Soft, chewy confetti cookies with zero measuring and only 4 ingredients — made entirely from a box of white cake mix.
This recipe came to me as a happy accident! I happen to have an excess of Betty Crocker (General Mills) cake mixes since they often send me promotional products to try out.
I know cookie mixes exists, but what if I used the same ratio with a box of cake mix I already had in the pantry?
IT WORKED. And not just “good enough.” It worked so well that I had to repeat said experiment three times because I couldn’t believe the results.
These confetti cookies are the real deal. Soft center, slightly crispy edges, crunchy caramelized bottom, sweet buttery flavor. And of rouse, all those cheerful, smile-inducing rainbow sprinkles.
This is the kind of cookie that makes a six year old kid shriek with joy (tested and confirmed in my own kitchen).
Yes, I am well aware that this kind of “cake mix hack” has been around for years. I’m a little late to the party. But, now that I’ve tried it, I’m fully on board. If you’ve never made cookies from a box of cake mix before, this is the recipe to start with!
Ingredients
1 box (15.25 oz) white cake mix :: This is the base. White cake mix gives you a clean, vanilla-forward flavor that lets the sprinkles shine. Betty Crocker, Duncan Hines, or Pillsbury all work great here.
½ cup (1 stick / 113g) unsalted butter, melted and slightly cooled :: Use unsalted so you can control the salt level. Let it cool for a few minutes before adding to your eggs so you don’t accidentally scramble them.
2 large eggs
5 tablespoons rainbow confetti sprinkles :: The star of the show! Use the classic “jimmies” style (the oblong ones), not nonpareils (the tiny round balls). Nonpareils tend to bleed color into the dough.
Extracts :: This is optional. I like to add a teaspoon of vanilla and a 1/4 teaspoon of almond extract.
How to Make Cake Mix Confetti Cookies
STEP 1: Prep. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
STEP 8: Cool. Let cookies cool on the baking sheet for 5 minutes before transferring to wire rack. This gives them time to firm up and develop that chewy center.
Baking Tips
Don’t overbake. This is the number one mistake! Pull them when the edges look set but the centers still look soft and slightly underdone. They’ll continue to bake from residual heat.
Use a cookie scoop. It ensures uniform cookies that bake evenly. I used this exact medium cookie scoop (it’s a size 40 or 1.5 Tbsp capacity).
Let your butter cool slightly before adding the eggs. If the melted butter is too hot, it can cook the eggs slightly and create a greasy dough. Aim for warm, not hot!
Use jimmies-style sprinkles, not nonpareils. Nonpareils (the tiny round beads) bleed color into the dough and can turn your cookies a muddy gray-purple. Stick with the oblong jimmies for vibrant, defined confetti color.
Variations to Try
Once you have the basic ratio down, the possibilities are endless! Here are some variation ideas to play with:
- Lemon Confetti Cookies – Swap the white cake mix for lemon cake mix and use yellow and white sprinkles (or stick with rainbow!)
- Chocolate Funfetti Cookies – Use chocolate or devil’s food cake mix with the same ratio. Add the sprinkles for a fun contrast.
- Red Velvet Cookies – Use red velvet cake mix and coat in white sprinkles.
This confetti cookie recipe has officially earned a permanent spot in my easy dessert rotation. Whether you need something quick for a school event, a weeknight treat, or just want to make someone smile, these cookies deliver every single time! Almost no effort and absolutely zero measuring of dry ingredients. That’s what I call a win.
If you prefer to make these cookies from scratch, try out these confetti cookie sandwiches (they’re filled with dark chocolate ganache!).
Confetti Cookies from White Cake Mix (Cake Mix Hack!)
Ingredients
- 13.25 oz white cake mix box
- ½ cup unsalted butter (113 g), melted, slightly cooled
- 2 large eggs
- 5 Tablespoons rainbow confetti sprinkles, plus more for rolling
- 1 teaspoon pure vanilla extract, optional
- ¼ teaspoon almond extract, optional
Instructions
- Prep. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix. In a large bowl, combine the dry cake mix, melted butter, eggs, and optional extract. Stir until a thick dough forms.
- Sprinkles. Add rainbow sprinkles and gently fold in. Don’t over-mix. Yes, the dough will be sticky and tacky.
- Quick rest. Let the dough rest uncovered for about 5 minutes. As it sits, the cake mix will continue to absorb moisture. The dough will noticeable thicken.*To test if it's ready, lightly press a finger into the dough — it should no longer stick to your finger. That's your cue to start portioning.
- Portion dough. Use a medium cookie scoop (size #40 or 1.5 Tbsp) to portion out the dough.
- Coating. Roll each cookie ball in additional sprinkles, pressing gently so the sprinkles adhere on all sides.
- Bake. Place coated dough balls on prepared baking sheet, spacing them about 3 inches apart. Bake for 10-12 minutes until edges are set but center looks barely underdone.*The cookie may puff up during baking but will deflate as they cool.
- Cool. Let cookies cool on the baking sheet for 5 minutes before transferring to wire rack. This gives them time to firm up and develop that chewy center.
Notes
- Keep cooled cookies in an airtight container at room temp for up to 5 days.
- You can also freeze the unbaked dough balls (coated with sprinkles) and bake straight from frozen — just add 2 extra minutes to the bake time.
- Use the classic “jimmies” style (the oblong ones), not nonpareils (the tiny round balls). Nonpareils tend to bleed color into the dough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Storage and Make Ahead
Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer, then transfer to a freezer-safe bag for up to 2 months. Defrost at room temperature.
You can also freeze the unbaked dough balls and bake straight from frozen — just add 2 extra minutes to the bake time.
FAQs
Yes! Betty Crocker, Duncan Hines, and Pillsbury all work. I used a 13.25 oz size box. W
You can, but I’d recommend unsalted. Cake mixes already contain a fair amount of sodium.
Yes! Use two boxes of cake mix and simply double all the ingredients. This is a great hack for bake sales, birthday parties, or cookie gifting when you need a lot of cookies.
From my understanding, cake mixes are designed to create a lighter, airer batter. Whereas cookie mixes are made with a higher fat ratio to produce a denser, chewier dough. Besides that, they are pretty similar!
