Today’s post is dedicated to all my fellow sprinkle lovers out there. By one confetti cookie, we unite.
I made you a cake mix cookie. Yes. These cookies began with a box of cake mix.
I have a love/hate relationship with cake mix. LOVE it when I’m making cake batter flavored desserts. HATE it because it is just *not* the same as making something homemade from scratch. Not a fan of cake mix? Make my Cake Batter Sugar Cookies or my Soft-Baked Funfetti Cookies (both no cake mix!) instead of today’s cookie recipe.
The other day I caved and wanted a puffy, fluffy, crinkly-topped, sprinkle overloaded cookie. I actually want those everyday. But stick with me here.
Staring back at me was a box of white cake mix I recently purchased on sale in my Target shopping binge. Cake Batter Blondies were intended to be my cake mix’s destiny but oy. Let’s be a little different here, Sally.
A little Cake Batter Chocolate Chip Cookie inspiration, a little Devil’s Food Chocolate Cake Mix Cookie inspiration, and my love for *all-things-cookies* all came together one day. A miraculously soft confetti cake batter cookie is born.
Today’s cookie recipe may be the easiest cookie you’ll ever make. For the result you’ll get, you’ll literally ask yourself HOW on earth a cookie this good can start from a box. Well, it does. The dough comes together easily by hand. No mixer required – no extra dishes dirtied. Hallelujah. All you’ll need is a bit of elbow grease to mix up the cake mix, eggs, oil, baking powder, vanilla, and sprinkles.
There is also no dough-chilling required. I chill my dough for nearly every single cookie I bake. It allows the flavors to get a little friendly with one another and baking cookies with cold dough allows them to bake up thicker. However, you can bypass all that and stick these cake mix cookies right into the oven! A simple ingredient list and a simple baking process. Winner, winner, cookies for dinner.
The dough is quite dense and thick; you’ll really need to work it to get rid of all the lumps of dry cake mix. You could try sifting the baking powder and cake mix together, but there’s really no need to take that extra step because you can get all the clumps out by mixing. Why give yourself more work?
If you’d like to “heathify” today’s cookies, you could easily sub the oil for greek yogurt or light sour cream. Before I had a blog, I mixed chocolate cake mix with 1/3 cup vanilla greek yogurt (and the rest of the ingredients below) and had one fudgy “light” cookie. Deeee-lish.
Texture wise, these cookies are soft and light. While they come from cake mix, they are not cakey in the slightest. They are soft in the center, but very chewy around the edges. Moist, melting in your mouth – no dry crumbs in sight. They retain a soft-baked consistency I admire so much in cookies.
I adore how thick and puffy they turned out. Little puffy funfetti pillows, if you will. As they bake, the cookies spread to an extent – and then, they just rise. Rise, rise, rise. The baking powder is the culprit behind all that lift. Be sure to roll your balls of dough to be “taller” rather than wide. I talked about the “tall” trick here. If thick cookies are your goal, make sure you don’t miss that!
Quick, easy, painless cookie recipes delivering HIGH results are all I’m looking for this holiday season. Mixed with a little oil, sprinkles, 2 eggs, baking powder and vanilla, white cake mix will be the base of your new favorite cookie. Coming from a cookie snob and very tough cookie critic, that says a lot.
Happy baking, sprinkle friends.
makes 28-30 cookies
- 1 box (18.25 oz) vanilla/white cake mix (like Duncan Hines)
- 1 teaspoon baking powder
- 2 large eggs
- 1/3 cup vegetable/canola oil or melted coconut oil
- 1/2 teaspoon vanilla extract
- 1 cup sprinkles
- Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside.
- In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the sprinkles - you do not want to dye the cookie dough by overstirring the sprinkles.
- Drop rounded 1-inch balls of dough onto prepared baking sheet. Make sure the balls of dough are taller than they are wide. See here for more details.
- Bake for 9 minutes - do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops will settle down so you will not have to press the cookies down yourself. Transfer to a wire rack to cool completely. Store in an airtight container, for up to one week.
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Not a fan of cake mix? Try my Cake Batter Sugar Cookies (no cake mix!) instead.
Or my homemade Soft-Baked Funfetti Sugar Cookies (no cake mix)
Need a cupcake recipe but short on time? Starting with a box of cake mix, you can alter the ingredients called for on the back of the package to make your cupcakes taste homemade! My Chocolate Fudge Cupcakes with Salted Caramel Frosting start with a mix!
A little bit of flour, a little bit of chocolate, a little bit of cake mix and you’ve got yourself a Cake Batter Chocolate Chip Cookie.
Cake Batter for breakfast? In Mini Cinnamon Bun form, yes.
For something unique, try baking sugar cookies into bars and loaded them up with all your favorites. Loaded Sugar Cookie Bars are made in less than 30 minutes.
Cake mix: yay or nay?