Pioneer Woman Cake Mix Cookies

Pioneer Woman cake mix cookies turn white cake mix, melted butter and rainbow sprinkles into soft, chewy funfetti cookies in 25 minutes. This easy five-ingredient birthday cake cookie recipe fits birthday parties, potluck dessert tables, holiday cookie swaps and kids' bake sales.

Let the cookies sit on the hot baking sheet for 2 minutes before moving them to the rack. Skip that rest and the soft centers fall apart when you lift them.

Stirring ground cinnamon into the batter gives these a faint snickerdoodle warmth that plain box mix cookies never get. Using melted butter instead of the oil on the box also makes the dough scoopable and the texture chewy.

Pioneer Woman Cake Mix Cookies

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

141

kcal

Rounded scoops of buttery cake mix dough bake into soft, chewy cookies with lightly browned edges and bright sprinkles throughout. They cool into sturdy little rounds that hold together for packing and sharing.

Ingredients

• 1 15.25 oz box white cake mix
  

• 1/2 c. melted butter, cooled
  

• 1/2 tsp. ground cinnamon
  

• 2 large eggs
  

• 3/4 c. colorful jimmy sprinkles, plus more to top
  

Directions

• Prep the oven: Preheat the oven to 350°F. Then line 2 baking sheets with parchment paper so the cookies lift off easily.
• Mix the dough: Combine 1 box white cake mix (15.25 oz), 1/2 cup cooled melted butter, 1/2 teaspoon ground cinnamon and 2 large eggs in a large bowl. Beat with a mixer until well combined, then stir in 3/4 cup jimmy sprinkles.
• Scoop the cookies: Drop the dough by rounded tablespoonfuls onto the baking sheets, leaving 2 inches between each one. Top them with a few more sprinkles if you like.
• Bake until golden: Bake for 10 to 12 minutes, until the bottom edges are lightly brown. The tops will still look soft, and that's what keeps them chewy.
• Cool and transfer: Let the cookies cool on the baking sheets for 2 minutes. Then move them to a cooling rack to cool completely.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Reynolds unbleached parchment paper, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different flavor of cake mix?

Yes, this works with just about any cake mix, like chocolate, yellow or red velvet. Skip the cinnamon if it would clash with the flavor, for example with lemon or strawberry.

How should I store these cookies?

Keep them in an airtight container at room temperature, where they stay soft for a few days. Layer parchment between them if your sprinkles tend to bleed color.

Can I make the dough ahead of time?

You can mix the dough and chill it in the fridge, then scoop and bake when you're ready. Chilled dough may need a minute or two more in the oven, so watch the bottom edges.

What can I use if I don't have a mixer?

A sturdy spatula or wooden spoon works fine for this dough. Stir until no dry cake mix is left, then fold in the sprinkles.

Why did my cookies spread too thin?

Butter that was still hot when it went into the bowl is the usual cause. Let it cool first, and rest the dough for 5 to 10 minutes if it feels loose before scooping.