Description
Delight in these vibrant Confetti Cake Mix Cookies featuring a soft, cake mix-based dough studded with rainbow sprinkles and topped with creamy, colorful funfetti frosting. Perfect for celebrations or any time you crave a fun, festive treat that’s easy to make from scratch or a cake mix.
Ingredients
Scale
Cookie Dough
- 2 large eggs
- 0.33 cup vegetable or canola oil
- 1 box (16 ounces) white or confetti cake mix
- 1 teaspoon baking powder
- 0.25 cup rainbow sprinkles or jimmies
Funfetti Frosting
- 6 tablespoons unsalted butter, softened
- 4 ounces original brick-style cream cheese, softened
- 1 cup confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- Food coloring of choice (optional)
- 0.25 cup confetti sprinkles or rainbow sprinkles for garnish
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with Silpat baking mats or parchment paper, or spray them lightly with nonstick spray, then set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the 2 large eggs and 1/3 cup vegetable or canola oil until combined.
- Add Dry Ingredients and Combine: Add the entire 16-ounce box of cake mix and 1 teaspoon baking powder to the wet ingredients, stirring until just combined. Gently fold in 1/4 cup rainbow sprinkles. Avoid overmixing to prevent color bleeding.
- Chill the Dough: Place the mixing bowl in the refrigerator to chill the dough for 1 hour to help reduce cookie spreading during baking.
- Form Cookies: Using a 3-tablespoon cookie scoop or two tablespoons, form dough mounds and place them spaced out on the prepared baking sheets, about 6 per sheet to allow room for spreading.
- Bake Cookies: Bake the cookies for 9 minutes, rotating the pan 180 degrees halfway through baking. For best results, bake one sheet at a time on the middle rack. If baking two sheets at once, swap positions of sheets and racks midway to ensure even baking. Pull cookies out when edges are set but centers may appear slightly underdone.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes until set enough to transfer. Then, move them to wire racks to cool completely.
- Prepare Frosting: In a large mixing bowl, beat 6 tablespoons butter and 4 ounces softened cream cheese on high using a handheld or stand mixer until light and fluffy (3-4 minutes). Add 1 cup confectioners’ sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Beat starting on low speed, increasing to high until smooth. Add optional food coloring drop by drop to reach desired shade.
- Frost Cookies: Transfer frosting to a piping bag with a small tip or a zip-top bag with a corner snipped. Pipe circular swirls starting from the center outward on each cooled cookie. Alternatively, spread with a knife if preferred.
- Garnish and Store: Evenly sprinkle 1/4 cup confetti or rainbow sprinkles atop the frosting. Store frosted cookies in one layer in an airtight container at room temperature for 2-3 days or refrigerate up to 5 days. Unfrosted cookies can be frozen airtight for up to 2 months.
Notes
- For best results, use name-brand sprinkles like Betty Crocker or Wilton to reduce color bleeding.
- Chilling the dough is highly recommended but not absolutely required to control spreading.
- Do not overcrowd baking sheets; space cookies well and bake no more than 6 per sheet.
- To save time, use store-bought Duncan Hines Homestyle Cream Cheese Frosting for a similar result if piping is not desired.
- For scratch cookies, use a soft batch funfetti cookie recipe making 3-tablespoon dough balls and bake about 10 minutes.
- Store frosted cookies flat to prevent frosting transfer and do not freeze frosted cookies as quality degrades.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
