Lazy Cake Cookies

I’ll admit it: I’ve always been a cookie purist. From classic chocolate chip to double-fudge brownies masquerading as cookies, I’ve tried them all. But when life gets busy and I need a sweet fix in under 20 minutes, these Lazy Cake Cookies are my secret weapon. No more measuring out cups of flour, sugar, baking powder, and salt—everything you need comes in one colorful box. All you do is whisk, fold, scoop, and bake. Seriously, it doesn’t get any simpler than this.

What I love most about these cookies is their pillowy interior framed by just-crisp enough edges. The texture strikes that perfect balance between a soft bun and a traditional cookie. And because you’re starting with a boxed cake mix, you can choose whatever flavor you’re craving: classic yellow, decadent dark chocolate, tart lemon, or funfetti for a pop of color. Add in your favorite mix-ins—think chocolate chips, chopped nuts, even sprinkles—and you’ve got a bake that feels both effortless and customized.

I first whipped up these cookies one hectic weeknight when I needed to bring dessert to a potluck. I grabbed a box of strawberry cake mix, threw in white chocolate chips, and barely broke a sweat. The next thing I knew, I had 24 perfectly uniform cookies hot out of the oven, and not a single person could believe how easy they were. Now I make them whenever I need a last-minute treat, and I promise you’ll reach for this recipe again and again.

Ready to get started? Here’s what you’ll need and how to kick off these five-minute cookie dough wonders.

Ingredients You’ll Need

• 1 (15.25-ounce) box cake mix (any flavor you love)

• 2 large eggs, room temperature

• ⅓ cup vegetable oil

• ½ teaspoon vanilla extract (optional, but I always add it for extra depth)

• ½ cup mix-ins of your choice (chocolate chips, nuts, sprinkles—you name it)

Steps

1. Preheat & Prep:
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This ensures your cookies won’t stick and makes for easy cleanup—one of the reasons I adore this recipe!

2. Whisk Together the Base:
   In a large mixing bowl, dump in the entire cake mix. Add your two eggs, the vegetable oil, and vanilla extract if you’re using it. Grab a whisk and stir until the dough comes together into a soft, cohesive mass. The magic here is that you won’t see any dry streaks—you want a dough that’s slightly sticky but holds its shape when scooped.

3. Fold in Your Mix-Ins:
   Choose your mix-ins based on your flavor mood. I often go for semi-sweet chocolate chips and a handful of rainbow sprinkles for a party vibe. Gently fold them into the dough until they’re evenly distributed. You want every cookie to have just the right amount of extra sweetness and texture.

4. Scoop & Space:
   Using a tablespoon scoop (or just a spoon), portion out rounded mounds of dough onto your prepared baking sheets. Space each mound about 2 inches apart to give them room to spread and puff up evenly.

Now that your dough is scooped and lined up on the baking sheets, it’s time for the easiest—and arguably most rewarding—part: baking. These cookies only need 10–12 minutes in the oven, and the result is that dreamy, cakey interior with just a whisper of crisp around the edges. From here on out, I’ll walk you through the finish line and share my favorite tweaks for making these treats exactly how you like them.

1. Bake at 350°F (175°C).
   Slide one sheet into the center rack of your preheated oven and set a timer for 10 minutes. Rotate the sheet halfway through baking (around 5 minutes in) to help the cookies brown evenly.

2. Watch for visual cues.
   You’re looking for the edges to be set and just starting to firm up, while the centers still look a bit underdone. This contrast is what gives you that soft, cake-like middle. If you prefer a chewier bite, pull them out closer to the 10-minute mark; for slightly crisper edges, let them go 11–12 minutes.

3. Rest on the baking sheet.
   As soon as you remove the pan from the oven, let the cookies sit undisturbed for 2 minutes. They’ll finish setting up on the hot sheet, which helps preserve that tender center without overbaking.

4. Transfer to a wire rack.
   Use a thin spatula to gently lift each cookie onto a cooling rack. This stops carryover heat from the pan and prevents soggy bottoms.

5. Repeat with remaining dough.
   While the first batch cools, pop the second sheet into the oven and repeat the process. If your mixing bowl is full of dough, cover it lightly with plastic wrap to keep it from drying out between batches.

Pro Tips & Flavor Variations

• Underbake for extra chewiness: If you’re a die-hard cookie lover who lives for that gooey center, shave off 1–2 minutes from the bake time. Your edges will still be set, but the middle will be indulgently soft.

• Crispier edges: For cookies with more crunch, leave them in for an additional minute or two. Just keep a close eye after the 12-minute mark so they don’t overcook.

• Chill for more structure: If your kitchen is warm or you want a more structured dough, refrigerate the scooped dough balls for 15–30 minutes before baking. They’ll spread less, yielding taller, more domed cookies.

• Powdered sugar or cinnamon sugar coating: For a snickerdoodle twist, roll each ball in cinnamon sugar or powdered sugar before baking. You’ll get a delightfully crackled surface and an extra layer of sweetness.

