Cake Mix Cookies

These irresistibly soft and chewy cake mix cookies transform a simple box of cake mix into bakery-worthy treats in under 30 minutes. Perfect for last-minute baking emergencies or satisfying sweet cravings without the fuss!

Easy Cake Mix Cookies Recipe

There’s something magical about the simplicity of cake mix cookies. They’ve been a beloved secret weapon in home kitchens for generations, offering that perfect balance of homemade charm with boxed convenience. What makes cake mix cookies so special is their incredibly soft, tender texture that stays chewy for days – something that can be challenging to achieve with traditional cookie recipes. These versatile treats shine during holiday cookie exchanges, after-school snacks, or whenever that cookie craving strikes.

Whether you’re celebrating a fall gathering with spice cake mix cookies topped with cinnamon sugar or brightening a spring afternoon with lemon cake mix cookies, this adaptable recipe meets every seasonal need. The humble cake mix cookie has earned its place in American baking tradition as the ultimate “emergency dessert” that consistently delivers delicious results.

THIS RECIPE:

• Uses just 5 basic ingredients you likely already have on hand
• Converts any flavor cake mix into perfect cookies in under 30 minutes
• Creates soft-centered, chewy-edged cookies that stay fresh for days
• Provides endless customization options with mix-ins and toppings

Recipe Detail	Information
Prep Time	10 minutes
Cook Time	10-12 minutes
Total Time	25 minutes
Servings	24 cookies
Yield	2 dozen cookies

These cake mix cookies are the perfect solution for busy bakers who don’t want to compromise on flavor or texture. Their foolproof nature makes them ideal for baking with kids, and the consistent results will impress even the most discerning cookie connoisseurs. The beauty lies in their versatility – one simple recipe formula that can be customized in countless ways to match any taste preference or occasion.

Ingredients for Cake Mix Cookies

this rECIPE

The secret to exceptional cake mix cookies starts with quality ingredients. While we’re leveraging the convenience of boxed mix, the additional ingredients you add will elevate these cookies from good to absolutely irresistible. For the best texture and flavor, make sure your eggs and butter are at room temperature before beginning.

Basic Cake Mix Cookies Ingredients:

• 1 box (15.25 oz) cake mix, any flavor
• 2 large eggs, room temperature
• ⅓ cup vegetable oil (or melted butter)
• ½ teaspoon vanilla extract (if using vanilla, chocolate, or neutral flavors)
• ½ cup mix-ins of choice (chocolate chips, sprinkles, nuts, etc.) – optional

For Coating (Optional):

• ¼ cup granulated sugar
• OR ¼ cup powdered sugar
• OR ½ cup festive sprinkles

When selecting your cake mix, premium brands like Duncan Hines and Betty Crocker tend to produce the most consistent results. If available, choose cake mixes without pudding in the mix for the ideal texture, though any standard cake mix will work beautifully in this recipe.

Ingredient Category	Recommended Quantity	Quality Tips
Cake Mix	15.25 oz standard box	Choose premium brands; French vanilla, devil’s food, and lemon deliver excellent results
Fats	⅓ cup vegetable oil or melted butter	Butter adds richness but oil creates a chewier texture
Eggs	2 large, room temperature	Fresh eggs provide better binding and structure
Extracts	½ teaspoon	Match extract to complement cake flavor (vanilla, almond, lemon, etc.)
Mix-ins	½-¾ cup	Use high-quality chocolate chips, toast nuts for enhanced flavor

How to Make Cake Mix Cookies

Creating perfect cake mix cookies is beautifully straightforward but does involve some key techniques to achieve that ideal chewy texture and prevent spreading. The process follows the classic cookie-making method of mixing wet ingredients first, then incorporating the dry ingredients, but with fewer steps since the cake mix already contains most of your dry components.

1. Prepare your baking sheets and oven

   • Preheat your oven to 350°F (175°C).
   • Line two baking sheets with parchment paper or silicone baking mats.

2. Mix the wet ingredients

   • In a large mixing bowl, combine eggs, oil (or melted butter), and vanilla extract.
   • Whisk until smooth and well-combined, about 1 minute.

3. Add the cake mix

   • Add the entire box of cake mix to the wet ingredients.
   • Using a wooden spoon or electric mixer on low speed, stir until just combined and no dry pockets remain. Don’t overmix!

4. Fold in mix-ins (if using)

   • Gently fold in chocolate chips, nuts, sprinkles, or other mix-ins until evenly distributed.
   • The dough will be thick and somewhat sticky – this is exactly what you want!

5. Chill the dough (optional but recommended)

   • For thicker, chewier cookies that spread less, refrigerate the dough for 15-30 minutes.

6. Form and coat cookies

   • Scoop dough using a 1½ tablespoon cookie scoop or rounded tablespoon.
   • If coating, roll each ball in sugar, powdered sugar, or sprinkles.
   • Place dough balls 2 inches apart on prepared baking sheets.

7. Bake to perfection

   • Bake for 9-11 minutes, or until the edges are set but centers still look slightly underdone.
   • For perfect cookies, rotate pans halfway through baking.

8. Cool properly

   • Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
   • The cookies will firm up as they cool while maintaining their chewy centers.

