Confetti Cake Batter Cookies

image credit sallysbakingaddiction.com


  1. 1 box (18.25 oz) vanilla/white cake mix, such as Duncan Hines
  2. 1 teaspoon baking powder
  3. 2 large eggs
  4. 1/3 cup vegetable/canola oil or melted coconut oil
  5. 1/2 teaspoon pure vanilla extract
  6. 1 cup sprinkles

  1. Preheat oven to 350°F (177°C). 
  2. Line large baking sheet with parchment paper or silicone baking mat. Set aside.
  3. In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the sprinkles – you do not want to dye the cookie dough by overstirring the sprinkles.
  4. Drop rounded 1-inch balls of dough onto prepared baking sheet. Bake for 9 minutes – do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops will settle down so you will not have to press the cookies down yourself. Transfer to a wire rack to cool completely. Store in an airtight container, for up to one week.

For more detail sallysbakingaddiction.com

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