This post may contain affiliate links. For more information, read my disclosure policy. No one will guess they’re white cake mix cookies a cake mix. I’m trying to create shortcuts wherever I can, especially because I really want to enjoy the holidays.
Or maybe you just love the cake mix flavor, which is totally me! Lemon, chocolate, yellow, strawberry: you name it you can use it. Basically, follow my simple recipe and add your own flavor twists! Which cake mix flavor will you use?
Use whatever flavor you like, or pick a few! The dough is sticky, so if it’s too soft, chill it for 30 minutes before baking. Simply stack them between paper towels or wax paper in an airtight container and freeze for up to a month. You may need to re-roll them in powdered sugar when thawing. Mix cake mix, oil, and eggs with a hand or a stand mixer until a sticky dough forms. If dough is too wet to handle, chill for 30 minutes. 2 cup powdered sugar in a small bowl.
Scoop 2 tablespoon sized balls of dough and coat them with powdered sugar. Cool at least 5 minutes before removing from cookie sheets. Store in an airtight container for up to 3 days or freeze for up to one month. Don’t forget to share a pic of what you made! Click here to see my best Cake Mix recipes! Click here to see more of my Christmas cookie recipes! Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.
Get my tips, tricks and recipes to take your baking to the next level for FREE! Notify me via e-mail if anyone answers my comment. My grandson is gluten intolerant, so I used King Arthur brand gluten free chocolate cake mix. I used mini chocolate chips for the add in. I found this recipe years ago and found out that the best cake mix is betty crocker, if you use the others like duncan hines you need to add a bit of less of oil to the mix. It is more liquid then solid with the other cake mixes.
