Peanut Butter Sandwich Cookies: A Nostalgic Treat
Easy peanut butter sandwich cookies with creamy fillings, tips, and variations. Perfect for bake sal...
20-25
total time
24
servings
150 kcal
calories
Introduction
These cake mix Christmas cookies are a quick, festive shortcut that delivers soft, tender cookies in less time than from-scratch recipes. Using a boxed cake mix as a base provides reliable structure, consistent flavor, and a light crumb that bakes up beautifully. With just a few pantry staples and a handful of simple steps, you can turn cake mix into colorful holiday cookies perfect for cookie exchanges, school parties, or an easy family baking afternoon. This recipe is ideal for bakers of all skill levels: beginners appreciate the forgiving nature of the batter, while experienced bakers enjoy speeding up holiday prep without sacrificing flavor. The dough is versatile and accepts mix-ins and extracts, so you can customize each batch with chocolate chips, chopped nuts, crushed candy canes, or seasonal sprinkles. For decoration, simple powdered sugar icing or cream cheese frosting provides a canvas for festive sprinkles and cookie cutters, making these cookies both attractive and fun to make with kids. In this article you will find step-by-step instructions, ingredient tips, baking and decorating techniques, storage advice, and quick variations to keep your holiday baking stress-free. Read on for a tested, easy-to-follow cake mix Christmas cookie recipe that yields chewy centers, crisp edges, and maximum holiday cheer and guaranteed holiday smiles.
Why Cake Mix Cookies Work
Cake mix cookie recipes are popular because they simplify ingredient measurements and provide a dependable texture base. Boxed cake mixes contain flour, sugar, leavening agents, and often added flavorings or stabilizers that ensure consistent results. When combined with common add-ins like eggs, oil, or butter and a binder such as cream cheese or sour cream, the cake mix transforms into a pliable cookie dough that holds shape while remaining soft after baking. The balance of sugar and fat in cake mixes helps cookies spread just enough to develop slightly crisp edges while keeping centers tender. For holiday baking, the predictable sweetness and flavor of cake mix make it an ideal canvas: vanilla, chocolate, or spice cake mixes each contribute a strong, pleasant base to layer festive flavors. Using cake mix also reduces hands-on time and cleanup, allowing more cookies to be made in a single session. This is especially helpful during the holidays, when bakers often juggle multiple recipes. While cake mix cookies are convenient, successful outcomes depend on small adjustments—monitoring moisture, choosing the right fat, and not overmixing. Later sections explain specific ingredient ratios, troubleshooting tips, and simple techniques to ensure your cake mix Christmas cookies come out consistent, delicious, and visually festive for memorable seasonal cookie platters everywhere.
Gathering Ingredients
Before you begin, assemble all ingredients to streamline the process and avoid last-minute substitutions. For the basic cake mix Christmas cookies you will need one 15.25-ounce boxed cake mix (choose flavor—vanilla, red velvet, or spice are popular choices), 2 large eggs, 1/2 cup vegetable oil or melted butter, and 1/2 cup sour cream or cream cheese depending on desired texture. Brown sugar is optional for a chewier bite; if using, replace 1/4 cup of the cake mix with 1/4 cup brown sugar. Flavor boosters such as 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, or 1/2 teaspoon peppermint extract can refine the cookie profile without extra bulk. Mix-ins include 3/4 cup chocolate chips, chopped nuts, M&M holiday candies, or crushed candy cane for seasonal flair. For decorating you will need powdered sugar for icing, milk or lemon juice to adjust consistency, and a variety of sprinkles, sanding sugar, or edible glitter. If making cut-out cookies, chill the dough before rolling and have flour for dusting. Pre-measure ingredients into small bowls and label them for each mix variant to speed multiple batches. Good ingredient organization saves time and reduces mistakes, especially when supervising helpers like children or busy hosts. Plan to have parchment paper and cooling racks ready for easy handling and for easy handling and enjoy.
Equipment & Prep
Use simple kitchen equipment to keep this recipe approachable. You will need a medium mixing bowl and a large mixing bowl, a hand mixer or stand mixer (optional but helpful), measuring cups and spoons, a rubber spatula, and a cookie scoop or two spoons for uniform portions. For shaping and cutting, have a rolling pin, cookie cutters, and extra flour for dusting if you plan to make cut-out cookies. Prepare baking sheets lined with parchment paper or silicone baking mats for even baking and simple cleanup. Cooling racks are essential so cookies cool quickly and do not steam on the baking sheet, which preserves texture. If you choose to chill the dough to make it easier to handle, you will also need a shallow container or baking sheet to spread the dough evenly for refrigeration. Preheat your oven and position racks in the center for uniform heat distribution. For decorating, gather piping bags, small offset spatulas, or a spoon for drizzling icing, plus trays to hold decorated cookies while the icing sets. Label and clear counter space before starting; organized workspace reduces mistakes and keeps children safe during holiday baking. A timer and an oven thermometer are handy tools to ensure consistent results across batches. With equipment organized, baking flows.
