Description
Confetti Cake Mix Cookies are delightful, colorful treats made effortlessly with a cake mix base, rainbow sprinkles, and a creamy funfetti cream cheese frosting. These soft, chewy cookies are perfect for celebrations or anytime you want a sweet, festive dessert that’s easy to prepare.
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, rainbow sprinkles or jimmies for garnish
Instructions
- Preheat 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 with nonstick spray to prevent sticking.
- 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 well combined. Then fold in the rainbow sprinkles gently to avoid overmixing the batter.
- Chill Dough: Place the mixing bowl with the cookie dough in the refrigerator to chill for 1 hour. This step helps reduce cookie spreading during baking.
- Form Cookies: Using a 3-tablespoon cookie scoop or two tablespoons, scoop dough mounds onto the prepared baking sheets, spacing them well apart (about 6 per sheet) to allow for spreading.
- Bake Cookies: Bake for 9 minutes, rotating the baking sheet 180 degrees halfway through. For best results, bake one sheet at a time on the middle rack. If baking two sheets at once, swap their positions and rotate both halfway through baking to ensure even cooking. Avoid overbaking; cookies may appear slightly underdone but will set as they cool.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes or until firm enough to transfer. Move them to wire racks to cool completely while preparing the frosting.
- Make Frosting: Beat softened butter and cream cheese in a large bowl with an electric mixer on high speed for 3 to 4 minutes until light and fluffy. Scrape down bowl sides as needed.
- Add Remaining Frosting Ingredients: Mix in confectioners’ sugar, vanilla extract, and salt. Start mixing on low speed and increase to high until the frosting is smooth. If desired, add food coloring drop by drop, mixing until your preferred shade is achieved.
- Frost the Cookies: Transfer frosting to a zip-top bag and snip a small corner for piping, or use a piping bag fitted with a Wilton 2A tip. Pipe a circular pattern starting in the cookie center and spiraling outward. Alternatively, spread frosting with a knife if you prefer.
- Garnish: Evenly sprinkle confetti sprinkles over the frosted cookies for a festive finish.
- Storage: Store frosted cookies airtight at room temperature for 2-3 days or in the refrigerator for up to 5 days. Store in a single layer to prevent frosting transfer. Unfrosted baked cookies may be frozen airtight for up to 2 months.
Notes
- Use name-brand sprinkles like Betty Crocker or Wilton to prevent color bleeding in batter and frosting.
- For less spreading, chilling the dough for 1 hour is highly recommended.
- Do not overcrowd baking sheets; 6 cookies per sheet is optimal for even baking.
- If you want a shortcut, use Duncan Hines Homestyle Cream Cheese Frosting instead of making your own; it works well though cannot be piped.
- To make from scratch, use a softbatch funfetti-inspired cookie recipe, shaping dough mounds to 3 tablespoons and baking about 10 minutes until just set.
- Cookies continue to firm up after baking; avoid overbaking even if slightly underdone when pulled from oven.
- Once frosted, cookies are not good for freezing, but unfrosted cookies freeze well.
- Confetti or rainbow sprinkles can be used interchangeably for dough and frosting garnish.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
