Cake Mix Christmas Cookies turn a box of vanilla cake mix into soft, chewy holiday cookies filled with red and green sprinkles. They have lightly crisp edges, tender centers, and a sweet vanilla flavor, while the cake mix keeps the ingredient list short and eliminates the need to measure flour, sugar, and leavening separately.

Cake Mix Christmas Cookies featured image

The dough comes together in minutes with eggs and oil, then chills briefly so it is easier to scoop and less likely to spread excessively. This recipe makes about 24 cookies and is especially convenient when you need a simple batch for holiday cookie trays, parties, or gifting.

Recipe Snapshot

Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 55 minutes
Yield: 24 cookies
Servings: 24
Difficulty: Easy

Tools for This Recipe

Large mixing bowl
Sturdy silicone spatula or wooden spoon
1 1/2-tablespoon cookie scoop
2 large rimmed baking sheets
Parchment paper
Wire cooling rack

Ingredient Notes

For the Cookies

■ 1 box (15.25 ounces/432 g) vanilla or white cake mix
■ 2 large eggs (about 100 g without shells), room temperature
■ ½ cup (120 ml) neutral vegetable or canola oil
■ 1 teaspoon (5 ml) vanilla extract
■ ½ cup (about 85 g) red and green jimmies-style sprinkles, divided

Cake mix: A 15.25-ounce box forms the base of the dough and already contains flour, sugar, and leavening. Vanilla or white cake mix works well. Yellow cake mix can be substituted, although the cookies will have a more buttery flavor and warmer color.
Neutral oil: Vegetable or canola oil keeps the cookies moist without competing with the vanilla flavor. Another mild neutral oil can be used in the same quantity. Strongly flavored oils may noticeably change the finished cookies.
Eggs: Two large eggs provide moisture and structure. Because eggs affect both the spread and texture of these cookies, an egg substitute may require changes to the recipe and is not recommended as a direct substitution without kitchen verification.
Sprinkles: Jimmies are preferable to nonpareils because they generally hold their shape better and are less prone to bleeding color into the dough. Other seasonal jimmies can be substituted without changing the basic recipe.
Vanilla extract: Extra vanilla gives the boxed cake mix a fuller vanilla flavor. Almond extract can replace a small portion of the vanilla for a different flavor, but it is much stronger; use about ¼ teaspoon almond extract plus ¾ teaspoon vanilla rather than replacing the vanilla measure-for-measure.

Step-by-Step Method

Prepare the baking sheets. Line 2 large rimmed baking sheets with parchment paper. You will preheat the oven after the dough chills so it is not running unnecessarily during the resting time.
Mix the wet ingredients. In a large mixing bowl, whisk the 2 eggs, ½ cup oil, and 1 teaspoon vanilla until evenly blended. The mixture should look smooth and glossy.
Make the cookie dough. Add the entire 15.25-ounce box of cake mix. Stir with a sturdy spatula or wooden spoon until no dry pockets remain. The dough will be much thicker and stickier than cake batter.
Add the sprinkles. Gently fold ⅓ cup of the red and green sprinkles into the dough, reserving the remaining sprinkles for decorating. Mix only until they are distributed to minimize color streaking.
Chill the dough. Cover the bowl and refrigerate for 30 minutes. The chilled dough should remain soft but become noticeably easier to scoop and handle. If it still feels extremely sticky, work quickly and lightly oil the cookie scoop rather than adding flour.
Heat the oven. Toward the end of the chilling time, preheat the oven to 350°F (175°C). Position a rack near the center of the oven.
Portion the cookies. Scoop approximately 1½ tablespoons of dough for each cookie and place the portions about 2 inches apart on the prepared baking sheets. Press the reserved sprinkles gently onto the tops.
Bake until just set. Bake one sheet at a time for 9 to 11 minutes, or until the edges look set and the tops no longer appear wet. The centers should still look slightly soft rather than deeply browned.
Cool the cookies. Leave the cookies on the baking sheet for 5 minutes. They will continue to set from the residual heat. Transfer them carefully to a wire rack and cool completely before storing or packaging.

Kitchen-Tested Note

Use a 15.25-ounce (432 g) cake mix. Significantly different package sizes can alter the dough consistency and cookie spread.
Choose jimmies-style sprinkles when possible. Tiny nonpareils can release more color when stirred into moist dough.
Do not compensate for sticky dough by adding extra cake mix or flour; chilling is the primary way to make the dough easier to handle.

What Makes This Recipe Work

A standard box of vanilla cake mix supplies the flour, sugar, flavoring, and leavening in one convenient dry mixture.
Neutral oil adds moisture without requiring softened butter, helping create tender, chewy centers.
Chilling the dough for 30 minutes firms it enough for cleaner scooping and helps control spreading in the oven.
Red and green jimmies add Christmas color without significantly changing the consistency of the dough.
Removing the cookies when the centers still look slightly soft prevents them from becoming dry as they cool.

Make-Ahead and Storage Notes

Store completely cooled Cake Mix Christmas Cookies in an airtight container at room temperature for up to 4 days. Placing parchment between layers helps protect the decorated tops.
For longer storage, freeze the baked, cooled cookies in an airtight freezer container or freezer bag for up to 2 months. Separate layers with parchment paper and remove excess air to help prevent freezer odors and drying. Thaw at room temperature while still loosely covered.
The dough can also be prepared ahead and refrigerated, tightly covered, for up to 24 hours. If it becomes very firm, let it stand at room temperature for about 10 minutes before scooping.

Recipe Questions

Can I make Cake Mix Christmas Cookies ahead of time?

Yes. You can prepare the dough up to 24 hours ahead and keep it covered in the refrigerator. The baked cookies can also be made several days before serving and stored in an airtight container.

Why is my cake mix cookie dough so sticky?

Cake mix cookie dough is naturally soft because it contains oil rather than a large quantity of solid fat. Chilling it for 30 minutes makes it easier to portion. Avoid adding extra flour unless the recipe has been specifically adjusted for it.

How do I know when the cookies are done?

Look for edges that are set and centers that no longer appear wet but still look slightly soft. They will firm up during the first few minutes of cooling on the hot baking sheet.

Can I use chocolate cake mix?

Yes, a standard 15.25-ounce chocolate cake mix can be used for a chocolate variation. The cookies will naturally be darker, so rely on their set edges and surface texture rather than browning to judge doneness.

Can I freeze Cake Mix Christmas Cookies?

Yes. Cool the cookies completely, layer them with parchment in an airtight freezer-safe container, and freeze for up to 2 months. Thaw them at room temperature before serving.