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

Yield: about 40 cookies

Prep Time: 20 minutes

Cook Time: 7-8 minutes


  • 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


  • sprinkles or nonpareils for topping


  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.


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

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

49 Responses to “Cake Mix Cookies”

  1. Hari Chandana — April 14, 2014 at 11:14 pm

    OMG.. these look super pretty and tempting.. lovely presentation too!!


  2. Alli — April 15, 2014 at 12:37 pm

    Those cookies look so good. I’m amazed that they came from a boxed cake mix! Pinning!


  3. MonicaP — April 15, 2014 at 3:14 pm

    Yum! I use to have a recipe for cake mix cookies – long lost now .. so happy you posted this recipe :-)



  4. Natalie @ Paper & Birch — April 15, 2014 at 8:14 pm

    These cookies look fantastic Jamie! Definitely saving this recipe.


  5. Laura — April 16, 2014 at 1:23 am

    Cakebox cookies are my 18 yr. old sons absoloute favorite!


    • Jamie — April 16, 2014 at 9:40 am


      I’m with him, so easy and delicious! Thanks for stopping by and have a fantastic day!


  6. cheri — April 16, 2014 at 2:11 pm

    These cookies look so springy, beautiful job decorating them.


  7. Cookbook Queen — April 16, 2014 at 9:31 pm

    I love these so much. Sprinkles are my weakness!


  8. Jessica Dean — April 18, 2014 at 10:58 am

    Hi Jamie!
    I have been reading your blog for years but this is the first time I am posting! Your site has become my “go to” for all of my baking needs! I am almost as addicted to baking as you, but with 3 kids 14, 12, and 9, multiple sports and activities year round and working full time, I just don’t have the time to do it as often as I like. I usually find myself starting to bake at 9pm and finishing up in the kitchen in the wee hours of the morning! Anyway, all of your recipes and tips are awesome and you have such great style in both your pictures and blogs. I can totally relate to your stories of baking supply hoarding and I have more sprinkles than I know what to do with! I feel like you could be one of my long lost BFF’s. (Ok that might be a little web-stalker-creepy!) Really though, just wanted to let you know that I’m a fan! What compelled me to finally post is that for some reason I bought a key-lime cake mix (just couldn’t pass up the key-lime) and I had no idea what I was going to do with it. Thanks to the blog, now I know! I’m going to make these cookies for Easter but will probably use cream cheese frosting. Thanks again, and keep the recipes coming!
    Jess – PA


  9. Gina — April 20, 2014 at 9:33 am

    Sounds great!

    Are they a cakey cookie?
    Or chewy?

    Also, how would you change it for lets say a chocolate cake mix?
    Thanks! !


    • Jamie Lothridge — May 5, 2014 at 9:14 pm

      Hey Gina,
      I’d describe them as somewhere in between cakey and chewy. And you could definitely swap in any flavor of mix you like.
      – Jamie

  10. Donna — April 26, 2014 at 1:31 am

    First time poster :). What tip did you use for the frosting?
    Thanks for the great blog!!


    • Jamie — July 3, 2014 at 12:47 pm

      I used an open star tip. I hope this helps.

  11. Nina Rondon — June 3, 2014 at 1:45 pm

    It would be nice if could print recipe.


    • Jamie — June 19, 2014 at 10:39 pm

      Nina, all my recipes are printable. There’s a brown button in the upper right side of the recipe card that says “Print Recipe”.
      – Jamie

  12. Marie — November 15, 2014 at 11:52 am

    They look so perfect!
    I love them :)


    • Jamie — November 16, 2014 at 3:43 pm

      Thanks so much for visiting!


  13. sandra — November 18, 2014 at 10:42 pm

    if u didnt frost them could u freeze them and frost them later


    • Jamie — November 19, 2014 at 12:05 pm

      You can freeze the cookies and frost them later. Just make sure to get them sealed tight. I hope this helps.


  14. Cheryl — February 9, 2015 at 8:43 am

    I was wondering if you ever tried to make cutout cookies with this recipe? Thanks for the information. I am always looking for quicker and easier ways to do things ;)


    • Jamie — February 9, 2015 at 12:39 pm

      I haven’t made cut out cookies with this recipe. I think the dough is too soft for cutouts. I hope this helps.


  15. Donna L. — April 10, 2015 at 6:44 pm

    Hey Jamie, thanks for this cake mix cookie recipe! This was just the texture I was looking for to make whoopie pies — crisp, but still chewy. I made this with a red velvet cake mix, so I can affirm that it will work with all flavors of cake mix.


