Cake Mix Cookies

Name: Cake Mix Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: About 24 cookies
Cuisine: American
Ingredients: 1 box cake mix, any flavor, 15.25 ounces; 2 large eggs; 1/2 cup neutral oil, such as canola, vegetable, or sunflower oil; 1 teaspoon vanilla extract, optional, especially nice with yellow, white, or chocolate cake mix; 1 cup mix-ins, optional, such as chocolate chips, white chocolate chips, sprinkles, chopped nuts, or dried cranberries

Soft, chewy cookies start with a box of cake mix and a few pantry staples. This easy recipe is a handy shortcut for bake sales, after-school treats, or a quick dessert when you do not want to measure much.

Total

20 min

Servings

About 24 cookies

Level

Easy

Cake mix cookies are the kind of baking shortcut that still feels homemade. A boxed cake mix gives you the flour, sugar, flavoring, and leavening in one bag, so you only need eggs and oil to turn it into cookie dough.

The texture is soft and a little chewy, with crisp edges if you bake them a minute longer. Vanilla, chocolate, funfetti, lemon, or spice cake mix all work, and you can stir in chocolate chips, sprinkles, nuts, or dried fruit.

This recipe is simple enough for beginner bakers. The dough is a bit sticky, so chilling it for a short time makes scooping easier and helps the cookies bake up thicker.

01What you'll need

Ingredients

5 items · About 24 cookies

1 box cake mix, any flavor, 15.25 ounces
2 large eggs
1/2 cup neutral oil, such as canola, vegetable, or sunflower oil
1 teaspoon vanilla extract, optional, especially nice with yellow, white, or chocolate cake mix
1 cup mix-ins, optional, such as chocolate chips, white chocolate chips, sprinkles, chopped nuts, or dried cranberries

02How to make it

Step-by-step

1. Heat the oven
Preheat the oven to 350°F. Line two baking sheets with parchment paper. Parchment helps prevent sticking and makes cleanup easier.
2. Mix the dough
Add the cake mix, eggs, oil, and vanilla, if using, to a large bowl. Stir with a sturdy spoon or spatula until no dry streaks remain. The dough will be thick and sticky.
3. Fold in the extras
Add any chocolate chips, sprinkles, nuts, or dried fruit. Fold means to gently stir from the bottom of the bowl up and over the mixture, so the add-ins are spread through the dough without overmixing.
4. Chill briefly
Refrigerate the dough for 20 to 30 minutes if you have time. This makes it easier to scoop and helps the cookies hold their shape. If you are in a hurry, you can bake right away, but the cookies may spread more.
5. Scoop the cookies
Scoop 1 1/2-tablespoon portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Lightly oil your hands or the scoop if the dough sticks.
6. Bake until set
Bake for 9 to 11 minutes, rotating the pan halfway through if your oven heats unevenly. The cookies are done when the edges look set and the centers still look slightly soft. They will firm up as they cool.
7. Cool on the pan
Let the cookies cool on the baking sheet for 5 minutes. Then move them to a wire rack to cool completely. If you move them too soon, they may bend or break.

03From our kitchen

Cook's tips

Make-ahead dough: Mix the dough, cover the bowl, and refrigerate it for up to 2 days. Let it sit at room temperature for 10 minutes if it is too firm to scoop.
Freeze for later: Scoop the dough onto a lined tray and freeze until solid. Transfer the dough balls to a freezer bag and freeze for up to 2 months. Bake from frozen at 350°F, adding 1 to 2 minutes.
Storage: Keep baked cookies in an airtight container at room temperature for 3 to 4 days. Add a small piece of sandwich bread to the container if you want to keep them softer; replace the bread as it dries out.
Oil swaps: Melted unsalted butter can be used instead of oil, but the cookies may spread a little more and have a richer flavor. Let the butter cool slightly before mixing it with the eggs.
Cake mix flavors: Chocolate cake mix with chocolate chips, lemon cake mix with white chocolate chips, spice cake mix with chopped pecans, and funfetti cake mix with extra sprinkles are all good combinations.
Avoid overbaking: Pull the cookies when the centers look just set, not dry. Cake mix cookies can become cakey and crumbly if baked too long.

Cook's note

Cake mix package sizes can vary. This recipe is written for a standard 15.25-ounce box. If your box is much larger, the dough may be dry; add 1 tablespoon of oil at a time until it comes together. If your box is smaller, the dough may be looser; chilling will help.

04Frequently asked

Questions & answers

Can I make cake mix cookies without eggs?

Yes, but the texture will change. For each egg, try 1/4 cup unsweetened applesauce or 3 tablespoons plain yogurt. The cookies will be softer and may be more delicate, so let them cool well before moving them.

Why is my dough so sticky?

Cake mix cookie dough is naturally sticky because it has more sugar and less flour than many scratch cookie doughs. Chill it for 20 to 30 minutes, and use a cookie scoop or lightly oiled hands to portion it.

Can I use butter instead of oil?

Yes. Use 1/2 cup melted unsalted butter in place of the oil. Cool it for a few minutes before mixing. Butter gives more flavor, while oil usually gives a softer, chewier cookie.

How do I keep the cookies from spreading too much?

Chill the dough before baking, use parchment instead of a greased pan, and make sure the baking sheet is cool before adding the next batch. Warm pans can melt the dough before the cookies start to set.

Can I frost cake mix cookies?

Yes. Let the cookies cool completely first. A simple buttercream, cream cheese frosting, or canned frosting works well, especially on vanilla, chocolate, red velvet, or lemon cookies.

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