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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.
Bonus: Decorate With Extra Sprinkles
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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Funfetti Cookies
Ingredients
- 15.25 ounce box of Pillsbury Funfetti Cake Mix
- 1 teaspoon baking powder
- 2 large eggs, at room temperature
- ⅓ cup canola oil
- 1 teaspoon pure vanilla extract
- additional sprinkles, optional
Instructions
- Prep. Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper and set aside.
- Combine the dry ingredients. In a large mixing bowl, whisk together the cake mix and baking powder; set aside.
- 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.
- 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.
- Bake. Bake the cookies for 9 minutes.
- 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.
Notes
- 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.
Nutrition
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.
What a sweet party for a sweet gal!!
These cookies look perfect for Sally! I am just loving all these shower posts! Warms my heart bc Sally is the greatest! Congrats on 7 years!!! The exclamation points are totally mandatory!
Hi Kate! I just stumbled upon your cake batter funfetti cookies you baked for Sally’s virtual bridal shower and I simply love them. I’m a huge fan of Sally since I started blogging and I’m now happy to mee you through her bridal shower. What a brilliant idea! And it makes me feel so happy to learn about your friendship! This post is full of generosity and it’s a pleasure to read! Happy 7th anniversary and Happy birthday to your little girl! Cheers from the French girl behind Del’s cooking twist 🙂
Hi Del!! Such a pleasure to meet you!
Thank you so much for the anniversary/birthday wishes! Now I’m off to drool a bit over your pecan brownie cheesecake! (OMG!!!)
I pink puffy heart cake batter cookies. I’d eat this whole batch!
I’m loving all this funfetti goodness today, these cookies are perfection!
I’m all for a handful of these gorgeously sprinkled cookies. Your photos are stunning!
These cookies are so Sally! Love how easy and how festive they look!
These look absolutely amazing! And Happy Anniversary to you (loved hearing your story of how you met this past weekend!). 🙂
Kate, I think I love you! Happy 7th Anniversary and happy 5th birthday to your sweet little girl! I am laughing so hard reading your post. “Stalker phase” hahaha. You are hilarious and make me laugh every single day. I love reading your blog and I know that even if we didn’t “meet” in the blogging world, we would be friends in real life. I can’t believe that I inspire you! Because it’s the direct opposite for me. I’ve always looked up to you and remember when you first commented on my blog “Katerina knows of my blog?!!” You are the absolute best and I love these cookies! I haven’t made them in awhile and now they’re all I want for breakfast. Plus one of everything else all of my blogging friends made for this amazing bridal shower. Thank you so much Kate, seriously. I am so touched and SO lucky to have friends like you.
Fun cookies indeed. Great for the kids. 🙂
As to the shower … talk about cookie/sweet overload.