This recipe for Cake Mix Christmas Cookies has been my holiday secret for years. It began the winter I needed a simple treat that still felt special: I had a kitchen full of last-minute plans, hungry neighbors, and only a single box of white cake mix left in the pantry. What emerged after a quick mix, a handful of sprinkles, and a warm oven was a cookie that looked festive, tasted buttery-sweet, and required almost no time. These cookies are soft in the center, slightly set at the edges, and decorated with bright red and green sugar that makes every bite feel like a celebration.

I discovered how forgiving this dough is: overworked dough still produces tender cookies, and the recipe adapts to what you have on hand. They are ideal for cookie exchanges, classroom treats, or a simple plate to leave on the doorstep for friends. The texture is reminiscent of sugar cookies but even quicker, and the white chocolate or M&M additions give a playful crunch and pops of color. When my kids helped, they loved scooping little mounds and choosing the sprinkles. The aroma of butter and vanilla rising from the oven has become a small holiday tradition in our home.

Ingredients

• White or vanilla cake mix (1 box, about 15.25 ounces): Choose a good-quality boxed mix from brands like Pillsbury or Duncan Hines for balanced sweetness and reliable texture. The mix forms the base and determines the cookie's crumb.
• Large eggs (2): Room temperature eggs help the dough come together smoothly and add structure. If eggs are cold, give them 10 minutes on the counter.
• Vegetable oil (1/3 cup): Neutral-flavored oil keeps cookies tender and soft. You can substitute light olive oil or canola if preferred; avoid extra-virgin olive oil for the flavor.
• Vanilla extract (1 teaspoon): Pure vanilla provides depth; use Nielsen-Massey or another pure vanilla for best flavor. I often add a scant 1/4 teaspoon of almond extract for a nostalgic twist.
• Red and green sprinkles or colored sugar (to taste): Choose coarse colored sugar for sparkle or small nonpareils for a playful texture. Reserve some for topping each cookie before baking.
• Optional mix-ins (about 1/2 cup total): White chocolate chips or festive M&M's add texture and bursts of candy color. For white chocolate chips, Ghirardelli or Nestle work well; if using M&M's, choose plain or holiday colors.

The measured simplicity of these ingredients is what makes the cookies accessible: everything is likely already in your pantry or easy to pick up at the grocery store. When choosing the cake mix, check if it includes powdered sugar or extra flavor notes; a plain vanilla mix gives the most versatile result. If you want a slightly crisp edge, bake toward the upper end of the time range. For softer centers, err toward the lower end.

Instructions

Preheat and prepare: Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly grease it with nonstick spray. Position a rack in the center of the oven for even heat. This ensures even browning and prevents the bottoms from overcooking. Combine the batter: In a large mixing bowl, add the cake mix, 2 large eggs, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract. Stir with a wooden spoon or silicone spatula until a soft, slightly sticky dough forms. Scrape the sides of the bowl to ensure there are no dry pockets. Overmixing is unnecessary; stop when the dough is cohesive. Fold in mix-ins: Gently fold in about half of your red and green sprinkles and 1/2 cup white chocolate chips or festive M&M's if using. Use a gentle motion to keep the chips from melting and to distribute the sprinkles without dissolving their color. Scoop and decorate: Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheet. Slightly flatten each ball with the palm of your hand or the bottom of a measuring spoon to promote even baking. Press a few extra sprinkles on top for a festive finish. Bake: Bake for 9 to 11 minutes, rotating the pan halfway if your oven has hot spots. The edges should be set and just beginning to color while the centers remain soft. For crisper edges, add a minute or two; for softer cookies, remove at 9 minutes. Cool: Let the cookies cool on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely. Cooling on the rack prevents soggy bottoms and preserves any shine in the sprinkles.

Storage Tips

Store completely cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, layer cookies between sheets of parchment in a freezer-safe container and freeze for up to 3 months. To reheat, allow frozen cookies to thaw at room temperature or warm gently in a 300°F oven for 6 to 8 minutes to bring back a freshly-baked texture. If you pack cookies for gifting, include a small square of parchment to prevent sticking and cushion with tissue in the tin. Avoid refrigeration, which can dry them out faster.

Ingredient Substitutions

If you prefer a lighter fat, substitute part of the vegetable oil with unsweetened applesauce (swap half of the oil) but expect slightly less shine and a cakier crumb. For dairy-free cookies, use dairy-free white chocolate chips or omit mix-ins entirely. To make the cookies gluten free, choose a certified gluten free cake mix and confirm that mix-ins are also gluten free. For more intense vanilla flavor, increase vanilla extract to 1 1/2 teaspoons or add a pinch of fine salt to balance sweetness.

Serving Suggestions

Serve these with a mug of spiced hot chocolate or a simple cup of coffee for an afternoon treat. Plate them on festive tiered trays for cookie swaps, or wrap a dozen in cellophane with a ribbon for quick gifts. Garnish trays with fresh rosemary sprigs and cranberries for a seasonal touch; the green needles and red berries echo the cookie colors and add aromatic contrast. For a party, include a small bowl of extra sprinkles so guests can personalize cookies fresh from the oven.

Cultural Background

While these cookies do not have a long historical origin, they are an American iteration of using convenience baking items to create approachable holiday treats. Box-mix creations became popular in the mid 20th century as more households embraced convenience foods. Transforming cake mix into cookies is a modern, resourceful technique that marries mid century convenience with contemporary desires for homemade presentation. Across families, these cookies are often adapted with regional candies and colors to reflect local traditions.

Seasonal Adaptations

Change colors and mix-ins to match seasons and holidays. For winter, use white chocolate and silver sugar for an elegant look. For a Valentine version, swap sprinkles for red and pink heart shapes and add mini chocolate chips. Summer gatherings welcome lemon cake mix and colored sanding sugar in bright hues, while autumn can feature spice cake mix and chopped pecans for a rustic twist. Adjust bake time slightly for mixes with added spices to avoid over-browning.

Meal Prep Tips

Portion dough into tablespoon balls and freeze them on a baking sheet until solid, then transfer to a labeled freezer bag. Bake directly from frozen, adding an extra minute or two to the bake time. This method is perfect for maintaining fresh-baked cookies on demand during the holidays. For gifting, bake and cool fully, then layer between parchment in airtight tins. Label tins with storage instructions and reheat suggestions for your recipients to enjoy warm cookies later.

These Cake Mix Christmas Cookies are a joyful shortcut that still feels thoughtful and homemade. They sit perfectly on the holiday table, warm in little hands, and are an easy way to spread cheer. Try them once and they will likely become a repeat in your seasonal baking rotation.