Funfetti Cake Mix Cookies

Funfetti Cake Mix Cookies are like a birthday cake in cookie form! These easy funfetti cookies are giant, soft cookies that are rolled in sprinkles for a fun and festive cookie.

Three funfetti cake mix cookies stacked on each other with other funfetti cookies in the background.

I absolutely love the flavor of funfetti. I'm not sure what exactly goes into that "cake batter" "birthday cake" flavoring, but oh man it's SO good! I love making desserts like my Funfetti Ice Cream Cake and Funfetti Ice Cream Sandwich Bars, so I decided to create my own bakery-style Funfetti Cake Mix Cookies.

These funfetti cookies are seriously so dang good. The first couple of times that I test them, they kept spreading out too thin. The flavor was great but I wanted these cookies to be giant but also thick and sturdy. I also decided I didn't care if I had to use a box of funfetti cake mix to get that funfetti flavor. These cookies are made with a combination of cake mix and flour, so I'd call them semi-homemade. The other key to making them is starting with cold butter. If you start with room temperature butter, they will spread out too thin.

Why You'll Love This Recipe

  • Crowd Pleaser - who doesn't love the flavor of birthday cake?!
  • Giant Cookies - this recipe makes BIG cookies which are alway fun to eat!
  • Easy - with the addition of cake mix, this recipe is super easy to make.
  • Chewy Cookies - these cookies are slightly underbaked and have an extra egg yolk in them which makes them delightfully chewy!
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Ingredients in Funfetti Cake Mix Cookies laid out on a gray background.

Cold, Unsalted Butter - starting with cold butter will keep them from spreading out too thin.

Granulated Sugar

Eggs and Egg Yolk - the extra egg yolk makes these cookies chewy.

Funfetti Cake Mix - essential for that funfetti flavor!

All-Purpose Flour - I always use unbleached all-purpose flour.

Baking Powder, Baking Soda, and Salt

Funfetti Sprinkles - for rolling the cookies in!

Funfetti Cake Mix Cookies

Step by Step Instructions

Photo 1. Beat the cold diced butter until it is no longer clumpy.

Photo 2. Add the sugar and beat until combined.

Photo 3. Add the egg and egg yolk.

Photo 4. Beat until combined. Add the baking powder, baking soda, and salt, and beat to combine.

Photo 5. Add the flour and cake mix.

Photo 6. Mix until it is all one unified dough.

Photo 7. Form into giant cookie dough balls using a ⅓-1/2 cup measuring cup. Sometimes I make them on the smaller size (⅓ cup) so it makes more cookies. Roll the dough balls into funfetti sprinkles.

Photo 8. Bake the cookies for 9-11 minutes (closer to 9 minutes for smaller cookies and closer to 11 minutes for larger cookies). The edges should be slightly golden and the middle cooked just enough that they will be baked but not overcooked. We are going for chewy. Cool them for 10-15 minutes on baking sheet and then carefully transfer them to a cooling rack to cool completely.

Expert Tips

Make them big enough. Make sure the cookie dough balls are ½ cup. This recipe makes 8 cookies, so if you have more cookie dough balls than that, you're not making them big enough. If you want more cookies, use a ⅓ cup measuring cup and bake closer to 9 minutes.

Don't over bake. The cookies will seem underbaked when you take them out of the oven. They shouldn't be shiny on top, that means they need another minute or two, but they will seem not completely cooked. They WILL set up as they cool! These cookies are best when cooled completely.

Start with cold butter. This will ensure the cake mix cookies don't spread out too thin.

Storage. Store these cookies in an airtight container for up to 5 days. You can also freeze them in an airtight ziploc baggie for 3 months.

Funfetti Cake Mix Cookie on a parchment sheet lined baking sheet.

Recipe FAQ's

What are funfetti cookies?

Funfetti cookies are cookies with the flavor of funfetti cake. Funfetti is the flavor of white cake, usually with colored sprinkles in them. So these cookies have funfetti cake mix in them for that amazing funfetti flavor!

Can you freeze funfetti cookies?

Yes! You can freeze the dough balls or the baked cookies. If you freeze the dough balls, just let them thaw for about 15 minutes and add 1-2 minutes to the baking time. For the baked cookies, just let them come to room temperature for about 30 minutes.

Can I use another flavor of cake mix?

Definitely! I have made these with a variety of other flavors of cake mixes including Red Velvet, Strawberry, Chocolate, and Lemon! I think

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.

Funfetti Cake Mix Cookies

Funfetti Cake Mix Cookies

The absolute best funfetti cake mix cookies, each made with ½ cup of dough each so they are huge!
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling Time: 15 minutes
Total Time: 40 minutes
Servings: 8 cookies
Calories: 527kcal


  • 1 cup butter cold and cubed
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 egg yolk
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 15.25 ounce box funfetti cake mix
  • 1 ½ cup all-purpose flour
  • funfetti sprinkles, for rolling the cookies


  • Preheat the oven to 375 degrees F.
  • Line 2 large baking sheets with parchment paper.
  • In a large bowl with electric mixer, beat the butter until no longer in chunks.
  • Add the sugar and beat until combined, about 1 minute.
  • Add the eggs and egg yolk, one at a time, until combined.
  • Add the baking powder, baking soda, and salt, and stir to combine.
  • Add the cake mix and the flour, beating until combined.
  • Using a ½ cup measuring cup, form the dough into ½ cup cookie balls. Note: this recipe makes 8 cookies. If you turn out with more cookie dough balls, they aren't big enough! You can still bake them, but they just won't be as large.
  • Place the sprinkles in a large bowl and roll each dough ball in the sprinkles.
  • Place 3 of the balls on the prepared cookie sheet.
  • Bake in the preheated oven for 10-12 minutes. The edges will be slightly golden. The center may not look completely done, but it shouldn't be shiny on top. If the dough is still shiny, put them cookies in for another 1-2 minutes and check regularly.
    Cool completely (this is important!).
  • Repeat with the remaining cookie dough.
  • Store in an airtight container.
  • Enjoy!


  • Start with cold butter. If you start with room temperature butter, these cookies will spread out too thin.
  • If you want smaller cookies, use ⅓ cup measuring cup and bake for 9 minutes.
  • Use whatever cake mix brand you like - they all will work in this recipe.
  • Store in an airtight container at room temperature for 3-4 days. 
  • Freeze in an airtight container for up to 3 months.


Calories: 527kcal | Carbohydrates: 59g | Protein: 9g | Fat: 29g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 707mg | Potassium: 208mg | Fiber: 2g | Sugar: 25g | Vitamin A: 936IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 2mg
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Recipe Rating


  1. 5 stars
    These cookies are absolutely amazing! Perfect crunch outside and gooey on the inside. That perfect birthday cake taste. These are going to be addicting I can tell!

  2. 5 stars
    Nothing short of amazing! Our whole family loved them. My husband even thought we got them at a bakery. I highly recommend!

  3. We made these for our daughter's half birthday and they were a HUGE hit. I don't bake much and they were so easy, even for me. Turned out great. A really fun treat for kids and adults! The mix of cake and cookie creates the perfect dessert!!!

  4. Hi! Do you have any advice about any high altitude adjustments for the pumpkin and funfetti cookies?

    Thank you!