White Cake Mix Cookies with Rainbow Sprinkles
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These White Cake Mix Cookies are frosted with vanilla frosting and topped with pastel rainbow sprinkles! They’re semi-homemade cookies made with cake mix, making it an easy recipe for kids to make!
Our white cake mix cookies recipe is soft and delicious. We make the cookies using the cake mix, but add in our own ingredient counts and don’t follow the box directions.
DO CAKE MIX COOKIES TASTE LIKE CAKE OR COOKIES?
Cookies and they’re really good too! They taste just like a soft baked sugar cookie.
HOW TO MAKE COOKIES FROM CAKE MIX
- First, you’ll want to preheat the oven to 350 degrees F.
- While the oven is warming up you’ll melt 1 stick of butter (1/2 cup) in the microwave or in a small saucepan.
- Once the butter is melted you can start making the cake mix cookie dough.
- In a stand mixer, you’ll dump the package of cake mix, we used Pillsbury White Cake Mix.
- Pour in the melted butter, 2 eggs, and 1 teaspoon real vanilla extract.
- Combine on medium speed until dough forms.
- Once the dough forms take a small cookie scoop and place the dough onto a lined baking sheet.
- Flatten the cookie dough balls with the palm of your hand
- Bake the cookies for about 10 minutes or until lightly golden brown on the bottom.
- Remove the cookies from the pan and then place on a wire rack to cool before frosting
She did a really good job between sneaking a bit here and there! 😉
HOW TO FROST CAKE MIX COOKIES
We like to use a swirl motion. Using an offset spatula you’ll spread the icing on the cookie and then do a swirl pulling it up. You can see my little one here trying to do it just like mommy.
Once the cookies are frosted you can add your favorite sprinkles or as I used to call them, jimmies!
more cookie recipes:
- Brown Sugar Cookies
- Easy Sugar Cookies
- Black and White Cookies
- Pumpkin Chocolate Chip Cookies
- Stuffed Chocolate Chip Cookies
- Raspberry Thumbprint Cookies
- Dairy Free Triple Chocolate Chip Cookies
TIPS FOR THE BEST WHITE CAKE MIX COOKIES
There’s no rolling the dough, just scoop and flatten. These cookies are fool-proof, but here are a few tips to make them the best cookies ever using cake mix.
- Use quality vanilla – we prefer adding our own quality vanilla extract (especially Tahitian vanilla extract) instead of just buying vanilla cake mix. It has a much better flavor. You could even use almond extract, citrus, or any flavor you like.
- Don’t forget to flatten the cookies using your palm. If not they will look like little scoops of ice cream, still delicious, but not so easy to frost.
- Make the cookies using your favorite cake mix – we usually go for Pillsbury as that’s the brand we typically bake with when not making homemade, we love the flavor!
- Always use real butter, not margarine.
- Not much time? Use your favorite storebought frosting instead of making homemade buttercream.
- Cover your baking sheet with parchment paper or a reusable silicone liner.
White Cake Mix Cookies
Ingredients
- 1/2 cup unsalted butter melted, 113 g
- 15.25 oz box white cake mix 432 g
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 container frosting about 225 g
- Sprinkles optional
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Melt the butter and allow it to cool slightly until warm but not hot.1/2 cup unsalted butter
- Add the cake mix to a large mixing bowl.15.25 oz box white cake mix
- Pour in the melted butter, add the eggs, and add the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Mix until a soft dough forms and no dry spots remain.
- Scoop dough using a small cookie scoop and place on the prepared baking sheet.
- Flatten each dough ball slightly with the palm of your hand.
- Bake for 10 minutes or until the bottoms are lightly golden.
- Transfer cookies to a wire rack and cool completely.
- Frost cooled cookies and add sprinkles if desired.1/2 container frosting, Sprinkles
Notes
- Substitutions: Any flavor cake mix can be used for easy variations.
- Storage: Store frosted cookies in a single layer or with parchment between layers for up to 3 days.
Nutrition
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Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved.
Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!
See all the cookie recipes over at The Little Kitchen!
Great recipe super easy!
I hate to write this but cookies had an unpleasant taste. Kids might not notice, but this grandmother did.
The recipe was well-written and easy to follow.
Oh no, I will say cake mix can have a “chemical taste” if you’re used to homemade. Which cake mix did you use?
I used a Duncan Hines supermoist white cake mix and added a bit of sour cream – baked for 12 minutes…husband says the best cookies I have ever made!! 😀
Woohoo! Cake mix cookies for the win! 😀
Can I ask how much sour cream did you add to this recipe? TIA
Can you cut out these cookies with a cookie cutter?
Hi Christine! These are a quick and easy cookie recipe we made so we don’t recommend it for cut out sugar cookies as it won’t hold a nice shape at all. We’re going to be sharing our recipe for cut out cookies soon! 🙂
Cookies were impossible to flatten with my palm it just stuck to my hand I even tried dusting with flour and it just stuck to everything.
Which brand did you use?
Not bad taste but really spread out on the cookie sheet. Only tried 6 cookies on the 2nd batch. Still baked a lot thinner than photo.
Which brand did you use?
This worked exactly as written, thanks!
you’re so welcome! We hope you enjoyed them as much as we do! 😀