Prep Time:
Yield:Description
Made with a classic white cake mix, these soft and chewy cookies come together in minutes, then get a light drizzle of vanilla glaze for just the right touch of sweetness. They’re the kind of treat you can bake up before heading out the door, but still look beautiful enough to serve at brunch or set out with a glass of sweet tea.
Ingredients
For the cookies:
- 1 box (15.25 oz) white cake mix
- 2 large eggs
- ½ cup vegetable oil
For the glaze:
- 2 cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
- For pink glaze, I drop red food coloring
Optional:
- Sprinkles for topping
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the cake mix, eggs, and oil until a soft dough forms.
- Scoop or roll dough into 1-inch balls and place on the prepared baking sheet, leaving space between each.
- Bake for 6 to 7 minutes, just until the edges are set and the centers are still soft. Be careful not to over bake.
- Remove from the oven and let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Vanilla Glaze
- In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
- Adjust consistency with a little more milk if needed—it should be thin enough to drizzle.
- Drizzle over completely cooled cookies.
- Add sprinkles while glaze is still wet, if using.
Notes
Storage Tips
- Store in an airtight container at room temperature for up to 3 days
- Refrigerate if glazed and your kitchen is warm
- Freeze unglazed cookies for up to 2 months
Nutrition
- Serving Size: 1 Cookie
- Calories: 225
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 28 g
- Protein: 1 g
- Cholesterol: 15 mg