These homemade Confetti Cake Cookies are just as scrumptious as they are pretty! If you’re a Crumbl Cookie fan, you’ll love this foolproof copycat recipe. Soft and chewy cake mix cookies are topped off with cream cheese frosting and have the perfect amount of rainbow sprinkles baked throughout!
What’s in Confetti Cake Mix Cookies
I love a good cake mix recipe, especially when it’s dressed up this deliciously with simple pantry staples!
- Eggs: They’ll need to be room temperature.
- Vegetable Oil: You can swap with canola or coconut oil in a pinch.
- Confetti Cake Mix: You can use white, vanilla, or chocolate confetti cake mix instead of confetti cake mix.
- Baking Powder: Measure with care! This ingredient makes your cookies rise while baking.
- Rainbow Sprinkles: Any sprinkles you like the look of will work well here. If you really feel like showing off, you can dye your own sprinkles!
- Butter: You’ll need unsalted butter that’s been softened to room temperature.
- Cream Cheese: This will also need to be room temperature. You can use low fat, but I recommend using cream cheese with the full fat content for the best results.
- Powdered Sugar: This really shouldn’t be substituted with any other kind of sugar for the frosting!
- Vanilla Extract: Achieve the best flavor with all of your baked goods when you use homemade vanilla extract.
PRO TIP: If you don’t want these cookies to spread much, refrigerate the dough for 30-60 minutes before baking.
Can I change the colors?
YES! It’s so much fun to get creative with this Crumbl Cookie copycat recipe. Feel free to change up the sprinkles for different occasions and holidays. Try red and green for Christmas, black and orange for Halloween, or red and pink for Valentine’s Day.
The confetti cake Crumbl cookie is a confetti sugar cookie topped with fluffy pink vanilla cream cheese frosting and confetti sprinkles.
Yes! Funfetti is the trademarked name for confetti cake coined by Pillsbury in 1989.
Yes! You can make these confetti cake cookies with white cake mix, vanilla cake mix, or even chocolate confetti cake mix, if you prefer. The added rainbow sprinkles should be enough to turn plain cake mix into confetti cake mix, but you can always add more if you like!
How to Store
Store leftover confetti cake mix cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
How to Freeze
Freeze frosted confetti cake cookies in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Wrap each cookie in plastic wrap, then transfer to an airtight container to store for up to 1 month.
Freeze unbaked confetti cake cookie dough balls in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Add an extra 1-2 minutes to the final bake time, then frost as desired.
These fun frosted cookies are ideal for birthday parties and all other kinds of celebrations! After all, nothing says party more than rainbow sprinkles.
More Frosted Cookie Recipes We Love
- Cosmic Brownie Cookies (Crumbl Copycat)
- Frosted Chocolate Chip Cookies
- Carrot Cake Cookies
- Best Sugar Cookies
- Frosted Gingerbread Cookies (Crumbl Copycat)
Confetti Cake Cookies (Crumbl Cookie Copycat Recipe)
For the Cookies
- 2 large eggs 100 grams, room temperature
- ⅓ cup vegetable oil 67 grams
- 16 ounces confetti cake mix 454 grams (1 box)
- 1 teaspoon baking powder 4 grams
- ¼ cup rainbow sprinkles 48 grams
- Preheat oven to 350°F and line a baking sheet with parchment paper. Spray with nonstick spray and set aside.
- In a large bowl, combine the eggs and vegetable oil. Stir in the cake mix and baking powder until well combined.2 large eggs, ⅓ cup vegetable oil, 16 ounces confetti cake mix, 1 teaspoon baking powder
- Fold in the confetti sprinkles.¼ cup rainbow sprinkles
- Use a 2-tablespoon-sized scoop to make large cookies. Space the cookies out so they don’t touch as they bake.
- Bake for 8-9 minutes and remove. Cool on the pan for 5 minutes, then place on a cooling rack until completely cooled.
- While the cookies cool, make the icing. In a large bowl, using a hand mixer, beat the butter and cream cheese together, then beat in the powdered sugar and vanilla. Mix in food coloring, if desired.6 tablespoons unsalted butter, 4 ounces cream cheese, 1 cup powdered sugar, 1 teaspoon pure vanilla extract, Pink food coloring
- Place the icing in a Ziplock bag and snip off a little bit of the corner.
- Start at the center of the cookie and go in a circle out. Add sprinkles to the top of the cookies.¼ cup rainbow sprinkles
- In place of the vegetable oil, you can use any neutral oil, such as canola or coconut, or try melted butter!
- You can use white, vanilla, or chocolate confetti cake mix instead of confetti cake mix.
- Feel free to change up the sprinkles for different occasions. Try red and green for Christmas, black and orange for Halloween, or red and pink for Valentine’s Day.
- You can also change up the frosting color with different food dyes, or leave it plain.
- Use a cookie scoop to ensure all of the cookies are the same size.
- To keep these nice and soft, don’t let these cookies brown in the oven. Remove at 8-9 minutes. No longer.
- If you don’t want these cookies to spread much, refrigerate the dough for 30-60 minutes before baking.
- If you need to bake the cookies in batches, I recommend letting the baking sheet cool between batches or using 2 baking sheets. This will prevent the cookies from spreading too much.
- If your cookies aren’t round, as soon as they come out of the oven, grab a glass that is larger than the cookie. Place the cup upside down over the cookie and do a little swirl and you will have a more uniform round cookie!
- To make cookie bars, press the cookie dough into an 8×8-inch baking pan and bake for 20-25 minutes, until the dough is cooked through. Frost as desired.