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Funfetti Cookies

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Funfetti Cookies are the perfect way to brighten anyone’s day! These cookies are soft, chewy, and full of sprinkle fun! You will love how easy these funfetti cookies made with cake mix are to make! 

Funfetti Cookies

Funfetti cookies are always a good idea! They are the perfect addition to any party, an after-school snack, or when you need a pick me up. You will love how simple these cookies are to make without sacrificing the delicious cookie flavor. This recipe can be doubled or tripled and even saved in the freezer to bake at a moment’s notice. 

Funfetti Cookies

If you love everything sprinkles, then be sure to try our delicious bunny butt funfetti dessert cheese ball or our ice cream bread

funfetti cookies

How to Make Funfetti Cookies

  • Preheat oven to 350 degrees F
  • Lined a baking sheet with parchment paper or a silicone mat. Set aside
  • In a medium mixing bowl, combine vanilla cake mixed and flour. 
  • Add the sprinkles and chocolate chips and mix until they are coated with flour mixture.
  • In a large mixing bowl, with a hand mixer, mix together butter and sugar. Mix for about 2 minutes to really allow air to get into the mixture. 
  • Add the eggs and the vanilla extract. Mix until all combined.
  • Scoop in the flour mixture, about ½ cup at a time. Mix until combined, no more dry flour. Do not overmix.
  • With a medium-size cookie scoop (I like to use the 1 ½ tablespoons from OXO), scoop the balls onto the cookie sheet, leaving 1 ½ inches in between each. 

*NOTE* If you want to make single ball cookies, skip to step 11. If you want to make double ball cookies (crispy edge and soft center) follow step 9.

  • Scoop a second ball and place it on top of the first one. Press straight down like you want to “squish” the first ball. Then release the dough from the scoop. 
  • Repeat steps 8 & 9 until your cookie sheet is full.
  • Bake in a preheated oven for 12 to 13 minutes or until the edges are slightly golden. If you are doing single ball cookies, 8 to 9 minutes of cook time.
  • Let the cookie sit on the cookie sheet for 2 minutes then transfer to a cooling rack.
Funfetti Cookies

Tips Tricks and FAQs

  • The secret to really soft cookies is creaming the butter and the sugar. Be sure you give this plenty of time to cream before adding in other ingredients. 
  • You can make these cookies any size that you would like. I like to make a double cookie ball stack, so it is the perfect world of a crispy edge and a soft and chewy center. However, this makes big cookies. If you choose to do this you may need to increase cooking time. You can also make funfetti cookies with a small cookie scoop; the cooking time will be approximately 8-9 minutes.
  • You can omit the chocolate chips if you want or use different sizes or flavors.
  • If you don’t have chocolate chips, chop some cooking chocolate or your favorite chocolate bar.
Funfetti Cookies

Storage

Keep these cookies at room temperature in an airtight container for 3 to 4 days or in the fridge for up to 1 week.

Yes, you can freeze funfetti cookie dough. I recommend making individual cookie balls and flash freezing them on a tray lined with parchment paper. Once frozen, you can add them to a freezer-safe bag. These will freeze for up to 3 months. 

funfetti cookies pin

When you are ready to enjoy, pull out the desired amount and bake. (you can bake them frozen) just add a couple of extra minutes. 

You can also freeze these cookies after they have been baked as well.

Funfetti Cookies

Funfetti Cookies

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Funfetti Cookies are the perfect way to brighten anyone's day! These cookies are soft, chewy, and full of sprinkle fun! You will love how easy these funfetti cookies made with cake mix are to make!

Ingredients

  • 1 box vanilla cake mix, 15.25 oz. (*NOTE* If your cake mix is 16.5 oz box, decrease your flour to ¾ cup)
  • 1 cup unbleached all-purpose flour
  • 1 cup sprinkles
  • ½ cup chocolate chips
  • ½ cup softened unsalted butter. (You can use salted butter as well)
  • ½ cup raw sugar (you can substitute with granulated sugar or packed light brown sugar)
  • 2 eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F
  2. Lined a baking sheet with parchment paper or a silicone mat. Set aside
  3. In a medium mixing bowl, combine vanilla cake mixed and flour. 
  4. Add the sprinkles and chocolate chips and mix until they are coated with flour mixture.
  5. In a large mixing bowl, with a hand mixer, mix together butter and sugar. Mix for about 2 minutes to really allow air to get into the mixture. 
  6. Add the eggs and the vanilla extract. Mix until all combined.
  7. Scoop in the flour mixture, about ½ cup at a time. Mix until combined, no more dry flour. Do not overmix.
  8. With a medium-size cookie scoop (I like to use the 1 ½ tablespoons from OXO), scoop the balls onto the cookie sheet, leaving 1 ½ inches in between each. 

*NOTE* If you want to make single ball cookies, skip to step 11. If you want to make double ball cookies (crispy edge and soft center) follow step 9.

9. Scoop a second ball and place it on top of the first one. Press straight down like you want to “squish” the first ball. Then release the dough from the scoop. 

10. Repeat steps 8 & 9 until your cookie sheet is full.

11. Bake in a preheated oven for 12 to 13 minutes or until the edges are slightly golden. If you are doing single ball cookies, 8 to 9 minutes of cook time.

12. Let the cookie sit on the cookie sheet for 2 minutes then transfer to a cooling rack.

Notes

Prep Time: 15 minutes

Cook Time:12 minutes if double scoop, 9 minutes if a single scoop

Total Time: 27 minutes

Servings: 17 cookies if making double scoop, 34 if single

Nutrition Information:

Yield:

17

Serving Size:

1

Amount Per Serving: Calories: 278Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 197mgCarbohydrates: 42gFiber: 1gSugar: 24gProtein: 3g

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