Funfetti Cake Mix Cookies are a fun addition to serve up during the holiday season, baby showers and birthday parties. Topped with the colored frosting of your choice and filled with rainbow sprinkles, these colorful cookies are so fun!
12Cookies
Prep Time 20 minutesminutes
Cook Time 8 minutesminutes
Total Time 8 minutesminutes
Ingredients
For the cookies
2large eggsroom temp
⅓cupvegetable oil
116 oz box cake mix (white or confetti)
1teaspoonbaking powder
¼cupconfetti sprinkles
For the icing
6Tablespoonsbutterroom temp
4ouncescream cheeseroom temp
1cuppowdered sugar
1teaspoonvanilla extract
¼cupconfetti sprinkles
Food coloring of choiceoptional
Instructions
Heat the oven to 350° and line a cookie sheet with parchment paper or a silicone mat. Spray with cooking spray.
In a large bowl, combine the eggs and vegetable oil. Stir in the cake mix and baking powder till combined.
Fold in the confetti sprinkles.
Use two tablespoons to make large cookies. Space the cookies out so they don’t touch as they bake.
Bake for 9 minutes and remove. Cool on the pan for 5 minutes, then place on a cooling rack till completely cooled.
While the cookies cool, make the icing. In a large bowl, beat the butter and cream cheese together, then beat in the powdered sugar and vanilla.
Place the icing in a ziplock bag and snip off a little bit of the corner. Start at the center of the cookie and go in a circle out. Add sprinkles to the top of the cookies.
To keep these nice and soft, don’t let these cookies brown in the oven. Remove at 8 to 9 minutes. No longer.
If you don’t want these cookies to spread much, refrigerate for 30 minutes to an hour before baking.
Fun tip: if your cookies aren’t round, as soon as they come out of the oven, grab a glass that is larger than the cookie. Place the cup upside down over the cookie and do a little swirl and you will have a more uniform round cookie.
Notes
To keep these nice and soft, don’t let these cookies brown in the oven. Remove at 8 to 9 minutes. No longer.
If you don’t want these cookies to spread much, refrigerate for 30 minutes to an hour before baking.
Fun tip: if your cookies aren’t round, as soon as they come out of the oven, grab a glass that is larger than the cookie. Place the cup upside down over the cookie and do a little swirl and you will have a more uniform round cookie.