Easy Easter Cake Mix Cookies
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Say hello to easy baking with these Easy Easter Cake Mix Cookies! Just a handful of ingredients and some colorful sprinkles turn cake mix into soft, festive chocolate-dipped cookies for sharing.
Crazy for cake mix cookies? Explore these scrumptious options: Peanut Butter Chocolate Chip Cake Mix Cookies, Peppermint Cake Mix Cookies, Spring M&M Cookies, and Lemon CoolWhip Cookies.
Table of Contents
Why We Love Easter Cake Mix Cookies
- Start with a box of cake mix—yes, it’s that easy!
- No rolling or cookie cutters needed
- Perfectly soft with a light almond flavor
- Dipped in white chocolate and decked out in Easter sprinkles
- Great for kids, class parties, or adding to your spring dessert table
Cake Mix vs. Cake Mix Cookies: What’s the Difference?
Cake mix and cake mix cookies share the same base, but they differ in preparation and texture.
- Cake Mix: Used to make a soft, moist cake by adding wet ingredients like eggs, oil, and water, resulting in a light, airy texture.
- Cake Mix Cookies: Requires less wet ingredients, creating a thicker dough that bakes into chewy, soft cookies with a cake-like texture.
In short, cake mix makes a fluffy cake, while cake mix cookies are thick, chewy treats! So, whether you’re craving a slice or a cookie, cake mix has got you covered!
Ingredients Needed
Cake mix flips tradition, creating perfectly soft and chewy cookies.
- 15.25 oz box of white cake mix – I use Duncan Hines Classic White
- canola oil – or vegetable oil
- all-purpose flour – (optional) helps create fluffier cookies
- large eggs – room temperature for easier mixing
- almond extract – swap for vanilla if preferred
- white melting chocolate – I love using Ghirardelli melting wafers
- Easter sprinkles – go wild with bunnies, pastels, and jimmies!
For specific amounts, please refer to the printable recipe card at the bottom of the post.
How to Make Easter Cake Mix Cookies
Whip up Easter Cake Mix Cookies with minimal effort and maximum fun—just mix, bake, dip, and decorate for a sweet springtime treat!
- Use an electric mixer to combine dry cake mix all-purpose flour, oil, eggs, and extract into a dough.
- Chill the dough for 10–30 minutes
- Scoop onto a baking sheet and bake until edges are lightly golden
- Allow the cookies to cool, then dip in melted white chocolate
- Decorate with Easter sprinkles before the chocolate sets.
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
Storage Tips
- Room temperature: Store in an airtight container for up to 4–5 days. Keep cookies soft by adding a bread slice to the container..
- Freezer-friendly: Undecorated cookies freeze well—just dip and decorate after thawing
- Avoid heat: Once decorated, keep them in a cool spot to prevent the chocolate from melting
Pro Tips for the Best Easter Cake Mix Cookies
- DO NOT prepare the cake mix as directed on the box. Use the dry cake mix
- Want fluffier cookies? Add the extra flour. Prefer them a little chewier? Skip it! Just note that results can vary depending on the cake mix brand. I use a 15.25 oz box of Duncan Hines.
- Chill the dough! It helps prevent spreading, especially in a warm kitchen. 10 minutes should be enough.
- Use a 2-tablespoon cookie scoop for even sizes and better baking
- A small deep bowl works best for dipping the cookies halfway
- Decorate 3–4 cookies at a time so the chocolate doesn’t set before you sprinkle
- Make clean-up easy with wax or parchment paper under your freshly decorated cookies
Easter Cookie Variations
- Switch up the extract: Almond not your thing? Try vanilla or lemon extract!
- Try other cake mix flavors: Strawberry or funfetti could be super cute for spring
- Swap sprinkles for Easter colored M&M candies to press into the white chocolate
- Make your cake mix cookies into bar cookies. Press the dough into a greased 9×13 pan, bake at 350° F 25-30 minutes. Cool before cutting.
- Get the kids involved: Little hands are great at sprinkling (just maybe not evenly…)
These cake mix cookies are insanely easy to make and deliver the perfect soft, fluffy texture every time. Whether you’re baking for a crowd or treating yourself, these cookies are sure to be a hit!
Easter Cake Mix Cookies
These insanely easy Easter Cake Box Cookies are dipped in chocolate with a soft, fluffy texture everyone loves!
Ingredients
- 1 (15.25 ounce) box of white cake mix (I use Duncan Hines)
- ⅓ cup of canola oil
- ¼ cup all-purpose flour (optional- see notes)
- 2 eggs, room temperature
- ½ teaspoon almond extract
- 12 ounces white melting chocolate (I like to use Ghirardelli)
- Easter sprinkles
Instructions
- Line a baking sheet with parchment paper or Silpat
- In a large bowl using an electric mixer to combine cake mix, flour, oil, eggs and extract until it comes together as a dough.
- Chill dough *see notes while dough chills, preheat oven to 350° F
- Scoop out 2 tablespoons of cookie dough onto prepared cookie sheet about 2-inches apart. (I use a medium cookie scoop) Bake for 10-12 minutes until edges are slightly golden.
- Transfer cookies to a wire rack to cool completely.
- Melt the white melting chocolate according to the package.
- Dip the cooled cookies in the melted chocolate. Lay the dipped cookies on wax paper or parchment and sprinkle with holiday jimmies (I usually dip about 4 cookies at a time, and decorate. You want to add jimmies before the chocolate starts to set)
- Let the decorated cookies set before serving.
Notes
STORAGE:
- Room temperature: Store in an airtight container for up to 4–5 days. Keep cookies soft by adding a bread slice to the container..
- Freezer-friendly: Undecorated cookies freeze well—just dip and decorate after thawing
- Avoid heat: Once decorated, keep them in a cool spot to prevent the chocolate from melting
NOTES:
- I use Duncan Hines Classic White cake mix 15.25 oz
- Chilling dough is not required but it does help keep your cookies from spreading. I usually toss a sheet pan of cookie dough balls in the fridge or freezer to chill while another batch is in the oven.
- You can swap out the almond extract with vanilla extract if you prefer.
- The extra ¼ cup of flour will yield fluffier cookies without it they will be more chewy.
- I use a 2 tablespoon cookie scoop for the dough balls. It’s not a super thick batter, so it’s not that easy to roll into balls. If you don’t have a cookie scoop, you can use a measuring spoon.
- Use a smaller size bowl to melt the chocolate so it’s deep enough to dip ½ of each cookie.
- Don’t dip too many cookies without stopping to add sprinkles before the chocolate sets. I usually dip and decorate about 4 cookies at a time.
- I really like the Ghirardelli melting chocolate, microwave in 30 second intervals and stopping to stir after each interval.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 150Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 23mgSodium: 33mgCarbohydrates: 14gFiber: 1gSugar: 10gProtein: 2g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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