Description
Delight in these colorful Confetti Cake Mix Cookies topped with creamy Funfetti Frosting. Made with a simple cake mix base and sprinkled with rainbow jimmies, these cookies offer a festive treat perfect for celebrations or everyday enjoyment. The rich cream cheese frosting adds a smooth, tangy layer that beautifully complements the sweet, soft cookies.
Ingredients
Scale
Cookies
- 2 large eggs
- ⅓ cup vegetable or canola oil
- one 16-ounce box cake mix, white or confetti
- 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 (do NOT use lite, reduced fat, or spreadable/whipped)
- 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 substitute
Instructions
- Preheat and Prepare Baking Sheets. Preheat your oven to 350°F and line two baking sheets with Silpat baking mats or parchment paper, or spray them with nonstick spray. Set aside.
- Mix Wet Ingredients. In a large bowl, whisk together the 2 large eggs and ⅓ cup vegetable or canola oil until combined.
- Add Dry Ingredients. Add the 16-ounce box of cake mix and 1 teaspoon baking powder to the wet ingredients, stirring just until combined.
- Fold in Sprinkles. Gently fold in ¼ cup rainbow sprinkles or jimmies, taking care not to overmix to avoid bleed.
- Chill Dough. For best results and to prevent spreading, place the mixing bowl with cookie dough in the refrigerator to chill for about 1 hour, though this is optional.
- Form Cookies. Using a 3-tablespoon cookie scoop or two tablespoons, portion dough into mounds and place them spaced apart on the prepared baking sheets, baking no more than 6 cookies per sheet to avoid crowding.
- Bake Cookies. Bake the cookies at 350°F for 9 minutes. Rotate the pan once midway. For even baking, bake one sheet at a time on the middle rack or, if baking two together, rotate pans 180 degrees and swap racks halfway through.
- Cool Cookies. Let the cookies cool on the baking sheet for 5 minutes or until set enough to transfer to wire racks to cool completely.
- Make Frosting. In a large bowl, beat 6 tablespoons unsalted butter and 4 ounces cream cheese on high using an electric mixer for 3 to 4 minutes until light and fluffy; scrape sides as needed.
- Add Sugar and Flavor. Add 1 cup sifted confectioners’ sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt, beating starting on low speed and increasing to high until smooth.
- Optional Coloring. If desired, add food coloring drop by drop, mixing between additions until the preferred shade is reached.
- Prepare Frosting for Application. Transfer frosting to a large ziptop bag and snip a small corner, or use a piping bag with a Wilton 2A tip; alternatively, spread with a knife.
- Frost Cookies. Pipe or spread a circular pattern starting in the center of each cookie and going outward until all cookies are frosted.
- Garnish. Evenly sprinkle ¼ cup confetti sprinkles over the frosted cookies.
- Storage. Store cookies in an airtight container at room temperature for 2-3 days or refrigerated for up to 5 days. Do not freeze frosted cookies. Unfrosted baked cookies freeze well for up to 2 months.
Notes
- Use Duncan Hines Classic White for white cake mix or Pillsbury Funfetti for confetti mix.
- For scratch cookies, use a softbatch funfetti-inspired recipe, making dough mounds 3 tablespoons and baking for about 10 minutes.
- If you prefer not to make frosting, Duncan Hines Homestyle Cream Cheese Frosting is a good store-bought alternative that tastes homemade but cannot be piped.
- Using name brand sprinkles like Betty Crocker or Wilton may reduce color bleed compared to generic brands.
- Avoid overcrowding baking sheets to prevent cookies from merging during baking.
- Chilling the dough before baking is recommended to reduce spreading and improve texture.
- Cookies will continue to set while cooling on the baking sheet; do not overbake.
- Store frosted cookies flat to prevent frosting transfer and mess.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
