Description
Delight in these colorful and festive Confetti Cake Mix Cookies featuring a soft, chewy texture and a creamy funfetti frosting topped with rainbow sprinkles. Perfect for celebrations or anytime you want a fun twist on classic cookies, these easy-to-make treats combine a box cake mix with simple ingredients, then are baked and frosted for a festive finish.
Ingredients
Scale
Cookies
- 2 large eggs
- 1/3 cup vegetable oil or canola oil
- 1 box (16 ounces) white or confetti cake mix
- 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 Baking Sheets: Preheat your oven to 350°F (177°C). Line two baking sheets with Silpat mats, parchment paper, or spray them with nonstick spray, then set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs and oil until combined and smooth.
- Add Dry Ingredients and Sprinkles: Add the cake mix and baking powder to the egg mixture. Stir gently until combined. Fold in the rainbow sprinkles carefully to avoid bleeding colors.
- Chill the Dough: Refrigerate the mixing bowl with cookie dough for about 1 hour to help prevent the cookies from spreading too much during baking.
- Form Cookie Mounds: Using a 3-tablespoon cookie scoop or two tablespoons, form dough mounds and place them evenly onto the prepared baking sheets, spacing to avoid crowding (about 6 per sheet).
- Bake the Cookies: Bake each sheet for 9 minutes on the middle rack, rotating pans 180 degrees and swapping racks if baking two sheets simultaneously. Do not overbake; cookies may seem slightly underdone but will set as they cool.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely while you prepare the frosting.
- Prepare Frosting: In a large bowl, beat softened butter and cream cheese on high speed with an electric or stand mixer until light and fluffy (3 to 4 minutes). Scrape bowl sides as needed.
- Add Remaining Frosting Ingredients: Mix in confectioners’ sugar, vanilla extract, and salt, starting on low speed then increasing to high until smooth. Add food coloring dropwise if desired to reach your preferred shade.
- Pipe or Spread Frosting: Transfer frosting to a ziptop bag and snip a small corner or use a piping bag with a Wilton 2A tip. Starting from the center, pipe a circular pattern outward on each cookie. Alternatively, spread frosting with a knife if preferred.
- Garnish with Sprinkles: Evenly sprinkle confetti or rainbow sprinkles over the frosted cookies for a festive finish.
- Storage: Store cookies airtight at room temperature for 2-3 days or refrigerated for up to 5 days. Avoid freezing frosted cookies; unfrosted cookies freeze well for up to 2 months.
Notes
- The best cake mix brands are Duncan Hines Classic White for white cake mix and Pillsbury Funfetti for confetti cake mix.
- To prevent color bleeding from sprinkles, use trusted brands like Betty Crocker or Wilton.
- If you prefer not to make frosting from scratch, Duncan Hines Homestyle Cream Cheese Frosting can be used; it spreads well but cannot be piped.
- Do not overbake cookies; they should look slightly underdone when taken out and will firm up as they cool.
- For scratch cookies, use a fan-favorite soft batch funfetti cookie recipe, forming 3-tablespoon dough balls and baking approximately 10 minutes.
- Store frosted cookies in one layer to prevent frosting from transferring between cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
