Confetti Cake Cookies (Day 1-2022 Edition)

Old habits don’t go away easily. If at all. When Son B graduated from high school in May 2022, I swore up and down I was done with the 12 Days of Christmas Cookies. No more searching for and tweaking new cookie recipes. No more hours frantically mixing up, rolling, cutting out and packaging cookies. Ha! What a hypocrite! The truth is I adore baking and love giving away treats during the holiday season, especially to my educator friends! So…here we go…again for the 3rd year in a row on GBE (Glove Box Eats) and 14th year total!

This year, I’m going for simple. I’ve switched roles in education and am much busier than before, so keeping things easy and frantic free is best. Each post with the 2022 Edition of the 12 Days of Christmas Cookies will be minimal. Just a quick blurb, photo, and the recipe. No jibber-jabber about this, that, or the other. Fingers crossed!

To start Day 1 off with, I’m using cake mix for two reasons. 1.) There’s a white cake mix loitering in the cabinet. 2.) This recipe is extremely quick and easy. You can tailor the sprinkles to be whatever shape and color you’d like. I used rainbow nonpareil sprinkles (round shaped). Son B likes them because they are soft and chewy. Stay tuned. Day 2 features a cookie-ish, candy like treat!

Confetti Cake Cookies (Day 1-2022 Edition)

Print Recipe

Soft, slightly chewy, and tastes like a cake in cookie form.  All you need is a basic white cake mix, its’ ingredients, and some seasonal sprinkles.

• Author: Erin Thomas

Ingredients

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1 box (15.25 oz.) white cake mix

1 tsp. baking powder

2 large eggs, at room temperature

1/4 cup vegetable or canola oil

1/2 tsp. vanilla

1/2 cup sprinkles

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Instructions

Preheat oven to 350 degrees F.  Line two baking sheets with parchment paper or Silpat liners.  Set aside.

In a large bowl, whisk together cake mix and baking powder.  In a smaller bowl, whisk together eggs, oil, and vanilla.  Pour into the cake mix and stir vigorously to combine ingredients into a smooth dough.  Fold in sprinkles gently to avoid dyeing dough.

Use a #50 ice cream scoop (3 tbsp.) or large spoon to portion dough onto lined baking sheets, spacing about 2 inches apart.  Bake for about 9-10 minutes or until lightly browned.  Remove from oven and let cool for about 5 minutes on baking sheet before transferring to a wire rack to cool completely.  Store in an airtight container for up to 7 days.  Baked, cooled cookies can also be frozen for up to 3 months in a freezer-safe container.