Description
Delight in these colorful Confetti Cake Mix Cookies topped with creamy Funfetti Frosting. Made with a boxed cake mix for ease, these cookies are soft, festive, and perfect for celebrations or everyday treats. The recipe includes tips for baking perfection and optional homemade or store-bought frosting for convenience.
Ingredients
Scale
Cookie Dough
- 2 large eggs
- 1/3 cup vegetable oil or canola oil
- 1 sixteen-ounce box cake mix, white or confetti
- 1 teaspoon baking powder
- 1/4 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
- 1/4 teaspoon salt
- Food coloring of choice, optional
- 1/4 cup confetti sprinkles or rainbow sprinkles for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Line two baking sheets with Silpat baking mats, parchment paper, or lightly spray with nonstick spray and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs and oil until well combined.
- Add Dry Ingredients: Stir in the cake mix and baking powder until just combined, then fold in the rainbow sprinkles gently to avoid bleeding colors.
- Chill Dough: For best results, chill the dough in the refrigerator for 1 hour to reduce spreading, though this is optional.
- Scoop Cookies: Using a 3-tablespoon cookie scoop or two tablespoons, form cookie dough mounds and place them spaced apart on the prepared baking sheets, baking no more than six cookies per sheet.
- Bake Cookies: Bake one sheet at a time on the middle rack for 9 minutes, rotating the pan halfway through. If baking two sheets together, swap racks and rotate pans 180 degrees midway.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes until set enough to transfer to a wire rack to cool completely.
- Make Frosting: Beat softened butter and cream cheese on high for 3 to 4 minutes until light and fluffy. Add confectioners’ sugar, vanilla, and salt; beat from low to high speed until smooth. Add food coloring dropwise if desired, mixing until the preferred shade is reached.
- Frost Cookies: Transfer frosting into a zip-top bag or piping bag with a tip or spread with a knife. Pipe or spread frosting starting at the center of each cookie in a circular motion outward.
- Garnish and Serve: Sprinkle confetti sprinkles evenly atop the frosted cookies. Store airtight at room temperature for 2-3 days or refrigerate for up to 5 days. Avoid freezing frosted cookies.
Notes
- Use name-brand sprinkles like Betty Crocker or Wilton to reduce bleeding in the batter and frosting.
- Cookie dough can be chilled for an hour to minimize spreading but it’s optional.
- Bake only six cookies per sheet to avoid crowding and uneven baking.
- Rotate baking sheets 180 degrees and swap racks if baking two sheets simultaneously to ensure even baking.
- For convenience, swap homemade frosting with store-bought Duncan Hines Homestyle Cream Cheese Frosting for spreading, though it cannot be piped.
- Store cookies in a single layer to prevent frosting transfer and mess.
- Unfrosted baked cookies freeze well for up to 2 months.
- To make these cookies from scratch, use a softbatch funfetti-inspired cookie recipe with 3 tbsp dough mounds and bake around 10 minutes, watching carefully to avoid overbaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
