Funfetti HiHat Cookies |Cooking With Amanda

Oh hi, is it time for the kids to go back to school yet?

I love my children, truly I do. Every year around August I feel the need to reiterate that fact — partly so strangers don't think that I'm a bad mom, but mostly to remind myself. Welcome to parenthood, it's a confusing range of emotions.

Never do I appreciate teachers more than I do during the last few weeks of summer vacation. We've exhausted every craft idea on Pinterest (well… the easy ones, anyways. If it involves a trip to the hardware store, it's not happening), worn out our welcome at the movie theater matinees (in my defense, I don't MEAN to nap while my children throw popcorn), and it's too hot to do anything outside. My pool feels like bath water and my glasses fog up the second I walk outside. No thank you, sirs and ma'ams.

By the time that the first day of school rolls around, I think we are all ready to get out of each other's faces. And by "all," I mean just me. My children literally never get tired of me. My toddler actually watches me pee, so I know this for a fact.

With this being said, the first day of school is worthy of a celebration. And perhaps some condolences for their teacher — 25 kids every day is not my kind of life. And what I have found, is that dessert is the very best way to say, "Hey, sorry I'm so excited about you taking my kid off my hands for 8 hours a day. Good luck."

Brownies and cupcakes are always nice, but these frosting-laden Funfetti HiHat Cookies are a step above the rest. Piled high with frosting and sprinkles and topped with a cherry, they will surely make everyone smile. And they are SO much easier to whip up than they look!

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Funfetti HiHat Cookies Recipe

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Ingredients

For the Cookies:

1 box funfetti cake mix
3 large eggs
1/3 cup vegetable oil
1/3 cup water

For the Frosting:

3 sticks salted butter, softened to room temperature
1/3 cup heavy cream
6 cups powdered sugar
2 teaspoons pure vanilla extract
1/2 cup rainbow sprinkles

For the Candy Coating:

1 12 ounce package pink candy melts
5 tablespoons vegetable oil
rainbow nonpareils, for garnish
maraschino cherries, for garnish

Directions

Prepare cookies: Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
In the bowl of a mixer, combine cake mix, eggs, oil, and water. Mix on medium low speed until combined. Using a small cookie scoop, scoop batter on lined baking sheet, several inches apart. Bake for about 7 minutes, until edges are set and centers spring back when lightly touched. Remove from oven and let cool on baking sheet for a few minutes. Remove to wire rack to finish cooling.
Prepare frosting: In the bowl of your mixer, beat butter, cream, and vanilla on medium low until combined. Slowly add powdered sugar until just barely mixed in. Increase mixer speed to high and beat for a minute and a half, until smooth and fluffy. Fold in sprinkles and fill a piping bag fitted with a large round tip (alternately, you can use a resealable sandwich bag with the corner snipped off).
Pipe frosting on COMPLETELY COOLED cookies, bottom side of cookies facing up. Place frosted cookies on a large baking sheet and refrigerate for one hour.
Prepare candy coating: In a microwave safe bowl, candy melts and vegetable oil in the microwave, stopping to stir thoroughly every 30 seconds. Repeat process until candy is melted and smooth. Dip cookie frosting in candy, holding upside down for a moment to allow excess to drip off. Sprinkle with sprinkles and top with a cherry. Allow candy to set before serving.