Description
Delight in these colorful Confetti Cake Mix Cookies that combine a moist cake mix base with festive rainbow sprinkles and a creamy funfetti frosting. These big, soft cookies are perfect for celebrations or anytime you crave a sweet, colorful treat.
Ingredients
Scale
Cookies
- 2 large eggs
- ⅓ cup vegetable or canola oil
- 16 ounces white or confetti cake mix
- 1 teaspoon baking powder
- ¼ cup rainbow sprinkles or jimmies
Funfetti Frosting
- 6 tablespoons unsalted butter, softened
- 4 ounces original brick-style cream cheese, softened
- 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 for garnish
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350 Fahrenheit and line two baking sheets with Silpat mats or parchment paper, or spray them with nonstick spray.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs and vegetable or canola oil until combined.
- Add Dry Ingredients: Stir in the cake mix and baking powder until just combined.
- Incorporate Sprinkles: Fold in the ¼ cup of rainbow sprinkles gently to avoid overmixing, which helps prevent color bleed.
- Chill Dough: Refrigerate the mixing bowl with dough for about 1 hour to help prevent spreading during baking.
- Shape Cookies: Using a 3-tablespoon cookie scoop or two tablespoons, form cookie dough mounds and place them spaced apart (6 per sheet) on the prepared baking sheets.
- Bake Cookies: Bake for 9 minutes, rotating the pans halfway through to ensure even cooking. Bake one sheet at a time on the middle rack if possible, or swap racks and rotate sheets if baking two at once.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes or until firm enough to transfer, then move them to wire racks to cool completely.
- Prepare Frosting: Beat the butter and cream cheese in a large bowl on high speed for 3 to 4 minutes until light and fluffy. Scrape down the bowl sides as needed.
- Add Sugar and Flavoring: Beat in confectioners’ sugar, vanilla extract, and salt, starting on low speed and increasing to high until smooth and creamy.
- Color the Frosting (Optional): Add food coloring drop by drop until the desired shade is reached, mixing after each addition.
- Frost Cookies: Transfer frosting to a piping bag with a tip or a zip-top bag with the corner snipped. Pipe or spread frosting onto each cookie starting from the center in circular motions.
- Garnish: Sprinkle ¼ cup of confetti or rainbow sprinkles evenly on top of the frosted cookies.
- Storage: Store frosted cookies airtight at room temperature for 2-3 days or refrigerate up to 5 days. Avoid freezing frosted cookies. Unfrosted baked cookies can be frozen for up to 2 months.
Notes
- Use brand-name sprinkles like Betty Crocker or Wilton to avoid color bleed in batter and on frosting.
- Chilling the dough is recommended to reduce cookie spreading but is not mandatory.
- Do not overcrowd baking sheets; big cookies should be baked 6 per sheet for best results.
- For homemade scratch cookies, shape dough balls to 3 tablespoons and bake about 10 minutes or until set.
- For easier frosting, consider Duncan Hines Homestyle Cream Cheese Frosting; though it cannot be piped, it works well spread on cookies.
- Frosted cookies are best stored flat to prevent frosting transfer and mess.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
