When the creators of Funfetti cake mix suggested stirring sprinkles into the batter instead of reserving them as decor, they flipped celebration-style cakes on their head. Well, we're here to flip it once more, by transforming that iconic box of cake mix into the easiest-ever cookies.
How to Make Easy 4-Ingredient Funfetti Cookies
You'll start with a box of sprinkle-speckled cake mix (labeled Funfetti or confetti depending on the brand) and tweak the cake formula to make cookies instead. We discovered that the key to making cake mix cookies taste like homemade is to sift the dry cake mix through a fine-mesh strainer before mixing the dough, which lightens the mix of flour, flavoring, leavening, sugar, and fat and gets rid of any lumps. You'll notice the colorful sprinkles won't pass through, so just stir them back in as you mix the dough together.
Sprinkle the Cookies Inside and Out
You can go ahead and bake the cookies at this point, but to really make them sparkle, roll each ball in a bowlful of sprinkles. Rainbow sprinkles are the classic choice, but use any holiday-appropriate colors for a festive touch. It takes just five minutes to mix the batter and 10 minutes to bake at 350°F, so you have no reason not to make these tonight.
Makes about 18 cookies
Prep time: 5 minutes ; cooking time: 10 minutes
1 (15.25-ounce) package
funfetti cake mix
rainbow sprinkles (optional)
Arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment paper and set aside.
Place the eggs and vegetable oil in a large bowl and whisk until combined. Use a fine-mesh strainer to sift the cake mix into the egg mixture to break up any large lumps. Pour the sprinkles that do not pass through the strainer into the bowl with all the other ingredients. Using a spatula, stir until all of the dry ingredients are moistened and a dough forms.
Pour the sprinkles into a shallow bowl. Scoop the dough into 2 tablespoon portions and form into balls. Toss the balls gently in the sprinkles until completely and generously coated. Arrange on the prepared baking sheets, leaving 1 inch between each cookie, about 12 cookies per baking sheet.
Bake until the cookies are set and the edges are slightly browned, about 10 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies to wire cooling racks and cool completely.
Storage: Store in an airtight container at room temperature for up to 4 days.