Equipment Needed
- Large mixing bowl
- Handheld or stand mixer
- Spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Small cookie scoop or tablespoon
- Cooling rack
Step-by-Step Instructions
Let’s start by talking about the cake mix. I know using a box feels like a shortcut, and that’s exactly the point! I pour the entire dry cake mix into my large mixing bowl. The beauty here is that the mix already contains the perfect balance of flour, sugar, leavening, and flavorings. I’ve tried both white and yellow mixes, and I slightly prefer a “butter golden” or “vanilla” mix for that classic, sweet cookie base. To this, I add the softened butter, the egg, and if I’m using a plain white mix, a teaspoon of vanilla for extra depth.
Now, for the mixing. I use my handheld mixer on low speed at first to combine the ingredients, then increase to medium until a soft, slightly sticky dough forms. This takes less than two minutes. The dough will pull away from the sides of the bowl and be very easy to handle. Here’s where the fun begins: if I’m adding mix-ins like holiday sprinkles or festive M&M’s, I fold them in with a spatula now. I learned the hard way that if you try to press them on top after scooping, they don’t stick as well. Mixing them in ensures every cookie is packed with color.
Next, I preheat my oven to 350°F and line my baking sheets with parchment paper. I scoop the dough using a small cookie scoop (about 1.5 tablespoons) and roll each portion into a smooth ball. If I want an extra sparkly finish, I’ll roll the dough ball in a small bowl of colored sugar or more sprinkles. I place the balls about 2 inches apart on the sheet. A little trick: I gently flatten each ball just slightly with the palm of my hand. I’ve tested baking them as perfect spheres, and they stayed a little too round and domed. A slight press gives them that perfect, soft cookie shape. (See the next page below to continue…)