These funfetti cake cookies just might be the easiest cookies I have ever made! Amazingly, they are addictively delicious, which I guess is bound to happen when you start with cake batter. Plus, it’s impossible to not have fun baking when playing with sprinkles!
Like me, you have probably seen many versions of funfetti cookies and cake batter cookies all over Pinterest. I bet you also have been planning to make them “one day”. Well, for me that day came when I saw these Confetti Cake Batter Cookies over at Sally’s Baking Addiction. When I see a recipe that is “dedicated to all my fellow sprinkle lovers “, I take notice!
How To Make Funfetti Cake Cookies
It all starts with a box of classic white cake mix. Dump the contents into a large bowl and mix it with one teaspoon of baking powder.
UPDATE: Thank you to Sophia for bringing to my attention that all boxes of cake mix are not created equal! I used an 18.25 box of Duncan Hines cake mix. If you are using a smaller box of cake mix, compensate by reducing the amount of oil you use.
In another bowl, combine two large eggs, 1/3 cup of vegetable oil, 1/4 teaspoon of vanilla extract, and 1/4 teaspoon of LorAnn’s Buttery Sweet Dough Bakery Emulsion. If you don’t have the buttery sweet dough flavoring, you can replace it with another 1/4 teaspoon of vanilla extract. But let me just say that adding a bit of LorAnn’s Buttery Sweet Dough to a recipe is like having a secret ingredient that brings a touch of magical yumminess to anything you bake!
Add your wet mixture to your dry mixture and continue stirring until they are well combined, forming your dough.
Next, mix in about 1-1/4 cup of sprinkles… the more the merrier in my opinion! I used rainbow jimmies but the options are endless here. Use whatever sprinkles you have on hand or do what I did and combine sprinkles to form a unique color combination. Don’t spend too much time mixing your cookie dough, just enough so that the sprinkles are evenly distributed.
Set the cookie dough balls on a parchment lined baking sheet, giving them room to spread. Add an extra touch of sprinkles any where it is needed and bake your funfetti cake cookies on 350 for 9 to 10 minutes, just shy of browning.
After removing the cookies from the oven, let them sit on the baking sheet for a few minutes before transferring them to a cooling rack.
Now reward yourself with a funfetti cake cookie that is moist, chewy, and delicious. I dare you to try to each just one!
Funfetti Cake Cookies
1 18.25 oz. Box of Classic White Cake Mix
1 Teaspoon Baking Powder
2 Large Eggs
1/3 Cup Vegetable Oil
1/4 Teaspoon Vanilla Extract
1/4 Teaspoon LorAnn’s Butter Sweet Dough Bakery Emulsion
1-1/4 Cup Sprinkles
Mix the cake mix and baking powder in a large bowl.
In another bowl, combine the eggs, vegetable oil, vanilla extract, and buttery sweet dough emulsion. (You can replace the buttery sweet dough flavoring with another 1/4 teaspoon of vanilla extract.)
Add the wet mixture to the dry mixture and continue stirring until they are well combined, forming the cookie dough.
Mix in about the sprinkles without over mixing.
Roll the dough into balls that are about an inch wide.
Set the cookie dough balls on a parchment lined baking sheet, giving them room to spread.
Bake on 350 for 9 to 10 minutes, just shy of browning.
Let the baked cookies sit on the baking sheet for a few minutes before transferring them to a rack to cool.
What sprinkles in your pantry stand out as your favorite?
Would they create a pretty funfetti cake cookie?