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Funfetti Cookies have that classic cake batter, Funfetti flavor that everyone loves! This recipe use the cake mix in place of some of the flour which makes the Funfetti flavor spot on! These are so simple, easy and perfect for every occasion!
Funfetti Cookies
I have been making the super basic Funfetti cookies for years now, you know, the ones with just the cake mix, eggs and vegetable oil? Those still seem very cake-like to me, though. So I’ve been testing a true cookie recipe that replaces some of the flour with the Funfetti Cake Mix (for ultimate Funfetti flavor, ya know.) and I am happy to report that I have finally nailed it.
I have nailed it just in time for my baby’s (who isn’t such a baby anymore!) birthday tomorrow! She loves her cookies so much so we are celebrating with these! If you love reading birth stories like I do, you can find Brielle’s Birth Story here. 🙂
Ingredients for Funfetti Cookies
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 3/4 cup flour
- 16.5 oz sprinkle cake mix (I usually use the store brand!)
- Extra sprinkles, if desired.
How to make Soft Funfetti Cookies
To make the cookies, first cream together the butter and sugar in a medium sized bowl for about one minute. Add in the eggs and vanilla, mix until completely smooth. Next, the flour and sprinkle cake mix will go into the bowl. Mix until the cookie dough forms, the cookie dough should be slight sticky, but you should be able to roll it into a ball. Finally, add in extra sprinkles if you want! I am a firm believer in MORE SPRINKLES!!
Scoop the dough onto an un-greased cookie sheet. I use my #50 cookie scoop I purchased from Amazon and use two scoops of dough for each cookie. This is equal to about 2 tbsp worth of dough for each cookie.
We will bake these cookies at 350° for 10-12 minutes. The cookies will spread a bit, I generally only place 8 cookies on each cookie sheet.
Allow the cookies to cool for 3-5 minutes before transferring to a wire cooling rack.
Can I use a different Cake Mix Flavor?
Yes! Red velvet, chocolate, white, you name it! This recipe is so versatile!
Can I freeze my Funfetti Cookies?
Double yes! I love freezing these cookies. Once the cookies have cooled completely, freeze on a cookie tray for about 30 minutes before tossing the cookies into a zip top bag and storing in the freezer. Freezing for that first 30 minutes will make it so the cookies don’t freeze to each other!
My Favorite Cookie Recipes to try next:
- Sugar Cookie Recipe
- Sprinkle Cookies
- Muddy Buddy Cookies
- Twix Cookies
- Double Trouble Chocolate Chip Cookies
- Peanut Butter Cookies
- Brownie Mix Cookies
- Salted Caramel Sugar Cookies
- Snickerdoodle Cookies
- Oatmeal Chocolate Chip Cookies
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Funfetti Cookies
Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 16.5 oz box sprinkle cake mix
- 3/4 cup all purpose flour
- extra sprinkles, if desired
Instructions
- Preheat the oven to 350°.
- In the bowl of a stand mixer or in a medium bowl using a hand electric mixer, cream together the butter and sugar for 1 minute.
- Scrape the sides of the bowl, add in the eggs and vanilla. Mix until combined.
- Add in the cake mix and all purpose flour. Mix until the dough comes together and the ingredients are thoroughly incorporated. Add in the extra sprinkles, if desired.
- Scoop the dough into balls and arange on a cookie sheet. I use approx 2 tbsp of dough for each ball.
- Bake at 350° for 10-12 minutes.
- Allow to cool on the pan for 3-5 minutes before transfering to a wire cooling rack.
- Store at room temperature in an air tight container for up to 3 days. Enjoy!
This also happened to my cookies! They came out kinda hard and no spreading 🙁
Really good! I only had a 20.5oz box of cake mix, so I just used that and reduced the flour to 1/2 cup. I added a tbsp of vanilla and 1/2 tsp of salt to adjust for my preferences. Great recipe, my family loved them.
Hi I’m planning to make these in a little while for a super bowl party tomorrow. What is your advice on storage so they stay soft and chewy?
Hi Anna- once they cool, just keep them in an airtight container or zip top bag, they should stay nice and soft for you!
Thank you! I love how they came out
Hi Chelsea- thanks for the details on the 20.5 oz box of cake mix! I am sure that will be helpful for many other readers. 🙂
Bummer! Sorry to hear this, Karen! What brand of cake mix did you use?
Unbelievably good. And so easy! Will DEFINITELY be making again. Make sure you don’t bake for longer than 11 min. Don’t be fooled-they won’t be golden brown but they ARE done and incredibly soft and chewy inside with a nice crunch on the outside.
Hi!! Any tips for making this recipe into a cookie cake? Cook temp / time? And should I use a 9×13 or could I use a jelly roll pan to make it really big??
Thanks!
Hi Kathleen, I haven’t done this before, but it sounds like it would be awesome! I would probably go for the 9×13 pan, press it evenly and then bake it for 12-15 minutes, checking like crazy. You don’t want to overtake it!! It will be done when the center of the pan is no longer glossy.