do not let the cookies get brown. Set on the counter (not the stove top) to cool for 3 minutes. They will be very soft at first. As they cool, the tops will settle so you don’t need to press the tops down. Transfer to a wire rack to completely cool.
Once they are completely cool, they are ready to be iced. Don’t rush it or your icing will melt off. Mix together the powdered sugar, lemon juice and milk with a fork in a low, wide bowl. Be patient while mixing and don’t get overzealous with the liquids. You want the icing to be stiff but if needed, add SMALL amounts of milk or lemon juice until the powered sugar is completely saturated. Dip the top of each cookie into the icing and set back on the rack. I recommend placing a row of paper towels under your rack to catch the drippings for easy clean up. Once the icing has hardened, store in an air-tight container for up to a week.