Funfetti Cookies
Yield
2 dozenPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 ¼ | ozs |
cake mix
|
|
| 1 ½ | cups |
unbleached all-purpose flour
|
|
| ¼ | cup |
olive oil
|
|
| 4 | whole |
egg whites
slightly beaten |
*
|
| 8 | ounces |
vanilla frosting
|
|
| ¼ | cup |
sprinkles
rainbow mix |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18.3 | ozs |
cake mix
|
|
| 355 | ml |
unbleached all-purpose flour
|
|
| 59 | ml |
olive oil
|
|
| 4 | whole |
egg whites
slightly beaten |
*
|
| 231.2 | ml/g |
vanilla frosting
|
|
| 59 | ml |
sprinkles
rainbow mix |
* |
Directions
Preheat oven to 375℉ (190℃). degrees F.
In a mixing bowl, combine cake mix, flour, oil, and egg whites.
Mix well. Stir in sprinkles from cake mix. Shape dough into one inch balls.
Place two inches apart on prepared baking sheets.
With bottom of glass dipped in flour, flatten to ¼ inch thickness.
Bake for 8 minutes or until edges are light brown.
Cool completely. Spread frosting over cookies.
Immediately top each cookie with a few sprinkles.
Allow frosting to set before storing.
