These funfetti cake cookies just might be the easiest cookies I have ever made! Amazingly, they are addictively delicious, which I guess is bound to happen when you start with cake batter. Plus, it’s impossible to not have fun baking when playing with sprinkles!

Step 1:

It all starts with a box of classic white cake mix. Dump the contents into a large bowl and mix it with one teaspoon of baking powder.

In another bowl, combine two large eggs, 1/3 cup of vegetable oil, 1/4 teaspoon of vanilla extract, and 1/4 teaspoon of LorAnn’s Buttery Sweet Dough Bakery Emulsion. If you don’t have the buttery sweet dough flavoring, you can replace it with another 1/4 teaspoon of vanilla extract. But let me just say that adding a bit of LorAnn’s Buttery Sweet Dough to a recipe is like having a secret ingredient that brings a touch of magical yumminess to anything you bake!

Add your wet mixture to your dry mixture and continue stirring until they are well combined, forming your dough.

Step 2:

Next, mix in about 1-1/4 cup of sprinkles… the more the merrier in my opinion! I used rainbow jimmies but the options are endless here. Use whatever sprinkles you have on hand or do what I did and combine sprinkles to form a unique color combination. Don’t spend too much time mixing your cookie dough, just enough so that the sprinkles are evenly distributed.

Step 3:

Roll the dough into balls that are about an inch wide. To help keep the size of your cookie dough balls consistent, I recommend using a cookie dough scoop or coffee scoop.

Set the cookie dough balls on a parchment lined baking sheet, giving them room to spread. Add an extra touch of sprinkles any where it is needed and bake your funfetti cake cookies on 350 for 9 to 10 minutes, just shy of browning.

Step 4:

After removing the cookies from the oven, let them sit on the baking sheet for a few minutes before transferring them to a cooling rack.

Now reward yourself with a funfetti cake cookie that is moist, chewy, and delicious. I dare you to try to each just one!

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