I made Funfetti Cake Mix Cookies with just four ingredients and I’m not kidding when I say the chewy, color-speckled little rounds disappear so fast you’ll be hiding the tray.
I’m obsessed with Funfetti Cake Mix Cookies because they hit that sweet spot between ridiculous color and legit chew. I love that a box of Funfetti cake mix makes cookies that look like a party and still taste like real sugar-cookie bliss.
And the rainbow sprinkles punctuate every bite with tiny pops of texture. I adore how messy they get when you dunk one in milk.
I say this as someone who’s tried Cake Mix Cookies Funfetti, Funfetti Cake Mix Cookies, and still comes back to these. Pure, unapologetic junk-dessert joy.
I want them every stupid weekend, no shame here.
Ingredients
- Basically the cake mix gives the cookie structure and sweet boxed nostalgia you’ll love.
- Eggs add protein and chew, making cookies soft and a bit cakey, not flat.
- Plus the oil keeps them moist and tender, easy shortcut instead of butter drama.
- Sprinkles bring bright crunch and fun color; mini ones bleed less, so use ’em.
Ingredient Quantities
- 1 box Funfetti cake mix (about 15.25 oz)
- 2 large eggs
- 1/3 cup vegetable oil
- 1 cup rainbow sprinkles (use mini ones if you want less bleeding)
How to Make this
1. Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat.
2. Dump the entire box of Funfetti cake mix into a large bowl.
3. Add 2 large eggs and 1/3 cup vegetable oil to the bowl.
4. Stir with a spoon or rubber spatula until a soft, slightly sticky dough forms; don’t overmix or the cookies can get tough.
5. Fold in 1 cup rainbow sprinkles gently. If you want less color bleeding, use mini sprinkles or fold very slowly.
6. If dough seems too loose or you want thicker cookies, chill it in the fridge for 15 to 30 minutes. This step is optional but helps control spread.
7. Scoop dough by tablespoon or use a small cookie scoop to place rounded mounds about 2 inches apart on the prepared sheet.
8. Bake 8 to 10 minutes, until the edges are set and the centers look slightly underbaked. They continue to firm up as they cool.
9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely so they keep their chewy texture.
10. Store in an airtight container at room temp for up to 3 days, or freeze baked cookies for longer.
Equipment Needed
1. Baking sheet
2. Parchment paper or silicone baking mat
3. Large mixing bowl
4. Spoon or rubber spatula
5. Measuring cup (1/3 cup) and measuring spoons
6. Tablespoon or small cookie scoop
7. Wire cooling rack
8. Oven mitts or pot holders
9. Refrigerator or chilled space (optional for chilling dough)
FAQ
Funfetti Cake Mix Cookies Recipe Substitutions and Variations
- 1 box Funfetti cake mix: use 2 cups all purpose flour + 1 cup granulated sugar + 1 tbsp baking powder + 1/4 tsp salt and 1 tsp vanilla extract. This mimics the dry cake base, but youll lose the preblended flavor and may want to add 1 tsp butter extract if you want more cake-y taste.
- 2 large eggs: swap with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 min) or 1/2 cup unsweetened applesauce for a slightly softer, chewier cookie. Flax keeps them vegan, applesauce adds moisture and a touch of fruit flavor.
- 1/3 cup vegetable oil: replace with 1/3 cup melted butter for richer flavor, or 1/3 cup coconut oil if you want a mild coconut note. If you prefer fewer calories, 1/3 cup unsweetened applesauce works, but cookies will be less crispy.
- 1 cup rainbow sprinkles: use 3/4 cup mini chocolate chips, 1 cup mini M&M pieces, or 3/4 cup white nonpareils for less color bleeding. Mini sprinkles are best if you want fewer streaks in the dough.
Pro Tips
1. Use mini sprinkles if you can, they bleed less so your cookies wont look like a tie dye mistake, and they spread more evenly through the dough. If you only have regular sprinkles, fold super slow and gentle so you dont get giant color streaks.
2. Chill the dough 15 to 30 minutes if it looks too soft. It helps stop them from spreading into flat pancakes, plus chilling makes the centers chewier. Dont skip it if your kitchen is warm.
3. Bake just until edges are set and centers still look a little underdone, they firm up while cooling. If you overbake them you lose the chew, so set a timer and check early.
4. For best texture, cool on the baking sheet 4 to 6 minutes before moving to a rack, then store in an airtight container with a slice of bread to keep them soft longer. Reheat briefly in a microwave for 6 to 8 seconds to bring back that fresh-baked feel.
Funfetti Cake Mix Cookies Recipe
I made Funfetti Cake Mix Cookies with just four ingredients and I’m not kidding when I say the chewy, color-speckled little rounds disappear so fast you’ll be hiding the tray.
12
servings
252.7
kcal
Equipment: 1. Baking sheet
2. Parchment paper or silicone baking mat
3. Large mixing bowl
4. Spoon or rubber spatula
5. Measuring cup (1/3 cup) and measuring spoons
6. Tablespoon or small cookie scoop
7. Wire cooling rack
8. Oven mitts or pot holders
9. Refrigerator or chilled space (optional for chilling dough)
Ingredients
-
1 box Funfetti cake mix (about 15.25 oz)
-
2 large eggs
-
1/3 cup vegetable oil
-
1 cup rainbow sprinkles (use mini ones if you want less bleeding)
Directions
- Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat.
- Dump the entire box of Funfetti cake mix into a large bowl.
- Add 2 large eggs and 1/3 cup vegetable oil to the bowl.
- Stir with a spoon or rubber spatula until a soft, slightly sticky dough forms; don’t overmix or the cookies can get tough.
- Fold in 1 cup rainbow sprinkles gently. If you want less color bleeding, use mini sprinkles or fold very slowly.
- If dough seems too loose or you want thicker cookies, chill it in the fridge for 15 to 30 minutes. This step is optional but helps control spread.
- Scoop dough by tablespoon or use a small cookie scoop to place rounded mounds about 2 inches apart on the prepared sheet.
- Bake 8 to 10 minutes, until the edges are set and the centers look slightly underbaked. They continue to firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely so they keep their chewy texture.
- Store in an airtight container at room temp for up to 3 days, or freeze baked cookies for longer.
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.
Nutrition Facts
- Serving Size: 63.4g
- Total number of serves: 12
- Calories: 252.7kcal
- Fat: 10g
- Saturated Fat: 1.7g
- Trans Fat: 0g
- Polyunsaturated: 3.6g
- Monounsaturated: 2.6g
- Cholesterol: 31mg
- Sodium: 339mg
- Potassium: 87mg
- Carbohydrates: 41.3g
- Fiber: 0.8g
- Sugar: 28.7g
- Protein: 3.6g
- Vitamin A: 47IU
- Vitamin C: 0mg
- Calcium: 77.5mg
- Iron: 1.6mg