• Mix-in adventures:

  • Nuts & seeds: Try chopped pecans, walnuts, or even pistachios for a nutty counterpoint.

  • Candy pieces: M&Ms, crushed candy bars, or mini peanut butter cups add color and flavor.

  • Dried fruit: Chopped dried cherries or cranberries pair beautifully with vanilla or spice cake mix.

  • Extract swap: Swap vanilla extract for almond or orange extract to complement different cake-mix flavors.

• Size matters: If you’re craving bigger cookies, use a ¼-cup scoop instead of a tablespoon. Increase the bake time to 12–14 minutes, and remember to give them the same 2-minute rest on the baking sheet before cooling.

• Make-ahead convenience: You can portion the dough into balls, freeze them on a sheet pan until firm, then transfer to a zip-top bag. When you’re ready to bake, place frozen dough balls on your lined sheet, add 1–2 minutes to the bake time, and enjoy fresh cookies any time.

1. How should I store these cookies to maintain freshness?
   Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days. If you live in a humid climate, slip a piece of parchment paper between layers to absorb excess moisture and preserve that crisp-tender contrast.

2. Can I make these cookies gluten-free?
   Absolutely! Simply choose a gluten-free boxed cake mix. Most brands offer a dedicated gluten-free line, and the egg-and-oil ratio stays the same. Your cookies will be just as pillowy and flavorful without any extra tweaks.

1. What if I don’t have eggs or need an egg substitute?
   For each egg, swap in either ¼ cup unsweetened applesauce or a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes). The texture will be slightly denser but still wonderfully soft.

2. Can I prepare the dough in advance and bake later?
   Yes—make the dough, scoop it into balls, and refrigerate on a parchment-lined sheet pan for up to 24 hours. When you’re ready, bake straight from the fridge, adding 1–2 minutes to the bake time for perfect doneness.

3. How can I reheat cookies without drying them out?
   To revive that fresh-baked warmth, microwave a cookie on a microwave-safe plate for 8–10 seconds. For a crisper edge, pop them into a 300°F oven for 3–4 minutes, then let cool for a minute before digging in.

4. What’s the best way to gift these cookies?
   Allow cookies to cool completely, then stack in small baker’s boxes or mason jars with parchment or tissue paper layers. Add a simple ribbon or gift tag noting the flavor and any mix-ins—homemade never looked so cute.

5. Can I double the recipe for a party or bake sale?
   Definitely. Simply double all ingredient amounts and work in two batches, since overcrowding the baking sheets can prevent even baking. Rotate pans in the oven as needed to ensure uniform color and texture.

Conclusion

And there you have it—your foolproof blueprint for turning any boxed cake mix into a batch of dreamy, soft-centered cookies in under 20 minutes. Whether you’re racing against the clock before guests arrive, looking for a fun afternoon project with the kids, or just craving something sweet with minimal effort, these Lazy Cake Cookies deliver every time.

Remember, the real magic of this recipe lies in its versatility. Swap flavors, experiment with mix-ins, or dress them up with a sugar coating—each tweak makes the recipe feel fresh all over again. I hope this guide empowers you to raid your pantry with confidence and whip up a crowd-pleasing treat whenever the mood strikes

Lazy Cake Cookies

Print Recipe

Pin Recipe

These soft, cake-mix cookies come together in minutes using just a few pantry staples. With a pillowy interior and lightly crisp edges, they’re endlessly customizable—just swap in any flavor of boxed cake mix and add your favorite mix-ins. Perfect for when you want fresh-baked cookies without measuring dozens of ingredients.

• Author: Mark's Recipe

Ingredients

Scale 1x2x3x

1 (15.25-ounce) box cake mix (any flavor)

2 large eggs, room temperature

⅓ cup vegetable oil

½ teaspoon vanilla extract (optional, for extra depth)

½ cup mix-ins of your choice (chocolate chips, nuts, sprinkles)

Prep Time: 5 minutes

Bake Time: 10–12 minutes

Total Time: 17 minutes (including cooling)

Yield: about 24 cookies

Instructions

Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

In a large bowl, whisk together the cake mix, eggs, vegetable oil and vanilla extract until a soft dough forms and no dry streaks remain.

Fold in your chosen mix-ins until they’re evenly distributed throughout the dough.

Scoop the dough by rounded tablespoons onto the prepared baking sheets, spacing each mound about 2 inches apart.

Bake for 10 to 12 minutes, until the edges are set and just beginning to firm but the centers remain soft.

Let the cookies rest on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.

Notes

Because this recipe is based on pre-sweetened cake mix, there’s no need to add extra sugar—feel free to omit the vanilla extract if you’re using a strongly flavored cake mix (like red velvet or carrot). For chewier cookies, underbake by a minute or two; for crispier edges, leave them in the oven an extra minute. Dough can be refrigerated for up to 24 hours—bake straight from the fridge, adding an extra minute of bake time if needed. You can also roll the dough balls in powdered sugar or cinnamon sugar before baking for a snickerdoodle-style twist. If you want larger cookies, use a ¼-cup scoop and increase bake time to 12–14 minutes.