These Crumbs copycat confetti cake cookies start with a decadent cake mix and have lots of rainbow sprinkles, inside and out! Coat them with a rich and creamy vanilla cream cheese frosting, and you’ve got the perfect treat for any occasion!
Funfetti Cake Mix Cookies
Confetti cookies are one of my favorite Crumbl cookie recipes. In fact, I loved the taste and look of them so much that I just had to make my own. The texture of the cake mix cookie is incredibly soft and chewy, and they take just under 30 minutes to make!
This Crumbl copycat cookie recipe is like a party in cookie form, making them a huge hit for birthday parties, potlucks, holiday gatherings, and more! No matter where you take them, know that they’ll be an instant favorite.
Why You’ll Love this Crumbl Cookie Copycat Recipe:
- Super Cute: These funfetti cookies are so cute, you won’t want to eat them! But please do because they taste fantastic!
- Family Favorite: Both kids and adults will love the cakey flavor of these delicious cookies.
Trademark Note: In the spirit of transparency, I want to note that this is a copycat recipe for an existing product. Crumbl is a proprietary brand that I want to acknowledge and give credit to.
How to Make Confetti Cake Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Heat the oven to 350°F and line a cookie sheet with parchment paper. Spray with cooking spray.
- In a large bowl, combine the wet ingredients. Then, stir in the dry ingredients until combined, and fold in the confetti sprinkles.
- Make cookie dough balls and space them out on the sheet as instructed (in the recipe card).
- Bake for 9 minutes and cool. While the cookies cool, make the icing.
- Place the icing in a ziplock bag and snip off a little bit of the corner.
- Ice the cookies as instructed and top with sprinkles. Enjoy your confetti cookies!
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!
Nope! You can leave the frosting plain or color it any other color you like!
If your cream cheese frosting is too thin, add cornstarch, 1 tablespoon at a time, until the frosting reaches your desired consistency. If your cream cheese frosting is too thick, add milk, 1 tablespoon at a time, until the frosting reaches your desired consistency. You want the frosting to hold its shape when piped!
Decorate Your Cookies For Any Occasion
Just because these cookies are called “confetti cookies” doesn’t mean that you are restricted to only using confetti sprinkles. In fact, these cake mix cookies are super versatile in how you can decorate them!
If you want to make a sweet treat for Christmas time, use Christmas sprinkles! For gameday, use the colors of your favorite team! Whatever the occasion may be, there is always a fun, exciting way you can make these cookies your own.
Make Ahead Instructions
These confetti cake cookies can be made up to 1 day in advance of when you plan to serve them. Store them in an airtight container at room temperature until ready to serve.
The cookie dough can be made up to 2 days in advance and stored in the refrigerator until ready to scoop and bake. Add an extra minute to the bake time to make up for the cold start.
The cream cheese frosting can be made up to 2 days in advance and stored in a sealed Ziplock bag in the refrigerator until ready to use. Let come to room temperature before piping.
Storage Instructions
Store leftover confetti cake cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezing Instructions
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.
Substitutions
- 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.
Tips for the Best Confetti Cake Cookies
- 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.
You gotta love cookies that taste just like cake! The sprinkles and confetti cake taste will make your day feel like a celebration. Enjoy your cookies!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Confetti Cake Cookies (Crumbl Cookie Copycat Recipe)
Ingredients
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
For the Icing
- 6 tablespoons unsalted butter 85 grams, room temperature (¾ stick)
- 4 ounces cream cheese 114 grams, room temperature (½ brick)
- 1 cup powdered sugar 113 grams
- 1 teaspoon pure vanilla extract 4 grams
- Pink food coloring optional
- ¼ cup rainbow sprinkles 48 grams
Equipment
- Kitchen Scale (optional)
Instructions
- 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
Notes
- 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.
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