Confetti Cake Mix Cookies

Cookies

1. Preheat oven to 350F and line two baking sheets with Silpat Baking Mats or parchment paper, or spray the baking sheets with nonstick spray; set aside.
2. To a large bowl, add the eggs, oil, and whisk to combine.
3. Add the cake mix, baking powder, and stir to combine.
4. Add the rainbow sprinkles and fold gently to combine; don't overmix. Tip - I find name brand sprinkles like Betty Crocker or Wilton to run or bleed into the batter or on top of frosting less than generic brands, but use what you trust.
5. It's highly recommended to prevent cookie spreading, but not absolute, but I suggest placing your mixing bowl in the fridge to chill for about 1 hour.
6. Using a 3-tablespoon large cookie scoop or two actual tablespoons, form cookie dough mounds, and place them on the prepared baking sheets. Tips - Do not crowd your baking sheets. I suggest baking only 6 cookies per sheet since these are big cookies and even if you chill the dough, they still spread to a degree.
7. Bake cookies for 9 minutes, rotating the pan once, midway through cooking. Tips - For optimal results, bake one sheet at a time, on the middle rack. If you must, it's fine to bake two sheets at once, but I suggest then not only rotating your baking sheets 180 degrees, but also swap them onto the other rack, i.e. whatever was on top, switch to the bottom rack, midway through baking. This is because all ovens bake differently and I find the sheet of cookies that's on the bottom, never bakes quite as nicely as the one on top so this is my trick to combat that phenomenon. Make sure to bake cookies for about about 9 minutes, and do not overbake, even if they look underdone when you pull them. They'll continue to set up on the baking sheets as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes, or until set enough to transfer to wire racks to finish cooling complete. While they cool, make the frosting.

Frosting**

1. To a large mixing bowl, add the butter, cream cheese, and beat on high with a handheld electric mixer (or do this in your stand mixer fitted with the paddle attachment) for about 3 to 4 minutes, or until light and fluffy. Stop and scrape down the sides of the bowl.
2. Add the confectioners' sugar, vanilla extract, salt, and beat to incorporate, starting on low speed and increasing to high, until frosting is smooth.
3. Optionally, if you want to add food color in the color of your choice, add it now, drop by drop, mixing after each addition, until your desired shade is achieved. Crumbl Cookies traditionally uses baby pink frosting for this recipe, but I left my untinted.
4. Transfer the frosting to a large ziptop bag, seal it, and carefully snip off the tip of one of the bottom corners with a scissors, taking care not to make the hole too big. Alternatively, you can transfer the frosting to a piping bag, fitted with a coupler and Wilton 2A tip, or similar. Alternatively, you can simply spread the frosting on with a knife if you don't care about the piped swirled "look".
5. Starting in the center of one cookie, make a circular pattern, going outward. Repeat until all cookies have been frosting.
6. Evenly garnish with confetti sprinkles. Tip - If you don't want to buy separate sprinkles for the cookie dough and for garnishing on top, I recommend just then buying rainbow sprinkles and using them for both the batter and garnishing.
7. Storage - Cookies will keep airtight at room temp for 2-3 days, or in the refrigerator for up to 5 days, if you don't like to keep frosted baked goods at room temp. I recommend storing them flat in one layer, rather than stacking them, so the frosting doesn't transfer and get messy. Once frosted, the cookies aren't good for freezing. Baked, but unfrosted, cookies will keep airight in the freezer for up to 2 months.