Holiday CONFETTI SNICKERDOODLES
1 package yellow or butter cake mix (if you can find seasonal Funfetti cake mix, then you don't need to add sprinkles to the batter ~ or use regular Funfetti for the rest of the year)
1 egg .........................................................................1 stick (8 TB) softened unsalted butter
1/2 tsp. vanilla..........................................................1-2 TB small sprinkles or jimmies
about 1/4 cup white sugar.......................................1-2 TB cinnamon (depends on your taste)
about 1 TB colored sugar (or 2 tsp. each red and green sugars)
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Preheat oven to 350. Line 3 baking sheets with parchment paper.
Mix together the white, colored sugars and cinnamon in a small bowl. (Note: The more cinnamon that you use, the less of the colored sugar that you'll see. So, it's up to you whether the cinnamon or colors are most important.) Set aside.
In your mix, beat together the softened butter, vanilla and cake mix until it all comes together around the beaters. (If you use a Kitchenaid mixer, the bowl is deep and there always seem to be crumbs left in the bottom. Be sure to scrape down there, and scrape the sides too ~ then mix the batter again so that it's all incorporated well). Gently beat in the sprinkles until they're mixed throughout (omit this step if you're using a Funfetti cake mix).
As you can see from the photos, I set up the baking sheets on my island, with the cookie batter and the small dish of cinnamon sugar. Then, I do all of the cookies at once (so that I can be sure they're the same size ~ and readjust them by taking dough-adding dough to the cookies that need it).
I used about 1/2 of a small cookie scoop (maybe a heaping tsp) for each cookie (don't need large ones, since there are always so many types of cookies around at Christmas and you want to try them all!). I put 12 on each sheet (since they could spread a little) ~ rolling each into a ball in the palm of my hand. Then roll each ball completely in the cinnamon sugar mixture.
Bake for 10-12 minutes, or until just beginning to barely turn light brown on the edges. Let cool on the pan a few minutes before removing to a rack or paper to cool completely. Makes about 3 dozen.