One more quick Christmas cookie recipe before it’s too late!
This one is so quick and easy that you can definitely squeeze it in between all the last minute Christmas prep.
Reading this is post is probably longer and more difficult…so I’ll stop. Go make em
- 1 box (18.25 oz) vanilla/white cake mix (like Duncan Hines)
- 1 teaspoon baking powder
- 2 large eggs
- 1/3 cup vegetable oil, canola oil, or melted coconut oil
- 1/2 teaspoon vanilla extract
- 1 cup sprinkles
Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat.
In a large bowl, whisk together the cake mix and baking powder. Add the eggs, oil, and vanilla and stir to form the dough. Stir until there are no more pockets of dry cake mix. Gently mix in the sprinkles–otherwise the sprinkles will bleed and dye the cookie dough.
I like to chill the dough here for about ten minutes, just to make sure my cookies don’t turn out flat.
Drop rounded tablespoons of dough onto prepared baking sheet. Make sure the balls of dough are taller than they are wide.
Bake for 9-12 minutes. Take them out as soon as they start to look a tiny bit golden, or even before. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops will settle down so you will not have to press the cookies down yourself.
Store in an airtight container for up to one week.