Cookies With Cake Mix Boxes: 9 Foolproof Holiday Recipes You’ll Crave All Year

Boxed cake mix cookies are the holiday hack your cookie platter has been waiting for. They’re soft, chewy, wildly customizable, and come together in a single bowl with minimal fuss. No chilling. No complicated steps. Just grab a whisk, a box, and your favorite mix-ins—dessert is about to be unbelievably easy.

These nine recipes hit all the festive notes: warm spices, peppermint crunch, gooey centers, and that bakery-style crackle. Bake a few, mix and match, and watch your cookie tins disappear from the party table first. Ready to become the friend who “just throws together” the best cookies? Let’s bake.

1. Classic Crinkle Cocoa Snowdrifts That Practically Bake Themselves

These are the holiday cookie equivalent of a little black dress: simple, stunning, and always a hit. A chocolate cake mix turns into chewy, fudgy cookies with pretty powdered sugar “snow.” They’re perfect for cookie swaps or last-minute guests who “just happen” to be around when the oven’s on.

Ingredients:

• 1 box (15.25 oz) chocolate cake mix
• 2 large eggs
• 1/3 cup neutral oil (canola or vegetable)
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar (for rolling)
• Optional: 1/2 teaspoon espresso powder for deeper chocolate flavor

Instructions:

1. Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. In a bowl, whisk eggs, oil, vanilla, and espresso powder (if using). Stir in the cake mix until a thick dough forms.
3. Use a tablespoon or small scoop to portion dough. Roll each ball in powdered sugar until fully coated.
4. Place on sheets, 2 inches apart. Bake 9–11 minutes until set at the edges and crackly on top.
5. Cool 2 minutes on the sheet, then transfer to a rack. The centers will firm as they cool.

Serve with hot cocoa or a scoop of vanilla ice cream between two cookies for a quick sandwich. Want extra flair? Add 1/2 cup mini chocolate chips or a pinch of cinnamon for a Mexican hot chocolate twist.

2. Candy Cane Hot Cocoa Cookies With Melty Marshmallow Middles

Imagine sipping hot cocoa with a peppermint stirrer—but in cookie form. These are soft, intensely chocolatey, and crowned with gooey marshmallows and crushed candy canes. They look like they came from a boutique bakery, but your mixer won’t even break a sweat.

Ingredients:

• 1 box (15.25 oz) devil’s food cake mix
• 2 large eggs
• 1/3 cup melted butter (slightly cooled)
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows
• 1/2 cup crushed candy canes
• 1/2 cup mini chocolate chips

Instructions:

1. Preheat to 350°F (175°C). Line baking sheets with parchment.
2. Mix cake mix, eggs, melted butter, milk, and vanilla until combined. Fold in mini chocolate chips.
3. Scoop dough (about 1.5 tablespoons each). Bake 8 minutes.
4. Pull sheets out; quickly press 3–4 mini marshmallows into each cookie. Return to oven for 1–2 minutes until puffed.
5. Remove and immediately sprinkle with crushed candy canes. Cool completely so the tops set.

Drizzle with melted dark chocolate for extra drama. Not into peppermint? Swap candy cane crumbs for crushed toffee or sprinkles. These also freeze well—layer between parchment in a tin.

3. Gingerbread Snickerdoodle Swirls With Brown Sugar Spice

Snickerdoodle meets gingerbread and sparks fly. These cookies bake up soft and plush, with a cinnamon-sugar crust and molasses warmth. They’re low-effort but deliver that “from-scratch, spiced perfection” vibe.

Ingredients:

• 1 box (15.25 oz) spice cake mix
• 2 large eggs
• 1/3 cup vegetable oil
• 2 tablespoons molasses
• 1 teaspoon ground ginger
• 1/4 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)
• Pinch of nutmeg (optional)

Instructions:

1. Heat oven to 350°F (175°C). Line baking sheets.
2. Stir cake mix, eggs, oil, molasses, and ginger into a thick dough.
3. Mix the rolling sugar with cinnamon and nutmeg.
4. Form 1–1.5 tablespoon balls, roll in spiced sugar, and place 2 inches apart.
5. Bake 9–10 minutes until set at edges but soft in the middle. Rest on the sheet 2 minutes before moving.

Make them extra cozy with a quick glaze: whisk 1/2 cup powdered sugar with 1–2 teaspoons milk and a drop of vanilla, then drizzle. For crunch lovers, mix 1/4 cup finely chopped crystallized ginger into the dough.

