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Spice Cake Mix Cookies (3 ingredients!)


Easy spice cake mix cookies made with 3 main ingredients in just 20 minutes. These delicious cookies have crisp edges, a soft inside and are filled with the great spice flavor. 

I’ve been known to dress up a box or two of cake mix. Not everything has to be made from scratch to taste delicious! This is one of my favorite fall treats to make with cake mix, as well as my pumpkin chocolate cookies, pumpkin crunch cake and pumpkin snickerdoodle muffins.

spice cake mix cookies with white chocolate chips

These spice cake mix cookies are the great fall or winter treat. Especially when you’re looking for something that doesn’t require a lot of time. These are made in one bowl with only 3 main ingredients and done in just 20 minutes. They are also great for a novice baker. My 9 year ancient loves making all types of cake mix cookies.

They are soft in the inside, crisp around the edges and perfectly spiced in the middle. I love rolling the dough balls in cinnamon sugar, it adds the great addition. Not only are they the great treat for fall or Thanksgiving, but these spice cookies would be great to take to a cookie exchange around Christmas time. So simple and delicious!

spice cake mix cookie ingredients on counter

Ingredients

These cookies only require 3 main ingredients (amounts included in printable recipe below), although I love adding the cinnamon sugar for extra flavor and sweetness. There are also plenty of goodies you can mix into the batter or top them with (check out some of my favorite ideas in the “variations” section below).

  • Spice cake mix: This recipe calls for a box of spice cake mix (Duncan Hines is my favorite).
  • Eggs: 2 large eggs are added in (the amount needed on the box may be different, but stick with this number instead).
  • Oil: Vegetable oil keeps the cake kind and moist.
  • Cinnamon sugar: They are rolled in cinnamon sugar for the great amount of sweetness.

How to make spice cookies

  1. MIX. Stir together the cake mix, oil and eggs until combined. I recommend chilling the dough in the fridge for 15 to 20 minutes, so that it’s not so sticky and easier to work with.
  2. SCOOP & ROLL. Scoop the dough onto a baking sheet lined with parchment paper or a silicone mat. Then roll the dough balls in cinnamon sugar.
  3. BAKE. Bake at 350°F for 9 to 11 minutes, or until the cookies are set (but not brown). Then remove from oven and let cool on pan for a few more minutes. They’ll continue to set as they cool. Then move to a cooling rack to cool completely.

making spice cookies in bowl

Variations

  • Mix in 1 cup of white chocolate chips, butterscotch chips or cinnamon chips.
  • Add in 1/2 cup of chopped pecans, walnuts, macadamia nuts or almonds.
  • Mix in 1/2 cup ancient fashioned oats with 1/2 cup cinnamon chips or nuts.
  • Drizzle the top with sugar cookie icing.
  • Frost the top with cream cheese frosting.
  • Dip half of the cooled cookie in melted white chocolate.

Storing and freezing

STORE. Store in an airtight container or bag at room temperature for up to 3 days.

FREEZE. Make sure they have cooled completely. To avoid them from sticking together, I like to pre-freeze the cookies first. Simply freeze on a baking sheet for about 30 minutes, so that they harden. Then place in a freezer bag or container and freeze for up to 3 months. Let thaw on the counter a few hours before enjoying.

stacked spice cookies

More cookie recipes for fall:

stacked spice cookies

Spice Cake Mix Cookies

Course: Dessert

Cuisine: American

Keyword: spice cake mix cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 24

Calories: 110

Easy spice cake mix cookies made with 3 main ingredients in just 20 minutes. These delicious cookies have crisp edges, a soft inside and are filled with the great spice flavor. 

  • 15.25 ounce box spiced cake mix
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/4 cup cinnamon sugar

Optional Mix-in’s (use 1/2-1 cup): Raisins, white chocolate chips, cinnamon chips or butterscotch chips, chopped nuts (pecans, walnuts, macadamia nuts or almonds)

  • Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper and set aside.

  • Combine the cake mix, oil and eggs in a large bowl. Stir together until combined. Add in any additional mix in’s if desired. If you have the time, refrigerate the dough for 15-20 minutes (it will make it a small easier to work with, since it is sticky).

  • Using a medium scoop or spoon, scoop the dough onto the prepared baking mat. Roll the dough balls in cinnamon sugar.

  • Bake for 9-11 minutes, or until the cookies are set. You don’t want them to brown. Allow to cool on the pan for a couple minutes and then transfer to a cooling rack.

  • Once cookies have cooled, store in an airtight container for up to 3 days.

To dip in chocolate: Once cooled, melt the chocolate and then dip half the cookie into the white chocolate. Lay cookies onto a wax paper and add sprinkles if desired.
Cinnamon sugar: Mix together 1/4 cup sugar and 1 Tablespoon of ground cinnamon.

Calories: 110kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 136mg | Potassium: 13mg | Sugar: 7g | Vitamin A: 20IU | Calcium: 40mg | Iron: 0.4mg

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meet
Jamielyn Nye

Jamielyn Nye is the creative director and founder of I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. When she’s not creating in the kitchen, Jamielyn loves to chase her four small monkeys and snuggle up on the couch with her man.

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