This little shortcut has become my holiday lifesaver: bright, chewy Christmas cookies made from a single box of white or vanilla cake mix. I first made them on a frantic December evening when I needed a last-minute treat to bring to a neighborhood cookie swap. I had a box of mix, a couple of eggs, and a dash of vanilla, and what came out of the oven stole the show. The bite is tender and cakey, the edges set just enough for a delicate snap, and the colorful sprinkles instantly make them feel like a party. They are the kind of cookie that disappears in minutes and leaves everyone asking for the recipe.

I love these because they require almost no equipment and practically no planning. They are the perfect answer when you want something homemade but short on time. The optional white chocolate chips or festive M&M’s add pockets of creaminess and color; when I bring a tin to holiday gatherings, friends comment on the soft crumb and insist they taste like bakery cookies. Over the years I fine-tuned the scoop size, the flattening technique, and the bake time to keep the centers tender while letting the edges turn lightly golden. These cookies have become my go-to for classroom parties, last-minute gifts, and cold-weather baking afternoons with a mug of cider.

Ingredients

• White or vanilla cake mix: Use a standard 15.25 ounce box for the ideal texture. I prefer brands with a simple ingredient list; avoid mixes that include pudding unless you want a denser cookie. The cake mix supplies structure and sweetness so you don’t need separate flour or sugar.
• Large eggs: Two eggs add moisture and lift. Use room-temperature eggs for the most reliable mixing and a uniform crumb.
• Vegetable oil: One third cup keeps the cookies tender with a slightly cakey chew. Canola or neutral-flavored vegetable oil works well; avoid olive oil which adds unwanted flavor.
• Vanilla extract: One teaspoon enhances the overall flavor and complements the vanilla or white cake base. Use pure vanilla for the best aroma, not imitation.
• Red and green sprinkles or colored sugar: About one quarter cup folded into the dough and extra for topping gives the cookies their festive look. Choose firm jimmies or sanding sugar to avoid melting into the dough.
• Optional mix-ins: Half cup of white chocolate chips or festive M&M’s folded in will create melty pockets and extra color. If you include M&M’s, stir gently to avoid crushing the candy shells.

Instructions

Preheat and prepare: Heat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease it. Using parchment gives the cleanest release and easy transfer, while greasing works in a pinch. Allow racks to sit in the middle of the oven for even browning. Make the dough: In a medium mixing bowl combine the entire box of cake mix, 2 large eggs, one third cup vegetable oil, and 1 teaspoon vanilla extract. Stir with a wooden spoon or rubber spatula until everything is incorporated and a soft dough forms. The dough will be thicker than a batter but softer than traditional cookie dough. If it seems dry, add a teaspoon of water at a time; if too wet, dust in a tablespoon of cake mix. Fold in mix-ins: Gently fold in half of your sprinkles and, if using, half cup white chocolate chips or 1/2 cup festive M&M’s. Stir just enough to distribute the mix-ins without crushing the candy. The color distribution here determines the finished look once baked. Scoop and shape: Use a tablespoon or a small cookie scoop to portion tablespoon-sized balls of dough. 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 glass to encourage even baking. Press a few extra sprinkles on top for decoration. Bake: Bake for 9 to 11 minutes. You want the edges to be set and very lightly golden while the centers remain soft; they will finish setting as they cool. Overbaking will dry them out, so err on the shorter side if your oven runs hot. Cool: Let the cookies rest on the baking sheet for about 5 minutes after pulling from the oven, then transfer them to a wire rack to cool completely. Cooling on the sheet allows them to firm slightly without becoming hard.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to five days. Place a sheet of parchment between layers to prevent sticking and preserve the sprinkle finish. For longer storage, freeze in a single layer on a tray until firm, then transfer to a freezer-safe bag or container for up to three months. To reheat from frozen, place cookies on a baking sheet in a 300 degree Fahrenheit oven for 4 to 6 minutes, or microwave a single cookie for 8 to 12 seconds to regain softness. Avoid refrigerating as it can dry them out and reduce their tender crumb.

Ingredient Substitutions

If you are out of vegetable oil, light olive oil or melted coconut oil can be substituted in equal measure for a slightly different flavor profile. For a lower-sugar version, choose a sugar-free cake mix and use sugar-free M&M alternatives, though texture will differ. Egg replacer or two tablespoons of aquafaba per egg can be used to make them egg-free, but expect a slightly flatter cookie. For a dairy-free option, skip the white chocolate chips and use dairy-free chips; check the cake mix label for milk-derived ingredients. Swapping in a funfetti cake mix gives an extra confetti interior for double the color.

Serving Suggestions

Serve these on a festive platter with a dusting of extra sanding sugar around the edges for sparkle. They pair beautifully with hot cocoa, eggnog, or a lightly spiced tea. For a party, arrange with other small bites like peppermint bark and gingerbread men. To make a gift tin, layer cookies with parchment and include a small label with bake date. Garnish individual servings with a single holiday M&M or a drizzle of melted white chocolate for an elegant touch.

Cultural Background

These cookies are part of a modern tradition that embraces pantry shortcuts without sacrificing the warmth of homemade bake goods. Using boxed cake mix as a base for cookie-style treats emerged as a simple, time-saving American technique in home baking circles decades ago. While not a traditional rolled sugar cookie, they capture the festive spirit through color and sharing, and have become common at cookie swaps, school parties, and holiday potlucks where quick, crowd-pleasing sweets are valued.

Seasonal Adaptations

For winter, use red and green sprinkles or peppermint M&M’s for a mint-chocolate twist. At Easter, switch to pastel sprinkles and candy-coated chocolates. For Valentine’s Day, use a strawberry or red velvet cake mix and heart-shaped sprinkles. Swap white chocolate chips for dried cranberries and chopped pistachios in late fall for a more grown-up flavor profile. Adjust bake time slightly for different mix-ins to maintain the soft interior.

Meal Prep Tips

Portion and freeze scooped dough balls on a sheet tray until firm, then transfer to a freezer bag; bake from frozen by extending the bake time by 2 to 3 minutes. This is ideal for planning several gatherings: you can bake fresh batches quickly without assembling dough each time. Store baked cookies in a pantry tin and replenish the serving platter from your freezer stash as needed. Label containers with bake or freeze dates for best rotation.

These cookies have become a small holiday ritual for me: quick, cheerful, and reliably delicious. They are the recipe I recommend when someone asks for a recipe that looks homemade but requires minimal effort. Make a batch, put on some holiday music, and enjoy the warm, sweet results with family and friends.