Go Back
Homemade Confetti Cookies photo

Confetti Cookies

There’s something inherently joyful about cookies that burst with color…
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 22 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 15.5 ounce boxConfetti cake mix
  • 1 teaspoonbaking powder
  • 2 eggs
  • 1/2 cupbuttersoftened 1 stick
  • 1 teaspoonvanilla extract
  • 1/2 cuprainbow sprinkles

Equipment

  • Oven
  • Baking Sheets
  • Parchment Paper
  • Large Bowl
  • electric hand mixer
  • Cookie Scoop
  • Wire Rack

Method
 

Instructions
  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the 15.5-ounce confetti cake mix and 1 teaspoon baking powder.
  3. Add the 1/2 cup softened butter, 2 eggs, and 1 teaspoon vanilla extract to the dry mixture. Using an electric hand mixer, beat until the dough is smooth and ingredients are fully combined, scraping down the bowl as needed.
  4. Fold in 1/2 cup rainbow sprinkles until evenly distributed.
  5. Use a medium cookie scoop (about 1½ tablespoons) or a spoon to portion rounded scoops of dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
  6. Bake at 350°F for about 12 minutes, or until the edges are set and the bottoms are lightly golden.
  7. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Yield:This recipes makes 22 Confetti cookies.
Storage:Store cookies in an airtight container at room temperature for 3 to 4 days.
Freezer:Scooped dough balls can be frozen before baking. Store in an airtight container in the freezer up to 3 months (date and label with baking temperature and time). Bake directly from the freezer.