These funfetti cookies are soft cake mix cookies that are rolled in sprinkles and baked to golden brown perfection. A super easy dessert idea!
Who can resist a great sprinkle cookie? These funfetti cake mix cookies come together in just minutes and taste as pretty as they look. Serve them along with other dessert recipes like haystack cookies , black forest cupcakes , no bake peanut butter cookies , thumbprint cookies and peanut butter blossoms for an impressive display!
Sometimes you need a sweet treat, but you don’t want to end up with a 2 hour baking project or a sink full of dirty dishes. These bright and colorful funfetti cookies start with a box of cake mix, which makes them the perfect quick and easy dessert option for birthdays! There’s no need for a mixer, and you don’t have to measure any dry ingredients. This is one of my favorite easy cookie recipes.
- Funfetti Cookies Ingredients
- How Do You Make Funfetti Cookies?
- Tips For The Perfect Cookies
- Quick Tip
- Recipe FAQs
- Flavor Variations
- More Dessert Recipes
- Love This Recipe?
- Funfetti Cookies Recipe
Funfetti Cookies Ingredients
To make this chewy sugar cookie recipe, you will need white cake mix, eggs, vegetable oil, vanilla extract and sprinkles.
How Do You Make Funfetti Cookies?
Preheat the oven, and line a cookie sheet with parchment paper or a nonstick baking mat. Place the cake mix, oil, eggs and vanilla in a large bowl. Stir until a dough forms. Add some of the sprinkles to the batter and stir again. Roll the dough into balls, then coat each of the dough balls with the rest of the sprinkles. Place the cookie dough balls onto the prepared baking sheet and bake until the cookies are set and golden brown. Cool on a wire rack, then serve and enjoy.
Tips For The Perfect Cookies
- Make sure that your box of cake mix is 15 1/4 ounces . This recipe will not work with the smaller boxes of cake mix.
- I coat a tablespoon or cookie scoop in cooking spray , then scoop balls of dough out of the bowl. It’s easier to roll them that way, no sticking to your hands!
- You can keep the dough in the fridge for up to 3 days . You will want to wait to add the sprinkles so that the colors don’t bleed into the dough.
- Funfetti cookies will stay fresh in an airtight container for up to 5 days.
Quick Tip
You can freeze your cookies for up to 2 months. Store them in an airtight container or resealable freezer bag.
You add sprinkles to cookies before you bake them. This way, the sprinkles will bake right into the cookies and will not fall off. If you’re planning to frost your cookies, you can add sprinkles after baking, as the frosting will hold them in place.
I like to use rainbow “jimmies” sprinkles for baking. They have a pleasant texture, and the colors don’t bleed the same way that other types of sprinkles do. Be careful about using large sprinkles, such as round balls, as they can be very hard and crunchy which is sometimes not fun to eat.
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Flavor Variations
While these cookies are delicious as-is, it is so easy to add other ingredients to make your own creations.
- Cake Mix: Feel free to use a different type of cake mix. Some options include chocolate cake mix, yellow cake mix, funfetti cake mix, or even lemon cake mix.
- Add-Ins: You can stir in up to 1/2 cup of sliced almonds, mini chocolate chips, marshmallow bits or white chocolate chips.
- Toppings: Add a drizzle of white chocolate on top for an even more decadent cookie. Another great option is to add some vanilla buttercream frosting.
I try to always keep the ingredients for cake mix cookies in my pantry, you just never know when you’ll need a quick treat!
More Dessert Recipes
Red Velvet Cookies
35 mins
Rocky Road Fudge
12 mins
Avalanche Cookies (No Bake)
6 mins
Cheesecake Stuffed Strawberries
16 mins
Microwave Caramels with Sea Salt
9 mins
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Ingredients1x2x3x
- ▢ 1 15.25 ounce box white cake mix
- ▢ 2 eggs
- ▢ 1/2 cup vegetable oil
- ▢ 1 teaspoon vanilla extract
- ▢ 3/4 cup sprinkles divided use
Instructions
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or a nonstick baking mat.
