Step 1: The Dump-and-Stir Method
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. In a large mixing bowl, dump the contents of the cake mix box. Add the vegetable oil and the eggs. Actionable Tip: Use a sturdy silicone spatula or a wooden spoon. A whisk is not recommended here because the batter will be incredibly thick and sticky—much denser than actual cake batter.Step 2: Mechanical Integration
Mix the ingredients together until the dry powder is just absorbed. Do not overmix! The Science: Even though cake mix has less protein than bread flour, overworking the dough can still develop gluten, turning your soft Funfetti Cookies into tough pucks. Stop when you see no more dry streaks.Step 3: The Sprinkle Fold
Gently fold in the ½ cup of extra rainbow sprinkles. Visual Cue: You want a “confetti explosion” look. If the dough looks sparse, add another tablespoon. The sprinkles inside the box are often not enough for that Instagram-worthy visual.Step 4: Portioning the Dough
Use a medium cookie scoop (approx. 1.5 tablespoons) to scoop the dough. Roll the dough balls between your palms to smooth them out. Pro Tip: This dough is sticky! Lightly oil your hands or spray them with non-stick cooking spray before rolling to prevent a mess.Step 5: The Bake
Place dough balls 2 inches apart on the prepared sheets. Bake for 8–10 minutes. Critical Moment: The cookies are done when the edges are set and just barely starting to turn golden. The centers should still look soft and underbaked. They will deflate slightly as they cool, creating that dense, chewy crumb.
