1-First Step: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking. This setup works for all dietary versions, like vegan adaptations.

2-Second Step: In a large bowl, combine the white cake mix, softened butter, eggs, and vanilla extract. Use an electric mixer on medium speed for 2 minutes until smooth and creamy. The mixture resembles thick cake batter, perfect for funfetti cookies texture.

3-Third Step: Gently fold in 1/2 cup rainbow sprinkles with a spatula. Avoid overmixing to keep colors intact. For gluten-free, ensure your cake mix is certified to maintain chewiness.

4-Fourth Step: Scoop tablespoon-sized dough balls and roll them in extra sprinkles. Place 2 inches apart on sheets. This rolling step adds crunch to your chewy sprinkle cookies recipe.

5-Fifth Step: Bake for 10-12 minutes until edges are lightly golden. Centers stay soft. Rotate sheets halfway for uniform cake mix cookies. Cool on sheets for 5 minutes, then transfer to racks.

6-Sixth Step: For iced version, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled sugar cookies. Let set for 10 minutes.

7-Final Step: Serve warm or store. Yields 24 easy homemade sprinkle cookies. Adapt for low-calorie by baking 1 minute less.