Whenever I am in a pinch for time and need cookies I make cake mix cookies. I am such a fan of these super quick and delicious cookies (remember these?–really they are the best). Seriously in less time than it would take for you to go to the store to buy cookies you can bake these yummy cookies.
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I am all about the cake mix. For sugar cookies I love Duncan Hines French Vanilla Moist Deluxe cake mix. For the Chocolate cookies I love Aldi’s Devil’s Food cake mix.
Cake Mix Sugar Cookies
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1 Cake Mix
2 Eggs
1/3 – 1/2 Cup canola oil (I used 1/2 cup this time. A 1/3 cup works great also -the batter is slightly more stiff so slightly flatten your balls)
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Mix well and scoop (I use a 2 Tablespoon scoop) onto a parchment lined cookie sheet. Bake at 350 degrees for 10 – 13 minutes. Cookies will be soft. Makes 20 cookies.
Yum!
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I’ve done that and it’s perfect
This recipe will bring the newer small size cake mixes up to the size of the old cake mix sizes. Check the recipe. If the weight is over 18.25 ounces, follow the directions in the recipe below to adapt the new cake mixes to fit in your old recipes. If a recipe only states 1 box of cake mix it might be hard to decide unless the recipe shows a picture of the ingredients. You could also check other websites to find a similar recipe with the size of the cake mix listed. Another clue could be the date the recipe was posted. If it is before 2012, then you will need to adapt.
**http://www.geniuskitchen.com/recipe/cake-mix-quot-up-sizer-quot-531108
***https://rosebakes.com/smaller-cake-mixes-how-to-adjust-recipe-recipes-fix/
This site has a method to adapt cake recipes if you use a lot of recipes using one flavor of cake mix in older recipes.
I’m thinking Orange Cake Mix with a Semi-Sweet or Unsweetened Chocolate drizzle.
**Here is a recipe for Cake Mix “up-sizer”**
Just follow directions to adapt new cake mix sizes, to old cake mix sizes in older recipes. A lot of new recipes have been adapted already, and some have been created with the new size cake mixes. If the recipe calls for an 18.5 ounce cake mix, this will bring a smaller size cake mix up to 18.5 ounces.
Have been doing this with cake mix over the years – so easy. First read about it in the Heloise column in our newspaper years ago and still have the tattered piece torn from newspaper. Your creations looked yummy!!!
Mmm maybe you can try a whip cream pudding icing super delicious!! (My mouth is watering)
These look awesome!!
Can you roll and make cut out cookies with this recipe
This looks great
Do these taste just like sugar cookies?! I LOVE sugar cookies and crave them SO much but baking them is just SO much work. If these actually taste like homemade sugar cookies I may be in trouble lol 😉
Hi Kathy, I re-use the parchment paper. No need for a new sheet each time. I would bake them a couple minutes less for half size. We love our cookies soft.
Love love love these cookies… .. Wondering if I make them half the size , then I should bake about hale the time? Also can you reuse parchment paper. . Or use new sheet for each batch? I used new , today.. Thank you for a wonder easy cookie recipe.. I am a new fan…for sure.
Just made these with lemon cake mix and lemon frosting- to die for!!!!!
What kind of icing do you use. I always use buttercream for my rollout sugar cookies and it gets hard. Do you have a recipe for a softer icing?
I’m imagining Red Velvet with white chocolate chips and cream cheese frosting.
How about dipping these into a sugar/cinnamon mix before baking to get a snickerdoodle like cookie? I’m going shopping today!