4. Red Velvet Cheesecake Thumbprints With Festive Sprinkles

Red velvet plus a tangy cheesecake center? Irresistible. These thumbprints look like you fussed for hours, yet the cake mix keeps things foolproof. They’re the show-stoppers on any holiday tray.

Ingredients:

• 1 box (15.25 oz) red velvet cake mix
• 2 large eggs
• 1/3 cup neutral oil
• 1 teaspoon vanilla extract
• 2 tablespoons holiday sprinkles (optional for rolling)

Cheesecake Filling:

• 4 oz cream cheese, softened
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat to 350°F (175°C). Line baking sheets.
2. Beat cream cheese, sugar, lemon juice, and vanilla until smooth. Set aside.
3. In a separate bowl, mix cake mix, eggs, oil, and vanilla into a soft dough. If sticky, chill 10 minutes.
4. Roll 1.5-tablespoon balls. If using, roll in sprinkles. Place on sheet and press a thumb or spoon to make wells.
5. Spoon 1 teaspoon of cheesecake filling into each well.
6. Bake 10–12 minutes until set at edges. Cool completely so the centers firm.

Dust with powdered sugar or add a tiny dollop of raspberry jam on top before serving. For a chocolate twist, drizzle with melted white chocolate once cooled.

5. Maple Pecan Pancake Cookies With Brown Butter Glaze

These taste like weekend brunch dressed in holiday lights. Using a yellow cake mix as a base, the maple and pecan combo brings buttery, cozy vibes. The brown butter glaze? Absolutely worth the extra two minutes—seriously.

Ingredients:

• 1 box (15.25 oz) yellow cake mix
• 2 large eggs
• 1/3 cup melted butter
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 3/4 cup chopped pecans, toasted

Brown Butter Glaze:

• 3 tablespoons unsalted butter
• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon maple extract (or more syrup)
• Pinch of salt

Instructions:

1. Preheat to 350°F (175°C). Line baking sheets.
2. Combine cake mix, eggs, melted butter, maple syrup, vanilla, and cinnamon. Fold in pecans.
3. Scoop dough (about 1.5 tablespoons each) onto sheets. Bake 9–11 minutes until lightly golden.
4. For the glaze, brown the butter in a small pan until amber and nutty. Whisk with powdered sugar, milk, maple extract, and salt until smooth.
5. Drizzle glaze over slightly warm cookies. Let set 10 minutes.

Swap pecans for walnuts or add 1/2 cup chopped dried cranberries for a festive pop. If you like thicker cookies, chill the dough 15 minutes before baking.

6. White Chocolate Cranberry Snowfall Cookies

Snowy white chocolate, sweet-tart cranberries, and soft centers—these cookies are winter in a bite. Start with a vanilla cake mix, then fold in bright berries and creamy chips. They’re crowd-pleasers and pair perfectly with coffee or mulled wine.

Ingredients:

• 1 box (15.25 oz) vanilla or French vanilla cake mix
• 2 large eggs
• 1/3 cup neutral oil
• 1 teaspoon almond extract (or vanilla)
• 3/4 cup white chocolate chips
• 3/4 cup dried cranberries
• Zest of 1 orange (optional but amazing)

Instructions:

1. Preheat oven to 350°F (175°C). Prepare baking sheets.
2. Mix cake mix, eggs, oil, and almond extract. Stir in white chocolate chips, cranberries, and orange zest.
3. Scoop 1.5-tablespoon mounds onto sheets. Bake 9–10 minutes until edges are pale golden.
4. Cool on the sheet 2 minutes, then transfer to a rack.

Finish with a light dusting of powdered sugar. For a bakery touch, press a few extra chips on top right after baking. Swap almond extract for orange extract if you’re team citrus.

7. Peanut Butter Blossom Cheater Cookies With Dark Chocolate Kisses

All the nostalgic PB blossom vibes, none of the ingredient list drama. Using a yellow cake mix plus peanut butter gives you thick, tender cookies that hold their shape. Press a chocolate kiss on top and they’re instantly party-ready.

