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These easy Confetti Cookies are delicious, colorful, and made from the famous boxed cake mix. They are fun to make with kids but you’ll love them too!
When you need a colorful tasty treat, reach for a box of Confetti Cake mix. These cookies are soft and chewy and taste just as good as the cake, maybe even better (especially if you add a layer of cream cheese frosting).
I like cookies because they are easy to store, pre-portioned, and ready to pack for lunches or the car. You can also make the dough, scoop it, and freeze it for later, baking fresh cookies whenever the mood strikes.
Table of Contents
Recipe Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Step-by-step instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, whisk together cake mix and baking powder.
- Add butter, eggs, and vanilla. Using an electric hand mixer, beat until well combined. Fold in sprinkles.
- With a medium cookie scoop (about 1 ½ tablespoons each) scoop out dough onto prepared baking sheets, spacing cookies about 2-inches apart.
- Bake until lightly golden, about 12 minutes. Allow to cool completely on baking sheet.
Recipe tips and variations
- Yield: This recipes makes 22 Confetti cookies.
- Storage: Store cookies in an airtight container at room temperature for 3 to 4 days.
- Freezer: Scooped dough balls can be frozen before baking. Store in an airtight container in the freezer up to 3 months (date and label with baking temperature and time). Bake directly from the freezer.
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Confetti Cookies
Ingredients
- 1 (15.5 ounce) box Confetti cake mix
- 1 teaspoon baking powder
- 2 large eggs
- 1/2 cup butter softened (1 stick)
- 1 teaspoon vanilla extract
- 1/2 cup rainbow sprinkles
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- In a large bowl, whisk together cake mix and baking powder. Add butter, eggs, and vanilla. Using an electric hand mixer, beat until well combined. Fold in sprinkles.
- With a medium cookie scoop (about 1 ½ tablespoons each) scoop out dough onto prepared baking sheets, spacing cookies about 2-inches apart. Bake until lightly golden, about 12 minutes. Allow to cool completely on baking sheet.
Notes
- Yield: This recipes makes 22 Confetti cookies.
- Storage: Store cookies in an airtight container at room temperature for 3 to 4 days.
- Freezer: Scooped dough balls can be frozen before baking. Store in an airtight container in the freezer up to 3 months (date and label with baking temperature and time). Bake directly from the freezer.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