- In a large bowl, mix together the cake mix, eggs, oil and vanilla until smooth.
- Stir in 1/4 cup of the sprinkles.
- Roll the dough into tablespoon sized balls.
- Pour the remaining 1/2 cup of sprinkles onto a plate. Roll the balls of dough around in the sprinkles to coat.
- Place the balls of dough 2 inches apart on the prepared baking sheet. You will need to work in batches.
- Bake for 8-10 minutes or until cookies are set and lightly browned.
- Cool, then remove from the baking sheet and repeat with the remaining dough. Serve immediately, or store in an air tight container for up to 3 days.
Notes
- You can really use any flavor of cake mix here to switch up the flavor a bit – yellow and chocolate cake mixes are nice options!
- I coat a tablespoon in cooking spray, then scoop balls of dough out of the bowl. It’s easier to roll them that way, no sticking to your hands!
Nutrition
These thumbprint cookies are soft vanilla cookies filled with fruit jam and baked until golden brown. An easy and classic cookie recipe that’s perfect for parties, after school snacks and special occasions.
When the holidays roll around, I find myself in the kitchen whipping up plenty of festive Christmas recipes including Italian cookies , Oreo stuffed cookies , eggnog cookies , Nutella cookies and these beautiful little thumbprint cookies.
Thumbprint cookies are a classic for good reason – they’re simple yet look so impressive, and they couldn’t be any easier to make! You can customize your cookies by adding any number of fillings and coatings for a sweet treat that’s delicious any time of the year.
- Thumbprint Cookies Ingredients
- How Do You Make Thumbprint Cookies?
- Tips For Perfect Cookies
- Quick Tip
- Recipe FAQs
- Flavor Variations
- More Great Cookie Recipes
- Love This Recipe?
- Thumbprint Cookies Recipe
Thumbprint Cookies Ingredients
To make this recipe, you will need butter, granulated sugar, light brown sugar, a large egg, vanilla extract, all purpose flour, baking soda, salt and jam.
How Do You Make Thumbprint Cookies?
Thumbprint cookies are all about the perfect dough that bakes up crisp on the outside, yet soft on the inside. Make this dough by beating sugar, brown sugar and butter together. Mix in an egg, some vanilla, flour and baking soda and the dough is ready to go. Chill the dough in the fridge and roll it into balls. Dip the dough balls in sugar, then place them on a baking sheet. Press wells into the cookies with a spoon. Fill the cookies with a little jam, you can use any flavor of your choice. Bake until light golden brown, then cool and enjoy.
Tips For Perfect Cookies
- Keep the dough cold when you roll it into balls. If the dough warms up, it can get sticky and the balls can become rough instead of smooth. You can place sticky dough in the fridge or freezer to chill if needed.
- After you put the jam in the cookies, place the sheet pan of cookies in the freezer for about 10 minutes before baking. Chilling the dough prevents the dough from spreading too much as it bakes.
- Some dark jams and jellies can “stain” the dough of the cookies. If you are worried about staining, avoid using blackberry or grape jams or jellies. I typically use raspberry, strawberry or apricot jam.
- Make sure you don’t overfill the cookies or the jam may bubble over and run down the sides of the cookies.
- If your balls of dough crack as you make the indentations in the middle, your dough may be overly cold and stiff. You can simply patch any cracks with your fingers .
Quick Tip
If you have trouble shaping the dough into balls, try putting a little cooking spray on your hands.
You can freeze baked thumbprint cookies. Just place them in an airtight container in a single layer. If you want to stack cookies, put a piece of waxed paper, plastic wrap or parchment paper between the layers. The frozen cookies stay fresh for about a month. When you are ready to eat the cookies remove them from the container and let them thaw on the counter.
