These funfetti cookies are soft cake mix cookies that are rolled in sprinkles and baked to golden brown perfection. A super easy dessert idea!
Who can resist a great sprinkle cookie? These funfetti cake mix cookies come together in just minutes and taste as pretty as they look. Serve them along with other dessert recipes like haystack cookies, black forest cupcakes, no bake peanut butter cookies, thumbprint cookies and peanut butter blossoms for an impressive display!
Sometimes you need a sweet treat, but you don’t want to end up with a 2 hour baking project or a sink full of dirty dishes. These bright and colorful funfetti cookies start with a box of cake mix, which makes them the perfect quick and easy dessert option for birthdays! There’s no need for a mixer, and you don’t have to measure any dry ingredients. This is one of my favorite easy cookie recipes.
Table of Contents
Funfetti Cookies Ingredients
To make this chewy sugar cookie recipe, you will need white cake mix, eggs, vegetable oil, vanilla extract and sprinkles.
How Do You Make Funfetti Cookies?
Preheat the oven, and line a cookie sheet with parchment paper or a nonstick baking mat. Place the cake mix, oil, eggs and vanilla in a large bowl. Stir until a dough forms. Add some of the sprinkles to the batter and stir again. Roll the dough into balls, then coat each of the dough balls with the rest of the sprinkles. Place the cookie dough balls onto the prepared baking sheet and bake until the cookies are set and golden brown. Cool on a wire rack, then serve and enjoy.
Tips For The Perfect Cookies
- Make sure that your box of cake mix is 15 1/4 ounces. This recipe will not work with the smaller boxes of cake mix.
- I coat a tablespoon or cookie scoop in cooking spray, then scoop balls of dough out of the bowl. It’s easier to roll them that way, no sticking to your hands!
- You can keep the dough in the fridge for up to 3 days. You will want to wait to add the sprinkles so that the colors don’t bleed into the dough.
- Funfetti cookies will stay fresh in an airtight container for up to 5 days.
You can freeze your cookies for up to 2 months. Store them in an airtight container or resealable freezer bag.
You add sprinkles to cookies before you bake them. This way, the sprinkles will bake right into the cookies and will not fall off. If you’re planning to frost your cookies, you can add sprinkles after baking, as the frosting will hold them in place.
I like to use rainbow “jimmies” sprinkles for baking. They have a pleasant texture, and the colors don’t bleed the same way that other types of sprinkles do. Be careful about using large sprinkles, such as round balls, as they can be very hard and crunchy which is sometimes not fun to eat.
While these cookies are delicious as-is, it is so easy to add other ingredients to make your own creations.
- Cake Mix: Feel free to use a different type of cake mix. Some options include chocolate cake mix, yellow cake mix, funfetti cake mix, or even lemon cake mix.
- Add-Ins: You can stir in up to 1/2 cup of sliced almonds, mini chocolate chips, marshmallow bits or white chocolate chips.
- Toppings: Add a drizzle of white chocolate on top for an even more decadent cookie. Another great option is to add some vanilla buttercream frosting.
I try to always keep the ingredients for cake mix cookies in my pantry, you just never know when you’ll need a quick treat!
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- 1 15.25 ounce box white cake mix
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup sprinkles divided use
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or a nonstick baking mat.
- In a large bowl, mix together the cake mix, eggs, oil and vanilla until smooth.
- Stir in 1/4 cup of the sprinkles.
- Roll the dough into tablespoon sized balls.
- Pour the remaining 1/2 cup of sprinkles onto a plate. Roll the balls of dough around in the sprinkles to coat.
- Place the balls of dough 2 inches apart on the prepared baking sheet. You will need to work in batches.
- Bake for 8-10 minutes or until cookies are set and lightly browned.
- Cool, then remove from the baking sheet and repeat with the remaining dough. Serve immediately, or store in an air tight container for up to 3 days.
- You can really use any flavor of cake mix here to switch up the flavor a bit – yellow and chocolate cake mixes are nice options!
- I coat a tablespoon in cooking spray, then scoop balls of dough out of the bowl. It’s easier to roll them that way, no sticking to your hands!