Cake mix cookies are one of the easiest treats you can make, especially if you need dessert in a hurry.
With just a few simple ingredients, a boxed cake mix turns into soft, chewy cookies in almost any flavor you can imagine.
Whether you're using chocolate, lemon, strawberry, Funfetti or another favorite, this easy recipe gives you delicious cookies with minimal effort and plenty of opportunity to customize them with sprinkles, chocolate chips and other mix-ins.
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Recipe Highlights
- Only a few ingredients
- Soft, chewy cookies
- Endless flavor options
- Great for beginners
- Easy to customize with mix-ins
- Mix by hand with a spatula (no electric mixer needed)
Before You Start
- Different cake mix brands vary slightly in size. If you grabbed a 13.25-ounce or lighter mix, you may need to add a quarter cup of all-purpose flour.
- Dough should be thick, soft and scoopable, similar to Play-Doh.
- If dough seems too sticky, cover your bowl and chill it for 30 to 60 minutes.
- Don't over bake. Cookies continue baking as they cool.
What You'll Need for 3-Ingredient Cake Mix Cookies
Ignore the ingredients listed on the back of the cake mix box. That will get you cake. You're making cookies. See below.
- 1 box cake mix (ideally 15.25 ounces)
- ½ cup neutral flavored oil like canola or vegetable
- 2 eggs, large
How to Make Cookies from Cake Mix
Pour cake mix and canola oil in a large mixing bowl. Break each egg into a small bowl one at a time and add to the bowl.
Never break eggs directly in your mixing bowl. That way if the egg has gone bad, you haven't wasted a bowl full of ingredients.
Stir, breaking up the eggs, until a soft dough forms and no streaks of cake mix remain.
Portion dough into balls, about 1.6 tablespoons in size. Use a #40 or #30 cookie scoop for even baking and appearance.
Bake 12 cookies at a time on a parchment-lined baking sheet at 350F° for 10-12 minutes. Oven temperatures vary so pay attention to how the cookies smell. Start checking at 10 minutes.
Let rest for a minute or two on the baking sheet.
Use a thin, metal spatula to move cookies to a wire rack.
What Should Cake Mix Cookie Dough Feel Like?
The dough should be thick and easy to scoop. You should be able to move it out of the bowl in one or two scoops. It will be softer than traditional cookie dough but shouldn't be runny.
If your dough feels too sticky to handle, chilling it for 30 minutes usually helps.
However, if you grabbed a box of cake mix containing a smaller amount of mix, say 13.25 ounces instead of 15.25, you may need to add a quarter cup of all purpose flour to reach the right texture.
Watch this quick video to see the texture you're aiming for:
Cake Mix Cookie Storage and Make Ahead
Store cake mix cookies in a resealable container with wax paper for up to a week on your countertop at room temperature.
Freeze baked cookies in a freezer bag placed inside a sturdy container to prevent broken cookies.
Cake Mix Cookie FAQs
Yes, really any flavor being sold in a grocery store will work fine: look for chocolate, yellow, white, lemon, strawberry, Funfetti, spice cake, red velvet. I think there's even a key lime flavor now.
Chill the dough if it feels really sticky or is difficult to scoop. If you grabbed a box of cake mix containing a smaller amount, say 13.25 ounces instead of 15.25, you may need to add a quarter cup of all purpose flour.
You can freeze the dough itself but it's better to freeze the already baked cookies. When cake mix cookie dough is frozen, the oil tends to separate from the dough, affecting the texture.
Cake mixes that weigh 15.25 ounces work best but you can adapt smaller size cake mixes by adding all purpose flour.
More Cake Mix Recipes
Chocolate Cherry Ganache Cookies
Gooey Butter Cake with Cake Mix
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Recipe
Cake Mix Cookies
Easy cake mix cookies start with a box of cake mix and just a few simple ingredients. Soft, chewy and endlessly customizable, they're a quick shortcut cookie recipe that's perfect for birthdays, bake sales, holidays or whenever you need cookies in a hurry.
Ingredients
- 1 box cake mix (15.25 ounces best)
- 2 eggs, large
- ½ cup neutral flavored oil like canola
Instructions
- Pour cake mix into a large mixing bowl.
- Add eggs
- Add oil
- Stir until a soft dough is formed.
- Portion into balls about 1.6 tablespoons in size (a #40 cookie scoop)
- Bake at 350F° for 10-12 minutes.
- Let rest on cookie sheet for 1-2 minutes after removing from oven.
- Move cookies from sheet to a wire rack to cool using a thin, metal spatula.
- Serve or wrap in layers of wax paper and tuck into a container for storage at room temperature for 3 to 5 days. Wrap in wax paper or plastic wrap and tuck into a freezer-safe bag or container to store for up to three months.
Notes
If dough is sticky, chill, covered, for 30 to 60 minutes.
Recommended Products
This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.
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Nordic Ware Naturals Half Sheet - USA Made Aluminum Commercial Quality Sheet Pan for Baking or Roasting, Encapsulated Galvanized Steel Rim Prevents Warping, 2-Pack -
KitchenAid Bamboo Spatula Set, 2-Piece, Aqua Sky
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Reynolds Kitchens Stay Flat Dispensing Parchment Paper for Baking and Roasting, Parchment Paper Roll, Great for Baking and Rolling Dough, Non-stick, Reusable Up to 3x, 45 Sq. Ft.
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Winco Ice Cream Disher with Purple Handle, Size 40, Stainless Steel
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Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 132Total Fat 6gSaturated Fat 1gUnsaturated Fat 6gCholesterol 16mgSodium 167mgCarbohydrates 18gFiber 0gSugar 10gProtein 1g
Nutrition information is approximate because I am not a registered dietician.
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