I made four-ingredient Funfetti Cake Mix Cookies and they’re the kind of soft, chewy, neon-speckled treats that’ll make you keep scrolling for the recipe.

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I’m obsessed with Funfetti Cake Mix Cookies because they’re stupidly cheerful and actually taste like childhood without being cloying. I love that a box of funfetti cake mix and rainbow jimmies make the dough look like a tiny parade.

They come out soft and chewy, loaded with those little sugar explosions that scream party. Confetti Cake Mix Cookies are the kind of thing I keep in mind when I need bright dessert energy, simple and loud.

And yeah, they’re not fancy. But I adore how ridiculous and satisfying a humble cake mix cookie can be.

So addictive, no regrets ever.

Ingredients

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Basically the cake mix brings sweetness and soft cakey texture, super foolproof and quick.
Plus the eggs add structure and a little protein, makes cookies hold together nicely.
The oil keeps things moist and tender, it’s what makes these cookies chewy.
Sprinkles give pops of color and tiny crunch, pure fun and nostalgia in every bite.

Ingredient Quantities

1 (15.25 oz) box white cake mix or funfetti cake mix

2 large eggs, room temperature if you remember

1/3 cup vegetable oil (can use canola or light olive oil)

1/2 cup rainbow jimmies or nonpareil sprinkles, plus a few extra for topping

How to Make this

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1. Preheat oven to 350 F and line two baking sheets with parchment paper or a silicone mat.

2. In a large bowl dump the entire box of white or funfetti cake mix, add the 2 eggs and 1/3 cup vegetable oil.

3. Stir with a wooden spoon or spatula until the batter comes together and is smooth; it will be thick and slightly sticky. If you overmix the sprinkles can bleed more, so stop when it’s uniform.

4. Fold in 1/2 cup rainbow jimmies or nonpareil sprinkles, being gentle so they dont melt into the dough.

5. Use a
1.5 tablespoon cookie scoop or two spoons to portion dough onto the prepared sheets, leaving about 2 inches between cookies. Press a few extra sprinkles onto the tops for prettier cookies.

6. Optional but helpful: chill the scooped dough 10 to 20 minutes if your kitchen is warm. This stops spreading and keeps them thicker.

7. Bake one sheet at a time in the center of the oven for 8 to 11 minutes or until edges look set and centers still look slightly soft. They will firm up as they cool, so dont overbake.

8. Let cookies cool on the baking sheet for 4 to 5 minutes, then transfer to a wire rack to finish cooling.

9. Store in an airtight container at room temperature for up to 4 days, with a slice of bread if you want them softer the next day.

10. Quick hacks: swap half the oil for melted butter for more flavor, use a white cake mix if you want brighter sprinkles, and avoid nonpariels if you want less color bleeding.

Equipment Needed

1. Oven (preheated to 350 F)
2. Two baking sheets
3. Parchment paper or silicone baking mat
4. Large mixing bowl
5. Wooden spoon or rubber spatula
6. 1.5 tablespoon cookie scoop or two spoons for portioning
7. Measuring cups (for 1/3 cup) and a small scoop for sprinkles
8. Wire cooling rack
9. Airtight container for storage (plus a slice of bread if you want softer cookies)

FAQ

Q: Do I have to use white cake mix or can I use funfetti cake mix?

A: You can use either. White cake mix gives a cleaner vanilla look, funfetti adds extra sprinkles and color. Both work the same in this cookie method.

Q: What if I don't have vegetable oil?

A: Use canola, light olive oil, or melted coconut oil. Butter will change texture and make them a bit cakier, but still tasty.

Q: How long do they take to bake and how big should the cookies be?

A: Scoop about 1 to 1 1/2 tablespoons per cookie. Bake at 350°F for 8 to 10 minutes until edges set and tops look dry. Don't overbake or they'll get dry.

Q: Can I make the dough ahead or freeze it?

A: Yes. Chill dough for 30 minutes to an hour for thicker cookies. Freeze scooped dough on a tray, then transfer to a bag for up to 3 months. Add a minute or two to baking time from frozen.

Q: How should I store the baked cookies?

