Pillsbury Funfetti Christmas Cookies
Celebrate the holiday season with a twist on your classic Christmas cookie recipe. Learn how to make these fun, festive Pillsbury Funfetti Christmas cookies in no time with a box of Funfetti cake mix and frosting.
Ingredients
- 15.5 oz box of Pillsbury Funfetti Christmas Cake Mix
- 1 ½ sticks softened unsalted butter
- 1 large egg
- 1 large egg white
- ½ teaspoon pure almond extract (optional)
- 1 Container red Vanilla Funfetti frosting
- ¼ cup Christmas sprinkles
Instructions
Recipe Prep
- Preheat your oven to 350 degrees.. Line your cookie sheets with parchment paper and set them aside.
Make Funfetti Cookie Dough
- In a large bowl, cream your softened butter using a hand held mixer or a stand mixer.
- Add the whole egg, egg white, and almond extract (if using) to the bowl. Beat for 2 minutes to combine.
- Add the Pillsbury Funfetti cake mix to the bowl and beat for 3 minutes until everything is fully combined. Don't worry if the batter is thick, that's how it should be!
- Scoop the cookie dough using a 1 ½ inch dough scoop or teaspoon.
- Place the dough balls on the lined cookie sheet, making sure to leave about two inches of space between them.
Bake The Cookies
- Bake in the preheated oven for 8 to 10 minutes, until the edges are slightly golden but the centers are still soft.
- Once the cookies are out of the oven, let them cool on the cookie sheet for 10 minutes before transferring them to a wire cooling rack to cool completely.
Decorate The Cookies
- Once the cookies are cold, it's time to frost and decorate! Spread about 1 tablespoon of red Funfetti frosting in the center of each cookie using a small spatula or spoon.
- Immediately sprinkle some Christmas-themed sprinkles over the frosting. The frosting will be soft, so be careful not to stack the cookies on top of each other while storing or serving.
- Make 30 two and a half inch cookies.
Recipe Expert Tips
- Need to soften cold butter in a pinch? Place the wrapped sticks of butter in a zip topped bag, remove the air, and seal the bag. Fill a large bowl with warm tap water (not too hot!) and submerge the bag. After 5-10 minutes, turn the bag over. Check the butter's softness by gently pressing a finger tip into each stick of butter. Repeat if needed until the butter is soft enough to beat.
- Keep an eye on your oven temperature, as it may get hotter the longer it's been running. If you've been baking multiple types of Christmas cookies, you may need to decrease the baking time by 1 or 2 minutes.
- Remember, the cookies are delicate while hot from the oven. Allow them to cool and firm up on the baking sheet before moving them.
Any color or flavor of frosting can be used to decorate these cookies. Green or white frosting would work well. - Add a touch of holiday flavor to these cookies by incorporating some peppermint extract into the cookie dough or frosting.
- Store the frosted cookies in airtight containers in a single layer for up to a week.
For longer storage, freeze the frosted cookies in a single layer on a cookie tray. - After they're frozen, place them in containers with parchment paper separating the layers. Thaw in the refrigerator before serving.
Nutrition
Serving: 2ServingCalories: 172kcalCarbohydrates: 23gProtein: 1gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 163mgPotassium: 11mgFiber: 0.3gSugar: 18gVitamin A: 150IUCalcium: 9mgIron: 0.3mg
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