3-Ingredient Cake Mix Sugar Cookies
These soft, chewy sugar cookies come together fast thanks to a box of cake mix doing all the measuring for you. You only need three ingredients for the dough, and the result is a batch of cookies that taste way more impressive than they actually are.
Why These Cookies Work
I keep coming back to this recipe because it gives me bakery-style sugar cookies on a weeknight without pulling out the stand mixer or chilling the dough. The edges turn lightly crisp while the centers stay tender and almost buttery, even though there is no butter in the dough.
The flavor is simple and sweet with a gentle vanilla note from the cake mix itself. Rolling them in a little extra sugar before baking gives them that classic crackly top and a touch of crunch.
Ingredients
- 1 box (15.25 oz) white or yellow cake mix: any brand works; white cake mix gives a cleaner sugar cookie color
- 2 large eggs: they bind the dough and add just enough richness
- 1/2 cup vegetable oil: keeps the cookies soft and chewy; canola oil works the same
Variations / Substitutions
- Add vanilla extract: stir in 1 teaspoon of vanilla with the wet ingredients for a deeper, more traditional sugar cookie taste
- Use a flavored cake mix: lemon, strawberry, or chocolate cake mix each turn these into a completely different cookie with no extra work
- Swap the oil for melted butter: melted unsalted butter makes the flavor richer but the cookies may spread a little more
- Roll in sprinkles or coarse sugar: before baking, coat the dough balls in holiday sprinkles or demerara sugar for a crunchy, colorful top
- Make them dairy free: stick with vegetable oil and check that your cake mix is dairy free, most plain white mixes are
For more quick cookie recipes, try our Cake Mix Peanut Butter Cookies.
How to Make Cake Mix Sugar Cookies
Step 1: Mix the Dough
Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper. In a mixing bowl, stir the 15.25 oz box of cake mix, 2 large eggs, and 1/2 cup vegetable oil with a wooden spoon until no dry streaks remain. The dough will be thick and a little oily looking, and that is exactly what you want.
Step 2: Shape and Coat the Cookies
Scoop the dough by the heaping tablespoonful, about 1 1/2 tablespoons each, and roll it into balls. If the dough feels too sticky to handle, pop the bowl in the fridge for 5 minutes to firm it up. For that classic sugar cookie finish, roll each ball in a small bowl of granulated sugar until it is coated all over, then place them 2 inches apart on the sheet.
Step 3: Bake Until Lightly Golden
Bake the cookies for 8 to 10 minutes, rotating the pan halfway through. You will know they are done when the edges are just set and the centers still look a little soft and puffy. They firm up as they cool, so pulling them at the slight underdone stage keeps the middles chewy.
Step 4: Cool and Serve
Leave the cookies on the hot baking sheet for 5 minutes so they can finish setting before you move them to a wire rack. They will be fragile at first and then firm up into that perfect soft cookie you can pick up. Serve them warm or at room temperature, whichever hits the spot.
A Few Tips Before You Bake
- If your dough feels so dry it won’t come together, add a teaspoon of water or milk and knead it in by hand.
- For a chewier cookie, pull them out a minute earlier, when the edges are barely colored and the tops are still shiny.
- Let the dough rest on the counter for a few minutes after mixing if it seems oily, it helps the cake mix absorb the fat more evenly.
Bake times by cookie size:
| Texture | Dough amount | Bake time |
|---|---|---|
| Soft center | 1 tablespoon | 7–8 mins |
| Crisp edges | 1 1/2 tablespoons | 9–10 mins |
Storing Leftovers
- Room temperature: keep the cookies in an airtight container with a piece of sandwich bread tucked inside. The bread releases moisture and keeps them soft for up to 5 days.
- Freeze the dough: shape the dough into balls and freeze them solid on a sheet tray, then transfer to a zip-top bag. Bake straight from frozen, adding 1 to 2 minutes to the time.
Frequently Asked Questions
Can I make these cookies gluten free?
Yes, use a gluten-free cake mix. The dough will be a little stickier, so chilling it for 10 minutes before shaping helps.
Why did my cookies spread into flat pancakes?
Your dough may have been too warm or the baking sheet was greasy. Always line with parchment or a silicone mat, and chill the dough for a few minutes if your kitchen is hot.
Can I double the recipe?
Yes, simply use two boxes of cake mix, 4 eggs, and 1 cup of oil. Bake in batches as usual.
What is the secret to getting the sugar coating to stick?
Roll the dough balls in sugar right after shaping while the outside is still a bit tacky. If they have dried at all, dampen your palms with a tiny bit of water before rolling.
Cake Mix Sugar Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment.
- Stir together cake mix, eggs, and oil until a thick dough forms.
- Scoop dough into 1 1/2 tablespoon balls and roll in sugar if desired.
- Place 2 inches apart on the sheet and bake for 8 to 10 minutes until edges are set.
- Let cookies rest on the hot sheet for 5 minutes, then transfer to a wire rack.
