Easy Cookies with Cake Mix Recipe Your Family Will Love
Cookies with cake mix recipe offers a shortcut to soft, flavorful treats. This simple method transforms boxed cake mix into delightful homemade cookies.
Equipment
- Mixing Bowls: A set of varying sizes is recommended for combining ingredients.
- Measuring cups and spoons: Essential for accurate ingredient measurements.
- Electric Mixer (optional): A stand or hand mixer can simplify the mixing process, but is not essential.
- Baking Sheet: A large baking sheet provides ample space for baking multiple cookies at once.
- Parchment Paper or Silicone Baking Mat: Prevents cookies from sticking and simplifies cleanup.
- Cookie Scoop (optional): Ensures uniform cookie size and shape.
- Wire Rack: Allows cookies to cool evenly after baking.
Ingredients
- 1 box (15.25 oz) cake mix, any flavor
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- Optional: 1 cup chocolate chips, sprinkles, nuts, or other mix-ins
Instructions
- Step 1: Preheat the Oven: Preheat oven to 350F (175C). Line a baking sheet with parchment paper or a silicone baking mat.
- Step 2: Combine Ingredients: In a large bowl, combine the cake mix, melted butter, and eggs. Mix until well combined. The dough will be thick.
- Step 3: Add Mix-Ins (Optional): If desired, gently fold in chocolate chips, sprinkles, nuts, or other mix-ins.
- Step 4: Portion the Dough: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Step 5: Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden. The centers may still appear soft, but they will firm up as they cool.
- Step 6: Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy! Tips and Substitutions: For softer cookies, slightly underbake them. For chewier cookies, chill the dough for 30 minutes before baking. Vegetable oil can be used in place of melted butter for a slightly different texture. Gluten-free cake mix can be used to make gluten-free cookies.
Notes
Variations
- Ingredient Swaps: Vegetable oil or melted coconut oil can replace melted butter for a different texture. Brown sugar can substitute some of the granulated sugar for a richer, molasses-like flavor.
- Regional Twists: A dash of cinnamon or nutmeg can impart a warm, spiced flavor reminiscent of autumn. Adding a splash of coffee extract to chocolate cake mix enhances the chocolate intensity. Experimenting with different extracts and spices allows for regional flavor exploration.
- Dietary Adaptations: Gluten-free cake mixes provide a suitable alternative for those with gluten sensitivities. Sugar substitutes can reduce the overall sugar content without significantly altering the texture. Dairy-free chocolate chips and butter substitutes accommodate dairy-free diets.
- Holiday Themes: Red velvet cake mix with white chocolate chips creates festive Christmas cookies. Pumpkin spice cake mix makes delicious Thanksgiving treats. Lemon cake mix with a glaze is perfect for springtime.
Serving Suggestions
These cookies are versatile and suitable for various occasions. Warm cookies are ideal served with a cold glass of milk or a scoop of vanilla ice cream. They complement coffee or tea during afternoon breaks. Cookies can be packaged attractively for homemade gifts or party favors. Consider creating cookie platters with an assortment of flavors and decorations for gatherings.
Storage Tips
To preserve freshness, store the cookies in an airtight container at room temperature. Properly stored, they typically remain fresh for up to three days. For longer storage, cookies can be frozen for up to two months. Thaw frozen cookies at room temperature before serving. Layering cookies between sheets of parchment paper within the container prevents sticking and maintains their appearance.
Frequently Asked Questions
- Question 1: Can different cake mix flavors be used interchangeably?
Answer: Yes, most cake mix flavors can be used interchangeably, but the resulting cookie will reflect the flavor of the mix. - Question 2: Why are my cookies spreading too thin?
Answer: Excessive spreading can be caused by too much fat or not enough flour. Chilling the dough before baking can help reduce spreading. - Question 3: Can I add frosting to these cookies?
Answer: Yes, frosting can be added after the cookies have cooled completely. Cream cheese frosting, buttercream frosting, or a simple glaze are all suitable options. - Question 4: Can I use oil instead of butter?
Answer: Yes, oil can be used instead of melted butter. The result will be softer, more cake-like cookies.