Spice Cake Mix Cookies are filled with all of the warm spices of fall, these cookies couldn't be easier to make. A box cake mix and a few staple ingredients are all you need to make and enjoy these deliciously soft cookies.

Cake mix cookies couldn't be easier! A box cake mix and a few staples are all you need to bake up soft, delicious cookies. These spice cookies start with a spiced cake mix and are topped with a wonderful maple brown butter frosting. These soft cookies are full of warm spice flavor. Brown butter adds another layer of flavor and maple extract adds another warm, cozy note.

Why you will love these cookies

Spice cake mix cookies are so easy to make. Using cake mix eliminates the need to measure out various ingredients. Simply add eggs and oil and stir. These cookies are perfect for those times when you crave a warm, freshly baked cookie and don't want to take time to make a full batch from scratch.

cake mix, eggs, and oil in bowl and bowl of mixed dough

These soft spice cookies will give you all the warm cozy vibes. Enjoy them as a fall treat or bake during the holidays to share with family and friends.

Tips

Box cake mix size (15.25 or 18.25-ounce)

This recipe calls for a 15.25-ounce box cake mix. (I used Duncan Hines.) This is the size most commonly sold and is readily available. While many similar recipes call for 18.25-ounces of cake mix, this size is not widely available. Many recipes using the 18.25-ounce size call for an increased amount of oil which compensates for the 3 ounces of additional cake mix.

I have not tested this recipe using 18.25-ounces cake mix, as this size is not sold where I live. However, if you are using the larger size, I recommend increasing the amount of oil to ½ cup.

When making this recipe, do not follow the instructions on the cake mix box. Rather, follow the instructions as noted in the recipe card.

Chill the dough

The dough is rather sticky, so I recommend chilling the dough to make it easier to work with. I like to mix the dough together, then chill it while the oven preheats, 15-20 minutes.

Use parchment paper

I recommend lining the baking sheet with parchment paper or a silicone baking mat. This helps to reduce spreading and sticking and makes clean up a breeze.

Portion the dough using a cookie scoop. This ensures the cookies are all the same size which means they will bake evenly.

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Storing

Store the frosted cookies in an airtight container with parchment paper between the layers. These cookies will keep for up to four days.

Variations

Roll the dough balls in granulated or cinnamon sugar. This will give the cookies a crackly top.
Add in chopped nuts or chocolate chips. Walnuts, pecans, or white chocolate would be delicious in these spice cookies.
Try different cake mix flavors and various add-ins:
- Red velvet cake mix with cream cheese frosting
- White or yellow cake mix with sprinkles or chocolate chips
- Devil's food cake mix with chopped pecans and chocolate frosting

stack of frosted spice cookies with one cookie broken in half

These spice cake mix cookies are a delicious way to celebrate fall and are equally delicious during the holidays. I love these cookies with a cup of coffee or a cold glass of milk. They don't last long in our house, and I'm sure they won't last long in your house either.

Equipment

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📖 Recipe Card

stack of frosted cookies with one cookie broken in half

Spice Cake Mix Cookies

Author: Abbey McDermott

Warm comforting spices fill these couldn't-be-easier cookies made from box cake mix.

4.47 from 13 votes

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Prep Time 10

Cook Time 10

Chill time 20

Total Time 40

Course Sweets

Cuisine American

Servings - 22 cookies

Calories 87 kcal

Ingredients

Cookies

▢ 1 15.25 ounce box spice cake mix (note 1)
▢ 2 large eggs
▢ ⅓ cup canola oil (or vegetable oil)

Frosting

▢ 2 tablespoons unsalted butter
▢ 1 ½ cups powdered sugar
▢ 1 teaspoon maple extract
▢ 2 tablespoons half-and-half (or heavy cream)

Instructions

In a mixing bowl, combine the cake mix, eggs, and oil. Stir until well combined. Chill the dough while the oven preheats, 15-20 minutes.
Preheat the oven to 350℉. Line a sheet pan with parchment paper.
Using a 1-tablespoon cookie scoop, portion the dough out onto the sheet pan. Bake for 8-10 minutes. The cookies will be set but will look slightly underdone in the middle. Let the cookies cool on the pan for 5 minutes before transferring to a cooling rack.
For the frosting, add the butter to a small skillet set over low heat. Melt the butter and continue to heat until the butter turns golden brown, stirring occasionally. Brown bits will form in the bottom of the pan. This will take about 5 minutes. Cool slightly.
In a mixing bowl, combine the powdered sugar, maple extract, brown butter, and cream. Stir or whisk until the frosting has a smooth consistency. Additional cream can be added a little at a time to achieve the desired spreading consistency.
Using an offset spatula, top each cookie with the frosting.
Store the cookies in an airtight container with parchment paper between the layers. The cookies will keep for up to 4 days.

Notes

For an 18.25-ounce box cake mix, increase oil to ½ cup. See additional note in the post.

Nutrition

Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.

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Comments

4.47 from 13 votes (10 ratings without comment)

Why you will love these cookies