Baking Process
Begin by preheating the oven to 350°F (175°C) unless the cake mix label suggests a different temperature for cookies. In a large mixing bowl, combine the cake mix and any optional brown sugar if you prefer chewier cookies. Add the eggs, oil or melted butter, and sour cream or cream cheese; beat on low until ingredients are just incorporated, then increase speed for 20 to 30 seconds until the dough is uniform. Avoid overmixing, which can make cookies tough. Fold in your chosen mix-ins with a spatula. If the dough feels too soft for shaping, chill it in the refrigerator for 20 to 30 minutes; chilled dough spreads less and holds shapes better for cut-outs. Use a tablespoon or cookie scoop to portion dough into uniform mounds about 1 to 1.5 inches apart on a prepared baking sheet. Flatten slightly if you want thinner cookies, or leave rounded for puffier cookies. Bake for 8 to 12 minutes depending on size: smaller scoops need less time, larger ones require more. Rotate the baking sheet halfway through for even color. Cookies are done when edges are set and centers spring back slightly; they will firm as they cool. Transfer to a cooling rack and cool completely before decorating to prevent smudging entirely.
Decorating & Frosting
Once cookies have cooled completely, decoration is where creativity shines. Prepare a simple glaze by whisking 1 cup powdered sugar with 1-2 tablespoons of milk or lemon juice until smooth and pourable; add food coloring drops and whisk until the color is even. For richer topping, use a cream cheese frosting made from 4 ounces softened cream cheese, 1/4 cup softened butter, 1-2 cups powdered sugar to taste, and 1/2 teaspoon vanilla extract—beat until light and spreadable. Pipe or spread frosting, then immediately add sprinkles, sanding sugar, or edible glitter so toppings adhere before the icing sets. Royal icing is ideal for intricate designs and cut-outs; make it by combining 2 cups powdered sugar with 2 tablespoons meringue powder and 3-4 tablespoons water, beating to stiff but pipeable peaks. To make marbled or dipped cookies, divide glaze into small bowls, tint each, then drizzle or dip half the cookie and swirl with a toothpick. For holiday themes, use seasonal colors and small candy decorations: crushed candy cane for peppermint cookies, green and red sanding sugar, or tiny candy holly pieces. Allow decorated cookies to dry flat at room temperature until icing is set—it may take 1–4 hours. Store decorated cookies in a single layer to avoid smudging and enjoy with family.
Variations & Serving
This cake mix recipe is a flexible base for many holiday variations to suit different tastes and presentation styles. For peppermint cookies, fold crushed candy canes into the dough and add a few drops of peppermint extract; top with white glaze and more cane crumbs. For red velvet cookies, choose red velvet cake mix and swirl cream cheese frosting on each cookie, then garnish with red sanding sugar. Chocolate lovers can stir in cocoa powder and extra chocolate chips, or use a chocolate cake mix then top with chocolate ganache for a gloss finish. For gluten-free options, use a gluten-free cake mix and check that add-ins are certified gluten-free. To make sandwich cookies, pair two small cookies with a dollop of buttercream or marshmallow fluff and press gently to form a festive sandwich. When serving, arrange cookies on tiered stands or holiday platters lined with doilies or evergreen sprigs for attractive display. Label flavors clearly if offering multiple varieties at a party. Consider portion size and stacking method: store layered cookies separated by parchment to preserve decoration. For gifting, place cookies in airtight tins or boxes with tissue paper, and include baking date and storage instructions. Serving at room temperature ensures the best texture and flavor. Perfect for cookie exchanges.
Storage, Freezing & Troubleshooting
Proper storage keeps your cake mix Christmas cookies tasting fresh throughout the holidays. Store fully cooled, undecorated cookies in an airtight container at room temperature for up to 3 to 5 days. If cookies are frosted or decorated, add a layer of parchment between tiers and refrigerate only if frosting contains perishable ingredients like cream cheese; otherwise room temperature is usually fine. For longer storage, freeze plain or decorated cookies in an airtight container or freezer-safe bag for up to three months; separate layers with parchment to prevent sticking. To thaw, move cookies to the refrigerator for a few hours, then bring to room temperature before serving to restore texture and flavor. Common issues include cookies spreading too thin — this often means dough was too warm or there was too much oil; chill the dough and reduce oil slightly next time. If cookies are dry or crumbly, add a tablespoon of sour cream or an extra egg to increase moisture. For dense cookies, avoid overmixing and ensure you are measuring flour and cake mix correctly without packing. If decorations run, let cookies cool completely and use thicker icing or allow the glaze to set longer before stacking. Following these tips will help produce consistent, delicious results batch after batch. always.
Cake Mix Christmas Cookies
Quick, festive cake mix Christmas cookies — soft centers, crisp edges. Step-by-step recipe, decorating tips, variations, storage and troubleshooting for holiday
total time
20-25
servings
24
calories
150 kcal
ingredients
- 1 box (15.25 oz) vanilla or yellow cake mix 🧁
- 2 large eggs 🥚🥚
- 1/2 cup unsalted butter, melted 🧈
- 1 tsp vanilla extract 🍦
- 1 cup holiday sprinkles or red and green M&Ms 🍬
instructions
- 1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- 2. In a large mixing bowl, combine the cake mix, melted butter, eggs, and vanilla extract. Stir until a soft, uniform dough forms.
- 3. Gently fold in the holiday sprinkles or red and green M&Ms evenly throughout the dough.
- 4. Using a tablespoon or cookie scoop, drop balls of dough onto the lined baking sheets, spacing each about 2 inches apart to allow for spreading.
- 5. Bake the cookies for 8-10 minutes, or until the edges are set but the centers remain soft without overbaking.
- 6. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- 7. Optional: For extra festive flair, drizzle the cooled cookies with melted white chocolate or dust them lightly with powdered sugar before serving.
- ✨ Pro Tip: For variety, try chocolate or red velvet cake mix in place of vanilla for delightful flavor twists!
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