This Funfetti Butter Cookies recipe gives you gooey, buttery cookies that are melt-in-your-mouth good! Using only seven ingredients, these rainbow-sprinkled, super-soft treats are a no-fuss, easy-to-follow recipe perfect for any occasion!
I am not the genius who came up with these funfetti butter cookies—they’re a classic cookie recipe that’s been around for a while! I’m just here to put my little spin on it.
I wanted something colorful, cheerful, something that tastes really freaking good and doesn’t use many ingredients. Adding these funfetti gooey butter cookies just seemed like the perfect fit!
If you love an easy cookie recipe, you will want to try these funfetti cookies! And for the cake version, try my Single Layer Funfetti Cake!
Table of Contents
Reasons Why You’ll Love These Cookies
- Soft and gooey in texture.
- Super easy to make.
- Rich buttery, cake batter flavor in each bite.
- It uses one box of white cake mix.
- You can use more rainbow sprinkles from that gallon-size container you bought a year ago.
- You probably already have most, if not all, of the ingredients at home!
- They are really good chilled straight from the fridge!
Ingredients Needed
The ingredients shown in the image below are used to make these gooey funfetti butter cookies. Items noted in the bulleted list are key ingredients that needed a bit more explanation. Substitutions are also noted below.
- Cream Cheese. This needs to be the brick-style cream cheese and not the tub style, and preferably full fat instead of reduced fat.
- 1 Box of White Cake Mix. You can also use boxed Funfetti Cake Mix as well. Just reduce the amount of rainbow sprinkles added to the cookie dough at the end by 1/4 cup.
- Rainbow Colored Sprinkles. If using the white cake mix, add 1/2 cup of sprinkles. If using the funfetti cake mix, add only 1/4 cup of the sprinkles.
- Powdered Sugar. This ingredient is for rolling the cookie dough balls before placing them onto the parchment-lined baking sheet.
- Sparkling Sugar. This is an optional ingredient used to sprinkle over the tops of the cookies before they are baked. They don’t add any unique flavor, just a little tiny crunch to the top and a little sparkle. I use King Arthur’s Brand of sparkling sugar.
How to Make the Recipe
Below is a brief overview of how to make these easy funfetti cookies from a cake mix! For the full printable recipe, which can be made using US customary or metric measurements, visit the recipe card below.
Step 1. Beat the cream cheese and unsalted butter together. (Image 1) Ensure both ingredients are at room temperature so they blend better. Then, add the eggs and vanilla extract (Image 2).
Step 2. Add in the white cake mix (Image 3). Do this on a low mixer speed so the cake mix doesn’t fly everywhere. Fold in the rainbow sprinkles with a spatula or large spoon (Image 4). Then, cover the funfetti cookie dough tightly with plastic wrap and place in the refrigerator for at least one hour.
Quick Tip: If you’re using a funfetti cake mix, you can reduce the amount of rainbow sprinkles by 1/4 cup.
Step 3. Scoop, roll, then bake. Scoop the funfetti cookie dough with a medium-sized cookie scoop or a spoon (Image 5). Roll the cookies in powdered sugar (Image 6), place them on parchment paper-lined cookie sheets, and bake for 8-10 minutes at 350ºF.
Essential Baking Tools
You don’t need special baking tools to make these gooey funfetti cookies. If you have a hand or stand mixer, you’re good to go!
A few other helpful baking tools to have on hand are:
- Spatulas
- Medium-size cookie scoop
- Parchment paper
- Baking sheets – having at least two is good.
Storage
Storage. These funfetti butter cookies are best kept in an airtight container at room temperature for up to three days or in the refrigerator for up to five days. Chilled is my preference!
Freezing. To freeze this funfetti cookie dough, I recommend chilling the dough first. Scoop, then roll them into the balls. Freeze them on a wax paper-lined cookie sheet until solid, then transfer them to a freezer bag or tightly sealed container.
When ready to bake, remove the cookies from the freezer, roll them in powdered sugar, and bake. You will need to add 1-2 minutes to your baking time.
Recipe FAQs
Yes! If using the funfetti cake mix, reduce your rainbow-colored sprinkles by half.
Yes, for a minimum of 1 hour. You can also chill the funfetti cookie dough overnight if needed. Cover the mixing bowl with plastic wrap, transfer the cookie dough to an airtight container, and place it in the refrigerator.
Funfetti cookies are best kept in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. I prefer chilled funfetti cookies. They’re so good!
Yes. I recommend chilling the dough first, then scooping or rolling it out into 1-inch cookie balls. Freeze them on a wax paper-lined cookie sheet until solid, then transfer them to a freezer bag or a tightly sealed container. When ready to bake, remove them from the freezer, roll them in powdered sugar, and bake. Don’t forget to add a few minutes to the baking time.
I used the Hoosier Hill Farm Brand of rainbow sprinkles. It’s a 2-pound container of sprinkles, so if you tend to bake a lot using sprinkles, you will really like them!
More Easy Cookie Recipes to Enjoy!
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Funfetti Butter Cookies
Ingredients
- 8 oz Cream Cheese, room temperature
- 1/2 cup Unsalted Butter, room temperature
- 1 Large Egg, room temperature
- 1 tsp Vanilla Extract
- 1 Box of White Cake Mix
- 1/2 cup Rainbow Colored Sprinkles
- 1/4 cup Powdered Sugar
- Sparkling Sugar, for added sparkle to the tops of the cookies, optional
Instructions
- Using your hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and unsalted butter together on medium-high speed until smooth and creamy.8 oz Cream Cheese, 1/2 cup Unsalted Butter
- Add in the egg and vanilla extract, and continue to mix on medium-high speed. Scrape down the sides of the bowl as needed.1 Large Egg, 1 tsp Vanilla Extract
- Reduce your mixer speed to low and gradually add in the white cake mix until just combined.1 Box of White Cake Mix
- Using a spatula or large spoon, stir in rainbow color sprinkles.1/2 cup Rainbow Colored Sprinkles
- Tightly cover the mixing bowl with plastic wrap and chill for a minimum of 1 hour.
- After dough chilling is complete and you're ready to bake, adjust your oven rack to the 2nd level mark (just above center) then preheat the oven to 350ºF.
- Line 2 baking sheets with either parchment paper or silicone mats. Set to the side.
- With a medium-size cookie scoop or a spoon, scoop the cookie dough into 1 inch balls. Roll them in the powdered sugar, then place the cookies about 1 1/2 – 2 inches apart on the prepared baking sheets. If desired, add a little sparkling sugar to the tops of each cookie.1/4 cup Powdered Sugar, Sparkling Sugar
- Bake for 8-10 minutes at 350ºF or until until the bottoms turn a nice light golden brown.
- Cool the cookies on the baking sheet for approximately 5 minutes before transferring to a wire cooling rack to cool completely. Use a spatula to transfer them because the cookies will be very soft!
- Keep the cookies stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Video
Notes
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