Ingredients:

• 1 box (15.25 oz) yellow cake mix
• 2 large eggs
• 1/3 cup vegetable oil
• 3/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar (for rolling)
• 24–30 chocolate kiss candies, unwrapped

Instructions:

1. Heat oven to 350°F (175°C). Line baking sheets.
2. Blend cake mix, eggs, oil, peanut butter, and vanilla until smooth and thick.
3. Roll 1-tablespoon balls in sugar. Place 2 inches apart on sheets.
4. Bake 8–9 minutes until puffed and lightly golden.
5. Immediately press a chocolate kiss into the center of each warm cookie. Cool to set.

Add 1/2 teaspoon cinnamon for a subtle warmth. For a twist, use dark chocolate or caramel-filled kisses. If the kisses melt too much, chill the candies first, then press them in.

8. Lemon Burst Shortbread Cookies With Lemony Glaze

Bright, buttery, and a little zesty—these are the sunshine of the cookie tray. Lemon cake mix gives them a head start, while butter and zest keep things tasting fresh and homemade. They’re light enough for after-dinner nibbling and pretty enough for gifting.

Ingredients:

• 1 box (15.25 oz) lemon cake mix
• 2 large eggs
• 1/3 cup melted butter
• Zest of 1 lemon
• 1 teaspoon vanilla extract

Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• Zest of 1/2 lemon

Instructions:

1. Preheat to 350°F (175°C). Line baking sheets.
2. Combine cake mix, eggs, melted butter, lemon zest, and vanilla until just mixed.
3. Scoop 1-tablespoon rounds and gently flatten with your palm for a shortbread look.
4. Bake 8–10 minutes until edges are set but centers remain soft. Cool completely.
5. Whisk glaze ingredients. Drizzle or dip the tops and let set.

Sprinkle with crushed freeze-dried raspberries before the glaze sets for a pop of color. Prefer extra tart? Add a bit more zest or a pinch of citric acid to the glaze.

9. Salted Caramel Turtle Cookies With Gooey Centers

These are decadent, rich, and totally holiday-worthy. Chocolate cake mix cookies are filled with soft caramel, rolled in pecans, and finished with a sea salt sprinkle. They taste like a fancy confection with very un-fancy effort.

Ingredients:

• 1 box (15.25 oz) chocolate fudge cake mix
• 2 large eggs
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 20–24 soft caramels, unwrapped
• 2 tablespoons heavy cream or milk
• 1 cup finely chopped pecans
• Flaky sea salt

Instructions:

1. Preheat oven to 350°F (175°C). Prepare baking sheets.
2. Microwave caramels with cream in 15-second bursts, stirring until smooth. Cool slightly—it should be thick and scoopable.
3. Mix cake mix, eggs, oil, and vanilla. Chill 10 minutes for easier handling.
4. Use 2 teaspoons dough to form a ball; flatten into a small disc. Spoon 1/2 teaspoon caramel in the center, then top with another small disc of dough and pinch edges closed.
5. Roll sealed balls in pecans and place seam-side down on the sheet.
6. Bake 10–11 minutes until set. Sprinkle with flaky sea salt while warm. Cool so the caramel sets.

Shortcut: Skip the caramel filling and press a soft caramel candy into each cookie right after baking, then drizzle with melted chocolate. Walnuts or almonds also work if pecans aren’t your thing.

Baking Tips For Cake Mix Cookies

Want consistently awesome cookies? Here’s how to nail the texture and shape every time.

• Don’t overmix: Stir until just combined to keep cookies tender.
• Chill sticky dough: 10–15 minutes makes scooping and shaping easier.
• Mind the bake time: Pull them when edges set; centers will finish on the sheet.
• Uniform size: Use a small cookie scoop for even baking and prettier trays.
• Storage: Keep in an airtight container at room temp 3–4 days, or freeze up to 2 months.

Mix-and-Match Flavor Ideas

Once you master the base, you can riff endlessly. Try these combos for fun.

• Funfetti + White Chocolate + Pistachio: Add 1/2 cup chopped pistachios and extra sprinkles.
• Spice + Orange Zest + Dark Chocolate Chunks: Cozy yet bright.
• Strawberry + Freeze-Dried Strawberries + White Chocolate: Valentine’s energy in December.
• German Chocolate + Coconut + Pecans: Drizzle with caramel for drama.

That’s the beauty of boxed cake mix: fast, forgiving, and totally delicious. Start with one recipe tonight, then build yourself a holiday cookie lineup that looks bakery-made without the meltdown. You’ve got this—your cookie platter’s about to be legendary.