Cookies recipe

Best Cake Mix Cookies Recipe

Will Dickey

In the world of dessert lovers, there are two main camps: Team Cake and Team Cookies. These easy to mix cake cookies, however, are the best of both worlds because they taste like your favorite slice of birthday cake, but in a moist, adorably portable form. Best of all, they’re made with just five ingredients and require little prep work (the only thing you need to measure out is the cinnamon!), so even novice bakers can whip out a perfect batch in 25 minutes. .

Not a vanilla cake with person type sprinkles? Do not worry. This recipe works well with just about any type of cake mix. Just omit the ground cinnamon if its flavor clashes with the main vibe of your cookie. (We’d skip it for fruity blends like lemon and strawberry, for example). Instead of rainbow sprinkles, feel free to play with mix-ins like chocolate chips, mini M&M’s, nuts, and even crushed pretzels or potato chips.

How to thicken cake mix for making cookies?

Ignore the instructions on the back of the box. For cookies with a snickerdoodle-like texture, add 1 stick of melted butter and two large eggs to the cake mix. The batter will be perfectly scoop-able and with a cookie (or small ice cream) scoop, will easily drop onto your parchment-lined baking sheet. If you prefer a crispier cookie, add a single egg to the mixing bowl. This firmer dough cooks better when picked up and rolled into balls.

If the dough seems too loose after beating all the ingredients, let it sit for five to 10 minutes before scooping it up. (As the butter cools, the dough firms up and the liquids hydrate the cake mix.)

Can you substitute oil for butter in the cake mix cookies?

For top notch cookie flavor, do this! This recipe calls for 1 stick (1/2 cup) melted butter.

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Preparation time:





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15.25 oz box of white cake mix

1/2 tsp.

melted butter, cooled

3/4 tsp.

colored jimmy nuggets, and more

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  1. Preheat the oven to 350°. Line 2 baking sheets with parchment paper.
  2. In a large bowl, combine the cake mix, butter, cinnamon and eggs. Beat in mixer until well blended. Stir in the vermicelli.
  3. Drop dough by heaped tablespoonfuls, 2 inches apart, onto baking sheets. Garnish with additional sprinkles, if desired.
  4. Bake for 10-12 minutes until lightly browned around the bottom edges. Let cool on baking sheets for 2 minutes. Transfer cookies to a cooling rack to cool completely.

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