Soft & Sweet Sugar Cookies – an Easy Cake Mix Recipe

How to easily make sugar cookies with cake mix, and only a few other ingredients! They are soft, chewy and delicious.

Earlier this week I was in the mood for some sugar cookies – something I think is a classic part of the Christmas season.  I named these Soft & Sweet because they are soft, and the frosting makes them very sweet. They are also the perfect amount of chewy – my favorite!

They start with cake mix as the base (I love how soft the cookies come out, and how easy it is to use), then I combine that with some softened plant based butter (because I’m lactose intolerant), two eggs, and a touch of vanilla extract.

Dress them up by pouring sprinkles into the mix, or mix in a cup of chocolate chips!

When the dough is ready, I use my handy dandy cookie scoop because it makes it quicker, and even more easy.

I usually try to have step by step photos, and show my ingredients, but with these cookies, I really wanted to just enjoy the baking process, and photograph less.

When I bake these cookies for my husband and I, I simply cut the recipe in half so we don’t end up with so many cookies, but I’ve included instructions here to make a full batch. If you cut the recipe in half, you will need 1.5 cups of the cake mix, and you can store the rest of it in a tupperware. Don’t forget to label your tupperware with the contents, the date you opened it, and the expiration date – I do this with a Sharpie on scotch tape that I put on the side of the tupperware.

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Recipe Lion, Cheap Thrifty Living, The Best Dessert Recipes

Makes:

30 Cookies

Time Required:

About 1 Hour, 15 Minutes

• Mix ingredients (5 – 7 Minutes)
• Dough in Fridge & PreHeat Oven (30 Minutes)
• Bake x 3 + Cooling (11 Minutes + 2 Minutes Each Batch)

Ingredients:

• 1 Box of Duncan Hines French Vanilla Cake Mix
• 1 Stick of Butter (or 8 Tablespoons), Softened
• 2 Eggs
• 0.5 Teaspoon of Vanilla Extract
• Frosting – I used Duncan Hines brand
• Sprinkles

You’ll Also Need:

• Mixing Bowl
• Mixer/Spoon/Spatula for Mixing Ingredients
• Measuring Cup and Spoons
• Pam, or Butter and Flour
• Cookie Sheet
• Optional, Cookie Scoop
• Optional, Aluminum Foil for Baking Sheet
• Plate or Cooling Rack for Cookies

Ingredient Notes:

CAKE MIX: Duncan Hines is my favorite cake mix to use. It makes the best soft and chewy cookies. I find with Pillsbury cake mix they come out puffy and cakey instead (kind of like the top of a cupcake), but Betty Crocker does have a super moist series, and that might work, though I haven’t tested it.

Sugar Cookie Recipe:

Step 1: Mix the cake mix, butter, eggs, and vanilla until combined and not lumpy.

Step 2: Pre-Heat the oven to 350 degrees – mine takes 6 minutes, so I did it in the last 6 minutes of the dough being in the fridge (#3).

Step 3: Refrigerate the cookie dough for at least half an hour.

Step 4: Scoop out 12 cookie balls (I do not roll mine into a ball as they shape well when baking), and dropped them onto the cookie sheet. Place unused dough back in the fridge.

Step 5: Bake cookies for 11 minutes! They will turn out soft, and chewy.

Step 6: Gently pat down the tops so the cookies flatten, and then let them cool on the cookie sheet for 2 minutes, then move to a plate, or cooling rack.

Steps 7 – 12: Repeat steps 4 – 6.

Step 13: When cookies have cooled completely – frost, and decorate. Cookies that aren’t cooled enough will melt the frosting.

Storing: I store my frosted cookies in an air-tight container in the fridge, and they can sit frosted in the fridge for up to a week. What I have found in researching is that with the canned frosting, they can be stored loosely covered on the counter for up to 2 days – I just feel better refrigerating so that’s what I do.

Please DO NOT claim this recipe as your own nor should you sell my recipe, and DO NOT re-publish my photos as your own. DO NOT copy and paste my recipe anywhere, link to it instead.

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