Last December, I found myself staring at a half-used box of yellow cake mix and wondering what to do with it. I didn’t feel like making a cake, but I needed something festive for a cookie exchange. That’s when I had the brilliant idea to turn the cake mix into cookies. And oh my goodness, it was a game-changer. These Soft & Chewy Cake Batter Cookies have officially become my favorite Christmas treat!
The best part? They’re ridiculously easy to make. We’re talking one bowl, minimal effort, and just enough sprinkles to make them look like they came straight out of Santa’s workshop. If you’re looking for a festive cookie that’s as simple as it is delicious, you’re in the right place.
Why You’ll Love This Recipe
Okay, let me just say—these cookies are a holiday miracle. Here’s why:
- Soft and chewy texture: They stay soft for days, which is basically the dream when it comes to Christmas cookies. Perfect for dunking in hot cocoa!
- Super easy to make: No fancy equipment or techniques needed. You can whip these up in about 30 minutes, start to finish.
- Festive and fun: The colorful sprinkles make them look like a party on a plate. My kids love helping sprinkle them, which instantly makes them feel like little elves.
- Customizable flavors: You can tweak the recipe to add peppermint extract, white chocolate chips, or even a drizzle of frosting for an extra festive touch.
- Perfect for gifting: Package them up in holiday tins or cellophane bags with a cute ribbon—they’re guaranteed to make someone’s day brighter.
Honestly, these cookies have become my go-to for every December occasion: cookie exchanges, holiday parties, and last-minute neighbor gifts. They’re the kind of recipe you’ll come back to year after year.
What Ingredients You’ll Need
The beauty of this recipe is how simple the ingredient list is. You probably have most of these on hand already! Here’s what you’ll need:
- Yellow cake mix (1 box / ~15 oz) – This is the base of the cookies. I’ve tried a few brands, but Betty Crocker and Duncan Hines are my favorites for this recipe.
- All-purpose flour (1/4 cup / 30g) – Helps give the cookies structure and keeps them from being too soft.
- Vegetable oil (1/3 cup / 80ml) – Keeps the cookies moist and gives them that irresistible chewiness.
- Eggs (2 large) – Room temperature works best for even mixing.
- Vanilla extract (1 tsp) – Adds a warm, sweet flavor that makes these cookies taste homemade.
- Sprinkles (1/3 cup / 50g) – The more colorful, the better! I use a mix of jimmies and nonpareils for maximum holiday cheer.
Quick note: If you want to experiment, you can swap the yellow cake mix for vanilla or even chocolate for a fun twist. And if you’re out of vegetable oil, melted butter works too (just use slightly less).
Equipment Needed
You don’t need anything fancy for this recipe—just the basics!
- Mixing bowl: A medium-sized bowl works perfectly. If you’re doubling the recipe, go for a large one.
- Hand mixer or spoon: I usually use a hand mixer to make the batter super smooth, but you can absolutely mix by hand if you prefer.
- Cookie scoop: Not essential, but it makes perfectly uniform cookies (and saves time). A tablespoon will also work.
- Baking sheets: Line them with parchment paper or a silicone baking mat for easy cleanup.
- Cooling rack: Helps cool the cookies evenly and keeps them from getting soggy on the bottom.
Pro tip: If you don’t have a cookie scoop, grab a rounded tablespoon and roll the dough into balls with your hands. It’s a little messy, but fun!
How to Make It: Step-by-Step
Alright, let’s get baking! This is seriously one of the easiest cookie recipes you’ll ever make.
- Preheat your oven: Set it to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
- Mix the ingredients: In a medium bowl, combine the cake mix, flour, vegetable oil, eggs, and vanilla extract. Use a hand mixer or spoon to stir everything until smooth. The batter will be thick, but that’s exactly what you want!
- Add the sprinkles: Gently fold in the sprinkles with a spatula. Be careful not to overmix, or the colors might bleed into the dough.
- Form the cookies: Use a cookie scoop or tablespoon to drop balls of dough onto the prepared baking sheets. Space them about 2 inches apart—they’ll spread a little as they bake.
- Bake: Pop the cookies into the preheated oven and bake for 9-11 minutes. They’ll look slightly underbaked when you pull them out, but trust me, this is key to keeping them soft and chewy.
- Cool: Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
Time-saving tip: If you’re making multiple batches, you can prep the next tray while the first one is baking. Just keep the dough covered so it doesn’t dry out.
My Best Tips & Techniques
Over the years, I’ve discovered a few tricks to make these cookies turn out perfect every time:
- Don’t overbake: The cookies should look slightly underdone when you take them out of the oven. They’ll finish setting as they cool.
- Room temperature ingredients: Let your eggs sit out for 30 minutes before you start. It helps them mix into the batter evenly.
- Chill the dough: If your kitchen is warm, pop the dough in the fridge for 15-20 minutes before scooping. It’ll make handling the dough much easier.
- Use fresh sprinkles: Old sprinkles can taste stale, so grab a new jar if yours has been sitting in the pantry forever.
- Experiment with flavors: I’ve added almond extract, peppermint extract, and even a splash of rum extract for fun variations. All were amazing!
Fun fact: I once made these with chocolate cake mix and peanut butter chips—they disappeared in minutes at a holiday party.
