Cake Mix Christmas Cookies bring soft centers, sweet white chocolate, and red and green sprinkles to your holiday cookie plate. A box of white cake mix keeps the ingredient list short. The dough needs a quick chill before baking so the cookies stay thick and tender. Make a batch for a Christmas gathering or pack the cooled cookies into a gift tin.
Why I Love This Recipe
There is plenty to love about a cookie that starts with one bowl and a handful of ingredients. The cake mix handles the flour, sugar, and leavening, so there is less to measure. White chocolate adds creamy little bites, while sturdy red and green sprinkles give each cookie a cheerful holiday look.
- Short ingredient list: Five ingredients make the whole batch.
- Soft texture: A brief chill and a short bake help keep the centers tender.
- Holiday color: Red and green sprinkles make the cookies festive without frosting.
- Easy to share: The cookies hold their shape once cool and fit neatly into gift tins.
What You’ll Need
- Servings: 12 servings, 2 cookies each; makes about 24 cookies
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 22 minutes, about 11 minutes per batch
- Cooling Time: 20 minutes after the last batch
- Total Time: 1 hour 32 minutes
- Oven Temperature: 350°F (175°C)
- Pan Size: Two 13×18-inch rimmed baking sheets, lined with parchment paper
Use the dry cake mix straight from the box. Ignore the cake-making directions on the package.
- 1 box (15.25 ounces / 432 g) white cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1/3 cup red and green jimmies-style sprinkles
- 1/2 cup white chocolate chips
Choose rod-shaped jimmies rather than tiny round nonpareils, which tend to bleed color into the dough. Use the stated cake mix size; a smaller box changes the balance of the recipe.
Tools You Need
- Large glass mixing bowl
- Silicone spatula
- Measuring cups
- Medium cookie scoop, about 1 1/2 tablespoons
- Two 13×18-inch rimmed baking sheets
- Parchment paper
- Wire cooling rack
- Plastic wrap or a fitted bowl cover
How to Make Cake Mix Christmas Cookies
Mix the dough gently, chill it, and bake one sheet at a time for even results.
Step 1: Mix the Cookie Dough
Stir 1 box (15.25 ounces / 432 g) white cake mix, 2 large eggs, and 1/3 cup vegetable oil together in a large glass bowl until no dry powder remains.
Fold in 1/3 cup red and green jimmies-style sprinkles and 1/2 cup white chocolate chips until evenly spread through the dough.
Do not add the water, oil, or eggs called for on the cake mix package. This recipe already includes the liquid and eggs it needs.
Step 2: Chill and Prepare the Sheets
Cover the bowl and refrigerate the dough for 30 minutes to make it easier to scoop.
Near the end of the chill, preheat the oven to 350°F (175°C).
Line two 13×18-inch rimmed baking sheets with parchment paper.
Step 3: Scoop the Dough
Scoop the chilled dough into 24 portions, about 1 1/2 tablespoons each.
Gently round each portion without flattening it, then place 12 dough balls on each prepared sheet, leaving at least 2 inches between them.
Keep the second sheet in the refrigerator while the first sheet bakes.
Step 4: Bake and Cool
Bake the first sheet on the center rack at 350°F (175°C) for 10–12 minutes, until the edges are set and just faintly golden and the tops look dry.
The centers should still feel soft. Do not wait for the whole cookie to turn brown.
Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack.
Bake the second sheet at 350°F (175°C) for 10–12 minutes and give it the same 5-minute rest.
Allow another 15 minutes on the rack for the last batch to cool fully; the first batch can cool while the second bakes.
Step 5: Serve the Cookies
Serve 2 cooled cookies per person.
Arrange them on a plate and enjoy the cookies on their own.
Why This Recipe Works (Quick Science)
Cake mix already contains flour, sugar, and leavening. Using less liquid than a cake needs creates thick cookie dough instead of pourable batter. The eggs help the cookies set, and the oil keeps their texture tender.
Chilling firms the dough and slows its spread in the oven. Taking the cookies out when the edges set keeps the centers soft. The short rest on the sheet lets them firm up enough to move without breaking.
Common Mistakes to Avoid
- Following the box directions: Extra liquid creates cake batter rather than cookie dough.
- Skipping the chill: Sticky dough is harder to scoop and can spread too far.
- Using the wrong box size: This recipe uses a 15.25-ounce box, not a smaller package.
- Using nonpareils: Their color may streak through the dough when mixed.
- Overbaking: Deep golden tops usually mean the cookies will be dry once cool.
- Packing cookies while warm: Let them cool fully so trapped moisture does not make them sticky.
Substitutions and Variations
- Cake mix: A 15.25-ounce yellow cake mix works too, but the cookies will have a deeper yellow color.
- Chocolate chips: Replace the 1/2 cup white chocolate chips with the same amount of semisweet chips for a less sweet contrast.
- Sprinkles: Keep the amount at 1/3 cup and use another color mix for a different holiday.
These swaps change the look and flavor. Keep the egg and oil amounts the same when using the stated cake mix size.
Leftovers and Storage
Keep completely cooled cookies in an airtight container at room temperature for up to 3 days. Put parchment between layers to protect their soft tops.
Freeze cooled cookies in a tightly sealed freezer container for up to 2 months. Thaw them at room temperature before serving.
You can also refrigerate the covered dough for up to 24 hours. If it feels too firm to scoop, let it stand for about 10 minutes before portioning. Do not taste raw dough; it contains uncooked eggs and flour.
Macros Information
Estimated per serving of 2 cookies, based on 12 servings. Values vary by cake mix, sprinkles, and chip brand.
- Calories: 250 kcal
- Protein: 3 g
- Carbohydrates: 36 g
- Fat: 11 g
- Saturated Fat: 3 g
- Fiber: 0 g
- Sugar: 23 g
- Sodium: 260 mg
Frequently Asked Questions (FAQ)
Q: Do I prepare the cake mix according to the box?
A: No. Use only the dry mix plus the eggs and oil listed in this recipe. Do not add the package’s extra ingredients.
Q: Can I use a smaller box of cake mix?
A: This recipe is written for 15.25 ounces of dry mix. A smaller box needs adjusted quantities. Choose the stated size for the simplest result.
Q: Why is the dough sticky?
A: Cake mix dough is naturally soft. Chill it for the full 30 minutes, then use a cookie scoop to portion it.
Q: Which sprinkles work best?
A: Red and green jimmies-style sprinkles are a good choice. Fold them in gently so their color stays mostly in the sprinkles.
Q: How do I know when the cookies are done?
A: Look for set edges, dry-looking tops, and only a faint golden color around the bottoms. The centers should remain soft rather than wet or shiny.
Q: Can I bake both sheets at once?
A: One sheet at a time on the center rack gives more even results. That is the method used for the timing in this recipe.
Q: Can I make the dough ahead?
A: Yes. Cover and refrigerate it for up to 24 hours. Let very firm dough stand briefly before scooping.
Q: Can I freeze Cake Mix Christmas Cookies?
A: Yes. Freeze the cooled cookies for up to 2 months with parchment between the layers, then thaw at room temperature.
Q: Why did my cookies turn out dry?
A: They may have baked too long or been made with too much dry mix for the listed liquids. Check the box size and pull the cookies out when the edges set.
Final Thoughts
Cake Mix Christmas Cookies make holiday baking feel simple, with a short ingredient list and plenty of festive color. Keep the centers soft, let the cookies cool, and enjoy them on a dessert plate or tucked into a gift tin. Leave a comment with your favorite Christmas sprinkle mix or cookie pairing.
Happy cooking!