A store-bought boxed cake mix does all of the work in these Festive Cake Mix Cookies. Add in eggs, vanilla, oil, and sprinkles for a fun, kid-friendly Christmas cookie!
This is one of those recipes that I feel guilty about posting. I tend to think that my recipes should all be from scratch, or at least a little bit more complex than this. But, in the spirit of Christmas, I’m going to forgive myself and move on! Besides, Festive Cake Mix Cookies are too delicious to not share them with you, Dear Reader.
Before we get too into it, it might come as no surprise to my readers that I’m back with a third installment of Lord Byron’s 24 Cookies of Christmas. Should you be new here, let me tell you a bit about how this works. This is my third annual Christmas cookie extravaganza. Like the previous two years, I will post a brand new Christmas cookie recipe for 24 consecutive days. Yes, that means Saturdays and Sundays too! For your reference, you can find links to the first two years further down the page.
Fresh off of my 12 Biscotti of Christmas series, I’m excited to get this new series started. Last year, I also did 12 Bundt Cakes of Christmas. Now, who’s ready to get started on this journey with me? Do you have all five ingredients on hand? Do you have someone in the kitchen to help you? Are your sprinkles nearby? Is your apron on and your oven preheated? Good! Let’s get to it!
USING BOXED CAKE MIX
A boxed cake mix has all of the dry ingredients in it that are needed for these Festive Cake Mix Cookies. It has the flour, the baking soda and/or powder, and it has the salt too. The only things you need to add are a few pantry ingredients. You probably have them all on hand already.
You’re going to need some vegetable oil, a couple of eggs, some vanilla extract, and of course, sprinkles! The oil can be any light oil. I would consider using canola or sunflower oil. I would stay away from strong flavoured oil, such as olive oil. You will taste it in the finished recipe.
Depending on where you live, a store-bought boxed cake mix can be purchased in different sizes. Most common is a 18.25 ounce box. But, here in Canada, a 16 ounce box tends to be more common. Aim for the 18.25 ounce size, but if you can only find the 16, we can make that work.
If you use the 16 ounce size, add exactly 1/2 cup of all purpose flour to your mix. Otherwise, you will never be able to roll the cookie dough into balls. It will be just way to soft to work with.
MORE CHRISTMAS COOKIE RECIPES!
Did you know that I’ve been posting a 24 Cookies of Christmas series for a few years now? There are over 100 Christmas cookie recipes that you can find right here at Lord Byron’s Kitchen! To make it easier to find, I have created a page for each series. Just click on the image below and you’ll find the full series for that volume all one page!
NOT ALL SPRINKLES WILL WORK
If you’re like me, you have a big stash of sprinkles. Honestly, Dear Reader, I have a small wooden crate full of jars and bags of sprinkles. For this recipe though, not all types of sprinkles will work. You really do need to use what are most commonly referred to as jimmies.
I never call them jimmies to be honest. To me, all sprinkles are called sprinkles. For this recipe, you will need sprinkles that have an elongated shape – like a miniature rod! The non-pareils (small balls) will not work very well at all. The are too small to hold up the heat and won’t look as pretty or distinctively separate in the finished product.
There are hundreds of different sprinkles out there. You might be tempted to use little chocolate balls, or little candy cane or Christmas tree shapes. Please be advised that you are risking a not-so-good result. I’m not endorsed in any way, and you can buy your sprinkles anywhere, but this type from Sweetapolita are what you need.
MORE CHRISTMAS CONFECTIONS!
In some cases, we want more than a cookie. That’s why I have two more Christmas-themed collections you might want to consider. The first, is my 12 Bundt Cakes of Christmas, and the second is my 12 Biscotti of Christmas. Click on the image below to see each collection all on one page with links to each recipe!
STORING, PACKAGING, AND FREEZING
If you plan to freeze these Festive Cake Mix Cookies, you certainly can! Once they are completely cooled, pile them into a clean, food-safe container. The container must be freezer friendly! You’ll want to ensure a very tight fitting lid too. (I use these quite often when freezing baked goods.) I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that cookie freshness locked in! You can freeze these cookies for up to three months.
As I said, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 100 Christmas recipes and counting. There’s something for everyone! Cheers!
Festive Cake Mix Cookies
- 1 box white cake mix (18.25 ounces)
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup sprinkles
- Begin by preheating your oven to 350°F. Line a baking sheet with a silicone baking mat and set aside.
- In a large mixing bowl, beat together the cake mix, oil, eggs, and vanilla until well combined and smooth.
- Stir in 1/4 cup of the sprinkles.
- Place the remaining sprinkles in a shallow bowl and set aside.
- Roll about 2 teaspoons of the cookie dough into balls. Roll into sprinkles and place on prepared baking sheet, leaving 2 inches of space between each ball.
- Bake for 10 minutes.
- Remove from oven and allow to cool for a few minutes before transferring to a cooling rack to finish cooling.