    • Jamie — April 15, 2015 at 9:39 am

      I’m so glad you enjoyed the recipe. Thanks for stopping by.


  16. grace — July 13, 2015 at 6:39 am

    first time to visit your site… and its awesome!
    will be using your recepie for give aways for my daugthers christianing..


  17. AJ — November 23, 2015 at 1:03 pm

    Can the oil be substituted with applesauce? Thanks!


    • Jamie — November 23, 2015 at 4:13 pm

      I have not tried this substitution, AJ. Thanks for stopping by!

  18. Susan — January 6, 2016 at 9:59 pm

    So glad to know that I’m not the only person who hoards baking supplies. I bake cakes from scratch, but always keep cake mixes on hand for last minute baking. And the cookies are the best. I’m going to try a German chocolate cake mix and maybe a spice cake mix. Cream cheese frosting for both. Can’t wait!


    • Jamie — January 7, 2016 at 12:34 pm

      Susan: those sound great!

  19. JT — March 12, 2016 at 4:55 am

    Just a quick question – why do you need baking powder for the cookies,.. seeing as how the mix already contains a raising agent?  Can we omit this?  No biggie, but I am perplexed!!!


    • Jamie — March 16, 2016 at 10:55 am

      Hi, JT! The cookies would probably be fine without the extra baking powder, but the one teaspoon adds a little more height to the cookies that give them a little extra goodness. I hope you enjoy them!

  20. Venise — March 25, 2016 at 1:53 am

    will any box of white cake mix do for this recipe or is it only French Vanilla? 


    • Jamie — March 26, 2016 at 11:00 am

      Hi, Venise! I think any box of white cake mix will do. I hope you enjoy them!

  21. Lily — June 23, 2016 at 2:31 am

    Would it be possible to add white chocolate chips, 4 ounces of cream cheese, and to use butter instead of oil to the cake mix batter. If using butter do I use the same amount in the recipe? And can I make it with red velvet cake mix? Thanks for your awesome recipes.


    • Jamie — June 23, 2016 at 11:11 am

      Hi, Lily! You can definitely substitute butter, but melt it and then measure it. Do you want to use the cream cheese in the cookies or buttercream? I think white chocolate chips and red velvet would be great. I’m so glad you enjoy the recipes!

  22. Margie — April 10, 2017 at 4:41 pm

    I have a question could these beautiful looking cookies be made twice as large?


    • Jamie — April 11, 2017 at 10:35 am

      I don’t see why not, Margie. Let me know how they turn out!

  23. Jessica Griffin — April 14, 2017 at 4:39 pm

    Would a gluten free cake mix work too?


    • Jamie — April 15, 2017 at 11:46 am

      Hi, Jessica! I haven’t tried this with gluten free cake mix, but I think you should give it a go. Let me know how they turn out!

  24. Vicky — April 14, 2017 at 5:42 pm

    In the recipe it says 2 sticks of butter how much is that weight wise pls x


    • Jamie — April 15, 2017 at 11:45 am

      Hi, Vicky! Two sticks of butter is 1/2 pound or 8 ounces. I hope you like the cookies!

  25. Beth — April 14, 2017 at 8:41 pm

    These look amazing and will be trying very soon!! Two questions please!! 1). Do you have to use unsalted butter for the frosting? I don’t usually have this on hand, but can purchase of necessary. 2). About how many cookies will this recipe make? I dont know that I saw that in the recipe or in the questions. Thank you so much and Happy Easter!


    • Jamie — April 15, 2017 at 11:44 am

      Hi, Beth! Feel free to use salted butter if you have it. This recipe makes about 40 cookies. I hope you like them!

  26. Melanie — April 20, 2017 at 9:00 pm

    These look amazing, but I’m wondering as I don’t have any cake mixes on hand (because I’m coeliac so I always make my gluten free cakes from scratch) could I make a cake mix from scratch without the liquid and add your wet ingredients instead?


    • Jamie — April 21, 2017 at 7:32 am

      Hi, Melanie! I’ve never tried a gluten free mix with this, so I honestly don’t know. I think you should give it a try, though. If you do, let me know how it goes!

  27. Matilde — April 24, 2017 at 7:42 pm

    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 — April 26, 2017 at 7:07 am

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

  28. Anita — May 28, 2017 at 3:22 pm

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


    • Anita — May 28, 2017 at 3:23 pm

      *vegetable oil

    • Jamie — May 31, 2017 at 6:09 am

      I think it should probably work, Anita. Let me know how you like it!

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