These funfetti cookies, made with a cake mix, are irresistibly soft and bursting with colorful sprinkles. All you need are 5 ingredients, and they’re packed with real birthday cake flavor.
Cake Mix Cookies
Who else was obsessed with everything funfetti as a child? It didn’t matter if it was cake, cookies, or ice cream, I loved them all! I passed the obsession on to my kids because these funfetti cookies are their favorite. I use a box of Funfetti cake mix so that the cookies taste like the actual cake, and they are really quick and easy to make.
Funfetti Cookies That Take the Cake!
- Authentic flavor. These are soft, cakey cookies that taste just like funfetti cake. Which makes sense, seeing as we’re using real funfetti cake mix for the cookie dough!
- Bake them anytime. The cookies are perfect for celebrations or any time you want a little fun in the kitchen.
- Soft and fluffy for days. Nothing beats the tender, fluffy texture of a soft-baked funfetti cookie. It literally melts in your mouth.
- Kid-friendly. Even my kids learned how to make these, and now they bake them all the time! They customize the extra sprinkles on top for holidays like Valentine’s Day, St. Patrick’s Day, Easter, and so on.
Only 5 Ingredients in These Funfetti Cake Mix Cookies
- Funfetti Cake Mix – My favorite is Pillsbury, but you can use any brand you’d like for this easy funfetti cookies recipe.
- Baking Powder – This is an extra add-in to help the cookies bake up soft and fluffy. Only use fresh baking powder, or the cookies won’t rise properly.
- Eggs – Use room temperature eggs for best results.
- Canola Oil – Any neutral-flavored vegetable oil will work to make tender and moist cookies.
- Vanilla – This is the only instance where I’d recommend substituting vanilla extract with artificial vanilla flavoring if you have it. Artificial vanilla tastes just like a traditional birthday cake! You could also use vanilla and a small amount of almond extract in this recipe.
My “extra” ingredient is the sprinkles I add to my funfetti cookies before baking. I recommend rainbow jimmies (the tiny rods) that won’t bleed color into the cookie dough. These are optional, but so fun, and you can choose whichever colors you’d like.
Recipe Tips
- Use room-temperature ingredients. To blend well and easily, your eggs should be at room temperature before you combine them with the other ingredients.
- Use a cookie scoop. Use a small to medium cookie scoop for evenly sized cookies. If you don’t have one, a tablespoon works too. Even portions help the cookies bake evenly.
- Bake in batches. This recipe calls for two baking sheets. If you only have one, leave at least 2 inches in between each cookie and bake in batches. Make sure the baking sheet is completely cool before adding more cookie dough (you can run it under cold water and then dry it).
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Prep. Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper and set aside.
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Combine the dry ingredients. In a large mixing bowl, whisk together the cake mix and baking powder; set aside.
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Combine the wet ingredients. In a separate bowl, whisk together the eggs, oil, and vanilla until combined, and the mixture is pale yellow. Add the egg mixture to the cake-mix mixture; stir until thoroughly incorporated.
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Transfer to the baking sheet. Drop 1-inch rounded balls of dough, two inches apart, onto the baking sheets. Add a few sprinkles on top of each dough ball and press lightly so they do not roll off. Do not flatten the cookie dough balls.
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Bake. Bake the cookies for 9 minutes.
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Remove and let cool. Remove the Funfetti cookies from the oven and let them stand for 2 minutes on the baking sheet. Then, transfer the cookies to a wire rack and cool completely before serving.
- Room Temperature Ingredients: For more consistent results, use eggs that are at room temperature before mixing them in.
- Don’t Overbake: Monitor the baking closely. A 9-minute bake time will keep the cookies tender and soft.
Calories: 112kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 13mg | Sodium: 162mg | Potassium: 32mg | Fiber: 0g | Sugar: 9g | Vitamin A: 20IU | Calcium: 55mg | Iron: 0.5mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Funfetti Cookies
- Make the cookie dough. Whisk the cake mix with the baking powder. In a separate bowl, beat the eggs, oil, and vanilla. Then, slowly combine the egg mixture with the dry mixture to make the dough.
- Scoop the cookies. Next, use a cookie scoop, a tablespoon, or your hands to drop 1-inch balls of cookie dough onto two lined baking sheets. Gently press extra sprinkles onto each cookie, but do not flatten them.
- Bake. Bake the funfetti cookies at 350ºF for 9 minutes. They’ll bake quickly, and the goal here is to leave them just underbaked so they stay soft. After baking, let the cookies rest on the baking sheet for 2 minutes, then transfer them to a wire rack to cool.
Know When Your Cake Mix Cookies Are Done
I’ve found that 9 minutes is the sweet spot for soft-baked funfetti cookies in my oven. However, not all ovens bake the same, so watch the cookies closely. They should be just set in the middle and barely golden at the edges when they come out of the oven.
Storage and Freezing
- On the counter. Keep funfetti cookies airtight at room temperature for up to 2-3 days. When storing these funfetti cookies, it’s a good idea to place parchment paper between any layers to avoid sticking.
- Freeze them. You can freeze these funfetti cookies for up to 3 months. Thaw them in the fridge before serving again.
