Step 1: Preheat and Prepare. First things first: preheat your oven to 350°F (175°C). Then, line two baking sheets with parchment paper. This is an essential preparation.

This prevents sticking and makes cleanup much easier. I learned this tip from a professional baker. It also helps ensure even baking.

Setting the oven to the correct temperature is very crucial. Too high, and the cookies will burn; too low, and they won’t bake properly. Trust the process.

Step 2: Combine the Ingredients. In your large mixing bowl, combine the cake mix, melted (and slightly cooled) butter, cinnamon, and eggs. This is the foundation of your cookie dough.

Use your electric mixer to beat these ingredients together until they are well combined. The mixture should be smooth and creamy, without any lumps of dry cake mix. This usually takes about 2-3 minutes.

Don’t overmix! Overmixing can develop the gluten in the cake mix, resulting in tougher cookies. We want them soft and chewy. Be very careful.

Step 3: Stir in the Sprinkles. Once the batter is smooth, gently stir in the 3/4 cup of colorful jimmies sprinkles. Use a spatula or a wooden spoon for this. Use your hand, not the mixer.

Make sure the sprinkles are evenly distributed throughout the dough. This ensures that every cookie gets a good dose of colorful fun. This is an essential esthetic step.

Don’t be afraid to add a few more sprinkles if you like! It’s your recipe, so customize it to your preference. More is always better.

Step 4: Drop and Top. Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets. Leave about 2 inches between each cookie to allow for spreading. This step requires patience.

If desired, top each cookie with a few extra sprinkles. This adds an extra touch of color and sweetness. It is optional but is highly recommanded.

Don’t overcrowd the baking sheets. Giving the cookies enough space ensures they bake evenly and don’t merge into one giant cookie. This is very important.

Step 5: Bake and Cool. Bake the cookies for 10-12 minutes. They should be lightly browned on the bottom edges. Keep a close watch.

Let the cookies cool on the baking sheets for about 2 minutes. This allows them to firm up slightly before you transfer them. It prevents damage.

Then, carefully transfer the cookies to a cooling rack to cool completely. This prevents them from getting soggy. Patience is key.