Tips for Making Cake Mix Cookies

For truly exceptional cake mix cookies that taste completely homemade, these professional tips will elevate your baking game:

• Don’t overmix the dough – Mix just until ingredients are combined to prevent tough cookies.
• Use a cookie scoop – This ensures uniform size for even baking and professional-looking results.
• Underbake slightly – Remove cookies when edges are set but centers look slightly underdone for optimal chewiness.
• Cool on the baking sheet first – This allows cookies to set up properly before transferring to a cooling rack.

Technique Area	Recommendation	Why It Works
Mixing	Mix by hand or lowest mixer setting	Prevents incorporating excess air that causes spreading
Chilling	15-30 minutes in refrigerator	Creates thicker cookies with better texture
Baking Surface	Light-colored baking sheets	Prevents bottom-burning and promotes even baking
Doneness Test	Edges set, centers appearing slightly underdone	Results in perfectly chewy cookies after cooling

Pro tip: For bakery-style cookies with crackly tops, roll the dough balls in granulated sugar before baking. The sugar creates a slight crust on the exterior while maintaining that perfect soft interior.

Make-Ahead Instructions

Cake mix cookies are perfect candidates for make-ahead preparation, allowing you to enjoy fresh-baked cookies whenever the craving strikes:

For prepared dough:

• Refrigerate cookie dough in an airtight container for up to 3 days.
• Allow refrigerated dough to sit at room temperature for 10-15 minutes before scooping and baking.
• If the dough becomes too firm, let it warm slightly before scooping to prevent crumbling.

For portioned cookies:

• Scoop dough balls and place on a parchment-lined baking sheet.
• Freeze until solid (about 1-2 hours), then transfer to freezer bags.
• Label with the date and cake mix flavor for easy identification.
• Frozen cookie dough balls can be baked directly from frozen – just add 1-2 minutes to the baking time.

Storing Leftovers

Properly stored cake mix cookies maintain their delightful chewy texture for several days:

• Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
• To maintain softness, place a slice of sandwich bread in the container with the cookies – the bread will become stale while the cookies stay soft!
• Separate layers with parchment paper if cookies are frosted or sticky.
• For longer storage, refrigerate in an airtight container for up to 7 days, though room temperature storage is preferable for texture.

For maximum freshness, avoid storing different flavored cookies together, as they can absorb each other’s aromas and flavors.

Freezing Cake Mix Cookies

Cake mix cookies freeze exceptionally well, making them perfect for advance holiday baking or maintaining a ready cookie stash:

1. Allow baked cookies to cool completely before freezing.
2. Layer cookies between sheets of parchment paper to prevent sticking.
3. Place in freezer-safe containers or heavy-duty freezer bags.
4. Press out excess air and seal tightly.
5. Label with the date and cookie variety.
6. Freeze for up to 3 months for optimal quality.

To thaw frozen cookies:

• Remove from the freezer and let stand at room temperature for 1-2 hours.
• For a freshly-baked taste, warm thawed cookies in a 300°F oven for 3-5 minutes.
• Microwave individual cookies for 10-15 seconds for that just-baked warmth.

Pro tip: Unfrosted cookies freeze best. If your recipe includes icing or glaze, freeze the cookies undecorated and add finishing touches after thawing.

Serving Suggestions

Elevate your cake mix cookies from simple treats to memorable desserts with these serving ideas:

Complementary Pairings:

• Vanilla or chocolate cake mix cookies pair beautifully with a scoop of quality vanilla ice cream for simple ice cream sandwiches.
• Lemon cake mix cookies complement afternoon tea or coffee service.
• Red velvet cake mix cookies make a stunning addition to holiday cookie platters.
• Spice cake mix cookies pair wonderfully with apple cider or chai tea.

Presentation Ideas:

• Stack cookies in alternating flavors on a tiered serving plate for visual impact.
• Serve as dessert charcuterie with various cookies, fresh fruits, and chocolate dipping sauce.
• Package in clear cellophane bags tied with ribbon for homemade gifts.
• Arrange on a platter with color-coordinated napkins for themed parties.

For extra indulgence, drizzle plated cookies with complementary sauces – caramel over yellow cake cookies, chocolate over white cake cookies, or raspberry sauce over chocolate cake cookies.

FAQ

Can I use any flavor of cake mix for these cookies?
Yes! Any standard 15.25-ounce cake mix works beautifully in this recipe. Popular choices include chocolate, vanilla, lemon, spice, strawberry, and funfetti. Each flavor creates distinctly different cookies, allowing endless variety from one simple formula.

What can I substitute for vegetable oil in cake mix cookies?
Melted butter makes an excellent substitute for vegetable oil, delivering a richer flavor but slightly less chewy texture. You can also use melted coconut oil (for a subtle coconut flavor) or applesauce (for reduced fat cookies, though texture will be cakier).

Why are my cake mix cookies spreading too much?
Overspreading typically occurs when the dough is too warm or contains too much fat. Try chilling the dough for 30 minutes before baking, ensure you’re using the correct amount of oil, and avoid overbeating the eggs which can incorporate too much air.

Can I make these cookies gluten-free?
Absolutely! Simply start with a gluten-free cake mix such as Betty Crocker Gluten Free or King Arthur Gluten-Free cake mix. All other ingredients remain the same, though you might need to adjust baking time slightly (start checking at 8 minutes).

How do I know when cake mix cookies are done baking?
The perfect cake mix cookie will have set edges that appear dry, while the center still looks slightly underdone and puffy. They’ll continue cooking on the hot baking sheet after removal from the oven. Resist the urge to overbake – this is the secret to maintaining that perfect chewy texture!