You will love this recipe for Fourth of July Frosted Cake Mix Cookies if you want something fast, cute, and guaranteed to impress at any July 4th party. These 4th of July cookies start with a simple cake mix base, get loaded with festive sprinkles, and are topped with a fluffy vanilla buttercream that looks gorgeous on a dessert table. You do not need pro baking skills or fancy tools; if you can stir, scoop, and spread frosting, you can make these July 4th Cookies in under an hour.
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Ingredients for Fourth of July Frosted Cake Mix Cookies
For the cookies
- 1 box white cake mix (about 15.25 oz)
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup red, white, and blue sprinkles, plus more for topping
For the vanilla buttercream
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 to 2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
How to Make Fourth of July Frosted Cake Mix Cookies
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, stir together cake mix, eggs, oil, and vanilla until a thick dough forms.
3. Fold in 1/4 cup sprinkles.
4. Scoop about 1 1/2 tablespoons of dough per cookie and place 2 inches apart on the baking sheet. Gently flatten the tops slightly if desired (I don’t and they turned out fine!)
5. Bake for 9–11 minutes, or until the edges look set and the centers are still soft. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. You might need a rubber spatula to gently lift the cookies off the tray.
6. Make the frosting: Beat butter until smooth. Add powdered sugar, vanilla and 1 tablespoon milk or cream. Beat until fluffy, adding more milk 1 teaspoon at a time if needed.
7. For a simple, elegant swirl, put your vanilla buttercream in a piping bag with the top cut off, or fitted with a plain, round tip. Swirl frosting onto cookies (or spread with an offset spatula).
8. Top with extra red, white, and blue sprinkles.
9. Store in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days. I like to store mine in the fridge, at least initially, so that the frosting sets.
Pro Tips
- Use a cake mix you love. I prefer white cake mix because it lets the patriotic sprinkles pop, but you can swap in vanilla or funfetti cake mix if that is what you have.
- Chill for thicker cookies. If you like your 4th of July cookies thicker and puffier, chill the dough in the fridge for 20 to 30 minutes before scooping and baking.
- Prevent sprinkle bleeding. Fold the sprinkles in gently at the end and avoid overmixing. That keeps the red and blue from turning the dough purple.
- Uniform cookie size. Use a small cookie scoop for evenly sized cookies that bake at the same rate and look adorable on a platter.
- Easy travel trick. If you are taking these to a cookout, frost the cookies and chill them for 20 to 30 minutes so the buttercream firms up slightly. They will be less likely to smudge in the container.
FAQs
Can I use a different cake mix flavor?
Yes. You can swap in vanilla, french vanilla, or even a yellow cake mix. Just keep the rest of the recipe the same.
Do I have to frost these cookies?
No. You can eat them plain as simple 4th of July cookies with sprinkles baked in. The buttercream adds a nice, creamy touch, but the cookies are soft and tasty on their own.
What kind of sprinkles work best?
Jimmies (the long, rod-shaped sprinkles) and disc sprinkles (I had some in the shape of start for 4th of July) work best because they hold their color and do not melt into the dough as quickly. Avoid nonpareils inside the dough since they can bleed more, but they are cute on top.
How do I store leftover frosted cookies?
Keep them in an airtight container with parchment between layers. Store at room temperature for up to 2 days, or in the fridge for 4 to 5 days. Let them come to room temp before serving for the best texture.
I love how these Fourth of July Frosted Cake Mix Cookies turn a basic box mix into the star of your party table with just a few pantry staples and some patriotic sprinkles. They are fast, cute, and totally doable for any busy holiday weekend. If you want fun 4th of July cookies that look bakery-made but take less than an hour, this is your new go-to recipe for July 4th Cookies that everyone will ask you for.
4th of July Frosted Cake Mix Cookies
Ingredients
For the cookies
- 1 box white cake mix about 15.25 oz
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup red white, and blue sprinkles, plus more for topping
For the vanilla buttercream
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 to 2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, stir together cake mix, eggs, oil, and vanilla until a thick dough forms.
- Fold in 1/4 cup sprinkles.
- Scoop about 1 1/2 tablespoons of dough per cookie and place 2 inches apart on the baking sheet. Gently flatten the tops slightly if desired (I don’t and they turned out fine!)
- Bake for 9–11 minutes, or until the edges look set and the centers are still soft. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. You might need a rubber spatula to gently lift the cookies off the tray.
- Make the frosting: Beat butter until smooth. Add powdered sugar, vanilla and 1 tablespoon milk or cream. Beat until fluffy, adding more milk 1 teaspoon at a time if needed.
- For a simple, elegant swirl, put your vanilla buttercream in a piping bag with the top cut off, or fitted with a plain, round tip. Swirl frosting onto cookies (or spread with an offset spatula).
- Top with extra red, white, and blue sprinkles.
- Store in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days. I like to store mine in the fridge, at least initially, so that the frosting sets.
