There's a reason cake mix cookies stay popular - they're reliable, quick, and almost impossible to mess up. But the real reason these Confetti Cookies With Cake Mix work so well? The texture.
They bake up soft in the center with lightly set edges, and they stay chewy for days without turning dry or cakey.
If you've tried other cake mix cookie recipes that spread too much or feel crumbly, a few small adjustments make all the difference here.
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Why This Recipe Works
- Uses oil instead of butter for longer-lasting softness
- Minimal mixing prevents toughness
- Adjusts for modern 15.25 oz cake mix boxes
Cake mix sizes have changed over the years. If you're using a 15.25-ounce box (which is common now), adding a small amount of flour helps balance moisture and keeps the cookies from spreading too thin. Larger 16-18 ounce boxes don't need that adjustment.
Ingredients for Confetti Cookies With Cake Mix
- Funfetti cake mix
- Oil
- Eggs
- Rainbow sprinkles (jimmies style)
Ingredient Notes That Matter
- Cake mix size matters. Many modern boxes are 15.25 oz instead of 16-18 oz. If using a 15.25 oz box, add ¼ cup flour to prevent the cookies from spreading too thin.
- Oil keeps these softer longer. Using oil instead of melted butter gives the cookies a more tender, chewy texture that lasts for days.
- Room temperature eggs mix more evenly. Cold eggs can cause the dough to feel stiff and harder to combine.
- Use jimmies, not nonpareils. The tiny round sprinkles can bleed color into the dough.
What the Dough Should Look Like
After mixing, your dough should be thick and slightly sticky - not runny and not crumbly.
If the dough looks too wet and glossy, it can spread too much. Chill it for 20-30 minutes. Too dry or crumbly? Add a teaspoon of oil at a time until it holds together.
Fold in the sprinkles gently so the color doesn't bleed into the batter.
Shaping for the Best Texture
For soft centers:
- Use a cookie scoop for even portions.
- Keep dough mounds slightly tall rather than flattening them.
- Leave space between cookies as they will spread.
The cookies are done when:
- Edges look set.
- Centers look slightly underbaked.
- Tops lose their glossy shine.
Look for set edges and a center that still looks a little puffy-overbaking is what makes cake mix cookies dry. They will continue firming up on the baking sheet as they cool. Moving them too quickly can cause breakage.
These are especially fun for birthdays and classroom parties because the sprinkles stay bright after baking.
Keeping Cookies Soft for Days
These cookies naturally stay tender, but for best results:
- Store once fully cooled.
- Keep in an airtight container.
- Add a slice of bread to the container to maintain moisture (optional but effective).
They freeze well too. Layer between parchment and thaw at room temperature.
Easy Flavor Variations
Once you understand the texture base, you can switch up flavors easily:
- Lemon cake mix + white chocolate chips
- Strawberry cake mix + extra rainbow sprinkles
- Chocolate cake mix + chocolate chips
- Funfetti + cream cheese frosting sandwich style
If you enjoy cake mix shortcuts, you might also like:
FAQs
Usually, the cake mix box was smaller (15.25 oz) and needed the flour adjustment. Warm dough can also cause spreading, so chill briefly before baking.
Yes! Frost after cookies are completely cool, so it doesn't melt. Buttercream or cream cheese frosting both work well.
Cake mix cookies are easy to store since they retain their soft texture even after a few days. Before you store these cookies, make sure they are totally cooled. You can store these in an air tight container at room temperature for up to five days.
You can freeze these cookies in between pieces of parchment paper in a zip top bag for up to 2-3 months. When you are ready to enjoy the cookies again, simply thaw them at room temperature before serving. They will taste just as good as when they were first baked!
📖 Recipe
Confetti Cookies With Cake Mix
Video
Ingredients
- 1 box Funfetti Cake Mix If you are using a 15.25 oz box of cake mix, you will also want to add ¼ cup of flour. If you are using a 16-18 oz box, no additional flour is necessary
- ⅓ cup Canola oil
- 2 Eggs
- 3 tablespoon Sprinkles
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment.
- Mix cake mix, eggs, and oil until a thick dough forms.
- Fold in sprinkles.
- Scoop rounded tablespoons onto the baking sheet, leaving space for spreading.
- Bake 10-12 minutes, until edges are set and centers look slightly soft.
- Cool on the baking sheet 5 minutes, then transfer to a rack.
Notes
- If using a 15.25 oz cake mix, add ¼ cup flour to prevent excess spreading.
- Use jimmies sprinkles; nonpareils may bleed color.
- For thicker cookies, chill dough 20-30 minutes before baking.
- This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Nutrition
Optional Tools (Helpful, Not Required)
While you don't need anything fancy to make these cookies, a few tools make the process easier:
- Cookie scoop - Helps create evenly sized cookies so they bake uniformly.
- Parchment paper - Prevents sticking and reduces over-browning on the bottoms.
- Wire cooling rack - Allows air to circulate so cookies don't become soggy underneath.
These aren't required, but they do make repeat batches easier and more consistent.
Jean says
Sounds really good. I made cookies with tbe spice cake mix. They tasre really good also.
Patty at Spoonabilities says
I would have never thought of using cake mix to bake cookies! What a great idea!
Andrea Metlika says
These are so easy to make and they look adorable too. Will be making these with the grandkids!
Emmeline says
Great idea to make these from cake mix - would have never thought of that!