These Funfetti Cake Cookies for Easter are soft, chewy, and bursting with colorful sprinkles! Made with cake mix, they’re incredibly easy to whip up and perfect for Easter celebrations. With pastel sprinkles and a sweet vanilla flavor, these cookies are festive, fun, and loved by both kids and adults.
Why You’ll Love This Recipe
- Super easy to make – Uses cake mix for a quick and foolproof recipe.
- Soft & chewy texture – Perfectly moist cookies with a tender bite.
- Festive Easter colors – Pastel sprinkles make them extra special.
- Customizable – Add white chocolate chips, frosting, or extra sprinkles.
- Great for gifting – Package them up for Easter baskets or parties!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Funfetti cake mix (or vanilla cake mix + extra sprinkles)
- Eggs
- Vegetable oil
- Vanilla extract
- Pastel-colored sprinkles (for extra Easter flair)
- White chocolate chips (optional)
Directions
- Preheat oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix ingredients: In a bowl, combine cake mix, eggs, oil, and vanilla extract until smooth. Stir in extra sprinkles and white chocolate chips if using.
- Scoop dough: Use a cookie scoop or spoon to form dough balls and place them on the baking sheet.
- Bake: Bake for 8-10 minutes until the edges are set but the centers are still soft.
- Cool & serve: Let cookies cool on the pan for a few minutes before transferring to a wire rack. Enjoy!
Servings and Timing
- Servings: About 24 cookies
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Variations
- Lemon twist: Add lemon zest for a citrusy flavor.
- Cream cheese glaze: Drizzle with a light cream cheese icing.
- Extra soft cookies: Add a tablespoon of sour cream to the dough.
- Chocolate lovers: Mix in milk chocolate or white chocolate chips.
- Gluten-free option: Use a gluten-free cake mix.
Storage/Reheating
- Room temperature: Store in an airtight container for up to 5 days.
- Freezing: Freeze cookie dough balls or baked cookies for up to 2 months.
- Reheating: Warm slightly in the microwave for 10 seconds for a fresh-baked feel.
FAQs
Can I use any cake mix for this recipe?
Yes! Vanilla, yellow, or even lemon cake mix work well.
How do I keep the cookies from spreading too much?
Chill the dough for 15 minutes before baking if needed.
Can I use butter instead of oil?
Yes, melted butter can be used for a richer flavor.
What kind of sprinkles work best?
Jimmies (the long sprinkles) work best because they don’t melt into the dough.
Can I frost these cookies?
Absolutely! A simple buttercream or cream cheese frosting would be delicious.
Can I make these without eggs?
Yes! Use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).
Why are my cookies too dry?
Overbaking can cause dryness—remove them when they’re slightly underbaked.
Can I add food coloring?
Yes! Pastel pink, blue, or purple would be great for Easter.
Do these cookies stay soft?
Yes! Thanks to the cake mix, they stay soft for days.
Can I make mini cookies?
Yes! Just reduce the baking time to about 6-7 minutes.
Conclusion
These Funfetti Cake Cookies for Easter are a quick and festive treat that will brighten up any holiday gathering. With their soft, chewy texture and colorful sprinkles, they’re perfect for Easter baskets, parties, or a fun baking project with the family. Try them today and enjoy a bite of Easter sweetness!
Print
Funfetti Cake Cookies for Easter
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
These Easter Funfetti Cake Cookies are soft, chewy, and bursting with pastel sprinkles for a festive springtime treat! Made with a simple cake mix, these cookies are quick to make and perfect for Easter celebrations, baby showers, or anytime you want a fun and colorful dessert.
Ingredients
- 1 box (15.25 oz) vanilla or white cake mix
- 1/2 cup unsalted butter, melted (or 1/3 cup vegetable oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup pastel sprinkles (Easter colors)
- 1/2 cup white chocolate chips (optional)
Instructions
- Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Step 2: Make the Dough
- In a large bowl, mix together the cake mix, melted butter, eggs, and vanilla extract until fully combined.
- Gently fold in the pastel sprinkles and white chocolate chips if using.
- Step 3: Shape & Bake
- Scoop tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheet.
- Bake for 9-11 minutes, or until the edges are set but the centers are still slightly soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Step 4: Decorate & Enjoy!
- For extra Easter flair, drizzle with melted white chocolate and top with more pastel sprinkles!
Notes
- Soft Cookies Tip: Don’t overbake—cookies will continue to set as they cool.
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies for up to 2 months; thaw before serving.
- Flavor Variations: Use a lemon, strawberry, or funfetti cake mix for a fun twist!
- Recipe Details
Nutrition
- Calories: 140
- Sugar: 12g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
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