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Confetti Cake Batter Cookies

Mom and I took up cake decorating. Funfetti was our favorite cake, so we used the mix to make cutout cookies. Plain or decorated, they’re a fave at parties. —Danielle DeMarco, Basking Ridge, New Jersey
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    about 2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 package Funfetti cake mix

Directions

  • In a large bowl, beat butter, eggs and vanilla until combined. Beat in cake mix. Refrigerate, covered, 2 hours or until firm enough to roll.
  • Preheat oven to 350°. On a well-floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely. Decorate as desired.
    Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare and bake cookies as directed; decorate as desired.

Confetti Cake Batter Cookies Tips

What else can I do with a box of cake mix?

There is so much more you can do with a box of cake mix than just bake up a quick and easy cake! It’s a great shortcut for making pistachio quick bread, and it makes an amazing crust for creamy bar recipes, too. You can even whip up fun birthday cake pancakes with a box of cake mix, too!

How do you thicken cake batter for cookies?

Most cake mix batters can be thickened into cookie dough by simply mixing 2 eggs and ½ cup oil into the dry cake mix. Stir in any desired mix-ins (chocolate chips, sprinkles, nuts), then scoop and bake the cookies at 350 degrees for 10 minutes.

What is the difference between cake mix and cookie mix?

The only difference between cake mix and cookie mix is the final texture! Cookie mix typically yields thicker, stiffer dough that be scooped and holds its shape when it is placed on baking sheets to go into the oven. Cake mix typically requires more liquid, which produces a thinner batter that can be poured into cake pans for baking.

Research contributed by Mark Neufang, Taste of Home Culinary Assistant
Nutrition Facts
1 cookie: 102 calories, 5g fat (3g saturated fat), 22mg cholesterol, 144mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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