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.
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.
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.
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
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
Mixing bowl | Measuring cups and spoons | Liquid measuring cup | Parchment paper | Sheet pan | Cookie scoop (1 TBSP) | Skillet | Offset spatula
- Chocolate Crinkle Cookies
- Molasses Cookies and Cinnamon Ice Cream Sandwiches
- Soft and Chewy Molasses Cookies
- Maple Leaf Sugar Cookies
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Spice Cake Mix Cookies
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 degrees. 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.
EQUIPMENT
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 upon the exact amounts and specific ingredients used.
Janna
Very yummy 😋 Thank you for the recipe!
Abbey
Janna, I'm so happy you enjoyed the cookies. I appreciate the review!
Dawn
Made them and they are great... I wonder though, can we use butter in place of the oil?
Abbey
I haven't tried butter in this recipe, but generally, butter can be substituted for oil when using cake mix. I suggest letting the melted butter cool before adding it to the batter.
SUZANNA GOODIN
Question, your recipe card calls for 15.25 oz cake mix and 1/2 cup oil, but in the above notes, you talk about if using the 18.25, "increasing the oil to 1/3 cup". 1/2 is more than 1/3, should those directions be switched? 1/3 cup with the 15.25 mix? 1/2 cup with the 18.25?
Abbey
Suzanna,
Yes, you are correct. This was a typo. 15.25 oz cake mix uses 1/3 cup oil and 18.25 oz uses 1/2 cup oil. I have updated this in the post and the recipe card. Thank you so much for catching and letting me know. I appreciate it!