Lazy Cake Cookies
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.
Ingredients
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.
Find it online: https://richspoon.com/lazy-cake-cookies/