Confetti Cake Cookies 

INGREDIENTS

FOR THE COOKIES

• 2 large eggs 100 grams, room temperature
• ⅓ cup vegetable oil 67 grams
• 16 ounces confetti cake mix 454 grams (1 box)
• 1 teaspoon baking powder 4 grams
• ¼ cup rainbow sprinkles 48 grams

FOR THE ICING

• 6 tablespoons unsalted butter 85 grams, room temperature (¾ stick)
• 4 ounces cream cheese 114 grams, room temperature (½ brick)
• 1 cup powdered sugar 113 grams
• 1 teaspoon pure vanilla extract 4 grams
• Pink food coloring optional
• ¼ cup rainbow sprinkles 48 grams

EQUIPMENT

• Kitchen Scale (optional)
• Baking Sheet
• Cookie Portion Scoop

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper. Spray with nonstick spray and set aside.
2. In a large bowl, combine the eggs and vegetable oil. Stir in the cake mix and baking powder until well combined.2 large eggs,⅓ cup vegetable oil,16 ounces confetti cake mix,1 teaspoon baking powder
3. 
4. Fold in the confetti sprinkles.¼ cup rainbow sprinkles
5. 
6. Use a 2-tablespoon-sized scoop to make large cookies. Space the cookies out so they don’t touch as they bake.
7. 
8. Bake for 8-9 minutes and remove. Cool on the pan for 5 minutes, then place on a cooling rack until completely cooled.
9. 
10. While the cookies cool, make the icing. In a large bowl, using a hand mixer, beat the butter and cream cheese together, then beat in the powdered sugar and vanilla. Mix in food coloring, if desired.6 tablespoons unsalted butter,4 ounces cream cheese,1 cup powdered sugar,1 teaspoon pure vanilla extract,Pink food coloring
11. 
12. Place the icing in a Ziplock bag and snip off a little bit of the corner.
13. Start at the center of the cookie and go in a circle out. Add sprinkles to the top of the cookies.¼ cup rainbow sprinkles
14. 

NOTES

1. In place of the vegetable oil, you can use any neutral oil, such as canola or coconut, or try melted butter!
2. You can use white, vanilla, or chocolate confetti cake mix instead of confetti cake mix.
3. Feel free to change up the sprinkles for different occasions. Try red and green for Christmas, black and orange for Halloween, or red and pink for Valentine’s Day.
4. You can also change up the frosting color with different food dyes, or leave it plain.
5. Use a cookie scoop to ensure all of the cookies are the same size.
6. To keep these nice and soft, don’t let these cookies brown in the oven. Remove at 8-9 minutes. No longer.
7. If you don’t want these cookies to spread much, refrigerate the dough for 30-60 minutes before baking.
8. If you need to bake the cookies in batches, I recommend letting the baking sheet cool between batches or using 2 baking sheets. This will prevent the cookies from spreading too much.
9. If your cookies aren’t round, as soon as they come out of the oven, grab a glass that is larger than the cookie.  Place the cup upside down over the cookie and do a little swirl and you will have a more uniform round cookie!
10. To make cookie bars, press the cookie dough into an 8×8-inch baking pan and bake for 20-25 minutes, until the dough is cooked through. Frost as desired.

Storage: Store confetti cake cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.