This ingenious Cake Mix Cookies Recipe is a soft and chewy dessert hack, which starts with a simple box of white cake mix and vegetable oil. It’s the easiest dessert hack, ready to eat in under 20 minutes.
Jump to RecipeCake Mix Cookies Ingredients
- 1 (15.25 ounce) package White Cake Mix: The beauty of this recipe is that the dry mix already contains the flour, sugar, and leavening agents. You can technically use any flavor (chocolate, lemon, strawberry), but white offers a neutral vanilla base perfect for add-ins.
- 1/2 cup Vegetable Oil: Provides the moisture needed to turn the dry powder into a moldable dough rather than a batter. Canola oil is a good neutral alternative.
- 2 Large Eggs: These act as the binder, giving the cookies structure so they don’t crumble apart.
How To Make Cake Mix Cookies
- Preheat: Preheat the oven to 350 degrees F (175 degrees C). Get your baking station ready with ungreased baking sheets.
- Mix the Dough: In a large bowl, stir together the dry cake mix, vegetable oil, and eggs. Mix by hand or with a sturdy spoon until a thick, cohesive dough forms. Note: It will be much stiffer than actual cake batter.
- Shape: Scoop the dough and roll it into 1-inch balls. Place them 2 inches apart on the baking sheets to allow for spreading.
- Bake: Bake in the preheated oven for 6 to 10 minutes.
- For softer cookies: Pull them out at 6-7 minutes.
- For crispier edges: Bake closer to 10 minutes.
- Cool: Let the cookies cool on the baking sheet for 5 minutes. They will be very soft when hot and need this time to “set” and firm up before moving them to a wire rack to cool completely.
Recipe Tips
- Butter vs. Oil: While the recipe calls for oil for a neutral flavor and soft texture, you can substitute melted butter for a richer, more “homemade” taste. The cookies will be slightly flatter with butter.
- Handling Sticky Dough: Cake mix dough can be tacky. If it’s sticking to your hands, lightly oil your palms or chill the dough in the refrigerator for 20 minutes before rolling.
- The “Crinkle” Look: To get a professional crinkle-cookie appearance, roll the raw dough balls in powdered sugar before placing them on the baking sheet.
- Customization: This base recipe cries out for mix-ins. Fold in 1/2 cup of chocolate chips, sprinkles (for Funfetti), or white chocolate chunks during step 2.
What To Serve With Cake Mix Cookies
- Cold Milk: The dense, sugary texture needs milk.
- Ice Cream Sandwiches: These cookies stay soft, making them the perfect vessel for vanilla ice cream.
- Coffee: Dip them in your morning brew.
- Fresh Berries: Serve with strawberries to balance the sugar.
How To Store Cake Mix Cookies
- Room Temperature: Store in an airtight container for up to 1 week. They stay remarkably soft thanks to the preservatives in the mix.
- Freezing: You can freeze the baked cookies for up to 3 months. You can also freeze the raw dough balls; just add 2 minutes to the baking time when cooking from frozen.
Cake Mix Cookies Nutrition Facts
- Calories: 66 kcal
- Carbohydrates: 8g
- Fat: 4g
- Protein: 1g
- Sugar: 5g
Nutrition information is estimated per cookie (yields 48).
FAQs
Why did my cookies flatten out?
This usually happens if the oil was too warm or the baking sheet was hot from a previous batch. Always place dough on a cool baking sheet.
Can I use a gluten-free cake mix?
Yes! This recipe works surprisingly well with gluten-free mixes. The texture might be slightly grainier, but the binding ratio (oil/eggs) remains the same.
Can I make these into bars?
Yes. Press the dough into a greased 9×13 pan and bake for 15-20 minutes for “Cake Mix Cookie Bars.”
Cake Mix Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: EasyServings
48
servingsPrep time
5
minutesCooking time
8
minutesCalories
66
kcalA miraculous 3-ingredient cookie hack that transforms a standard box of cake mix into soft, chewy bakery-style treats in minutes.
Ingredients
1 box (15.25 oz) white cake mix
1/2 cup vegetable oil
2 large eggs
Directions
- Preheat oven to 350°F (175°C).
- Mix cake mix, oil, and eggs into a dough.
- Roll into 1-inch balls.
- Place 2 inches apart on ungreased sheets.
- Bake 6-10 minutes.
- Cool on sheet for 5 minutes to set.
Notes
- Dough will be stiffer than batter.
- Add chips or sprinkles if desired.
- Do not overbake; they firm up as they cool.
