Funfetti cookies ready from start to finish in under 15 minutes. These simple three-ingredient cookies are colorful, fast, and ideal for any celebration.
If you love funfetti as much as we do, you’ll enjoy these cake-mix cookies. They’re a shortcut version of a classic treat, similar in spirit to funfetti cookie bars and funfetti cupcakes—only faster and easier. With just a boxed cake mix, eggs, and oil, you can have warm, soft cookies in minutes. They’re also a great kid-friendly recipe since there’s minimal measuring and no chilling required.
Ingredients
- 17 oz box Funfetti cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- Sprinkles for decoration (optional)
Sprinkles — optional but fun
Sprinkles aren’t required, but they add more color and make the cookies extra festive. Some sprinkles can bleed when baked; Wilton brand sprinkles tend to hold their color well and work nicely.
Step by step
- Preheat the oven to 350°F (175°C). Preheating is the longest part of the process.
- Line a baking sheet with parchment paper or use a silicone mat.
- In a medium bowl, combine the cake mix, eggs, and vegetable oil. Stir until the mixture is blended into a very thick dough.
- Portion the dough into roughly 1.5-inch balls. Place them on the prepared baking sheet, spacing about 2 inches apart. Lightly press each ball to flatten slightly.
- If you’re using extra sprinkles, pour some into a shallow dish and press the tops of the cookies into the sprinkles to coat.
- Bake for 8 minutes, or until the cookies are set and lightly golden around the edges.
- Allow the cookies to cool briefly on the pan, then transfer to a wire rack to finish cooling if desired. Enjoy warm or at room temperature.
Freezing instructions
These cookies freeze very well, so you can make a big batch and keep extras for later.
- Let the cookies cool completely after baking.
- Place cookies on a baking sheet and freeze for about 30 minutes until firm to the touch.
- Transfer the frozen cookies to a freezer-safe bag or container and store for up to three months.
- To thaw, remove from the freezer and let sit at room temperature for about 2 hours before serving.
I hope you enjoy these quick and cheerful cookies. They’re perfect for last-minute parties, lunchbox treats, or any time you want something sweet without a lot of fuss.
If you try the recipe, please comment and rate it — feedback is always appreciated!
Funfetti Cake Mix Cookies
Author: Melissa Riker
Total Time: 13 minutes | Yield: about 20 cookies
Description
Funfetti cookies made from a boxed cake mix are a fast, reliable way to get soft, colorful cookies on the table. With only three main ingredients, they’re accessible for bakers of all levels and perfect when time is short.
Ingredients
- 17 oz box Funfetti cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- Sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper or spray lightly with nonstick spray.
- Mix cake mix, eggs, and oil in a medium bowl until blended; the dough will be thick.
- Form dough into 1.5-inch balls and flatten slightly before placing on the baking sheet.
- Press the tops into sprinkles if desired.
- Space cookies about 2 inches apart on the pan.
- Bake 8 minutes or until set and lightly golden.
- Let cool a few minutes on the pan, then transfer to a rack or serve warm. Store in an airtight container up to one week.
Notes
For freezing: cool cookies completely, freeze on a baking sheet for 30 minutes, then move to a freezer-safe bag or container for up to three months. Thaw at room temperature for about two hours before serving.
Nutrition (approximate)
- Serving Size: 1 cookie
- Calories: 47
- Sugar: 1 g
- Sodium: 21.5 mg
- Fat: 4.3 g
- Carbohydrates: 1.8 g
- Protein: 0.7 g
- Cholesterol: 18.6 mg