Three ingredient white cake mix cookies for when you need delicious no fuss, no-fail cookies.
easy white cake mix cookies
I love these three-ingredient BEST white cake mix cookies. They are so easy to make, and perfectly sweet.
These classic white cake mix cookies are a simple but delicious treat. They are fluffy and soft with crisp edges..
Here, I make cake mix cookies with sprinkles, but the sprinkles are optional. Below I provide more variations to try with boxed white cake mix cookies.
more cake mix cookies
We're a huge fan of cake mix cookies around here. You might also love:
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- chocolate cake mix cookies
- pineapple cake mix cookies
- chocolate chip cake mix cookies
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- strawberry cake mix cookies
Variations and add-ins
White cake mix cookies are a cookie canvas. Feel free to experiment with different flavors and mix-ins.
- Add 1 ½ cups of M&M candies to the batter.
- Or try chocolate chips.
- Top the cooled cookies with your favorite frosting.
- Mix in chopped nuts and/or dried fruits.
- Stir in 1 teaspoon of vanilla extract for a delicious flavor.
- Sprinkle with cinnamon sugar before baking.
How to turn cake mix into cookies
To make cookies from boxed cake mix, you need only three ingredients to start:
cake mix-- Start with a 15.25 ounce box of white cake mix. Use any of your favorite brands.
vegetable or canola oil-- You may use either vegetable or canola oil. Although they taste slightly different, both have neutral flavors.
Vegetable oil is a broad term for all plant-based oils, including canola oil, but it's usually made from corn or soy beans. Canola oil comes from the rapeseed plant and is lower in saturated fats.
eggs -- Make sure to use large eggs. Egg size does matter in baking because you're adding a liquid.
optional sprinkles -- I chose to spruce up my white cake mix cookies with sprinkles. I prefer rainbow jimmies. See above for other mix-in ideas.
TOOLS YOU'LL NEED
MAKING THE COOKIES
Start by lining two baking trays with parchment paper and preheating the oven to 350 degrees F. (We recommend using an oven thermometer to ensure the temperature is accurate.)
In a large bowl with a spatula OR hand mixer, OR in a bowl of a standing mixer, place your cake mix, vegetable oil, and eggs. Blend very well.
If mixing in chocolate chips, nuts, vanilla extract, or M&M candies, stir in here.
If the dough is soft, refrigerate for 30 to 60 minutes.
Scoop one tablespoon balls and place on the baking trays 2 inches apart.
If using sprinkles, pour about ½ cup into a bowl. Take each cookie ball and overturn in the sprinkles, and replace on the tray.
Bake for 12 to 14 minutes or until edges start to brown.
Let cool 10 to 15 minutes and transfer to a baking rack.
PRINTABLE RECIPE
white cake mix cookies
The BEST white cake mix cookies -- only three ingredients to start. Fluffy, soft cookies. Add sprinkles, chocolate chips, frosting, candies or more to customize your favorite flavors.
Ingredients
- 1 box white cake mix (15.25 ounces)
- 2 large eggs
- ½ cup vegetable or canola oil (120 grams)
- ½ cup Rainbow Jimmies (optional)
Instructions
- Preheat oven to 350 degrees F. Line two baking trays with parchment paper and set aside.
- In a large bowl with a spatula OR electric mixer or in the bowl of a standing mixer fitted with the flat beater, place the cake mix, oil, and eggs.
- Blend well.
- If the dough is soft, refrigerate for 30 to 60 minutes.
- Use a spoon or tablespoon cookie scoop to scoop rounded tablespoon balls of dough.
- Pour sprinkles in a bowl, and overturn each cookie dough ball in the sprinkles, then return to the baking tray 2-inches apart.
- Bake until edges are golden, 12 to 14 minutes.
- Let cool on tray for 10 to 15 minutes and transfer to cooling rack.
Notes
For variations instead of sprinkles, try mix-ins such as nuts, chopped dried fruit, chocolate chips, or M&Ms (about 1 ½ cups) Mix in before scooping the dough.
Try adding a teaspoon of vanilla extract to the cookies.
You can also skip the sprinkles and top with cinnamon sugar, or after the cookies cool, top with your favorite frosting.
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 35Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 14mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 1g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
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