Cake Mix Cookies: The Easiest Cookies You’ll Ever Make
I’ll never forget the first time I made these cookies. It was a sweltering summer afternoon, and my daughter had just announced, with the boundless energy of a seven-year-old, that she needed cookies for a school bake sale the very next day. Panic set in – I was a seasoned chef, yes, but sometimes the simplest requests are the most daunting! Then, inspiration struck, born out of a half-empty cake mix sitting in the pantry. The results were soft, chewy, and utterly delightful, and my daughter declared them the best cookies ever. From that day on, cake mix cookies became my secret weapon for quick and easy treats.
Recipe Overview
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yields: 120 cookies
- Dietary Type: Vegetarian
Ingredients
- 1 box of cake mix, flavor of your choice
- 2 eggs
- ⅔ cup shortening
- 1 teaspoon vanilla extract (or your choice of flavoring)
Equipment Needed
- Large mixing bowl
- Electric mixer (optional, but recommended)
- Cookie sheets
- Parchment paper or silicone baking mats (optional, but recommended)
- Measuring cups and spoons
Instructions
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Preheat your oven to 350°F (175°C). Make sure the rack is in the center of the oven.
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In a large mixing bowl, pour in half of the cake mix.
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Add the shortening and eggs to the bowl.
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Using an electric mixer or a sturdy spoon, cream the mixture together until well combined. The mixture should be smooth and relatively free of lumps.
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Add the remaining cake mix to the bowl.
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Mix everything together until a soft dough forms. Be careful not to overmix, as this can result in tough cookies.
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At this point, the dough is ready to bake! You can chill the dough briefly (about 15 minutes) in the refrigerator if you find it too sticky to handle easily.
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Drop the dough by rounded spoonfuls onto ungreased cookie sheets or cookie sheets lined with parchment paper or silicone baking mats. Leave about 2 inches of space between each cookie to allow for spreading.
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Bake in the preheated oven for approximately 5 minutes. For chewier cookies, slightly underbake them. They should appear set but still be soft to the touch.
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Remove the cookie sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
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If desired, you can use this dough in a cookie press. Fill your cookie press with the dough and follow the manufacturer’s instructions to create shaped cookies. Note: adding too many mix-ins isn’t advised when using a cookie press.
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Before baking, you can also add chocolate chips, nuts, sprinkles, or candies to the dough for extra flavor and texture. Gently fold in these additions after the dough is fully mixed.
Expert Tips & Tricks
- Flavor Boost: Experiment with different cake mix flavors! Chocolate, strawberry, lemon, and red velvet all work wonderfully.
- Texture Control: For cakier cookies, use oil instead of shortening. For chewier cookies, use melted butter.
- Even Baking: Ensure your oven is properly preheated and use an oven thermometer to verify the temperature. Uneven oven temperatures can lead to inconsistent baking.
- Doneness Test: The edges of the cookies should be lightly golden brown, and the centers should appear set but still slightly soft. Remember that they will continue to set up as they cool.
- Troubleshooting Sticky Dough: If your dough is too sticky, add a tablespoon of flour at a time until it reaches a workable consistency. Be careful not to add too much, as this can make the cookies dry.
- Perfectly Round Cookies: For uniformly shaped cookies, use a cookie scoop to portion out the dough.
Serving & Storage Suggestions
These cake mix cookies are perfect served warm, straight from the oven, or at room temperature. They pair well with a cold glass of milk, a scoop of ice cream, or a warm cup of coffee or tea.
To store leftover 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 for up to 2 months. Thaw them at room temperature before serving. You can also freeze the cookie dough for up to 3 months. When ready to bake, thaw the dough in the refrigerator overnight and bake as directed.
Nutritional Information
Note: Nutritional information is an estimate and will vary based on the specific ingredients used.
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 55 kcal | 3% |
| Total Fat | 3g | 4% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 30mg | 1% |
| Total Carbohydrate | 6g | 2% |
| Dietary Fiber | 0g | 0% |
| Sugars | 4g | |
| Protein | 0g | 0% |
Variations & Substitutions
- Chocolate Chip Cookies: Use a yellow cake mix and fold in 1 cup of chocolate chips.
- Peanut Butter Cookies: Use a yellow cake mix and add ½ cup of peanut butter to the dough.
- Lemon Cookies: Use a lemon cake mix and add the zest of one lemon to the dough.
- Red Velvet Cookies: Use a red velvet cake mix and add ½ cup of white chocolate chips.
- Gluten-Free Cookies: Use a gluten-free cake mix.
- Vegan Cookies: Substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use a vegan shortening.
- Spice Cookies: Use a spice cake mix and add ½ teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg to the dough.
FAQs (Frequently Asked Questions)
Q: Can I use different types of shortening in this recipe?
A: Yes, you can use butter-flavored shortening or even coconut oil (melted) as a substitute for regular shortening. Just keep in mind that the flavor and texture of the cookies may be slightly different.
Q: My cookie dough is too crumbly. What can I do?
A: If your cookie dough is too crumbly, try adding a tablespoon of milk or water at a time until the dough comes together. Be careful not to add too much liquid, as this can make the cookies too thin.
Q: Can I make these cookies ahead of time?
A: Yes, you can make the cookie dough ahead of time and store it in the refrigerator for up to 2 days. You can also freeze the dough for up to 2 months. When ready to bake, thaw the dough in the refrigerator overnight and bake as directed.
Q: Why are my cookies flat and thin?
A: Flat cookies can be caused by using too much shortening or butter, not chilling the dough, or baking the cookies on a hot baking sheet. Make sure to measure the ingredients accurately, chill the dough for at least 15 minutes before baking, and allow the baking sheet to cool completely between batches.
Q: Can I add sprinkles to these cookies?
A: Absolutely! Sprinkles add a festive touch. You can mix them into the dough or sprinkle them on top of the cookies before baking.
Final Thoughts
Cake mix cookies are a testament to the fact that deliciousness doesn’t always require hours in the kitchen. This recipe is perfect for those moments when you need a quick and easy treat, whether it’s for a school bake sale, a last-minute gathering, or simply a sweet craving. So go ahead, grab a box of your favorite cake mix, and whip up a batch of these delightful cookies. I encourage you to experiment with different flavors and mix-ins to create your own signature version. Don’t forget to share your creations and feedback – I’d love to hear about your baking adventures! These cookies pair perfectly with a warm mug of hot chocolate on a chilly evening, or alongside a scoop of vanilla ice cream on a warm summer day. Happy baking!