Confetti Cookies Recipes

CONFETTI CAKE BATTER COOKIES

Steps:

• In a large bowl, beat butter, eggs and vanilla until combined. Beat in cake mix. Refrigerate, covered, 2 hours or until firm enough to roll. , Preheat oven to 350°. On a well-floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely. Decorate as desired. Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare and bake cookies as directed; decorate as desired.

FUNFETTI® COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cake mix, butter, and egg together in a bowl until well combined; roll into balls and place on a baking sheet, about 1 1/2 inches apart.
• Bake in the preheated oven until cookies start to brown and crack, about 10 minutes. Allow cookies to sit on baking sheet for a few minutes before transferring to a wire rack to cool completely.

FUNFETTI® CAKE MIX COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Mix cake mix, canola oil, and eggs together in a bowl until smooth. Roll dough into walnut-size balls; flatten to 1/4-inch thick on baking sheets, 2 inches apart.
• Bake in the preheated oven until edges are golden, 6 to 8 minutes.

CONFETTI CAKE-MIX COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg and vanilla until smooth. On low speed, beat in cake mix until blended. Beat in 1/4 cup sprinkles. Cover and refrigerate 30 minutes.
• Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 12 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• Using knife, spread slightly less than 1 tablespoon frosting over top of cookie, and immediately top with sprinkles. Repeat with remaining cookies. Store in airtight container at room temperature.

FUNFETTI COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a large bowl, whisk together the cake mix and baking powder. With an electric mixer, mix in the eggs one at a time. Mix in the vegetable oil and vanilla extract until well combined.
• Roll dough into 1-inch balls. Roll each ball in the nonpareils. Place 2 inches apart on the prepared cookie sheet.
• Use the bottom of a jar or glass to press each cookie to ¼ inch thick. Bake for 7-8 minutes. Allow to cool on the baking sheet before removing to a cooling rack to cool completely.

FUNFETTI COOKIES

Steps:

• Preheat the oven to 350°.
• In the bowl of a stand mixer or in a medium bowl using a hand electric mixer, cream together the butter and sugar for 1 minute.
• Scrape the sides of the bowl, add in the eggs and vanilla. Mix until combined.
• Add in the cake mix and all purpose flour. Mix until the dough comes together and the ingredients are thoroughly incorporated. Add in the extra sprinkles, if desired.
• Scoop the dough into balls and arange on a cookie sheet. I use approx 2 tbsp of dough for each ball.
• Bake at 350° for 10-12 minutes.
• Allow to cool on the pan for 3-5 minutes before transfering to a wire cooling rack.
• Store at room temperature in an air tight container for up to 3 days. Enjoy!

FUNFETTI COOKIE RECIPE

Steps:

• Preheat oven to 350F/180C. Line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, sift together flour, baking soda, and salt. Set aside.
• In a mixer bowl fitted with the paddle attachment, beat butter, granulated sugar, and powdered sugar on medium-low speed for 4 minutes. Beat in egg and vanilla extract just until combined. Add flour mixture and beat just until combined. Mix in sprinkles. Do not overmix.
• Shape dough into balls, the size of 1.5 tablespoons each (I use this ice cream scoop for that), and place on the cookie sheets, spacing them 2-inches apart. Bake for 11-12 minutes until cookies just begin to brown at the edges, but the center is still soft (you don't want to overbake them). Allow cookies to cool on baking sheet for 5-10 minutes, then gently transfer to a wire rack to cool completely.
• Store cookies at room temperature in an airtight container for up to 3 days. Cookies can also be frozen for up to 2 months.

CONFETTI CAKE BATTER COOKIES

Steps:

• Preheat oven to 350°F (177°C). Line large baking sheet with parchment paper or silicone baking mat. Set aside.
• In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the sprinkles - you do not want to dye the cookie dough by overstirring the sprinkles.
• Drop rounded 1-inch balls of dough onto prepared baking sheet. Bake for 9 minutes - do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops will settle down so you will not have to press the cookies down yourself. Transfer to a wire rack to cool completely. Store in an airtight container, for up to one week.

CONFETTI SUGAR COOKIES

Steps:

• In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• In a large mixing bowl, cream together butter and the white sugar until smooth. Beat in the egg and Princess emulsion. Gradually blend in dry ingredients.
• Mix in the colored sugar just until combined. (The more you mix it, the more the sugar cookies will melt in and not show up well.)
• Scoop the dough into about 24 balls and place on an ungreased cookie sheet. Slightly flatten the top of each cookie with the bottom of a glass.
• Refrigerate the cookies for at least 1 hour.
• Bake at 375 degrees for 10 minutes, removing the cookies just before the edges get brown.
• Allow the cookies to cool for 5 minutes, then move them to a flat surface or wire rack to cool completely.
• Store in an airtight container.
• Melt the white chocolate in a microwave safe bowl in 20 second intervals, stirring between each time. Continue to do this until the chocolate is completely melted.
• Dip each cookie into the melted chocolate to cover half of the cookie with melted white chocolate.
• Allow any extra chocolate to drip off, then place it on a wax paper lined pan. Immediately sprinkle with the remaining colored sugar.
• Allow the cookies to set, then store them in an airtight container.

CONFETTI COOKIES

Steps:

• Preheat oven to 350 degrees F. Spray a cookie sheet with nonstick spray or put down a silicone baking mat.
• In a large box mix together cake mix, eggs and oil with hand mixer. Add sprinkles and white chocolate chips and stir with spoon until everything is equally distributed in the cookies.
• Roll cookies into 2 tablespoon sized balls and place on cookie sheet, allowing 2 inches between each cookie.
• Bake for 12-13 minutes. This will make a perfect chewy cookie once they cool down. Enjoy!

FUNFETTI COOKIES

Steps:

• Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
• In a stand mixer fit with the whisk attachment, beat the butter and sugar together until light and fluffy, about 3 minutes.
• Use a rubber spatula to scrape down the sides of the bowl, adding the egg and the vanilla extract. Beat until light and fluffy and pale in color.
• Add the flour, baking powder, baking soda, and salt and beat until just combined and no streaks of flour remain. Do not overmix. Add the sprinkles and turn the mixer on quickly to distribute the sprinkles. Try not to mix the dough much or this will cause the sprinkles to break.
• Use a 1 ounce cookie scoop to scoop the dough into 1 inch balls, dropping them onto your cookie sheet about 2 inches apart. Bake for 11 minutes or until the cookies are just set on the edges, but still very gooey in the middle. This will keep your cookies super soft. Allow the cookies to cool for 10 minutes before transferring to a cooling rack. Enjoy!