Funfetti Cake Mix Cookies
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Funfetti Cake Mix Cookies are crispy on the outside, soft and cake-like on the inside, and full of rainbow sprinkles and white chocolate chips. Whether made with boxed cake mix from the store or Homemade Yellow Cake Mix, they come together quickly.
Why You’ll Love This Recipe
- The flavor and texture – Fun and delicious! Full of rainbow sprinkles and white chocolate chips, crispy on the outside, soft on the inside, and flavored with vanilla and almond extracts–these are in contention for our team’s favorite flavor of Cake Mix Cookie.
- Versatile – You can use store-bought yellow cake mix or Thriving Home Cake Mix. Both have been tested and work well.
- Rigorously tested – Our recipe contributor (also a pastry chef!), Rachel Riegel, tested many variations of this recipe until she nailed it.
Be sure to swing by and see all of our Cake Mix Cookie recipes! We have 7 amazing flavors that all use the same.
Ingredients
The ingredients are so simple! Here is what you’ll need.
Ingredient Notes
- Oil – Any neutral oil can be used–vegetable, canola, avocado, etc.
- Rainbow sprinkles – Rainbow nonpareils (the little spheres) may be more likely to bleed color into the dough compared to rainbow jimmies (the little logs). Any type or color of sprinkles can be used.
- Yellow Cake Mix (or store-bought yellow cake mix) – If using a store-bought cake mix, the weight needs to be 15.25 ounces. Anything less than that may result in cookies that won’t fully set. If using Funfetti cake mix, omit the sprinkles.
Cooking Notes from Our Pastry Chef
Our pastry chef, Rachel Riegel, made these notes during her many tests of these cookies:
- Using the Thriving Home yellow cake mix will result in cookies that are thinner, crispy on the outside, and doughy in the middle. The advantage is that our mix includes no additives or preservatives! Using a store-bought mix will create thicker, cake-like cookies with a recognizable “cake mix/batter” flavor.
- Be careful not to over bake these cookies – it’s okay if they’re a little underbaked in the middle because they will continue to bake and solidify as they cool.
- More variations to try: Mix in semisweet chocolate chips, M&M’s, chopped almonds, etc. Drizzle cooled cookies with white chocolate.
How to Make Funfetti Cake Mix Cookies
Prep
Preheat oven to 350°F and prepare a cookie sheet by lining with parchment or coating with cooking spray.
Mix Ingredients
In a medium bowl, whisk together eggs, oil, vanilla, and almond extract until fully combined. Add cake mix to liquid ingredients and stir with a spatula or spoon until the dough is almost combined. Add white chocolate chips and sprinkles and continue to mix until no more cake mix is visible.
Scoop & Bake
Form round balls using 2 rounded tablespoons of dough and place 2-3 inches apart on the cookie sheet.
Bake for 17-19 minutes, rotating halfway through. Cookies will be done when a toothpick inserted into the center comes out clean.
Cool and Store
Bake for 12-14 minutes, rotating halfway through. Cookies will be done when they are almost fully set on the edges and slightly golden on the bottom.
Let cool for a couple of minutes on the cookie sheet before transferring to a wire rack to let cool completely. Store in an airtight container at room temperature for 3-4 days or in the freezer for up to 3 months.
Want More Cake Mix Cookies?
See All Cake Mix Cookie RecipesHow to Freeze Cookies
Freeze for Later: The cookies can be frozen before (here’s how to freeze cookie dough) or after they are baked and kept in the freezer for up to 3 months. Store in an airtight container or freezer-safe bag. If they have been baked, make sure they are fully cooled first.
Prepare from Frozen: Bake frozen cookie dough according to the recipe instructions – baking times will still be the same. For baked cookies, let thaw to room temperature and enjoy.
FAQs
Store in an airtight container at room temperature for 3-4 days or in the freezer for up to 3 months. However, if they have an icing on them that has milk or cream in it, the cookies will need to be stored in the refrigerator not at room temp.
They are so soft and cakelike – they practically melt right in your mouth. These cookies stay soft throughout and don’t form much of a crust on the bottom – you can either use a spatula to transfer them to the wire rack or just pull them right off the parchment (none of them stuck or ripped).
Because these cookies do not spread much as they bake, you can flatten dough with the bottom of a glass or measuring cup (spray with cooking spray to avoid sticking to cookie dough).
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Funfetti Cake Mix Cookies
A party in cookie form! Funfetti Cake Mix Cookies are crispy on the outside, soft and cake-like on the inside, and full of rainbow sprinkles and white chocolate chips.
Ingredients
- 2 eggs
- 1/2 cup avocado oil
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1 batch of Yellow Cake Mix or 1 (15.25-ounce) box of Funfetti cake mix
- 2/3 cup white chocolate chips
- 3 tablespoons rainbow sprinkles, plus more for the tops (omit if using store-bought Funfetti cake mix)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Prep: Preheat oven to 350°F and prepare a cookie sheet by lining with parchment or coating with cooking spray. The cookies spread out quite a bit so it may be necessary to use more than one baking sheet or bake in batches.
- Wet Ingredients: In a medium bowl, whisk together eggs, oil, vanilla, and almond extract until fully combined.
- Combine: Add cake mix to liquid ingredients and stir with a spatula or spoon until the dough is almost combined. Add white chocolate chips and sprinkles and continue to mix until no more cake mix is visible.
- Portion: Form round balls using 2 rounded tablespoons of dough and place 2-3 inches apart on the cookie sheet. Sprinkle more sprinkles on top, if desired.
- Bake: Bake for 12-14 minutes, rotating halfway through. Cookies will be done when they are almost fully set on the edges and slightly golden on the bottom.
- Store: Let cool for a couple of minutes on the cookie sheet before transferring to a wire rack to let cool completely. Store in an airtight container at room temperature for 3-4 days or in the freezer for up to 3 months.
Freeze for Later: The cookies can be frozen before (here’s how to freeze cookie dough) or after they are baked and kept in the freezer for up to 3 months. Store in an airtight container or ziploc bag. If they have been baked, make sure they are fully cooled first.
Prepare from Frozen: Bake frozen cookie dough according to the recipe instructions – baking times will still be the same. For baked cookies, let thaw to room temperature and enjoy.
Notes/Tips
- Using our Yellow Cake Mix recipe will result in cookies that are thinner, crispy on the outside, and doughy in the middle. (The good news is they will be free from preservatives and additives in store-bought cake mix.) Using a store-bought mix will create a little thicker, cake-like cookies with a recognizable “cake mix/batter” flavor.
- Rainbow nonpareils (the little spheres) may be more likely to bleed color into the dough compared to rainbow jimmies (the little logs). Any type or color of sprinkles can be used.
- If using store-bought Funfetti cake mix, omit sprinkles.
- Be careful not to over bake these cookies – it’s okay if they’re a little underbaked in the middle because they will continue to bake and solidify as they cool.
- More variations to try: Mix in semisweet chocolate chips, M&M’s, chopped almonds, etc. Drizzle cooled cookies with white chocolate.
Recipe Contributor: Rachel Riegel
Pastry Chef Rachel Riegel developed and rigorously tested this recipe for Thriving Home.
Rachel grew up in northern Michigan with a family that loved to cook and bake. She attended a career center for culinary and baking and pastry arts in high school and went to college at The Culinary Institute of America in Hyde Park, New York. She graduated in August 2023 with a Bachelor’s in Food Business Managment and Baking and Pastry Arts.
In her free time, she loves to read, listen to true crime podcasts, go on walks, travel, and spend time with her fiancé.
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