Have you ever made cake mix cookies? You can turn one box of cake mix into soft, bakery-style cookies in minutes.
There are some recipes that stick around because they’re fancy, and then there are recipes like this one that earn a permanent spot in the recipe box because they’re incredibly easy and always disappear.
I love keeping a few cake mixes in the pantry for those days when we want fresh cookies without pulling out the flour, baking soda, and measuring cups. With just three basic ingredients, you get a soft, chewy cookie that feels homemade every time.
This week we made two completely different batches. One was a rich almond cookie loaded with chocolate chips, and the other was a classic yellow cake mix cookie topped with fluffy homemade vanilla frosting and chocolate sprinkles. Both started with the exact same simple recipe.
Why We Love This Recipe
This recipe has become one of those dependable pantry favorites.
- Only three ingredients for the base dough
- Ready in under 20 minutes
- Soft, chewy cookies every time
- Endless flavor combinations
- Perfect for kids to help make
The biggest surprise is how different each batch tastes depending on which cake mix you choose.
Easy Cake Mix Cookies (Endless Flavor Variations)
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Kitchen Essentials
Ingredients
Base Recipe
- 15.25 Ounces Cake Mix 1 (15.25-ounce) box cake mix
- ½ Cup Vegetable Oil or another neutral oil
- 2 Large Eggs
- Optional add-ins frosting, or toppings
Homemade Vanilla Frosting
- ½ Cup Unsalted Butter softened
- ½ Cup Vegetable Shortening
- 3 Cups Powdered Sugar
- 2 Teaspoons Vanilla Extract
- 2 Teaspoons Milk
Instructions
Cookie Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Stir together the cake mix, oil, and eggs until a thick dough forms.15.25 Ounces Cake Mix, ½ Cup Vegetable Oil, 2 Large Eggs
- Add any mix-ins directly tothe dough and gently stir until evenly distributed.Optional add-ins
- Scoop into 1-inch balls and place about 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, depending on how soft you like your cookies.
- Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack.
Frosting Instructions
- Beat the butter and shortening until smooth.½ Cup Unsalted Butter, ½ Cup Vegetable Shortening
- Gradually mix in the powdered sugar.3 Cups Powdered Sugar
- Add the vanilla and milk.2 Teaspoons Vanilla Extract, 2 Teaspoons Milk
- Beat until light, fluffy, and easy to spread or pipe.
- Once the cookies are completely cool, spread on the frosting and finish with chocolate sprinkles.
Your Own Private Notes
Notes
Tips for Perfect Cake Mix Cookies
After making both batches, these little tricks made a difference. Don’t overbake them. Pull them out when the edges are set but the centers still look soft. Let them cool on the pan. They finish baking from the residual heat. Use parchment paper. Cleanup is easier, and the cookies release beautifully. Cool completely before frosting. Otherwise, the frosting will melt. See all the cake mix variations in the blog post.Nutrition
Our Two Favorite Variations
Almond Chocolate Chip Cake Mix Cookies
This was the favorite at our house. The almond-flavored cake mix gives these cookies a rich bakery taste, and the chocolate chips melt into every bite.
Ingredients
- 1 box Moist Supreme Creamy Almond Cake Mix (15.25 ounces)
- 2 eggs
- ½ cup avocado oil
- 1 cup chocolate chips
Simply mix everything together, scoop, and bake using the base recipe directions.
The almond flavor reminds me of old-fashioned bakery cookies, and the chocolate chips make them even better while they’re still slightly warm.
Frosted Yellow Cake Mix Cookies
These are the cookies that disappeared first.
The soft yellow cake cookies become almost like little celebration cookies once they’re topped with homemade vanilla frosting and chocolate sprinkles.
Ingredients
- 1 box Moist Supreme Yellow Cake Mix (15.25 ounces)
- 2 eggs
- ½ cup avocado oil
Bake the cookies, let them cool completely, then frost and decorate.
Endless Flavor Possibilities
That’s what makes this recipe so much fun. The base dough stays the same, but the cake mix, mix-ins, and toppings create an entirely new cookie every time.
Here’s a few combinations to get you started.
| Cake Mix | Add-In or Topping |
| Yellow | Vanilla frosting + chocolate sprinkles |
| Creamy Almond | Chocolate chips |
| Chocolate | Peanut butter chips |
| Devil’s Food | White chocolate chips |
| Lemon | Powdered sugar glaze |
| Strawberry | White chocolate chips |
| Funfetti | Extra rainbow sprinkles |
| Spice | Cinnamon frosting |
| Red Velvet | Cream cheese frosting |
| Butter Pecan | Chopped pecans |
| Orange | Chocolate chips |
| White | Crushed peppermint candies |
It’s one of those recipes that’s fun to make with kids because everyone can create their own favorite version.
Storage Tips
Store unfrosted cookies in an airtight container at room temperature for up to 5 days.
Frosted cookies stay fresh for 3–4 days at room temperature if your kitchen isn’t too warm.
They also freeze well.
- Unfrosted: Freeze up to 3 months.
- Frosted: Freeze in a single layer until firm, then stack between parchment paper.
Can I use any brand of cake mix?
Yes. Most standard 15.25-ounce cake mixes work well.
Can I use butter instead of oil?
You can use melted butter, but oil gives the cookies a softer texture that stays moist longer.
Why is the dough so thick?
That’s exactly how it should look. The thick dough helps the cookies stay soft and fluffy instead of spreading too thin.
Can I make smaller cookies?
Absolutely. Reduce the baking time to about 8–10 minutes for smaller cookies.
Homestead Kitchen Notes
This recipe reminded me why I like keeping a few cake mixes tucked into the pantry. We made two completely different cookies from the same simple recipe without buying anything special. The almond chocolate chip cookies felt like something from a bakery, while the frosted yellow cookies looked like they belonged at a birthday party.
Sometimes the easiest recipes become the ones everyone asks you to make again.
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My family loved this!