I blame pregnancy for the box of cake mix in my cabinet. I don't even remember why I bought it, but it's there...
Have you ever made cake mix cookies? My mom and I would sometimes make them when I was growing up. My mom has always made everything from scratch, but she would still keep a few cake mix boxes in the back of the cabinet, just because. These cookies are super easy, super soft... and super good!
Now, I could totally just make funfetti cookies from scratch. In fact, you don't often find a boxed baking mix of any kind near my kitchen. But, there comes a day every now and then (well, more often lately) when I just want something quick and easy to bake. I think we all have this day or days at some point in our lives. And when you do, keep this recipe on hand!
With a quick cookie, I went an extra step and made homemade buttercream frosting, but these are so good all on their own! You can use any kind of cake mix - but I really love the funfetti kind.
Funfetti Cake Mix Cookies
(Makes 2 dozen cookies)
- 1 box cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- Preheat oven 350 and line 2 baking sheets with parchment paper.
- In a large bowl, mix all of the ingredients until combined.
- With a cookie scoop, scoop balls of dough onto the baking sheets. Flatten the top of the balls slightly with your hands.
- Bake for about 10-11 minutes, or until starting to turn very very light golden brown (but don't overbake, you don't want them too golden!). Take out and let cool on the cookie sheets for 5 minutes then transfer to a wire rack to cool completely.
- Once cool, frost the cookies, if desired. (Recipe is below!)
Vanilla Buttercream Frosting
- 1/2 cup (8 tablespoons) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar
- 2 to 4 tablespoons milk
- In a mixer or with a hand mixer, beat the butter until fluffy (a few minutes).
- Add in the remaining ingredients and slowly start to beat to combine. Increase the speed and beat until fluffy.
- If the frosting is too hard, you can add a splash of more milk. (I start with 2 tablespoons and beat and add more milk if needed.) If it appears too runny, add more powdered sugar. It's a flexible recipe!
- Frost the cookies. Store any remaining icing in the refrigerator.
These kind of take me back to childhood in a way. And when I made them, they made the best cookies to package up and bring to a family dinner later that night.