Santa, family, neighbors, teachers, and friends will be delighted with these delicious cookies! Enjoy cookie baking with friends and grandchildren with simple-to-prepare and quick recipes. Package the cookies in decorative tins and boxes with lots of bows and ribbons, and spend a day delivering Christmas cheer!
Chocolate Chip Cookies
1 (15.25-ounce) box yellow cake mix
2 eggs
½ cup vegetable oil
1 teaspoon vanilla
1 1/3 cups semi-sweet chocolate chips
½ cup chopped pecans, optional
Preheat oven to 350 degrees. With mixer, combine cake mix, eggs, oil, and vanilla. Fold in chocolate chips and pecans, if desired. Drop heaping tablespoons of dough onto parchment-lined baking sheet. Bake for 12 to 15 minutes. Cool on sheet for 1 minute; transfer to wire rack to cool completely. Store cookies in an airtight container at room temperature for 4 to 5 days or freeze for up to 3 months.
Yield: 2 to 2½ dozen
Cream Cheese Cake Mix Cookies
1 (8-ounce) package cream cheese, softened
1 stick unsalted butter, softened
1 egg
1½ teaspoons vanilla
1 (15.25-ounce) box white cake mix
Confectioners’ sugar for sprinkling
Preheat oven to 350 degrees. With mixer, beat cream cheese and butter until creamy. Beat in egg and vanilla. Add cake mix and mix until combined. Place heaping tablespoons of dough onto parchment-lined baking sheet. Bake for 9 to11 minutes or until edges are set, (they will appear a little under cooked). Cool on sheet. When cool, sprinkle with confectioners’ sugar. Store cookies in an airtight container at room temperature for 4 to 5 days or freeze for up to 3 months.
Yield: 2 dozen
Butter Pecan Cake Mix Cookies
1 (15.25 oz.) box butter pecan cake mix
1 (3.4-ounce) box vanilla instant pudding mix
1 egg
1 cup vegetable oil
½ teaspoon vanilla
1 cup chopped pecans
Preheat oven to 350 degrees. With mixer, combine cake mix, pudding mix, egg, oil, and vanilla. Stir in pecans. Shape with tablespoon, and place on parchment-lined baking sheet. Bake for 10 to 12 minutes. Cool on sheet for 1 minute; transfer to wire rack to cool completely. Store cookies in an airtight container at room temperature for 4 to 5 days or freeze for up to 3 months.
Yield: 3 dozen
Chocolate Cake Mix Cookies
1 (15.25-ounce) box Devil’s Food cake mix
⅓ cup vegetable oil
2 eggs
½ teaspoon vanilla
½ cup mini semi-sweet chocolate baking chips
Confectioners’ sugar for rolling
Preheat oven to 350 degrees. In bowl, stir together cake mix, oil, eggs, and vanilla. Stir in chips. Using a heaping tablespoon, roll dough into balls. Roll each ball in confectioners’ sugar. Place balls on parchment-lined baking sheet. Bake for 9 to 11 minutes or until set. Cool on sheet for 1 minute; remove to wire rack to cool completely. Store cookies in an airtight container at room temperature for 4 to 5 days or freeze for up to 3 months.
Yield: 2 dozen
Red Velvet Cake Mix Cookies
1 (15.25-ounce) box Red Velvet cake mix
1 stick unsalted butter, melted
2 eggs
1 teaspoon vanilla
1½ cups white chocolate chips
Preheat oven 350 degrees. In a bowl, stir together cake mix, butter, eggs, and vanilla. Stir in chips. Using a heaping tablespoon, roll dough into balls. Roll each ball in confectioners’ sugar. Place balls on parchment-lined baking sheet. Bake for 10 to 15 minutes. Cool on sheet for 1 minute; remove to wire rack to cool completely. Store cookies in an airtight container at room temperature for 4 to 5 days or freeze for up to 3 months.
Yield: 2 dozen
Strawberry Cake Mix Cookies
1 (15.25-ounce) strawberry cake mix
½ teaspoon baking powder
2 eggs
⅓ cup vegetable or canola oil
½ teaspoon vanilla
½ teaspoon strawberry flavoring
Confectioners’ sugar for sprinkling
Preheat oven to 350 degrees. In a bowl, whisk together strawberry cake mix and baking powder; set aside. With mixer, beat eggs, oil, vanilla, and strawberry flavoring until combined. Add dry ingredients, and mix until combined. Using a heaping tablespoon, roll dough into balls. Roll each ball in confectioners’ sugar. Place balls on parchment-lined baking sheet. Bake for 10 to 15 minutes. Cool on sheet for 1 minute; remove to wire rack to cool completely. Store cookies in an airtight container at room temperature for 4 to 5 days or freeze for up to 3 months.
Yield: 2 dozen