Cake mix funfetti cookies are a quick, delicious treat made from pantry staples—and you don’t need to chill the dough before baking. They’re colorful, sweet, and perfect for parties or everyday snacking.
Sprinkles make everything better, and these funfetti cookies are all about bright, cheerful bites. Soft, tender, and studded with jimmies, they come together in minutes and bake up into charming, slightly tangy cookies thanks to the cream cheese in the dough.
Why you’ll love these cake mix funfetti cookies:
- Extremely easy to make—this is a great recipe even if you’re not an experienced baker.
- Using a white cake mix lets you choose any color sprinkles you like, so you can match team colors, party themes, or seasonal palettes.
- Cream cheese adds a subtle tang that balances the sweetness and produces a soft, tender texture.
Ingredients
Most of these items are likely already in your kitchen. Because the dough doesn’t require chilling, you can go from mixing to baking quickly.
- 8 ounces full fat cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 (15.25-ounce) box white cake mix*
- 1/2 cup rainbow jimmies (oblong sprinkles)
Notes:
- Bring the cream cheese and butter to room temperature; cutting them into small pieces helps them soften faster.
- Use full-fat cream cheese—low-fat varieties can affect the texture.
- Choose jimmies (oblong sprinkles) instead of nonpareils; the small round nonpareils tend to bleed color and can create a mottled appearance.
How to make your cookies
- Preheat the oven to 375°F (190°C).
- Beat the room-temperature cream cheese and butter together in a large bowl with an electric mixer until very smooth, scraping the bowl as needed.
- Add the egg, vanilla, and salt; beat until combined.
- Add the cake mix and beat again until fully incorporated, scraping the bowl as necessary.
- Fold in the rainbow jimmies with a rubber spatula.
- Shape the dough into balls of about 2 tablespoons each. Arrange them about 1 inch apart on ungreased, unlined baking sheets and gently flatten each ball with the palm of your hand.
Bake the cookies for about 12 to 18 minutes, until they begin to turn a light golden color on top. Transfer carefully to a wire rack to cool completely.
Baker’s tip: Let baking sheets cool fully between batches. Placing dough on hot sheets makes cookies start to bake immediately, which affects their shape and texture. A quick way to cool pans is to run the bottoms under cold water, dry them with a towel, and use oven mitts to handle them while cooling.
Additional tips and variations
- If you prefer, use a funfetti cake mix and omit the sprinkles; you’ll still get great flavor and color.
- You can substitute yellow cake mix, or even chocolate, though chocolate will hide the sprinkles more.
- To add extra chocolate, swap some of the sprinkles for chocolate chips.
How to store your cookies
Store uneaten cookies in an airtight container at room temperature for 3 to 4 days. Despite the cream cheese, refrigeration isn’t necessary. For longer storage, freeze tightly wrapped cookies for up to two months and thaw at room temperature or briefly warm in the microwave.
A few more recipes you might enjoy
Raspberry Cheesecake Cookies
Melting Moments Cookies
Chocolate Macaroons
Cake Mix Hummingbird Cake
Did you make these cake mix funfetti cookies? Leave a comment and rating below, and share a photo on Instagram by tagging @theitsybitsykitchen so we can see your creations!
Cake mix funfetti cookies are an easy, colorful treat that come together quickly and bake into soft, flavorful cookies.
Dessert
American
- 8 ounces full fat cream cheese at room temperature
- 1/2 cup unsalted butter at room temperature
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 15.25-ounce box white cake mix*
- 1/2 cup rainbow jimmies
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Preheat the oven to 375 degrees.
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Combine the cream cheese and butter in a large bowl and beat with an electric mixer until very smooth, scraping down the sides and bottom of the bowl as necessary.
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Add the egg, vanilla, and salt and beat to combine.
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Add the cake mix and beat until fully combined, again scraping down the bowl as needed.
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Use a rubber spatula to fold in the rainbow jimmies.
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Shape the dough into balls of about 2 tablespoons of dough. Arrange 1 inch apart on un-greased, unlined baking sheets and flatten lightly with your palm.
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Bake cookies 12 to 18 minutes, until they’re just beginning to turn light golden on top. Carefully remove to a wire rack to cool completely.
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Uneaten cookies can be stored in an airtight container at room temperature for 3 or 4 days or in the freezer (tightly wrapped) for 2 months.
- *I used Pillsbury Moist Supreme white cake mix. You could also use a box of funfetti cake mix and omit the sprinkles.
- You can use yellow cake mix (or even chocolate) instead of white if you prefer; chocolate will make the sprinkles less visible.
- Be sure to cool your baking sheets fully between batches. A quick way to cool them is to run the bottoms under cold water, dry with a towel, and handle with hot pads.