Cake Mix Cookies Recipe (Soft 3-Ingredient Cookies)

This cake mix cookies recipe turns one box of cake mix into soft, lightly chewy cookies using just two more pantry ingredients: eggs and oil. You do not need to add the water listed on the cake box, and you do not need a stand mixer. It’s a flexible starting point for chocolate, vanilla, lemon, red velvet or funfetti cookies.

The key is the 15.25-oz (432 g) cake mix box and a thicker-than-cake-batter consistency. Scoop evenly, bake until the edges are set, and let the cookies cool on the baking sheet before moving them.

Cake Mix Cookies at a Glance

• Yield: approximately 22–26 small cookies, depending on scoop size
• Prep: about 10 minutes
• Bake: approximately 9–12 minutes per batch
• Oven: 350°F (175°C)
• Base ingredients: 3 (cake mix, eggs, oil)
• Best for: soft drop cookies, not crisp cutout cookies

Ingredients for 3-Ingredient Cake Mix Cookies

• 1 box (15.25 oz / about 432 g) dry cake mix, such as yellow, vanilla or chocolate
• 2 large eggs
• ⅓ cup (80 ml) neutral vegetable oil, such as canola or sunflower oil
• Optional: ½–1 cup chocolate chips, chopped nuts, or sprinkles (changes the ingredient count)

Do not add the water or extra ingredients printed in the cake mix’s cake-baking directions. That would create a thin cake batter rather than a cookie dough. This base recipe is designed for a standard 15.25-oz US box; other box sizes and specialty mixes can behave differently.

How to Make Cake Mix Cookies

1. Preheat the oven

Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Set a rack near the center of the oven, and bake one sheet at a time for the most predictable result.

2. Mix the three ingredients

In a medium bowl, stir the dry cake mix with the eggs and oil until no dry powder remains. A silicone spatula works well. The dough should be thick, glossy and sticky, not pourable like cake batter.

3. Fold in extras (optional)

If you’re using chocolate chips, sprinkles or chopped nuts, fold them into the dough now. Add-ins are optional; the plain cookies need just the three base ingredients.

4. Scoop the dough

Portion into roughly 1½-tablespoon mounds with a small cookie scoop or two spoons. Arrange the portions about 2 inches (5 cm) apart. If the mixture is difficult to handle, refrigerate the bowl for 15–20 minutes before scooping.

5. Bake until set

Bake for 9–12 minutes, depending on oven and portion size. The edges should look set and the tops should no longer look wet or shiny with raw batter. Cookies may remain pale in the center, especially with vanilla cake mix. Bake fully; don’t taste raw cake-mix dough.

6. Cool on the sheet

Leave the cookies on the baking sheet for approximately 5 minutes before transferring them to a wire rack. They finish firming up as they cool. Moving them immediately can cause the soft centers to break.

Which Cake Mix Works Best for Cookies?

A standard yellow or vanilla cake mix gives a classic sweet cookie that pairs with chocolate chips or sprinkles. Chocolate cake mix makes rich cocoa cookies, and lemon cake mix creates a bright citrus base. Red velvet and funfetti mixes can work too. Different brands vary in sugar, leavening and box size, so check the dough before scooping.

Five Easy Cake Mix Cookie Flavor Ideas

1. Chocolate cake mix cookies

Start with a 15.25-oz box of chocolate cake mix. For extra texture, mix in chocolate chips. Bake until edges are set; chocolate-colored dough makes browning harder to judge.

2. Funfetti cake mix cookies

Use funfetti cake mix and keep the base recipe otherwise unchanged. Extra rainbow sprinkles on top are optional. Avoid stirring aggressively once the sprinkles are added to minimize streaking.

3. Lemon cake mix cookies

Use lemon cake mix and consider a little finely grated lemon zest for additional citrus fragrance. Let cool before adding a thin drizzle of powdered sugar icing if desired.

4. Chocolate chip cake mix cookies

Start with yellow or vanilla cake mix and fold in ½–¾ cup chocolate chips. This version tastes different from a scratch-made chocolate chip cookie but is convenient when the pantry is sparse.

5. Red velvet cake mix cookies

Choose a 15.25-oz red velvet mix. White chocolate chips are a popular optional addition; don’t overload the dough or the cookies may not hold together as neatly.

Why Are My Cake Mix Cookies Flat or Sticky?

• Dough too loose: confirm you’re using a 15.25-oz box, and don’t add water from the cake directions.
• Cookies spreading excessively: chill the dough for 15–20 minutes and check that your baking sheet is not hot.
• Cookies feel underdone: give them their full baking time and confirm the surface is set rather than wet.
• Dry or hard cookies: use similarly sized scoops and avoid baking well past the point the edges set.
• Too greasy or brittle: check oil measurement and use the two eggs specified, rather than following cake-box directions.

Can I Make Cake Mix Cookies Without Eggs?

This specific three-ingredient ratio uses eggs to bind the dough. Egg replacements can change spreading and texture, and they aren’t guaranteed to work as a direct substitution. If you specifically need cookies without eggs, try our no-egg chocolate chip cookies instead.

How to Store and Freeze Cake Mix Cookies

Let cookies cool completely before sealing them in an airtight container. For best texture, enjoy within 3–4 days at room temperature. Freeze fully cooled cookies in a freezer-safe container for up to about 2 months; let thaw at room temperature. If the cookies contain perishable fillings or frostings, refrigerate them according to the filling’s requirements.

Cake Mix Cookies vs. Homemade Cookies

Cake mix cookies are a time-saving shortcut with soft, cake-like texture. They don’t taste or spread exactly like a from-scratch cookie made with individually measured flour, butter and sugar. For a classic scratch-made option, compare our brown sugar chocolate chip cookies or 3-ingredient shortbread.

Frequently Asked Questions

Can I use a different cake mix box size?

This formula is calculated for 15.25 ounces. If your box weighs substantially more or less, the dough ratio changes. Choose a recipe developed for that package size or adjust the other ingredients proportionally with care.

Do I need to refrigerate cake mix cookie dough?

Not necessarily. If it scoops cleanly, you can bake immediately. A short 15–20-minute chill helps if the dough is unusually sticky or warm. Keep dough containing eggs refrigerated if you aren’t baking it promptly.

Why do the cookies look pale?

Cake mixes often give a soft, lightly colored center. Look for edges that are set and a surface without wet batter rather than waiting for an all-over dark golden color.

Can you eat cake mix cookie dough raw?

No. Dry cake mix contains raw flour, and this recipe contains eggs. Follow food-safety guidelines and bake thoroughly before serving.

Baking References and Recipe Note

For additional baking ratios, consult Live Well Bake Often’s cake mix cookies. The FDA’s flour safety guidance explains why raw cake mix and cookie dough should not be eaten. This SugerBakes version is an original editorial guide based on established cake mix cookie ratios and has not been independently kitchen-tested by the site.