There is no need to refrigerate thumbprint cookies, and they will stay fresh at room temperature in an airtight container for 5 days.
It’s very important to chill your cookie dough before you bake it. This will prevent the cookies from spreading too much in the oven.
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Flavor Variations
While this recipe is delicious as written, you can easily customize the flavors to suit your tastes.
- Coatings: Try rolling your balls of cookie dough in coatings such as sprinkles, coconut, finely minced almonds, pecans, walnuts or cinnamon sugar.
- Fillings: The filling possibilities are endless and include ingredients such as Nutella, lemon curd, chocolate ganache, marshmallow cream or caramel sauce.
This thumbprint cookie recipe is so fun to make because you can fill the cookies with all different kinds of flavors. This is a holiday classic that never goes out of style!
More Great Cookie Recipes
S’mores Cookies
27 mins
Monster Cookies
25 mins
Cake Mix Cookies
20 mins
Snowball Cookies
50 mins
Chocolate Spritz Cookies
20 mins
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Ingredients1x2x3x
- ▢ 1 cup unsalted butter softened
- ▢ 1/2 cup granulated sugar plus more for rolling the cookies
- ▢ 1/4 cup light brown sugar packed
- ▢ 1 egg
- ▢ 1 1/2 teaspoons vanilla extract
- ▢ 2 1/2 cups all purpose flour
- ▢ 1/4 teaspoon baking soda
- ▢ 1/4 teaspoon salt
- ▢ 1/2 cup jam
Instructions
- Place the butter, granulated sugar and brown sugar in the bowl of a mixer. Beat until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, then beat for 1-2 minutes or until well combined.
- Add the flour, baking soda and salt to the bowl. Beat until just blended.
- Place the dough on a large sheet of plastic wrap and form it into a disk. Cover the dough completely with the plastic wrap, then refrigerate for at least one hour, or up to 3 days.
- Remove the cookie dough from the refrigerator about 10 minutes before you plan to use it.
- Preheat the oven to 375 degrees F.
- Roll the dough into 1 inch balls, then coat each ball in granulated sugar.
- Place the balls of dough 3 inches apart on 2 sheets pan lined with parchment paper or silicon baking mats.
- Use your thumb, the back of a teaspoon, or the round end of a pestle to make an indentation in each cookie. Be gentle as you make each indentation so that the cookies don’t crack.
- Fill each cookie with 1/2 teaspoon of jam.
- Place the trays of cookies in the freezer. Chill for 10-15 minutes or until cookies are firm.
- Bake for 10-11 minutes or until light golden brown around the edges. Let sit for 5 minutes, then transfer to a rack and cool completely.
Notes
- Keep the dough cold when you roll it into balls. If the dough warms up, it can get sticky and the balls can become rough instead of smooth. You can place sticky dough in the fridge or freezer to chill if needed.
- If you have trouble shaping the dough into balls, try putting a little cooking spray on your hands.
Nutrition
Funfetti Cookies
Ingredients
- 1 15.25 ounce box white cake mix
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup sprinkles divided use
Instructions
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or a nonstick baking mat.
- In a large bowl, mix together the cake mix, eggs, oil and vanilla until smooth.
- Stir in 1/4 cup of the sprinkles.
- Roll the dough into tablespoon sized balls.
- Pour the remaining 1/2 cup of sprinkles onto a plate. Roll the balls of dough around in the sprinkles to coat.
- Place the balls of dough 2 inches apart on the prepared baking sheet. You will need to work in batches.
- Bake for 8-10 minutes or until cookies are set and lightly browned.
- Cool, then remove from the baking sheet and repeat with the remaining dough. Serve immediately, or store in an air tight container for up to 3 days.
Notes
- You can really use any flavor of cake mix here to switch up the flavor a bit - yellow and chocolate cake mixes are nice options!
- I coat a tablespoon in cooking spray, then scoop balls of dough out of the bowl. It’s easier to roll them that way, no sticking to your hands!
