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4-Ingredient Cake Mix Sugar Cookies
This might be the easiest cookie dough you'll ever mix together. By starting with a boxed yellow cake mix, you skip the hassle of measuring dry ingredients while guaranteeing a tender, chewy texture every time. A splash of vanilla extract adds warmth to the buttery base, making them taste completely from scratch. They're a fantastic shortcut when you need a sweet treat fast, and you won't believe how quickly they disappear from the cooling rack.
Equipment
- Oven
Ingredients
- 1 box Betty Crocker Gluten Free yellow cake mix
- ½ cup butter, softened
- 1 teaspoon gluten-free vanilla
- 1 egg
Instructions
- 1Preheat the oven to 350°F. Combine the yellow cake mix, softened butter, vanilla, and egg in a large mixing bowl, stirring until a cohesive dough forms. Make sure your butter is fully softened so it blends smoothly without leaving greasy lumps.
- 2Scoop the dough by the teaspoon and roll it into 18 individual balls. Arrange them on ungreased baking sheets, leaving about 2 inches of space between each one so they have room to spread. Gently flatten the top of each cookie using the flat bottom of a drinking glass.
- 3Bake for 9 to 11 minutes until the cookies are set around the edges. Let them rest on the baking sheets for 2 minutes before transferring them to wire racks. This brief resting period allows the cookies to firm up so they don't break when moved.
Notes
- Storage: Keep the baked cookies in an airtight container at room temperature for up to 5 days.
- Dietary swap: The original recipe uses a gluten-free yellow cake mix and gluten-free vanilla, but standard versions work perfectly if you don't have dietary restrictions.
- Decoration: Before baking, dip the bottom of your flattening glass into colored sugar or sprinkles to press a festive design right into the dough.
Recipe Details
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