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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


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


  • 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.
Nutrition Facts
1 cookie: 102 calories, 5g fat (3g saturated fat), 22mg cholesterol, 144mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.
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  • barbpnov2
    Aug 29, 2020

    How do you get the sprinkles to stick after they have been baked and cooled?

  • Hazel
    May 19, 2020

    I loved them

  • mamaknowsbest
    Nov 29, 2015

    This fun recipe was published in local paper 30 years ago. My first introduction to cake mix style cookies! Easy to assemble recipe that kids love to make on their own. Chill dough to roll out or simply skip fridge, drop cookies onto sheet and bake. These cookies are easily recognized by the sprinkles and almost cake-like texture. As a Taste of Home volunteer food editor it is great to revisit childhood recipes with my own family!