Pillsbury Funfetti Cookies
My friends won't stop talking about these cookies. They are amazing and it's a neat way to use the funfetti cake mix. I also use canola oil in my recipe.
My friends won't stop talking about these cookies. They are amazing and it's a neat way to use the funfetti cake mix. I also use canola oil in my recipe.
- Carbohydrate 0.0427777777777778 g
- Cholesterol 23.5 mg
- Fat 2.6262962962963 g
- Fiber 0 g
- Protein 0.698888888888889 g
- Saturated Fat 0.30720962962963 g
- Serving Size 1 1 Serving (8g)
- Sodium 7.77777777777778 mg
- Sugar 0.0427777777777778 g
- Trans Fat 0.18387037037037 g
- Calories 26 calories
Step-by-step
- Preheat oven to 375.
- Mix cake mix, oil, and eggs together in a large bowl until dough is moist.
- Shape dough into 1-inch balls and place 2 inches apart onto an ungreased cookie sheet.
- With botttom of a glass dipped in flour flatten to 1/4-inch thickness.
- Bake cookies for 6-7 minutes or until just starting to become golden brown along the edges.
- Remove and let cool for 1 minute.
- Spread frosting over cookies and enjoy!
The Mechanics of Boxed Mix
Converting dry cake mix into handheld cookies relies on reducing the liquid ratio. Commercial mixes contain flour, leaveners, and sugar already measured, meaning added oil and eggs supply just enough moisture to bind the crumbs without creating a batter. Vegetable oil or canola oil yields a softer crumb than solid butter because liquid fats coat flour proteins more thoroughly, inhibiting gluten development.
Fresh Versus Preserved Elements
Commercial cake mixes rely on shelf-stable ingredients like bleached flour and chemical leaveners, which produce predictable spread during baking. Substituting fresh eggs adds necessary water and emulsifiers that trap air, while shelf-stable oil ensures the dough remains pliable without needing refrigeration before shaping.
Scaling and Spacing
Doubling the yield requires mixing in separate batches to prevent overworking the flour and activating excess gluten. Dough balls must maintain two inches of clearance on ungreased baking sheets because the chemical leaveners react quickly at 375 degrees Fahrenheit, causing rapid outward expansion during the six to seven minute bake time.
