Christmas Cake Mix Cookies
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I’ve been making these Christmas Cake Mix Cookies every December for years — they’re the fastest way to get festive cookies on the table without fuss. One box of cake mix, a couple of pantry staples, and you’ve got soft, colorful cookies that kids love and party hosts appreciate. They’re perfect for cookie swaps, last-minute holiday trays, or a simple baking afternoon with the family.
What makes this recipe special
These cookies are a brilliant shortcut: a single boxed cake mix becomes a soft cookie base that bakes up with terrific flavor and texture. They’re especially useful when you want holiday-looking treats without mixing dozens of ingredients or chilling dough for hours. Budget-friendly and highly adaptable, this recipe can stretch across flavors and occasions — swap in a red velvet mix for a classic Christmas look, or use a lemon mix for a bright, winter brunch twist.
“Two minutes to mix, ten minutes to bake — I brought these to our office party and they vanished. Easy, colorful, and consistently soft.” — a regular baker’s review
If you like experimenting with cake-mix cookies, you might also enjoy this peanut-butter twist I tested recently: cake mix peanut butter cookies.
Step-by-step overview
This recipe is intentionally simple. First you combine the dry cake mix with oil and eggs to form a soft dough. Next fold in chocolate chips or holiday sprinkles and a touch of vanilla. Scoop the dough into tablespoon-sized balls, bake for 8–10 minutes until the edges just begin to set, then cool. Optionally dust with powdered sugar for a snowy finish. The whole process — from mixing to a cooled cookie — takes about 25–30 minutes.
Gather these items
- 1 box of cake mix (any flavor) — chocolate, vanilla, red velvet, or spice all work well.
- 1/2 cup vegetable oil (substitute: melted butter for richer flavor, or 1/3 cup applesauce for lower fat).
- 2 large eggs (substitute: 2 egg replacements for a vegan option, or 1/4 cup mashed banana for a different texture).
- 1 cup chocolate chips or holiday-themed sprinkles (use white chocolate, M&Ms, or chopped nuts).
- 1 teaspoon vanilla extract (optional but brightens flavor).
- Powdered sugar for dusting (optional).
Notes: If you choose a very moist cake mix (some fruit-flavored mixes), you may need a touch less oil. For allergy-friendly swaps, use dairy-free chips and an egg replacer.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, pour in the cake mix. Add the vegetable oil and the eggs. Stir until a soft, cohesive dough forms.
- Stir in the chocolate chips or sprinkles and the vanilla extract until evenly distributed.
- Use a tablespoon or cookie scoop to portion dough into tablespoon-sized balls. Place them about 2 inches apart on the prepared sheet.
- Bake for 8–10 minutes. Look for lightly golden edges and set tops — don’t wait for deep browning or they’ll be dry.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if you like.
Quick troubleshooting: If the dough feels too sticky to scoop, chill for 10–15 minutes. If it’s crumbly, stir in 1–2 teaspoons of milk.
Best ways to enjoy it
- Serve warm with a glass of cold milk, coffee, or hot cocoa for true holiday comfort.
- Arrange on a platter for cookie exchanges; add festive ribbons or cupcake liners for presentation.
- Make sandwich cookies by spreading a thin layer of buttercream, cream cheese frosting, or marshmallow fluff between two cookies.
- For parties, serve alongside other simple sweets and fruit — the cookies’ bright colors make them a centerpiece.
Pairing idea: a spiced chai or peppermint mocha complements most cake-mix flavors beautifully.
How to store & freeze
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 3–4 days. Add a slice of bread to the container to help keep them soft.
- Refrigeration: If you’ve added perishable fillings (cream cheese frosting), keep them covered in the fridge and consume within 3–5 days.
- Freezing baked cookies: Freeze in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven.
- Freezing dough: Place unbaked tablespoon-sized balls on a tray, flash-freeze until solid, then store in a sealed bag for up to 3 months. Bake from frozen and add 1–2 minutes to the bake time.
Food safety note: Because the dough contains raw eggs, avoid tasting raw dough and wash hands and surfaces after handling.
Pro chef tips
- Don’t overbake: watch the edges. They continue to set as they cool. Slightly underbaked centers yield soft, cakey cookies.
- Uniform sizing: use a tablespoon scoop so cookies bake evenly.
- Parchment or silicone: both work — silicone mats promote even browning.
- Flavor boost: a pinch of fine sea salt on top before baking makes flavors pop.
- Make-ahead: prepare dough, scoop into balls, and freeze for instant baking later.
- Want a chocolate center? Press a small chocolate candy into the dough ball before baking for a gooey surprise (similar idea shown in this Rolo variation I tried: Rolo cake mix cookies).
Creative twists
- Peppermint chocolate: use chocolate cake mix, fold in crushed peppermint and chocolate chips.
- Eggnog cookies: use yellow or spice cake mix, add a pinch of nutmeg and 1/2 teaspoon rum extract.
- Gluten-free: choose a gluten-free cake mix labeled for 1-to-1 baking.
- Healthier option: swap half the oil for unsweetened applesauce and use dark chocolate chips.
- Cookie sandwiches: sandwich two cookies with flavored frosting — cranberry-cream or peppermint buttercream are festive choices.
- Mix-in swaps: dried cranberries and white chocolate, chopped nuts and toffee, or cinnamon chips for a warm seasonal profile.
Your questions answered
Q: How long does this take from start to finish?
A: About 25–30 minutes total: 5–10 minutes to mix and scoop, 8–10 minutes to bake, plus cooling time.
Q: Can I use a sugar-free or reduced-sugar cake mix?
A: Yes, but sweetness and texture may change. Reduced-sugar mixes sometimes yield drier dough; add 1–2 teaspoons of milk if needed.
Q: Are these cookies safe to freeze after baking?
A: Yes. Freeze in a single layer first, then transfer to a sealed container for up to 3 months. Thaw at room temperature.
Q: Can I make these egg-free or dairy-free?
A: Use an egg replacer (commercial or flax egg for binding) and dairy-free chocolate chips. The texture may be slightly different but still tasty.
Q: Why are my cookies cakey instead of chewy?
A: Cake mix cookies generally have a cakier texture because the mix contains leaveners and more dry ingredients. For slightly denser cookies, flatten dough balls before baking; for chewier, reduce bake time by a minute.
Conclusion
If you want more inspiration or variations beyond this simple base, check out these helpful resources: Christmas Cake Mix Cookies – CincyShopper, a collection of festive takes; Easy Cake Mix Crinkle Cookies – Fun Cookie Recipes, which shows a powdered-sugar finish you might like; and 20 of the BEST Cake Mix Christmas Cookies – Practically Homemade for dozens of creative ideas to try this season.
Christmas Cake Mix Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, pour in the cake mix. Add the vegetable oil and the eggs. Stir until a soft, cohesive dough forms.
- Stir in the chocolate chips or sprinkles and the vanilla extract until evenly distributed.
- Use a tablespoon or cookie scoop to portion dough into tablespoon-sized balls. Place them about 2 inches apart on the prepared sheet.
- Bake for 8–10 minutes, looking for lightly golden edges and set tops. Don’t wait for deep browning or they’ll be dry.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if you like.
