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interior shot of confetti cookie showing the rainbow sprinkles.
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Confetti Cookies from White Cake Mix (Cake Mix Hack!)

These easy confetti cookies are made with white cake mix, melted butter, eggs, and sprinkles. A genius cake mix hack that yields soft, bakery-style cookies in 20 minutes!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 21
Author: Maryanne Cabrera

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

Calories: 123kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 131mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 161IU | Calcium: 43mg | Iron: 0.4mg