Description
Confetti Cake Mix Cookies are soft, colorful, and perfect for celebrations. Using a funfetti cake mix and rainbow sprinkles, these cookies have a delightful texture and festive look. Topped with creamy, smooth cream cheese frosting and more sprinkles, they make a perfect treat for any occasion.
Ingredients
Scale
Cookies
- 2 large eggs
- ⅓ cup vegetable or canola oil
- 1 box (16 ounces) white or confetti cake mix
- 1 teaspoon baking powder
- ¼ cup rainbow sprinkles or jimmies
Funfetti Frosting
- 6 tablespoons unsalted butter, softened to room temperature
- 4 ounces original brick-style cream cheese, softened to room temperature
- 1 cup confectioners’ sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Food coloring of choice, optional
- ¼ cup confetti sprinkles, or rainbow sprinkles or jimmies as substitute
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with Silpat baking mats or parchment paper, or spray them with nonstick spray; set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs and vegetable or canola oil until combined.
- Add Dry Ingredients: Stir in the cake mix and baking powder until combined. Fold in the rainbow sprinkles gently, being careful not to overmix to avoid bleeding colors.
- Chill Dough: For best results in preventing spreading, place the mixing bowl with dough in the refrigerator and chill for 1 hour.
- Form Cookies: Use a 3-tablespoon cookie scoop or two tablespoons to shape dough mounds and place them spaced apart on the prepared baking sheets, no more than 6 cookies per sheet to avoid crowding.
- Bake Cookies: Bake for 9 minutes, rotating the pan halfway through. If baking two sheets at once, rotate sheets 180 degrees and swap rack positions midway to ensure even baking. Do not overbake; cookies may look slightly underdone but will set as they cool.
- Cool Cookies: Allow baked cookies to cool on the baking sheet for 5 minutes until set enough to transfer. Then move to wire racks to cool completely while you prepare the frosting.
- Make Frosting: In a large bowl, beat softened butter and cream cheese on high speed for 3 to 4 minutes until light and fluffy, scraping bowl sides as needed. Add confectioners’ sugar, vanilla extract, and salt; beat on low then high speed until smooth. Optionally add food coloring drop by drop to reach desired shade.
- Frost Cookies: Transfer frosting to a zip-top bag and snip off one corner or use a piping bag with a Wilton 2A tip. Pipe frosting starting in the center of each cookie in a circular motion outward. Alternatively, spread frosting with a knife if piping is not desired.
- Decorate: Evenly garnish frosted cookies with confetti sprinkles to finish.
- Store: Keep cookies airtight at room temperature for 2 to 3 days or refrigerate for up to 5 days. For best results, store in a single layer to keep frosting intact. Do not freeze once frosted, but unfrosted baked cookies can be frozen for up to 2 months.
Notes
- For cake mix, Duncan Hines Classic White or Pillsbury Funfetti are recommended options.
- If you prefer, try a scratch recipe for soft funfetti-inspired cookies, shaping them in 3-tablespoon sizes and baking about 10 minutes.
- If making frosting seems difficult, Duncan Hines Homestyle Cream Cheese Frosting is a great store-bought alternative that closely mimics homemade frosting and spreads easily.
- Use generic-brand sprinkles to avoid color bleeding in batter and frosting, as some name brands may run.
- Chilling dough helps reduce cookie spreading but is not absolutely required.
- Baking cookies on one sheet at a time on the middle rack yields optimal even baking results.
Nutrition
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
