Swiss Miss Funfetti Cookies Recipes

FUNFETTI COOKIE RECIPE

Steps:

• Preheat oven to 350F/180C. Line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, sift together flour, baking soda, and salt. Set aside.
• In a mixer bowl fitted with the paddle attachment, beat butter, granulated sugar, and powdered sugar on medium-low speed for 4 minutes. Beat in egg and vanilla extract just until combined. Add flour mixture and beat just until combined. Mix in sprinkles. Do not overmix.
• Shape dough into balls, the size of 1.5 tablespoons each (I use this ice cream scoop for that), and place on the cookie sheets, spacing them 2-inches apart. Bake for 11-12 minutes until cookies just begin to brown at the edges, but the center is still soft (you don't want to overbake them). Allow cookies to cool on baking sheet for 5-10 minutes, then gently transfer to a wire rack to cool completely.
• Store cookies at room temperature in an airtight container for up to 3 days. Cookies can also be frozen for up to 2 months.

SWISS MISS FUNFETTI COOKIES

Steps:

• Preheat over to 350 degrees
• In a bowl combine the flour salt and baking soda.
• In another bowl mix the frosting, egg, vanilla, and sugar with a mixer.
• By hand mix together the dry and wet ingredients and make sure they are well combined.
• Open the Swiss Miss chocolate mix and pour in a shallow bowl. Take a tablespoon full of cookie dough and roll into a ball and roll in the Swiss Miss Hot Chocolate Mix and place on cookie sheet.
• Flatten slightly and bake for 10 to 12 minutes....let cool for a couple of minutes before removing off the cookie sheet.