Funfetti Cake Mix Cookies (easy recipe)
A whimsical cookie that can be eaten plain or with cream cheese frosting. Cake mix cookies are the ultimate shortcut to sweet, chewy, and delicious cookies ready in under 30 minutes. They're incredibly easy to make and require only a handful of ingredients. Use funfetti cake mix or yellow cake with sprinkles. It's a versatile, no-fuss recipe perfect for picnics, barbecues, potlucks, and bake sales.
Servings 24 cookies
Ingredients
For the cake mix cookies:
- 15.25 ounce box 435g funfetti, yellow or white cake mix
- 2 eggs at room temperature
- ½ cup vegetable oil
- ¼ to ½ cup sprinkles or jimmies omit if using funfetti cake mix
Cream cheese frosting:
- ½ cup cream cheese at room temperature
- ¼ cup butter at room temperature
- 1 ½ cups powdered sugar you might need more
- Pinch of salt
Instructions
For the cookies:
- Preheat the oven to 350°F (180°C).
- Combine the 15.25 ounce box of cake mix, 2 eggs and ½ cup vegetable oil in a mixing bowl.
- Stir until all the ingredients are well combined. The mixture will be thick, shiny, and sticky.
- If not using a funfetti cake mix, add the first amount of sprinkles and mix. Add more if you want to.
- Line a baking sheet with parchment paper.
- Scoop spoonfuls of the dough onto the prepared baking sheet, spacing them a few inches apart. You can also use spoons to drop them but they'll probably be uneven in size.
- Bake the cookies for about 10 minutes, until the edges are a light golden brown. The cookies may appear slightly undercooked in the center but will firm up as they cool.
- Let cool for 10-15 minutes on a wire rack until you can easily and carefully remove them from the baking sheet.
- Transfer them to a cooling rack to cool completely.
- If using one cookie sheet, let it cool down and repeat the process with the remaining dough until all the cookies are baked.
- Once the cookies have cooled completely, you can store them in an airtight container for up to a week.
For the frosting:
- Beat softened ½ cup cream cheese and ¼ cup butter until completely smooth and lump-free.
- Add 1 and ½ cups powdered sugar in parts with a pinch of salt, and mix or beat until fully incorporated and the frosting is thick but pipeable.
- Use a piping bag or a spoon and frost the cold cookies.
- Add extra colorful sprinkles (optional) and let dry before eating.
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
Cake mix brands: no matter which one you use, they may have slight variations in ingredients and texture, but the overall process should remain the same.
Make the cookie dough in advance: refrigerate or freeze the cake mix cookie dough. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. For longer storage, you can freeze the dough in an airtight container or freezer bag for up to 3 months. When ready to bake, allow the dough to thaw in the refrigerator before scooping and baking as usual.
Storing baked cookies: always use airtight containers. I like metal tins. They last for about a week.
Freeze unbaked cookies: scoop them onto a baking tray and freeze until rock solid. Transfer the frozen balls to sealable plastic bags and keep them for a month. Bake directly from the freezer, no need to thaw them first. They might take a minute longer.
Flat or spreading cookies: the dough might've been too warm or the oven temperature too low. Try chilling the dough in the refrigerator for about 30 minutes before baking. Additionally, ensure your oven is preheated to the correct temperature in the recipe.
Dry or crumbly texture: you may have overbaked them or used too much cake mix. Follow the recommended baking time in the recipe and check for doneness by looking for lightly golden edges and slightly underdone centers. Also, ensure you measure the cake mix accurately, as too much can produce a drier texture. If the issue persists (cake mix brands are different), add a tablespoon of softened butter or milk to the dough for added moisture.
Dense cookies: overmixing the dough might result in heavy cookies. Use a hand whisk, a rubber spatula, or the lowest speed using an electric mixer. When it’s all incorporated, stop mixing.
Sticking to the baking sheet: make sure it's properly greased (with baking spray or soft butter) or line it with parchment paper or silicone baking mats. This will help the baked cookies release easily.
Unevenly baked cookies: if some are undercooked while others are overcooked, it may be due to uneven oven temperature, overcrowding the baking sheet, or different-sized balls. Use a cookie scoop, leave enough space between the cookie dough balls on the baking sheet to allow for even heat circulation, and consider baking in batches if necessary to avoid overcrowding.
