Cake Mix Cookies Recipe

Cake mix: The base of the recipe, providing flavor and structure to the cookies.

Eggs: These help bind the ingredients together and add moisture.

Vegetable oil: Adds fat to the dough, making the cookies tender and moist.

To achieve perfectly uniform cookies, use a cookie scoop to portion out the dough. This ensures even baking and a consistent size for each cookie.

• cake mix - Substitute with homemade cake mix: Combine 2 cups of flour, 1.5 cups of sugar, 1 tablespoon of baking powder, and a pinch of salt. This allows you to control the ingredients and avoid preservatives.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for a few minutes to thicken. This is a great vegan alternative.

• eggs - Substitute with applesauce: Use ¼ cup of unsweetened applesauce per egg. This adds moisture and a slight sweetness to the cookies.

• vegetable oil - Substitute with coconut oil: Use the same amount of melted coconut oil. It provides a subtle coconut flavor and is a healthier fat option.

• vegetable oil - Substitute with butter: Use the same amount of melted butter. This will give the cookies a richer flavor and a slightly different texture.

• Allow the cookies to cool completely on a wire rack. This ensures they maintain their texture and don't become soggy when stored.
• For short-term storage, place the cookies in an airtight container. Layer them with parchment paper to prevent sticking. Store at room temperature for up to 5 days.
• If you prefer a longer storage option, you can refrigerate the cookies. Place them in an airtight container or a resealable plastic bag. They will stay fresh for up to 2 weeks.
• To freeze the cookies, first, ensure they are completely cooled. Arrange them in a single layer on a baking sheet and freeze for about an hour. This prevents them from sticking together.
• Once the cookies are frozen, transfer them to a resealable freezer bag or an airtight container. Label with the date and type of cookies.
• When ready to enjoy, you can thaw the cookies at room temperature for about 15-20 minutes. For a freshly baked taste, warm them in a preheated oven at 300°F (150°C) for 5-7 minutes.
• If you prefer to freeze the cookie dough instead, scoop the dough into individual portions and place them on a baking sheet. Freeze until solid, then transfer to a resealable freezer bag.
• When baking frozen cookie dough, add an extra 2-3 minutes to the baking time. No need to thaw the dough before baking.

• Preheat your oven to 300°F (150°C). Place the cake mix cookies on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 5-10 minutes or until they are warmed through.

• For a quick reheat, use the microwave. Place a damp paper towel over the cookies on a microwave-safe plate. Microwave on medium power for 10-15 seconds. Be cautious not to overheat, as this can make them tough.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the basket and heat for 2-3 minutes. This method helps to maintain the cookies' crisp edges.

• To reheat on the stovetop, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for about 2-3 minutes, flipping halfway through to ensure even warming.

• For a toaster oven, preheat to 300°F (150°C). Place the cookies on a piece of foil or a small baking tray and heat for 5-7 minutes. This method is great for maintaining the cookies' texture.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to combine the cake mix, eggs, and vegetable oil.

• Spoon: Used to drop spoonfuls of dough onto the baking sheet.

• Baking sheet: The surface on which the cookie dough is placed for baking.

• Wire rack: Used to let the cookies cool after baking.

• Measuring cup: Used to measure the vegetable oil accurately.

• Measuring spoons: Used to measure the exact amount of ingredients if needed.

• Spatula: Useful for scraping the mixing bowl and transferring dough.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

Prepare ingredients in advance: Measure out the cake mix, eggs, and vegetable oil before starting to save time during mixing.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Pre-scoop dough: Use a cookie scoop to portion out the dough evenly and quickly.

Batch baking: If you have multiple baking sheets, prepare them all at once to bake multiple batches without waiting.

Cooling rack ready: Have your wire rack set up before baking so you can transfer cookies immediately to cool.