Cake Mix Cookies: The Easiest Cookies You’ll Ever Bake

My grandmother, bless her heart, wasn’t much of a baker. Her specialties revolved around savory dishes; think pot roasts that melted in your mouth and hearty vegetable soups that warmed you from the inside out. But sweets? Those were a different story. One day, determined to impress the grandkids, she decided to bake cookies. The result? Hard little hockey pucks that could probably double as paperweights. That’s when my mom discovered the magic of cake mix cookies – a foolproof, almost-impossible-to-mess-up recipe that even Grandma could conquer (with a little supervision!). These cookies became our go-to treat – quick, easy, and always a crowd-pleaser.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 8-10 minutes
• Total Time: 13-15 minutes
• Servings: 6-8
• Yield: 24 cookies
• Dietary Type: Can be modified to be Gluten-Free

Ingredients

• 1 (18 ounce) box cake mix (any flavor but angel food)
• 2 eggs
• ½ – ¾ cup Crisco (or other vegetable shortening)

Equipment Needed

• Large Mixing Bowl
• Baking Sheet
• Measuring Cups
• Spatula or Wooden Spoon

Instructions

1. Preheat your oven to 350°F (175°C). Ensure the oven rack is positioned in the center.
2. In a large mixing bowl, combine the entire box of cake mix, the eggs, and the Crisco.
3. Begin mixing the ingredients together. You can use a spatula, a wooden spoon, or your hands. The goal is to create a stiff dough.
4. Add the Crisco gradually. Start with ½ cup and then add more, a tablespoon at a time, until the dough comes together and forms a firm, but not sticky, ball. The amount of Crisco you need may vary slightly depending on the cake mix and the humidity in your kitchen.
5. Once the dough is formed, roll it into small balls, about 1-inch in diameter.
6. Place the dough balls onto an ungreased baking sheet, spacing them about 2 inches apart. These cookies will spread slightly during baking.
7. Gently flatten each dough ball with your fingers or the bottom of a glass. You don’t need to flatten them too much; just enough to give them a cookie shape.
8. Bake in the preheated oven for 8-10 minutes, or until the edges are just barely golden brown. The cookies should still be soft in the center. Keep a close eye on them to prevent overbaking. They will be puffy when you take them out.
9. Remove the baking sheet from the oven and let the cookies cool on the baking sheet for about 5 minutes. This allows them to set up slightly and prevents them from breaking when you transfer them.
10. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. As they cool, they will shrink down a little and form a perfect cookie shape.

Expert Tips & Tricks

• Use a cake mix with pudding in the mix for an extra chewy cookie. This is a game-changer! The pudding adds moisture and creates a delightful, chewy texture.
• Don’t overmix the dough. Overmixing can develop the gluten in the cake mix and result in tougher cookies. Mix just until the ingredients are combined.
• For a more intense flavor, add a teaspoon of extract that complements the cake mix flavor. For example, almond extract with vanilla cake mix or orange extract with chocolate cake mix.
• If you want to add mix-ins, fold them in gently after the dough is formed. Chocolate chips, chopped nuts, sprinkles, or dried fruit all work well.
• For perfectly round cookies, use a cookie scoop. This will ensure that all of your cookies are the same size and shape.
• If your cookies spread too much, chill the dough for 30 minutes before baking. This will help the Crisco solidify and prevent the cookies from spreading too thin.
• Don’t overbake! These cookies are best when they are slightly underbaked. They will continue to cook as they cool on the baking sheet.

Serving & Storage Suggestions

These cake mix cookies are delicious served warm or at room temperature. They’re perfect with a glass of cold milk, a cup of hot coffee, or a scoop of vanilla ice cream.

To store the cookies, place them in an airtight container at room temperature. They will stay fresh for up to 3-4 days.

For longer storage, you can freeze the cookies. Place them in a freezer-safe container or bag and freeze for up to 2-3 months. Thaw at room temperature before serving.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	225 kcal	11%
Total Fat	12g	18%
Saturated Fat	6g	30%
Cholesterol	35mg	12%
Sodium	250mg	11%
Total Carbohydrate	28g	9%
Dietary Fiber	0g	0%
Sugars	18g	N/A
Protein	2g	4%

Variations & Substitutions

• Gluten-Free: Use a gluten-free cake mix and ensure your Crisco is gluten-free (most are, but always check the label).
• Different Flavors: The possibilities are endless! Experiment with different cake mix flavors like chocolate, strawberry, lemon, red velvet, or spice cake.
• Add-Ins: Get creative with mix-ins! Try chocolate chips, nuts, sprinkles, dried fruit, chopped candies, or even a swirl of peanut butter.
• Iced Cookies: Once the cookies are cooled, drizzle them with melted chocolate or frost them with your favorite icing. Add sprinkles for a festive touch.
• Vegan Version: It’s more involved but can be done with egg replacer and vegan shortening. Results may vary.

FAQs (Frequently Asked Questions)

Q: Can I use butter instead of Crisco?
A: Yes, you can substitute melted butter for Crisco, but the cookies may spread more and have a slightly different texture. Using melted butter will result in a flatter, crisper cookie.

Q: Can I use oil instead of Crisco?
A: While it’s possible, using oil will significantly alter the texture. The cookies will likely be much flatter and greasier. Crisco (vegetable shortening) provides the best texture for this recipe.

Q: My cookies are too dry. What did I do wrong?
A: You may have used too much cake mix or not enough Crisco. Make sure to measure the ingredients accurately, and add the Crisco gradually until the dough comes together.

Q: My cookies spread too much. What can I do?
A: Chill the dough for 30 minutes before baking. This will help the Crisco solidify and prevent the cookies from spreading too thin. Make sure you preheat your oven correctly, and the oven temperature is accurate.

Q: Can I freeze the cookie dough?
A: Yes, you can freeze the cookie dough. Roll the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag or container. When you’re ready to bake, simply bake the frozen dough balls as directed, adding a minute or two to the baking time.

Final Thoughts

Cake mix cookies are a testament to the fact that sometimes, the simplest recipes are the best. They’re quick, easy, and endlessly customizable, making them the perfect treat for any occasion. Whether you’re a seasoned baker or a kitchen newbie, these cookies are guaranteed to be a success. So, go ahead, grab your favorite cake mix, and get baking! Don’t be afraid to experiment with different flavors and add-ins to create your own signature cake mix cookie. And please, share your creations and feedback – I’d love to hear what you come up with. Perhaps you’ll discover the next great cake mix cookie combination!