Funfetti Sprinkle Cookies
A soft, fluffy cookie made with white cake mix and packed full with yummy white chocolate chips and sprinkles, these Funfetti Sprinkle Cookies are the perfect party-ready dessert for your New Years Eve parties! I love how colorful they are and they just look like a party to me!
I’m sure you’ll remember that I shared some of my favorite Christmas cookie recipes like this eggnog snickerdoodle and these peppermint Oreo Cookies over the last few weeks…now I’m ending with a bang with these fun sprinkle cookies!
Funfetti Sprinkle Cookies
While brainstorming which kind of cookie I’d love to ring in the new year with, I knew I wanted something fun and colorful. Let’s be honest here, 2020 hasn’t exactly been the most enjoyable year and so I wanted to manifest joy and color for the coming year through cookies that just screamed “party!”
One of my favorite things about these cookies is just how easy they are to make. You use a box of white/vanilla/yellow cake with a few ingredients and *wah-la!* you’ve got yourself a fun celebratory batch of cookies! It’s also fun to throw in some colorful sprinkles. While I used some basic, typical sprinkles I can’t help but think about how next time I make the cookies I want to use some super fun and cute ones!
These cookies are best when not overbaked as I learned from sad experience 🤣 When overbaked, they tend to spread and become very crispy. You’ll succeed at baking these only if you promise yourself to watch your batch closely and remove the cookies at just the right time!
Can you use a cake mix to make cookies?
As I mentioned above, yes! You can use a cake mix to make cookies. All this recipe requires is a few more ingredients and then you’ll have some yummy cookies!
How to Make Funfetti Sprinkle Cookies
To make the cookies you will need the following ingredients:
Butter, room temperature (still cool to the touch, can make a light indentation when pressed with a finger, about 15 mins left out on counter after removing from fridge)
- Granulated Sugar
- Light Brown Sugar
- 2 cups of a Vanilla/White/Yellow Cake mix
- 2 Large Eggs
- Vanilla Extract
- Baking Powder
- Salt
- Baking Soda
- Sprinkles
- White Chocolate Chips
MIX. To make the Funfetti sprinkles cookies, cream room temperature butter and sugars. Crack and add eggs along with vanilla. Mix until well combined. Add in cake mix, soda, powder, and salt. I also like to add my chocolate chips and sprinkles at the same time as the dry ingredients (the flour coating helps the chips not sink to the bottom of the cookie). Mix all ingredients until well combined.
COVER AND REFRIGERATE. Cover the bowl of cookie dough with plastic wrap (tightly so it doesn’t dry out) and refrigerate for at least 2-3 hours. Cookie dough must be cold when baking or the cookies will spread!
MEASURE AND SCOOP. Measure cookie dough mounds into 1.5- 2 ounces. Mounds should be round but very tall. These cookies tend to spread, so having a tall middle will help with that. Place cookie dough mounds about 2 inches apart from one another on silicone baking mats or parchment paper.
BAKE. Bake cookies at 350 degrees for 12-14 minutes. Once edges are set and the tops somewhat browned, remove from oven. Let cookies finish baking on the hot cookie sheet for 30 minutes before removing.
Funfetti Sprinkle Cookies
Ingredients
- 1 C Unsalted Butter, at room temp
- 3/4 C Granulated Sugar
- 3/4 C Light Brown Sugar
- 2 tsp Vanilla Extract
- 2 large Eggs
- 2 C All-Purpose Flour
- 2 C Yellow or Vanilla or White Cake Mix (just the dry mix)
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1-1 ½ C White Chocolate Chips
- ½ C Sprinkles
Instructions
- In an electric mixer, cream room temperature butter and sugars. Mix until well combined.
- Crack eggs, one at a time and add to butter/sugar mixture. Add in vanilla. Mix until well combined.
- In a separate bowl, mix together the dry cake mix, flour, baking soda, baking powder, and salt.
- Add the flour mixture to the wet ingredients. Add in chocolate chips and sprinkles as well. Mix until well combined and there are no longer any chunks.
- Cover cookie dough bowl tightly with plastic wrap and refrigerate for 2-3 hours. This step is important as cookie dough needs to be cold when baked or cookies will spread.
- Measure cookie dough mounds into 1.5-2 oz balls. Mound the cookie dough balls high so that the middles will stand tall when baked.
- Place cookie dough mounds on a baking sheet lined with parchment paper or silicone baking mats. Cookies should be at least 2 inches apart.
- Bake cookies at 350 degrees for 12-14 minutes. Watch the cookies very carefully. When the edges have set and the tops start to brown, they are ready to be removed. Overbaking these cookies will lead them to spread.
- Allow cookies to finish baking on the hot sheet for another 30 minutes or so before removing.
For more holiday inspired cookies:
