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Cake Mix Cookies

Super easy cake mix cookies are given a festive Easter twist with the addition pastel buttercream and sprinkles.

It was 75 degrees and sunny this weekend, which was so amazing! We flung open the windows, did a little more spring cleaning, and took a much needed trip to Trader Joe’s and World Market. Which basically means we re-cluttered the pantry after cleaning it out. I’m a sucker for Trader Joe’s – I just can’t help myself.

Last week, I cleaned out my baking drawers in an effort to consolidate a gazillion bags of chocolate chips, nuts, marshmallows and confectioners’ sugar. If you’ve read My Baking Addiction for any period of time, you know that I’m a self-professed hoarder of baking ingredients. And this time, my stash was out. of. control. I picked up a set of OXO containers from Amazon and got to work. I also pledged to use up a few of the boxed cake mixes that I bought on sale a few months ago.

cakecookies2rsI get questions about cake mix recipes all the time. And although I know they’re not everyone’s cup of tea, I like to play around with them on occasion. And since one of my favorite chocolate cake recipes is a doctored up cake mix, I always have a couple on hand.

This time, instead of making a cake or cupcakes, I decided to bake cookies and give them a little festive Easter flair with the addition of pastel buttercream and sprinkles.

Sprinkles were definitely an issue in the Great Pantry Clean-Out of 2014. Eric definitely raised an eyebrow at the sheer number of containers with brightly hued sprinkles inside. Tell me I’m not the only one that gets drawn like a magnet to every seasonal container of sprinkles you find?

cakemixcookies1RSThese cookies are perfect for a spring birthday party, the Easter dessert table, or even a baby shower treat. They’re a great recipe to keep in your back pocket. Forgot the work potluck? No problema. Kid just told you there’s a bake sale at school tomorrow? Handle it with ease.

I love the buttercream on top – after all, who can resist a sugar cookie with frosting and sprinkles? Certainly not this girl. And it makes these cake mix cookies look totally professional and like they took you all the hours in the world. Hooray for that!

Did you have glorious weather this weekend too? I really hope so!

Cake Mix Cookies

Ingredients:

  • 1 box French Vanilla Cake Mix (I used Duncan Hines)
  • 1 teaspoon baking powder
  • 2 large eggs, lightly beaten
  • 1/3 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sprinkles or nonpareils

For the Buttercream

  • 2 sticks unsalted butter, softened
  • 3 1/4 cups confectioners’ sugar, sifted
  • 1 1/2 teaspoons clear vanilla extract (this helps maintain the bright white color)
  • 2-3 tablespoons heavy cream or milk

Optional

  • sprinkles or nonpareils for topping

Directions:

  1. Preheat oven to 350° F. Line a baking sheet with parchment paper or a nonstick baking mat.
  2. In a large bowl whisk together cake mix and baking powder. Using an electric mixer, beat in eggs one at a time, oil and vanilla. Mix until well combined. If desired, stir in sprinkles until thoroughly distributed into the batter.
  3. Shape dough into 1-inch balls; place dough balls 2 inches apart on prepared cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
  4. Bake in preheated oven for 7-8 minutes. Allow cookies to cool on cookie sheet before removing to a wire rack to cool completely.

For the Buttercream:

  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, cream butter on medium-high speed for about 6 minutes. With the mixer on low speed, slowly add in confectioners’ sugar, and continue beating until well blended.
  2. Add in vanilla, and 2 tablespoons of heavy cream or milk. Blend on low speed until moistened.
  3. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy; about 5 more minutes.
  4. Pipe frosting onto cooled cookies and top with festive sprinkles.

Notes:

Store cookies in an airtight container within the refrigerator for up to 3 days.

All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!

*Product links are from My Baking Addiction’s Amazon affiliate account.

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Randi

Monday 11th of May 2020

If anyone was debating about making these cookies, DO IT!! I followed the recipe exactly, and they turned out perfect. Very simple, pretty, and delicious!

Jamie

Sunday 17th of May 2020

So happy to hear you enjoyed the cookies, Randi! Thanks so much for stopping by and leaving your feedback! -Jamie

Dawn

Saturday 2nd of May 2020

You didn’t mention anything about the food coloring for the frosting! How much of each drop for each pretty color? Thanks!

Jamie

Tuesday 5th of May 2020

Hello! Unfortunately the amount needed will vary widely depending on what brand and type of food coloring you use. I recommend starting with one drop of the colors you like. You can always add more if you'd like a more vibrant color. Hope this helps. Jamie

Jamie

Tuesday 26th of June 2018

For storing the cookies are these a stackable cookie or is the frosting too soft to stack in containers?

Jamie

Tuesday 26th of June 2018

Jamie- I think the frosting is definitely too soft for stacking. Thanks so much for stopping by! -Jamie

Anita

Sunday 28th of May 2017

Would it sti work if I substitude the vegrtanle oil with melted coconut oil? Thanks 

Anita

Sunday 28th of May 2017

*vegetable oil

Matilde

Monday 24th of April 2017

Hi! How far in advance can we make the cookies and the frosting? I would like to bake them for the birthday on Saturday since I won't have time to do it the same day. Thank you!

Jamie

Wednesday 26th of April 2017

Hi, Matilde! The day before should be fine. I hope you enjoy them!

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