Mom and I took up cake decorating. Funfetti was our favorite cake, so we used the mix to make cutout cookies. Plain or decorated, they’re a fave at parties. —Danielle DeMarco, Basking Ridge, New Jersey
Confetti Cake Batter Cookies Recipe photo by Taste of Home
In a large bowl, beat butter, eggs and vanilla until combined. Beat in cake mix. Refrigerate, covered, 2 hours or until firm enough to roll.
Preheat oven to 350°. On a well-floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely. Decorate as desired. Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare and bake cookies as directed; decorate as desired.
Most cake mix batters can be thickened into cookie dough by simply mixing 2 eggs and ½ cup oil into the dry cake mix. Stir in any desired mix-ins (chocolate chips, sprinkles, nuts), then scoop and bake the cookies at 350 degrees for 10 minutes.
What is the difference between cake mix and cookie mix?
The only difference between cake mix and cookie mix is the final texture! Cookie mix typically yields thicker, stiffer dough that be scooped and holds its shape when it is placed on baking sheets to go into the oven. Cake mix typically requires more liquid, which produces a thinner batter that can be poured into cake pans for baking.
Research contributed by Mark Neufang, Taste of Home Culinary Assistant
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