Introduction
You can have the festive, colorful joy of funfetti cake in a fraction of the time with these soft and chewy cookies. Using a cake mix as the base makes the recipe wonderfully simple and foolproof. The sour cream is the secret ingredient that guarantees a perfectly soft, bakery-style texture in every bite.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
Servings: 20 cookies
Ingredients
- 15.25 ounce funfetti cake mix
- 1/3 cup vegetable oil
- 2 large eggs
- 1/3 cup sour cream
- 1/3 cup rainbow jimmie sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the dry funfetti cake mix, vegetable oil, eggs, and sour cream. Mix with a hand mixer or wooden spoon until a soft, uniform dough forms. The dough will be thick and sticky.
- Gently fold in the 1/3 cup of rainbow jimmie sprinkles until they are evenly distributed throughout the dough.
- Using a medium cookie scoop or a tablespoon, portion the dough into 1.5-inch balls and place them about 2 inches apart on the prepared baking sheets. The cookies will spread slightly.
- Bake for 10-11 minutes, or until the edges are just beginning to turn a light golden brown and the centers look set. They will still appear soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
Variations
- Chocolate Chip Funfetti: Use a yellow or vanilla cake mix instead of funfetti, and fold in 1 cup of chocolate chips along with the sprinkles for a confetti-chocolate hybrid.
- Cookie Sandwich: Once cooled, sandwich two cookies together with a dollop of vanilla frosting or cream cheese frosting.
- Gooey-Centered: For a more decadent treat, press a small piece of white chocolate or a chocolate kiss into the center of each dough ball right after baking.
- Mini Cookies: Use a small cookie scoop to create bite-sized cookies, reducing the bake time to 7-8 minutes.
Tips for Success
- For consistently sized cookies that bake evenly, a cookie scoop is highly recommended.
- If you only have one baking sheet, let it cool completely between batches, as placing dough on a warm sheet will cause it to spread too much.
- The cookies are done when they look *just* set. They will continue to cook on the hot baking sheet as they cool, so pulling them out at the right time is key for a soft texture.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. To refresh them, you can microwave a single cookie for 5-10 seconds for a warm, soft-from-the-oven experience.
FAQ
Can I use a different type of cake mix?
Yes, this recipe works with most 15.25-ounce cake mix varieties. Chocolate, vanilla, or strawberry would all be delicious.
What’s the difference between jimmies and nonpareils?
Jimmies are the longer, rod-shaped sprinkles. Nonpareils are the tiny round balls. Jimmies are recommended here as they hold their color better during baking and won’t bleed as much.
Why did my cookies spread too much?
This is usually due to a warm baking sheet. Ensure your baking sheets are cool before adding the next batch of dough. Also, make sure your oven is fully preheated.
Can I use light sour cream or Greek yogurt?
Yes, you can substitute with an equal amount of light sour cream or full-fat plain Greek yogurt without issue.
My dough is very sticky. Is that normal?
Yes, the dough is meant to be thick and sticky. This helps keep the cookies soft and chewy. Using a cookie scoop makes it easy to handle.
Can I freeze the cookie dough?
Absolutely. Scoop the dough into balls and freeze them on a parchment-lined sheet. Once solid, transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the bake time.