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. I made these cookies twice now. Once as written (used only a 1/4 cup sprinkles though) and once with devils food cake mix (added choc chips  and sprinkled with powdered sugar). TOTAL HIT both times. Easy and so yummy! 

    1. I really wanted to love these because I love cake batter and have loved pretty much everything I’ve made on this site so far, but as another user said they tasted to me just like play doh as well. I’m thinking maybe it’s just the store bought cake mix made it taste like that, as I normally make everything from scratch.

  2. About how many cookies are made with this recipe?

  3. This is an awesome recipe absolutely delicious however I highly recommend sifting The cake mix with the baking powder it’ll save you a lot of time and the result will be what you expected to be which is absolutely delicious.

  4. I made theses cookies with a Kroger brand yellow cake mix, peach oikos triple zero Greek yogurt, rainbow sprinkles and a splash of orange juice.  Made about 32 cookies. Very nice soft cookie. Easy to make with whatever you have in the cupboard.

  5. Made these but substituted coconut oil for the vegetable oil. They were a huge hit with my family! 9 minutes was enough time in the oven for this batch. I’m going to make these again for sure but with chocolate cake mix.

  6. Hey Sally,

    I’ve tried a recipe similar to this one (your strawberry cake mix cookies, which I loved and made several times again). I was wondering if I could substitute the cake flavor for a spice cake mix and the oil for pumpkin puree. I’d maybe add some pumpkin pie spice and definitely chocolate chips instead of sprinkles. Would that work? Does the pumpkin puree provide enough moisture/fat to replace the oil?

    Thanks in advance

    1. Hi Rosa! You can certainly try– they sound so good! I can’t speak for their success because I haven’t tried it but I can’t see why it wouldn’t work.

  7. Brittany | HeyFlavor says:

    I was looking for a Christmas cookie recipes for my jobs Christmas party bake off and came across this recipe! These cookies look simple to make and very delicious! Thanks for posting this recipe! Looking forward to making these for the party!

  8. How long do these cookies hold up for?

  9. Shawna Harris says:

    These are amazing!! The best cake cookie recipe I’ve found. Sally’s Baking Addiction wins again!

  10. FYI – I like your recipe very much. My only complaint was with the cake mixes. I used two different cake mixes with your recipe: Walmart brand of Confetti Cake Mix and Pillsbury’s Funfetti Cake Mix. I liked the cheaper Walmart brand much better! The Pillsbury brand never settled down or spread out as well as the other. The batter was also too wet and sticky to roll balls to put on cookie trays, I had to add a little bit of cake flower on my hands to work with it.

  11. Amy Casey says:

    These are the best. Easy to make, qhick, delicious! And I used red velvet YUM!!!

  12. Sally, I make this cookies often and people love them! In Canada, our boxed cake mix is only 15 oz. I usually add a bit less of the wet ingredients to make up for it. Is there any amount of flour/dry ingredients that I can add to my 15 oz of cake mix so that I can make as much as the recipe calls for?

    1. Hi Sadie, I had no idea cake mixes were different sizes in Canada! I would actually recommend cutting the recipe in half (or buying two boxes) so that the ratio of ingredients stay the same.

    2. I’ve added 2-3 tbs of flour to adjust to cake mix cookies for the smaller boxes

  13. All boxes of cake mix
    have been downsized to either 15.25 or 16.5 oz. There are no more 18.25 oz. boxes! As a result, my cookies spread too much and came out too flat. Could you kindly update your recipe to reflect this change? Or tell me how to adjust the current recipe? Thanks!

    1. Ah – yes, I have noticed this! What a lot of people are doing now is to buy extra cake mix and simply use a kitchen scale to measure out the amount of mix you will need. I know it’s frustrating!

      1. Hi Sally
        I’m have 1 box of Duncan Hines Strawberry Supreme cake mix 15.25 oz. For your Strawberry Chocolate Chip cookies, do you recommend cutting recipe in half like you stated for cake batter cookies? Due to I cannot find another box.

    2. I’ve always added flour to make up the difference with success.

  14. Hello! I made these last year and they were pillowy and fluffy, perfect! I made them today and they were flat and not puffy—I can’t figure out what happened?! I used coconut oil, would that have made them flat? I must try it again to get that fluffy cookie—they are delish! Any tips?

  15. Wondering if there is anything I can replace the eggs with? Any egg alternatives that would keep it vegan?

  16. When I first started decorating some thirty-plus years ago, we had to add a Jiffy cake mix, 9 0z. (I believe) to the 18. 25 cake mix. If the Jiffy mix is too large it will be less waste over buying two mixes at $1.69+.

  17. Because of previous comments,and since I was doubling the recipe I tweaked it a bit. I added 2 T of flour, used 3 whole eggs and one egg white. I also rolled the balls in sprinkles rather than mixing them in. The only problem I had was with the baking time. They were doughy and underbaked at 9 minutes. I ended up adding about 3 min to the time. Haven’t tried one after the added baking time, hope they’re done this time. I got 4 1/2 doz out of a double batch.

  18. Surprisingly good and pretty, I made 3 dozen with one batch didn’t use as many sprinkles as called for but they are very pretty, the kids are going to love them!

  19. Make them with pineapple cake mix and add macadamia nuts! The best cookies ever

  20. Delicious! Daughter said best cookie she’s ever had. Thank you!

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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