Cake mix funfetti cookies come together quickly with pantry staple ingredients—and you don’t even need to chill the dough before baking! They’re delicious and always a fun treat!
What’s more fun than a whole bunch of sprinkles? (I’m pretty sure the answer is nothing.)
So today we forget our troubles and stuff ourselves full of all the cake mix funfetti cookies our bellies can hold.
Easy to make, deliciously sweet, and super cute, you’re pretty much guaranteed to love these!
Why you’ll love these cake mix funfetti cookies:
- They’re incredibly easy to make—even if you rarely bake, you can make this recipe successfully.
- Because we’re using a white cake mix rather than a funfetti mix, you can use whatever color sprinkles you like. Use your favorite football team’s colors for tailgaters or go for shades of pink or blue for baby showers. Have fun with it!
- The tang from the cream cheese cuts through the sweetness from the cake mix, giving these cookies a more balanced flavor than your typical cake mix cookie. (They’re irresistible!)
I’m guessing you have most of these ingredients on hand already, which is always handy when you need cookies in a hurry. And since you don’t need to chill the dough, these cookies come together fast!
- full fat cream cheese
- unsalted butter
- 1 egg
- vanilla extract
- white cake mix
- rainbow jimmies
- Be sure your cream cheese and butter are at room temperature. They’ll come up to room temperature faster if you cut them into small pieces.
- Don’t use non-fat cream cheese! Your cookies won’t turn out right.
- Jimmies are oblong sprinkles; you don’t want to use the little balls (nonpareils). Feel free to play around with the colors of your sprinkles—don’t limit yourself to rainbow!
How to make your cookies
- Beat room temp cream cheese and butter together until smooth
- Add egg, vanilla, and salt and beat to combine
- Add cake mix and beat until fully combined
- Use a rubber spatula to fold in rainbow jimmies
- Shape the dough into balls and arrange on baking sheets, then flatten a little with your palm
Bake for about 12 minute and your cookies are done!
Baker’s tip: Always cool your baking sheets fully in between batches of cookies—putting cookie dough on hot baking sheets will cause the cookies to start baking too quickly.
A fast way to cool them off is to run the bottom of the baking sheets under cold water. Dry them with a kitchen towel and they’re ready to go. (You’ll want to use hot pads to hold the baking sheets under the water, of course!)
Notes for making your cookies
- Be sure to use jimmies, the oblong sprinkles. Nonpareils (the little balls) tend to bleed their colors into the cookie dough and make sort of a mess to look at. (They taste ok though!)
- You can use yellow cake mix rather than white. Even chocolate would be fine, but you probably won’t see the sprinkles very well.
- If you want a little chocolate in your cookies, feel free to substitute chocolate chips for some of the sprinkles.
How to store your cookies
Store uneaten cookies in an airtight container at room temperature for 3 or 4 days. (Nope! They don’t need to be refrigerated even though they contain cream cheese.)
You can also store them in the freezer, tightly wrapped, for a couple of months. I recommend thawing them before eating.
(You can leave that at room temp to thaw out or pop them in the microwave if you’re impatient.)
Did you make these cake mix funfetti cookies? That’s awesome! Let me know what you think with a comment and a rating below. Then post a pic on IG–tag @theitsybitsykitchen so I can see your delicious creations!
Cake mix funfetti cookies are an easy and delicious treat that come together quickly!
- 8 ounces full fat cream cheese at room temperature
- 1/2 cup unsalted butter at room temperature
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 15.25-ounce box white cake mix*
- 1/2 cup rainbow jimmies
- Preheat the oven to 375 degrees.
- Combine the cream cheese and butter in a large bowl and beat with an electric mixer until very smooth, scraping down the sides and bottom of the bowl as necessary.
- Add the egg, vanilla, and salt and beat to combine.
- Add the cake mix and beat until fully combined, again scraping down the bowl as needed.
- Use a rubber spatula to fold in the rainbow jimmies.
- Shape the dough into balls of about 2 tablespoons of dough. Arrange 1 inch apart on un-greased, unlined baking sheets and flatten lightly with your palm.
- Bake cookies 12 to 18 minutes, until they’re just beginning to turn light golden on top. Carefully remove to a wire rack to cool completely.
- Uneaten cookies can be stored in an airtight container at room temperature for 3 or 4 days or in the freezer (tightly wrapped) for 2 months.
- *I used Pillsbury Moist Supreme white cake mix. You could also use a box of funfetti cake mix and omit the sprinkles.
- You can use yellow cake mix (or even chocolate) instead of white if you prefer. (Just keep in mind that if you use chocolate the sprinkles won’t show as well.)
- Be sure to cool your baking sheets fully in between batches of cookies—putting cookie dough on hot baking sheets will cause the cookies to start baking too quickly. A fast way to cool them off is to run the bottom of the baking sheets under cold water. Dry with a kitchen towel and they’re ready to go. (Use hot pads to hold the baking sheets under the water, of course!)