Description
Funfetti Cake Mix Cookies are easy-to-make, colorful, and soft sandwich cookies layered with a creamy, rich cream cheese frosting. Made with a simple cake mix and pudding base, these cookies are rolled into dough balls for a perfect puff, baked to a golden finish, then filled with a sweet, smooth frosting. Ideal for parties or a fun treat, these cookies combine convenience with delightful flavors and textures.
Ingredients
Scale
Cookie Dough
- 1 (14.25-ounce) package Funfetti cake mix (or alternate flavor)
- 1 (3.4-ounce) package instant vanilla pudding mix
- 2 large eggs
- 8 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup mix-ins of choice (e.g., chocolate chips, sprinkles, nuts)
Frosting
- 8 tablespoons unsalted butter, room temperature
- 1 (8-ounce) package cream cheese, brick-style, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 cups powdered sugar (plus extra 1/4 cup optionally for thicker frosting)
Instructions
- Prepare Dough: In a stand mixer or large bowl using a hand mixer, combine the Funfetti cake mix, instant vanilla pudding mix, 8 tablespoons of softened unsalted butter, eggs, and vanilla extract. Beat the mixture until it forms a very thick dough, scraping down the sides as needed to incorporate all ingredients evenly. If you choose to use mix-ins such as chocolate chips or sprinkles, gently fold them into the dough now.
- Form Dough Balls: Using about 1-1/2 tablespoons (approx. 30 grams) of dough per cookie, roll the dough into balls. Place the dough balls on a tray and chill them in the refrigerator for 30 to 60 minutes. This chilling step helps the cookies hold their shape and remain puffy during baking.
- Bake Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Arrange the chilled dough balls spaced about 2 inches apart on the prepared sheet. Bake for 9 to 10 minutes until the bottoms are slightly browned but the cookies are not overbaked. Remove from oven and let them rest on the baking sheet for 5 minutes before transferring to a cooling rack. Repeat baking with remaining dough balls.
- Make Frosting: Soften cream cheese by microwaving in 15 to 20 second bursts until it reaches room temperature. In a mixer, beat together 8 tablespoons softened butter and the softened cream cheese until smooth and creamy. Add vanilla extract and salt, mixing well. Gradually add powdered sugar while beating until the frosting is smooth and fluffy. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for an additional 1 to 2 minutes. For a thicker consistency, optionally add an extra 1/4 cup powdered sugar. Chill the frosting for 20 to 30 minutes before using to let it firm up.
- Assemble Cookies: Once the cookies are completely cooled, transfer the chilled frosting to a piping bag fitted with a wide tip. Pipe a generous amount of frosting onto the bottom side of one cookie and gently sandwich with another cookie on top to create a whoopie pie style sandwich. Repeat this for all cookies. Cover the assembled cookies tightly with plastic wrap and refrigerate overnight; this resting period softens the cookies and melds the flavors together. Before serving, allow the whoopie pies to come to room temperature for the best texture and flavor experience.
Notes
- You can substitute the Funfetti cake mix with any cake mix flavor of your choice to customize the cookies.
- Mix-ins such as chocolate chips, mini M&Ms, or nuts add extra texture and flavor; add about 1/2 cup as desired.
- Do not overbake the cookies to keep them soft and chewy; baking too long will dry them out.
- Chilling the dough balls before baking is important for achieving thick, puffy cookies.
- Refrigerate the assembled cookies overnight to allow flavors to meld and soften the cookie texture for a tender bite.