A: Store in an airtight container at room temp for 3 to 4 days. For longer keep, freeze baked cookies up to 2 months, thaw at room temp.

Q: Want them less cakey or more buttery tasting?

A: For less cakey, slightly reduce oil to 1/4 cup and add 1 teaspoon vanilla and a tablespoon of milk or melted butter. They won't be identical but they'll taste richer.

Funfetti Cake Mix Cookies Recipe Substitutions and Variations

White or Funfetti cake mix: swap for yellow or vanilla cake mix if that’s all you got. If you want less sweetness, use a box of angel food cake mix or even a plain white pudding mix for a firmer cookie.
Eggs: use 2 tbsp applesauce per egg for a vegan or lower-fat option, or 1/4 cup mashed banana per egg in a pinch. For extra chew, try 1/4 cup plain yogurt per egg.
Vegetable oil: sub equal parts melted butter for richer flavor, or use coconut oil (melted) for a slight coconut note. Canola or light olive oil both work fine too.
Rainbow jimmies/nonpareils: swap in mini chocolate chips, M&M pieces, or chopped white chocolate. If you want color without chips, use colored sanding sugar on top.

Pro Tips

1) Chill the scooped dough for 15 to 20 minutes before baking if your kitchen’s warm. It helps the cookies stay thick and prevents them from spreading into thin pancakes.

2) Use room temperature eggs and measure oil by pouring into the measuring cup then leveling with a knife. This gives a smoother batter and more consistent texture.

3) Fold sprinkles in gently and stop as soon as the dough looks uniform. Overmixing or vigorous stirring makes the colors bleed and turns the batter pinkish.

4) If you want chewier cookies, swap half the vegetable oil for melted butter and underbake by a minute or two. For brighter sprinkles use a white cake mix; for less bleeding use jimmies instead of nonpareils.

Funfetti Cake Mix Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made four-ingredient Funfetti Cake Mix Cookies and they’re the kind of soft, chewy, neon-speckled treats that’ll make you keep scrolling for the recipe.

Servings

servings

Calories

230

kcal

Equipment: 1. Oven (preheated to 350 F)
2. Two baking sheets
3. Parchment paper or silicone baking mat
4. Large mixing bowl
5. Wooden spoon or rubber spatula
6. 1.5 tablespoon cookie scoop or two spoons for portioning
7. Measuring cups (for 1/3 cup) and a small scoop for sprinkles
8. Wire cooling rack
9. Airtight container for storage (plus a slice of bread if you want softer cookies)

Ingredients

1 (15.25 oz) box white cake mix or funfetti cake mix
2 large eggs, room temperature if you remember
1/3 cup vegetable oil (can use canola or light olive oil)
1/2 cup rainbow jimmies or nonpareil sprinkles, plus a few extra for topping

Directions

Preheat oven to 350 F and line two baking sheets with parchment paper or a silicone mat.
In a large bowl dump the entire box of white or funfetti cake mix, add the 2 eggs and 1/3 cup vegetable oil.
Stir with a wooden spoon or spatula until the batter comes together and is smooth; it will be thick and slightly sticky. If you overmix the sprinkles can bleed more, so stop when it's uniform.
Fold in 1/2 cup rainbow jimmies or nonpareil sprinkles, being gentle so they dont melt into the dough.
Use a
5 tablespoon cookie scoop or two spoons to portion dough onto the prepared sheets, leaving about 2 inches between cookies. Press a few extra sprinkles onto the tops for prettier cookies.
Optional but helpful: chill the scooped dough 10 to 20 minutes if your kitchen is warm. This stops spreading and keeps them thicker.
Bake one sheet at a time in the center of the oven for 8 to 11 minutes or until edges look set and centers still look slightly soft. They will firm up as they cool, so dont overbake.
Let cookies cool on the baking sheet for 4 to 5 minutes, then transfer to a wire rack to finish cooling.
Store in an airtight container at room temperature for up to 4 days, with a slice of bread if you want them softer the next day.
Quick hacks: swap half the oil for melted butter for more flavor, use a white cake mix if you want brighter sprinkles, and avoid nonpariels if you want less color bleeding.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.