Funfetti Ooey Gooey Butter Cookies

I've been on hiatus, I apologize. We had a funeral this past week and I've had some other things going on lately and I will touch base on those in the next few weeks. but the real reason you're here..

Yes, it's September and I am well aware it is officially(as of Saturday,woohoo)Fall, but in my world, it's been fall since Sept 1. and only that late b/c Wiki gave me "the look" when I mentioned taking my stuff out before then. To all you ladies who think it would be super awesome if your husband cared one way or the other about decor...think again, it's actually anti-awesome due to the fact that they actually try to have input on your our stuff. humph. Anyways, most of my goodies that have been getting made lately have involved pumpkin, apples and caramel. Buuuuttt, as it is still in the 90's here and I had a few ingredients left over, this week will be "summery" treats. You can still make them now if you want to, I mean...who cares, right? haha 

    1 8 oz brick cream cheese, room temperature
    1 stick butter, at room temperature
  • 1 egg
  • 1 tbsp vanilla
  • 1 (18-ounce) box funfetti cake mix
  • Confectioners' sugar, for dusting
DIRECTIONS-Preheat oven to 350 degrees F.In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla & finally add in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 10- 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired. 

and actually, I just realized that the Halloween funfetti mix is out, yay. see, this post is completely on time. Yay me;)
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