Funfetti sugar cookies

I doctored up my usual cake mix with a TON of additional sprinkles and a secret ingredient: butter emulsion. Butter emulsion is a more potent, highly concentrated version of butter extract, which you can find in the baking aisle next to the vanilla extract. It’s thicker, stronger and makes these cookies taste SO authentically cake-battery, sugary and totally rich and dreamy. 

Funfetti Sugar Cookies

1 box funfetti cake mix
2 eggs
1/2 cup oil
2 tsp butter extract
3/4 cup white chocolate chips
Additional 1/3 cup jimmies
Non-pareils, for garnish, if desired

1. Preheat oven to 350 degrees F. Line 2 cookie sheets with silicone liners or spray lightly with cooking spray.
2. In a large bowl, combine the cake mix, eggs, oil and butter extract until blended. Fold in the white chocolate chips and additional jimmies.
3. Drop rounded Tablespoons of dough 2″ apart on the prepared baking sheets. Sprinkle or roll in additional non-pareils, if desired. Bake for 8-10 minutes, rotating pans halfway through bake time to ensure even cooking. Mine took exactly 9 minutes. Cookies will appear slightly underdone–that’s okay, they’ll finish cooking on the rack. Cool 5 mins on the sheet before transferring to a wire rack to finish cooling.
4. Store leftover cookies airtight, at room temperature, for 3-4 days.