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Funfetti Cake Batter Cookie Bars are so easy to make with a cake mix and sugar cookie mix, loaded with colorful sprinkles, and tastes exactly like cake batter. These will be a hit with everyone.
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Funfetti Cake Batter Cookie Bars

Funfetti Cake Batter Cookie Bars are so easy to make with a cake mix and sugar cookie mix, loaded with colorful sprinkles, and tastes exactly like cake batter. These will be a hit with everyone.
Course Dessert
Cuisine American
Keyword cake batter, dessert recipe, funfetti cookies
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 30 bars
Calories 181kcal
Author Jessica

Ingredients

cake batter cookie bars

  • 1 pouch (1 lb 1.5 oz) sugar cookie mix
  • 1 box (15.75 oz) white cake mix
  • 3 large eggs
  • 1 cup (2 sticks) melted butter I use salted
  • 1 teaspoon vanilla extract
  • 3 tablespoons rainbow sprinkles

frosting

  • 1/2 cup butter, softened
  • cups powdered sugar
  • 2-4 tablespoons milk (I use 4 tablespoons heavy cream)
  • ¼ teaspoon almond extract
  • additional sprinkles for garnish

Instructions

  • Heat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray or line it with parchment paper. Set aside. 
  • In large mixing bowl, combine the dry sugar cookie mix, dry cake mix, eggs, melted butter, and vanilla extract. Beat with a handheld blender until combined. About 1 minute. 
  • Add in the sprinkles and very gently (so the colors don't bleed) stir in the sprinkles using a wooden spoon or spatula. 
  • Dump the batter into the prepared baking dish and spread out evenly. It helps if you drop it all over the baking dish, instead of just one big pile. Use your hands to help spread it out. 
  • Cook for 28-32 minutes. Bars will be golden brown and the edges will be puffier than the rest of the bars. The center should look done, not be wiggly, and a toothpick inserted into the middle should come out clean.
    Let cool completely for about 1 hour in the pan.
  • To make frosting : Use a handheld blender and beat the butter in a mixing bowl until creamy. Add in the powdered sugar, almond extract, and start with 1 tablespoon milk. Blend together and add additional milk until you get a spreadable consistency. They higher fat milk you use, the more you may need. If you use skim or 1% milk you will need less of it. 
  • Spread the frosting over the cooled cookie bars. Sprinkle some additional sprinkles over top the frosting. Cut into bars right away and serve or they can be refrigerated (if wanted) or left at room temperature, until you serve them. 

Video

Notes

This is a great recipe to change up the sprinkles for different Holidays. Get some Christmas sprinkles and make Christmas cookie bars, or Valentine's Day colors, or Halloween. Lots of ways to change up this recipe. 
The lower the fat percentage of milk you use, the less you will need in the frosting. I use 4 tablespoons heavy cream because I love the thickness that heavy cream adds to frosting. If you use anything less than that you may need less than 4 tablespoons. Start at 1-2 tablespoons and go from there. 

Nutrition

Calories: 181kcal | Carbohydrates: 21g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 207mg | Potassium: 20mg | Fiber: 1g | Sugar: 14g | Vitamin A: 307IU | Calcium: 44mg | Iron: 1mg