Ingredients (~35 cookies)
- 1 (15.5 ounce) box confetti cake mix
- 1 1/2 tsp baking powder
- 3 eggs
- 3/4 cup butter, softened (1 1/2 sticks)
- 1 1/2 tsp vanilla extract
- 3/4 cup rainbow sprinkles
Preheat Oven and Prep Baking Sheets
Get your oven to 350F and line three baking sheets with parchment paper.
You’ll need the extra space since this makes more cookies than the original.
Mix the Dough
In a large bowl, whisk together the cake mix and baking powder first.
Add the softened butter, eggs, and vanilla extract. Using an electric hand mixer, beat until everything comes together – it’ll look like thick cake batter at first.
The mixture will be pretty sticky compared to regular cookie dough since you’re working with cake mix.
Fold in the Sprinkles
Gently fold in the rainbow sprinkles with a spoon or spatula.
Don’t overmix here or the sprinkles will start to bleed color into the dough.
Scoop and Bake the Cookies
Using a medium cookie scoop (about 1 1/2 tablespoons), scoop the dough onto your prepared baking sheets.
Space them about 2 inches apart – they’ll spread a bit but not too much.
Bake for ~12 minutes or until the edges are lightly golden. The centers might look slightly underdone but they’ll finish cooking on the hot pan.
Let them cool completely on the baking sheet before moving them – they’ll be soft when hot but will firm up as they cool.
Confetti Cookies
Ingredients
Ingredients (~35 cookies)
- 1 box confetti cake mix 15.5 ounce
- 1 1/2 tsp baking powder
- 3 eggs
- 3/4 cup butter 1 1/2 sticks, softened
- 1 1/2 tsp vanilla extract
- 3/4 cup rainbow sprinkles
Instructions
- Preheat oven to 350F and line three baking sheets with parchment paper.
- Whisk together cake mix and baking powder in a large bowl.
- Add softened butter, eggs, and vanilla extract.
- Beat with an electric hand mixer until combined into thick batter.
- Gently fold in rainbow sprinkles with a spoon or spatula.
- Scoop dough onto prepared baking sheets using a medium cookie scoop, spacing cookies about 2 inches apart.
- Bake for 12 minutes until edges are lightly golden.
- Cool completely on baking sheet before transferring.
