Description
Confetti Cake Mix Cookies are irresistibly soft, colorful treats made from a simple white or confetti cake mix combined with eggs and oil. These cookies are baked to perfection and topped with a luscious cream cheese funfetti frosting and vibrant sprinkles, making them a festive delight 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/jimmies as substitution
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 alternatively, spray them with nonstick spray. Set aside.
- Mix Cookie Ingredients: In a large bowl, whisk together the eggs and vegetable or canola oil until combined. Add the cake mix and baking powder, stirring to combine. Gently fold in the rainbow sprinkles, being careful not to overmix.
- Chill Dough: For best results and to minimize spreading, chill the mixing bowl with the dough in the refrigerator for about 1 hour.
- Form Cookies: Using a 3-tablespoon cookie scoop or two tablespoons, form mounds of dough and place them onto the prepared baking sheets, spacing them adequately to avoid crowding (recommend 6 cookies per sheet).
- Bake Cookies: Bake the cookies for 9 minutes on the middle rack. Rotate the baking sheet 180 degrees midway through baking. If baking two sheets at once, swap their rack positions halfway through and rotate them to ensure even baking. Remove cookies promptly when done to avoid overbaking, as they will continue to set while cooling.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes until set enough to transfer, then move them to wire racks to cool completely.
- Make Frosting: In a large bowl, beat softened butter and cream cheese on high speed for 3 to 4 minutes until light and fluffy. Scrape down the bowl sides. Add confectioners’ sugar, vanilla extract, and salt. Beat on low speed initially, then increase to high until smooth and creamy. If desired, add food coloring drop by drop to reach your preferred shade.
- Decorate Cookies: Transfer frosting to a piping bag with a Wilton 2A tip or seal in a zip-top bag and snip a small corner for piping. Pipe a circular swirl starting from the center outward on each cookie. Alternatively, spread with a knife. Garnish evenly with confetti sprinkles.
- Store Cookies: Store frosted cookies airtight at room temperature for 2 to 3 days or refrigerate up to 5 days. Keep them flat without stacking to preserve frosting. Unfrosted baked cookies can be frozen airtight for up to 2 months.
Notes
- Use quality brand sprinkles like Betty Crocker or Wilton to prevent color bleeding in the batter and frosting.
- To avoid cookie spreading, chilling the dough is highly recommended but not mandatory.
- If not making frosting from scratch, Duncan Hines Homestyle Cream Cheese Frosting is a great store-bought alternative suitable for spreading but not piping.
- For scratch funfetti cookies, use a recipe for softbatch funfetti cookies, forming 3-tablespoon dough balls and baking for about 10 minutes.
- Do not overbake cookies; they may look slightly underdone when removed, but will firm up while cooling.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
