These easy confetti cookies are loaded with colourful sprinkles and delicious white chocolate chips making them the perfect festive cookie! The best part? They come together in under 30 minutes using only one bowl and are totally customizable for any occasion!
Sprinkles are basically a 5th food group at our house – the twins ask for sprinkles on EVERYTHING! The other day, they found a confetti cake mix in the pantry and obviously asked to make said cake. I really didn’t want a whole cake sitting around the house so I thought – WHY DON’T WE MAKE COOKIES OUT OF THE MIX?! They’re customizable to fit any occasion – green and red sprinkles for Christmas, orange for Halloween, and confetti colour explosion for Easter!
The texture of these cookies are like nothing you’ve ever tried before. So soft and delicious but also have a chewy cake-like texture that melt in your mouth! They have a perfectly crackly exterior with a super soft and chewy interior – not to mention the creamy addition of the frosting on top!
- ready in under 30 minutes
- chewy centre
- super soft
- customizable
- simple ingredients
- freezer friendly
- toddler skill level welcome!
Ingredients for cake box confetti cookies
Here are the details – and there aren’t many – about the 5 ingredients you need to make these delicious cookies.
- Pillsbury rainbow bit cake mix: You’ll want to use a confetti or rainbow bit cake mix for this recipe. However, a basic white cake mix would work great too!
- Egg: Only need 2 eggs. They do not need to be room temperature – just crack them in straight from the fridge.
- Olive Oil: I tend to use whatever I have at home and it all works out. I’ve used extra virgin olive oil, vegetable oil and coconut oil. They all seem to do the trick!
- Chocolate chips: Another ingredient you can get creative with. I love the taste of white chocolate with the rainbow bit cake mix – but get adventurous and try new combos!
- Confetti rainbow sprinkles: My favourite holiday sprinkle mix is the Yummallo baking mix – they have a different bag for every season! Alternatively you can use these Easter Sprinkles
- Frosting: Frosting is completely optional for these cookies, but I find it adds such a delicious tough! You can make frosting from scratch using the recipe from the Mummy Sugar Cookie Bars or you can use store bought like Betty Crocker Whipped Buttercream Frosting
Directions for cake box cookies
- The beauty of this recipe is that you can make the dough and leave it in the fridge for up to 24 hours. Sometimes I’ll whip the dough up quickly in the morning before the kids are awake, so it’s ready to scoop by the time they are up with aprons on!
- Make sure you chill the dough for at least 30 minutes but ideally 1 hour.
- Don’t forget to use a cookie scoop for the most perfect dough balls!
- Cookies can be enjoy as is, or you can add a delicious frosting. In the spirit of keeping this recipe easy peasy, I opted for Betty Crocker Whipped Buttercream – SO GOOD!
Tips for the best cake box cookies
These cookies are super easy to make, but I thought I’d share a few tips that will guarantee a perfectly soft cookie every time.
- Underbake them: This will make or break your cookies. The key to a pillowy soft cookie (that stays soft days later), is the undercook the dough. You’ll want the cookies to look almost raw in the middle when you remove them from the oven – don’t worry, they will continue to bake as you let them cool.
- Don’t overmix the batter: The batter gets very tough, very fast. It almost feels like you are mixing cement. You only need to mix until everything is just combine. Over mixing it will turn the batter very gummy and extra challenging to work with.
- Use a cookie scoop: One of my most favourite kitchen gadgets is my cookie scoop – exact one linked here – cookie scoop . This will give you the most perfectly even cookies every time. The scoop also cuts through the tough dough exceptionally well, allowing you to be essentially hands free from trying to deal with the sticky consistency.
- Parchment paper: You know how much I love the pre-cut parchment sheets! Here they are!
How to freeze cake box confetti cookies
These cake box confetti cookies freeze like a dream. You can keep these cookies in an airtight bag in the freezer for up to 3 months. I like to use the Zilpoo Plastic Food Storage container. Simply bake the cookies as directed and allow to cool completely before placing in an airtight container. When you are ready to eat, simply defrost cookies overnight on the counter and enjoy!
Cake Box Confetti Cookies
- Prep Time: 10 MINUTES
- Cook Time: 26 MINUTES
- Total Time: 36 MINUTES
- Yield: 20 cookies 1x
Description
These easy confetti cookies are loaded with colourful sprinkles and delicious white chocolate chips making them the perfect festive cookie! The best part? They come together in under 30 minutes using only one bowl and are totally customizable for any occasion!
Ingredients
- 1 box Betty Crocker Confetti Cake Mix
- 2 eggs
- 1/2 cup olive oil
- 1/2 cup white chocolate chips
- 2 tbsp rainbow sprinkles
- Frosting (can use store bough like Betty Crocker Whipped Buttercream or use this frosting recipe
Instructions
- In a large mixing bowl, combine confetti cake mix, eggs, and oil – mix with an electric mixer for 1-2 minutes or until combined. The dough will be thick and sticky.
- Stir in chocolate chips and sprinkles with a spatula. Let dough chill for 30 minutes to 1 hour before baking.
- Prepare a baking sheet by lining with parchment paper and preheat oven to 350 degrees.
- One dough has chilled, use a cookie scoop to form a ball of dough and place in baking sheet evenly spaced.
- Bake for 10-13 minutes. Cookies will still look raw, but trust me they are cooked perfectly!
- Let cool on pan for 5-7 minutes before transferring to a counter top to continue cooling.
- Add frosting and top with extra colourful sprinkles
Notes
Frosting is totally optional but absolutely delicious!
