Vanilla Cake Mix Cookies are my go-to when I’m in a rush or let’s be real, when I just really don’t feel like pulling out every floury thing in my pantry. Have you ever craved homemade cookies but your kitchen is practically empty or you’re just flat-out tired? Yep, me too. That’s when this simple trick saves the day. Trust me, these cookies taste like you spent hours, but you’ll be done in less time than it takes to decide on a Netflix show. So hang tight if you want a no-fuss, tasty cookie fix that doesn’t require fancy skills.
What You Need To Make This Recipe
Here’s the rundown (and I promise this is so chill you could do it half-asleep). You need one box of your favorite vanilla cake mix. Don’t overthink it. Grab whatever is cheapest or on hand. Then, two eggs. Ordinary ones – no need to hunt for organic cage-free unless that’s your jam. Next, half a cup of oil. Yep, the regular vegetable kind is totally fine. You could swap for melted butter if you wanna be all fancy, but I barely notice the difference. Oh, and a splash of vanilla extract if you’re feelin’ it (but hey, I’ve skipped and nobody complained). That’s literally it. Super basic, hardly any cleanup unless you love doing dishes. Grandma would roll her eyes, but honestly, these cookies just work.
“Honestly, I laughed when I saw how easy this was. But these cake mix cookies taste homemade and my kids devoured them in minutes!” – Mary H., friend & habitual cookie eater
How To Make Cake Mix Cookies
Okay, let’s do this. First, just grab a big bowl. Dump in the vanilla cake mix. Crack both eggs straight in (shells out). Next, pour in your half cup of oil. I like to add the vanilla right now too, if I remember (I rarely measure, oops). Mix it up with a spoon. It’s gonna look thick, kinda like sticky play dough, and that’s totally okay. There’s no big technique here. Just scoop out blobs (use a spoon or two, whatever’s handy) onto a baking sheet lined with parchment. I have even just greased the pan when I ran out of paper, worked fine. Space ‘em out a bit because they spread a little, but not too much. Bake at 350 degrees Fahrenheit. You want to check them at about ten minutes. Edges will look a teeny bit golden. Pull them early if you want ‘em soft or let them firm up for a minute longer. I take mine out when they still feel a tad squishy in the middle. Patience is a virtue but honestly, let them cool a few before you inhale three. Your tastebuds will thank you.
Baking Tips
Now, don’t stress, but I do have a few thoughts that make these extra good (learned the hard way). First off, don’t overbake. Trust me. Cake mix cookies go from chewy bliss to hockey puck real quick. If they look a little “not done” in the center, they’ll finish firming up cooling on the sheet. And for mixing, a spoon really does the trick, but if you have a kid around they’ll love using clean hands (messy but worth it). If you love chunky cookies, chill your dough in the fridge for ten minutes first. That helps if your kitchen is toasty or you tend to overmix like me. Oh, and if you want bigger cookies, just drop larger spoonfuls and space them out more. I sometimes double stack two and fill it with a scoop of ice cream. Because why not? These tiny tweaks will make friends think you’re a five-star cookie genius. Pinky swear.
Cake Mix Cookie Variations
Here’s where you can totally make things your own. Got some chocolate chips hanging around? Toss a handful in. Or rainbow sprinkles, because cookies should be fun. I even crumbled Oreos and mixed them in once – don’t judge until you try it. Chopped nuts are great if you like extra crunch, but I’d skip them for kiddos. Feeling a little crazy? Stir in some cinnamon for warmth or lemon zest for zing. You can also use this method with other cake mix flavors, like red velvet or funfetti if you’re feeling bold. Really, the sky’s the limit. Make it weird, make it memorable. Cookies should have personality, right?
Pro Tips For Making This Recipe
- If you want cookies super soft, underbake them just a bit, then let them cool right on the pan.
- Add a pinch of sea salt on top before baking, it kicks up the flavor big time.
- Let your ingredients chill together for five to ten minutes if the dough feels sticky.
- Oh, and try making ice cream sandwiches with these – major crowd-pleaser.
Common Questions
Can I freeze these vanilla cake mix cookies after baking?
Absolutely, just pop them in a zip bag once they’re cool. They’ll taste just as good next week. Thaw on the counter or microwave for, like, ten seconds.
Can I use butter instead of oil?
Totally. It’ll make ’em richer, maybe a little softer. Melt it first so it mixes easily.
What if my dough is too sticky?
Don’t stress. Stick it in the fridge for ten minutes. If it’s still sticky, dust your hands with a little flour to scoop.
How do I store these cookies?
Just put them in any airtight container. They stay chewy for a few days. Honestly, they rarely last that long at my house.
Can I double the recipe?
For sure. Just use two cake mixes. Perfect for feeding hungry teenagers or holiday guests. Or, you know, yourself.
Try These Now. You’ll Thank Yourself Later!
If you want cookies fast and you don’t wanna mess up your whole kitchen, these Vanilla Cake Mix Cookies really are a lifesaver. Easy to make, barely any cleanup, and crazy adaptable for whatever you’re craving (or whatever’s rolling around in your pantry). If you need more simple hacks or want to dive into bigger baking projects, check out King Arthur’s baking tips, they’ve saved me a ton of times. Go ahead, treat yourself! And send me photos if you try some wild add-ins. I’ll be here, probably with cookie dough on my shirt.
Vanilla Cake Mix Cookies
Equipment
- Mixing Bowl
- Spoon
- Baking Sheet
- Parchment Paper
Ingredients
- 1 box vanilla cake mix any brand
- 2 eggs large
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract optional
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the vanilla cake mix, eggs, oil, and vanilla extract (if using). Stir until a thick dough forms.
- Scoop spoonfuls of dough onto the prepared baking sheet, spacing slightly apart.
- Bake for 9–11 minutes, until edges are just turning golden. Centers should still look slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a rack. Enjoy!