Confetti Cake Batter Cookies

Quick and easy cake mix cookies loaded with sprinkles.

stack of confetti cake batter cookies on a cooling rack

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.

stack of christmas confetti cake mix cookies

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.

3 images of christmas confetti cake mix cookies

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.

2 images of christmas confetti cake mix cookies

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.

christmas confetti cake mix cookies on a silpat baking mat

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stack of confetti cake batter cookies on a cooling rack

Confetti Cake Batter Cookies

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Total Time: 45 minutes
  • Yield: 28-30 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Quick and easy cake mix cookies loaded with sprinkles.


  • 1 box (18.25 oz) vanilla/white cake mix, such as Duncan Hines
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1/3 cup vegetable/canola oil or melted coconut oil
  • 1/2 teaspoon pure vanilla extract
  • 1 cup sprinkles


  1. Preheat oven to 350°F (177°C). Line large baking sheet with parchment paper or silicone baking mat. Set aside.
  2. 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.
  3. Drop rounded 1-inch balls of dough onto prepared baking sheet. 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.


  1. Freezing Instructions: Cookies freeze well, up to 2-3 months.
  2. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: confetti cake batter cookies, cake batter cookies

2 images of confetti cake batter cookies


Comments are closed.

  1. These were amazing! I made them for 4th of July weekend – let’s just say they were gone by mid-afternoon! Just a quick question – would I need to adjust any of the ingredients if I used a smaller box of cake mix? I have a bunch of 15.25 and 16.5 oz boxes that I’d like to use. Thanks so much!!! 🙂

    1. Either would actually be fine. Those are only very slightly smaller. I’ve made these cookies (as is) with 16.5 with no problem.

  2. These cookies are absolutely delicious. Thanks for all the wonderful recipes on your ste.

  3. 1 cup of sprinkles was too much – we had almost as much sprinkes as we had cookie dougg. Also found that with 1″ balls 9 minutes of baking time was not enough – the centers were raw dough. But they taste great.

  4. i bet these would be good with candy canes in them ! al crunched up

  5. i have made then several times for work with sprinkles chocolate chips chocolate cake mix or white they have always been fantastic

    1. Did you make white cookies w chocolate Chips?

  6. Are these good to freeze or does that ruin everything?

    1. Cookies freeze well, up to 2-3 months.

  7. Tayler Hughes says:

    Could you add m&m’s to these too?

  8. I was wondering if these could be adapted to make butter pecan cookies, using a butter pecan cake mix and toffee bits mixed in. Would you still use the oil, or use melted butter for a more buttery flavor?

  9. I really enjoy the taste of butter and prefer not using oil in my baking. Is it possible to replace the oil with the sand measurement of melted butter? Would it need to be slightly cooled? Can I just use creamed butter? Your help would be appreciated! Also, is it okay to use a mixer? These remind me of my favorite cookies! Can’t wait to make them for Valentine’s Day with pink, white, and red sprinkles! Thanks so much for your help!

  10. Thinking of adding these to my Christmas bags so I gave them a trial run today. They are as advertised – soft and delicious. I did reduce the sprinkles to about half (unlike you, Sally, sprinkles are not my thing) and the cookies still had plenty of color. They will be in my gift bags next Christmas. Thanks for posting the recipe.

    1. Me too!

  11. Could I use mini chocolate chips instead of sprinkles?? Ps these cookies are the best cookie I’ve ever had!

    1. Absolutely!

  12. Holy cow, these were amazing. I used Trader Joe’s boxed cake mix and these were seriously superb. Thank you!

  13. Michelle Herriott says:

    Made these for a wounded warriors cookie drive. Made them with red white and blue sprinkles! Looked and tasted amazing!!!

  14. I’ve made this recipe multiple times, this time I made them with orange extract because I was out of vanilla. DELICIOUS!

  15. love the cookies! I would reccomend using 1/2 cup sprinkles. Great cake flavor!

  16. I made these for my daughter’s birthday, haven’t tried them yet but they came out looking perfect. I only managed to get 14 from the recipe but I made them larger. I’ll definitely be making them again if they go down well.

  17. These cookies were absolutely delicious!!! Although I had some trouble with the REALLY sticky dough, these turned out great! A little too sweet for some, but I thought these were simple and brilliant. SOOOOOO GONNA MAKE THESE AGAIN!

  18. Can you use the pillsbury funfetti cake mix with pudding in the cake mix for these cookies?

    1. I used that mixed the other day, and the cookies turned out quite delicious! 

  19. Just made these for the people on my floor (dorm) and they were gone in a matter of minutes. I was kinda skeptical of how these would turn out but they were super easy to make and came out perfectly! Thanks for another great recipe Sally!

  20. I just made these cookies.  I didn’t put a whole cup of sprinkles in….I love the festive colors!  I baked them for 9 minutes and perhaps I rolled them a bit too big but I let them sit for a while to cool and they weren’t done inside. I have put them back in the oven for a bit longer.  I tasted one and felt they tasted a bit like play doh! They are pretty sweet.  I’m glad I tried them but probably won’t make them again.  Please keep posting recipes.  I do enjoy them!

  21. Can you freeze the cookies before you need them?

  22. So as to work forming the balls I put the batter mix in the refrigerator for just a few
    minutes. Continued to do this between baking and it was no problem working with the batter. Will make these again.

  23. just made these … they are huge — I may have the size of balls next time – – as well – they browned in less than 9 mins — I took them out at 5 and some of the bottoms are a wee crisp. They do taste good though.

  24. Just curious can a cookie cutter be used to cut the cookie into shapes? Or does it have to be round?

    1. No… this is a super sticky dough, one that cannot be used with cookie cutters.

  25. Just made these cookies and there’s a really strong taste of vegetable oil. I put exactly 1/3 and baked for 9 minutes so not sure what the problem was. It’s too bad because I was really looking forward to this recipe.

    1. I know this is an old comment, but maybe your oil went bad? When I was in college, I didn’t go through oil quickly. One day I made a batch of cupcakes that had an off taste to it. Even though the oil was within its expiration date, it likely had already “gone.”

  26. OMG these are dangerously good and soo easy!! –just made two batches — lemon and chocolate fudge. both turned out great! The absolute perfect cookie in my opinion! 

  27. Bernadette c Marty says:

    Can’t wait to make this for my nieces and nephews. I’m going to make them into cookie sandwiches using frosting and then rolling the frosting in sprinkles. Thanks for the recipe. 

  28. Kelly Evans says:

    I just tried this recipe last night and OMG!!! I will be making these all the time. They were super easy to make. I used my small cookie scoop to put the batter on the silicone mat and they were the perfect size. I got about 2 1/2 dozen cookies out of one 15.25 ounce box of white cake mix. I will definitely being trying these with other flavors of cake mix. So easy. Thanks for the super recipe.

  29. Dear Sally,
    I made these using lemon cake mix and they tuned it amazing! I left out the sprinkles in the first batch, but am about to put them in for the second. Hopefully they will turn out just as good.

  30. I have a pumpkin bread recipe that calls for oil. I always replace it with applesauce and have no issues. I’m going to try it with these and see how it goes. I’ll be back with the results.

    1. I had made these before but just didn’t feel like looking for my recipe. I wish I had. Adding the baking powder made them way too fluffy. The ones I made before were still soft, but they were denser and chewier. Glad I didn’t waste a whole cup of sprinkles.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally