Cake Batter Cookies – a delicious recipe with Mix, Vegetable Oil, Eggs, Icing. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Stir together boxed cake mix (use any flavor-I used a yellow-butter cake mix, but choose your favorite), oil, and eggs. Place in the refrigerator to chill for at least 2 hours.
2
2. Roll dough, and cut shapes. (The dough is very soft. You can transfer shapes, but the less complicated cookie cutter, the better. Or I have found you can take a small ball of dough, flatten it directly on the baking sheet with the bottom of a glass, cut out the shape, and pull the excess dough off from around the edges, leaving a perfect shape, ready to bake.)
3
3. Preheat the oven to the temperature indicated on the cake mix box. Bake for 8-10 minutes (these spread quite a bit, so leave plenty of space between cookies).
4
4. Cool, ice, and decorate as desired.
5
This makes about 24 cookies, 2 1/2 inch in size.
337
kcal
Calories
35
g
Fat
1
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 box (18.25 Oz. Box) Cake Mix, 1/2 cups Vegetable Oil, 2 whole Eggs, 1 tub (16 Oz. Container) Icing.
Yes, Cake Batter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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