Made with just four simple ingredients, these Funfetti Cake Mix Cookies are soft, chewy, and dotted with colorful sprinkles for a fun appearance and flavor. This quick, dependable cookie recipe is perfect for birthdays, Easter, summer gatherings, or any time you want an easy, festive treat.
Easy Funfetti Cookies
Cake mix cookies are one of the best baking shortcuts—no measuring flour, baking powder, or complicated steps. All you need is a box of Funfetti cake mix plus a few pantry staples to transform it into a thick, chewy cookie with bright specks of color. These cookies also use funfetti-style chocolate chips for extra visual appeal and sweetness. They bake in about 9–11 minutes, so you’ll have fresh cookies in no time.
Ingredients
Simple ingredients make this recipe fast and flexible. For exact measurements see the recipe card below.
- Funfetti cake mix – Use the dry mix only; don’t follow the box directions.
- Eggs – Room temperature eggs help bind the dough and give structure.
- Vegetable oil – Keeps the cookies soft and tender.
- Funfetti chocolate chips – If unavailable, white chocolate chips work well as a substitute.
How to Make Funfetti Cookies
This recipe is straightforward and fast—perfect when you want cookies with minimal fuss.
- Preheat and prepare. Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix the batter. In a bowl, combine the cake mix, eggs, and vegetable oil until smooth. Fold in the funfetti chocolate chips.
- Form cookies. Scoop about 1 1/2 to 2 tablespoons of dough and roll into balls. Place on the prepared baking sheet, spacing them apart so they don’t merge.
- Bake. Bake 9–11 minutes. Remove when the tops begin to crack but before the edges turn golden to keep them soft and chewy.
- Cool. Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Best Results
- Don’t overbake. Take the cookies out when they start to crack on top but before browning. This keeps the centers tender.
- Cool the sheet between batches. If you’re baking multiple sheets, allow the hot pan to cool so the next batch doesn’t spread too quickly.
- Uniform size. Use a cookie scoop for even cookies that bake at the same rate.
- Any cake mix works. This recipe can be made with any brand of cake mix, so use what you have on hand.
Make Cookie Bars Instead
If you prefer bars, press the batter into a greased small baking pan and bake 20–25 minutes, or until set.
Make-Ahead & Storage
- Make dough ahead: Scoop dough into individual portions and refrigerate in an airtight container for up to 2 days. Bake straight from the fridge.
- Store baked cookies: After cooling completely, store in an airtight container at room temperature for up to 4 days.
- Freeze: Scoop dough onto a sheet pan and flash-freeze. Transfer the firm dough balls to a freezer bag for later baking. Baked cookies can be frozen in a freezer-safe container for up to 1 month.
Recipe Card
Funfetti Cake Mix Cookies
Prep: 10 mins | Cook: 9 mins | Total: 19 mins | Servings: 24 cookies
Ingredients
- 15.25 ounce box Funfetti cake mix
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 cup funfetti chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Combine cake mix, oil, eggs, and funfetti chips until the dough is evenly mixed.
- Scoop 1 1/2–2 tablespoons of dough and roll into balls. Place on the baking sheet with space between each cookie.
- Bake 9–11 minutes, removing when cookies begin to crack on top and before edges brown.
- Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
If funfetti chocolate chips are unavailable, white chocolate chips make a good substitute.
The brand of cake mix does not significantly affect the result—use what you prefer.
Nutrition (per cookie, approximate)
Calories: 118 | Carbohydrates: 19g | Protein: 1g | Fat: 4g
If you try this recipe, leave a rating or note to share how it turned out. Enjoy these colorful, chewy cookies with a cold glass of milk!