Funfetti Cake Batter Cookies 4 ★

21 min | easy | vegetarian

Plate of soft, thick funfetti cake batter cookies studded with rainbow sprinkles on a white table; extra sprinkles scattered nearby with a mug and a small dish of sprinkles blurred in the background.

Published Jul 3, 2025

Prep Time	Cook Time	Total Time
10 min	11 min	21 min

Rate/Review

Introduction

These funfetti cake batter cookies pack all the flavor of birthday cake into soft, chewy, sprinkle-loaded bites.

They start with a simple boxed cake mix, so the dough comes together fast with almost no measuring or fuss.

Perfect for kids’ parties, bake sales, or anytime you want an easy, colorful dessert that feels instantly festive.

Stack of four soft, thick Funfetti cake batter cookies studded with rainbow sprinkles on a white plate, with extra sprinkles scattered on the table and a blurred bowl of sprinkles in the background.

How to Make Funfetti Cake Batter Cookies

Handsfree mode (keeps screen awake)

Preheat the oven and prep the pans

Preheat your oven to 350°F.
Line two large baking sheets with parchment paper or silicone baking mats.
Whisk the wet ingredients

In a large mixing bowl, whisk together the vegetable oil, sour cream, eggs, and vanilla extract until smooth.

Advertisement
Add the cake mix

Sprinkle the Funfetti cake mix over the wet ingredients.
Stir with a rubber spatula or wooden spoon until a soft, thick dough forms with no dry pockets.
Fold in the sprinkles

Gently fold in the ⅓ cup rainbow sprinkles until they are evenly distributed through the dough.
Scoop and decorate the cookies

Use a 1½ tablespoon cookie scoop or heaping tablespoon to portion the dough onto the prepared baking sheets.
Leave about 2 inches between cookies to allow for gentle spreading in the oven.
Press a few extra rainbow sprinkles on top of each dough mound for a bright, bakery-style look.

Advertisement
Bake and cool

Bake the cookies for 9 to 11 minutes, until the edges look set.
The centers should still look soft and slightly puffy.
Do not overbake, or the cookies will lose their soft, cake-batter texture.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Overhead view of a parchment-lined baking sheet holding 11 soft, round funfetti cake batter cookies studded with rainbow sprinkles; extra sprinkles are scattered around, with a jar of sprinkles at the top left.

Substitutions

Vegetable oil -> melted butter: Use the same amount of cooled, melted unsalted butter in place of the vegetable oil. The cookies will taste richer and slightly more buttery, with edges that brown a bit more in the oven.
Sour cream -> plain Greek yogurt: Swap the sour cream for an equal amount of full-fat plain Greek yogurt. The cookies stay tender and moist, with a tiny extra tang that pairs nicely with the sweet sprinkles.
Rainbow sprinkles -> chopped rainbow chocolate candies: Replace the sprinkles with the same volume of finely chopped colorful chocolate candies, like M&M's. You get fun pops of melted chocolate and color, and the cookies feel even more like a party dessert.

Close-up of soft Funfetti cake batter cookies with rainbow sprinkles; one cookie is broken open to show a thick, cake-like center, with more sprinkled cookies blurred in the background and loose sprinkles scattered on the white surface.

Tips

Chill briefly for thicker cookies: For extra thick, puffy cookies, chill the scooped dough on the baking sheet for 20 to 30 minutes. This helps control spreading without drying out the centers.
Use jimmies, not nonpareils: Stick with classic jimmies style sprinkles, since tiny nonpareils can bleed color and turn the dough grayish.
Bake one sheet at a time: For the most even baking, cook one sheet of cookies at a time on the center oven rack.
Watch the edges, not the tops: Pull the cookies from the oven as soon as the edges look set and matte, even if the centers look pale. They will continue to cook and firm up on the hot baking sheet outside the oven.

Nutrition Facts ^*

Energy	123	kcal
Protein	1	g
Total Fat	6	g
Carbohydrates	16	g
Dietary Fiber	0	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why did my cookies spread too much and turn thin?: The dough may have been too warm, or there may have been a bit too much oil. Try chilling the scooped dough for 20 minutes and double check your oil measurement next time. Also make sure your oven is fully preheated before the cookies go in.
How do I know when Funfetti cake cookies are done baking?: Look for edges that appear set and slightly firm, while the centers still look soft and a little underdone. They will finish cooking on the sheet as they cool, which keeps the texture soft and chewy.
Can I freeze the dough or baked cookies?: Yes, you can freeze scooped dough balls on a baking sheet, then store them in a freezer bag. Bake from frozen, adding 1 to 2 extra minutes, watching the edges closely. Baked cookies also freeze well for up to two months in an airtight container.
Can I use a different flavor of cake mix?: Absolutely, this method works with vanilla, yellow, or chocolate cake mix if you want to change the flavor. Keep the mix size close to 15.25 ounces, or the dough texture may shift.

Serving Suggestions

These funfetti cake batter cookies bring playful color and nostalgic flavor to any birthday table or midweek dessert craving.

Serve them with cold milk or vanilla ice cream, or sandwich two around frosting for a party-worthy cookie sandwich.

Try rolling the dough balls in extra sprinkles or colored sugar if you want an even bolder, photo-ready finish.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 4 ★ (out of 5) based on 5 reviews.

Post your review and pictures below! ⬇︎

Uma: Made these for my son's birthday party. They turned out perfect and were a big success! — 5 ★

Eunice: So nice to hear they were a birthday hit!
Tammie: Wonderful made these yesterday , I too only used vanilla and also added a bit more sprinkles , but was magic the flavour is amazing ! What I did add in was some almond essence to the dough adds a wonderful flavour . Will make again ! — 5 ★

Eunice: Glad the almond essence worked so well, Tammie!
Orville, Las Vegas: I just made these cookies but they spread so much on the pan they all ran together and were a total mess. WARNING!! Chill the dough and use parchment paper! They taste really good though... — 3 ★

Eunice: Sorry they spread so much, Orville. Chill the dough 30 minutes and bake on parchment or a silicone mat. If they still run, try 1 tablespoon less oil next time.
Amber, Los Angeles: I think this is a good starting point but they came out kinda sweet and a little bland 😕 and we probly won't be making these again. — 3 ★

Eunice: Sorry they didn’t hit the mark, Amber; cake mixes vary a lot in sweetness and flavor intensity, so results can differ.
Rebecca Patterson: These came out super soft and chewy with that classic cake-batter flavor, and the sour cream really helps the texture. Next time I’m going to chill the scooped dough for 20 minutes first because mine spread a bit more than I wanted. — 4 ★

Eunice: Love hearing that, Rebecca!