Cake mix cookies happened on one of those afternoons where the day already felt a little too long. It was raining, the kind of rain that makes you stare out the window and rethink all your life choices, including the fact that you didn’t buy cookies at the store. I wanted something sweet, but not “pull out every bowl I own” sweet. Just something warm, familiar, and forgiving.

I remember staring at a box of white cake mix in the pantry. No big plan. No Pinterest board. Just a quiet “what if this works?” moment. I mixed it with oil and eggs, scooped it onto a pan, and hoped for the best.

What came out of the oven wasn’t fancy, but it was magic. Soft centers, slightly crisp edges, and that unmistakable homemade smell that instantly makes a kitchen feel safer. I ate one standing up. Then another. Then I texted my sister and said, “I accidentally made cookies, and now I can’t stop smiling.”

That’s when I knew these weren’t just cookies. They were my kind of recipe. Simple. Flexible. Impossible to overthink. Exactly my speed. You must also try my Red Velvet Crinkle Cookies and Cranberry Orange Cookies.

Why I Cannot Stop Making It?

• Bare Minimum Energy: When my motivation is running on fumes, this recipe still feels doable. Three ingredients feels like a gift on a tired day.
• Hard to Mess Up: I’ve overbaked them, underbaked them, forgotten the timer, and they still turned out good. That’s my kind of safety net.
• Instant Comfort: Something about cake mix cookies tastes like childhood, even if you didn’t grow up eating them. They feel familiar in a really nice way.
• Pantry Friendly: No last-minute grocery runs. If you bake even a little, you probably already have everything you need.
• Perfect for Sharing: These are the cookies you bring to a neighbor, a school event, or a random get-together without stressing about perfection.
• Endless Possibilities: One base recipe, a hundred directions to go. I never get bored of them.
• They Make Me Feel Capable: Even on days when nothing else goes right, I can make these cookies. That counts for something.

Cake Mix Cookies Recipe

These easy cake mix cookies use just three ingredients to create soft, sweet cookies in minutes perfect for quick cravings or last-minute baking fun.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Additional Time 5 minutes mins

Total Time 30 minutes mins

Servings: 48

Course: Dessert

Cuisine: American

Calories: 69

Ingredients Equipment Method

Ingredients

  

• 1 15.25 ounce package white cake mix
• ½ cup vegetable oil
• 2 large eggs

Equipment

• Large mixing bowl
• Measuring cup
• Spatula or wooden spoon
• Baking sheets
• Oven
• Wire cooling rack

Method

 

1. Start by preheating your oven to 350°F (175°C) so it’s nice and ready.
2. Pour the cake mix into a large bowl, add the oil and eggs, and stir until everything comes together into a soft, slightly sticky dough.
   
3. Scoop out small portions and roll them into 1-inch balls. Place them on an ungreased baking sheet, leaving some space so they can spread a little.
   
4. Bake for 6 to 10 minutes, depending on whether you like your cookies super soft or just lightly golden.
   
5. Let the cookies sit on the baking sheet for about 5 minutes, then move them to a wire rack to cool completely. That’s it—simple, quick, and cozy.
   

Tips and Tricks from My Own Kitchen!

1. Don’t Overmix: Once everything comes together, stop. I learned the hard way that overmixing makes them dense instead of soft.
2. Scoop Consistently: Using a small scoop or spoon helps them bake evenly. My early batches looked like cookie chaos before I figured this out.
3. Watch the Oven Closely: These go from perfect to dry faster than you think. Pull them when the edges look set and the centers look slightly soft.
4. Let Them Rest: Give them a few minutes on the baking sheet before moving them. They firm up just enough without losing that soft middle.
5. Oil Matters: Vegetable oil keeps them tender. I tried swapping it once and missed that classic soft texture.
6. Egg Size Counts: Large eggs work best. I used smaller ones once and the dough felt off right away.
7. Parchment Is Your Friend: It saves cleanup and helps prevent over-browning on the bottom.
8. Trust Your Nose: When your kitchen smells like sweet cake and cookies had a baby, they’re probably ready.

Variations You Will Enjoy Trying!

• Chocolate Chip Moment: Stir in a handful of chocolate chips and suddenly you have a crowd-pleaser that disappears fast.
• Sprinkle Joy: Add rainbow sprinkles for instant celebration vibes. These are my go-to for birthdays and bad days.
• Lemon Twist: Mix in lemon zest and a tiny splash of juice. It makes the cookies feel bright and fresh.
• Funfetti Shortcut: Use funfetti cake mix and call it a day. Sometimes simple really is better.
• Cinnamon Sugar Roll: Roll the dough balls in cinnamon sugar before baking. They taste like cozy afternoons.
• Peanut Butter Swirl: Add a spoon of peanut butter to the dough and swirl it lightly. It’s messy and wonderful.
• Holiday Version: Add seasonal sprinkles or white chocolate chips depending on the time of year.

Storage and Leftover Tips!

• Room Temperature Works: Keep them in an airtight container on the counter for up to four days. They stay soft longer than you’d expect.
• Separate Layers: Use parchment between layers so they don’t stick together. I learned this after prying cookies apart.
• Freezer Friendly: You can freeze baked cookies or unbaked dough balls. Both options save future you some effort.
• Reheat Gently: A few seconds in the microwave brings them back to life. Just don’t overdo it.
• Freshen Them Up: If they feel a little dry, add a slice of bread to the container overnight. Old trick, still works.

How I Like to Serve This Dish?

• With Coffee: These cookies and a hot mug of coffee feel like a quiet conversation with yourself.
• As Ice Cream Sandwiches: Scoop vanilla ice cream between two cookies and suddenly dessert feels special.
• On a Big Plate: Set them out family-style and let people grab as they go. No fuss, no rules.
• With Milk: Classic, obvious, and still undefeated.
• Warm from the Oven: This is my favorite. Slightly melty, soft, and impossible to resist.

FAQs

1. Can I use a different cake mix flavor? Yes, absolutely. Chocolate, yellow, spice, lemon. They all work and bring their own personality.
2. Do I need to chill the dough? Nope. That’s part of the magic. Scoop and bake.
3. Why did my cookies spread too much? Your oven might run hot or the dough was too warm. Let it rest for a few minutes before baking.
4. Can I make these dairy-free? Most cake mixes are already dairy-free, but always check the box to be sure.
5. How do I know when they’re done? The edges should look set and the centers should still look a little soft.
6. Can I double the recipe? Yes, and I often do. Just make sure you have enough baking sheets.
7. Are these good for kids to help with? Definitely. This is one of my favorite recipes to make with kids because it’s simple and forgiving.
8. Can I add frosting? You can, but honestly, they don’t need it. Sometimes simple really is enough.