Ways to Mix It Up
Want to take your Cake Batter Cookies to the next level? Here are some fun variations I’ve tested:
- Chocolate Cake Batter Cookies: Swap the yellow cake mix for chocolate. Fold in white chocolate chips and red sprinkles for a festive touch.
- Peppermint Twist: Add ½ tsp peppermint extract to the batter and use crushed candy canes instead of sprinkles.
- Gluten-Free Option: Use a gluten-free cake mix and skip the added flour. The texture will still be soft and chewy.
- Birthday Party Edition: Use funfetti cake mix and pastel sprinkles for a non-holiday version. Perfect for celebrations!
- Nutty Delight: Fold in ½ cup chopped pecans or walnuts along with the sprinkles for added crunch.
Get creative! It’s hard to go wrong with these cookies.
Serving Ideas & Storage
These cookies are so versatile—they work for just about any occasion. Here’s how I like to enjoy and store them:
Serving Suggestions:
- Holiday parties: Arrange them on a platter with other festive treats like gingerbread cookies and peppermint bark.
- Gift giving: Stack them in holiday tins or wrap them in cellophane bags with a ribbon for a thoughtful homemade gift.
- Christmas morning: Pair with hot cocoa, coffee, or tea for a cozy treat.
- Everyday indulgence: I love grabbing one with my afternoon coffee—it’s the perfect pick-me-up!
Storage Instructions:
- Room temperature: Store in an airtight container for up to 5 days. They stay soft and delicious!
- Freezer: Freeze in a single layer, then transfer to a freezer bag. They’ll keep for up to 3 months. Let them thaw at room temperature or pop them in the microwave for 10 seconds.
Pro tip: If you make these ahead for a party, bake them the day before and store them in an airtight container with a piece of bread to keep them extra soft.
Nutritional Info & Health Benefits
Let’s be real—these cookies are more about spreading joy than counting calories. But here’s a quick breakdown:
| Nutritional Info (per cookie): | |
|---|---|
| Calories: | ~120 |
| Fat: | 5g |
| Carbs: | 15g |
| Sugar: | 10g |
| Protein: | 1g |
While these cookies are definitely a treat, they’re smaller and lighter than most holiday desserts, making them a great option for portion control. Plus, they’re baked with love—so that counts as heart-healthy, right?
Final Thoughts
So there you have it—my Soft & Chewy Cake Batter Cookies! These have become a family tradition in my house, and I hope they’ll become one in yours too.
Whether you’re baking for a cookie exchange, a holiday party, or just because you want a sweet treat, these cookies are guaranteed to spread Christmas cheer. And don’t forget to make a double batch—your friends and family will be asking for seconds (and the recipe) in no time.
If you make these, I’d love to hear how they turned out! Leave a comment below, or snap a picture and tag me on Instagram @yourhandle. I can’t wait to see your creations.
Happy baking, and here’s to a holiday season filled with soft, chewy, sprinkle-covered deliciousness!
FAQs
Q: Can I use a different flavor of cake mix?
A: Absolutely! Vanilla, chocolate, or even red velvet cake mix work beautifully. Just keep the other ingredients the same.
Q: My cookies didn’t spread—what went wrong?
A: This usually happens if the dough is too cold or you added too much flour. Make sure to measure carefully and avoid overmixing.
Q: Can I make these ahead of time?
A: Yes! You can freeze the dough balls on a baking sheet, then transfer them to a freezer bag. Bake straight from frozen—just add 1-2 minutes to the baking time.
Q: What’s the best way to keep these soft?
A: Store them in an airtight container with a slice of bread—it’ll keep them moist for days.
Q: Can I add more mix-ins?
A: Totally! Try white chocolate chips, crushed candy canes, or even mini marshmallows for a fun twist.
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Soft & Chewy Cake Batter Cookies – Best Christmas Treat Recipe
- Total Time: 21 minutes
- Yield: 24 cookies 1x
Description
These Soft & Chewy Cake Batter Cookies are festive, easy to make, and perfect for holiday parties, cookie exchanges, or gifting. They’re soft, chewy, and packed with colorful sprinkles for maximum holiday cheer.
Ingredients
- 1 box (~15 oz) yellow cake mix
- 1/4 cup (30g) all-purpose flour
- 1/3 cup (80ml) vegetable oil
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/3 cup (50g) sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a medium bowl, combine the cake mix, flour, vegetable oil, eggs, and vanilla extract. Mix until smooth using a hand mixer or spoon.
- Gently fold in the sprinkles with a spatula, being careful not to overmix.
- Use a cookie scoop or tablespoon to drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes. The cookies will look slightly underbaked when removed from the oven.
- Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
Notes
[‘Don’t overbake the cookies; they should look slightly underdone when removed from the oven.’, ‘Let eggs sit at room temperature for 30 minutes before mixing for even incorporation.’, ‘Chill the dough for 15-20 minutes if your kitchen is warm to make handling easier.’, ‘Use fresh sprinkles for the best flavor.’, ‘Experiment with flavors like almond extract, peppermint extract, or rum extract for variations.’]
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Fat: 5
- Carbohydrates: 15
- Protein: 1
Keywords: cake batter cookies, Christmas cookies, holiday treats, easy cookie recipe, festive cookies
