Cake Mix Cookies with Cream Cheese

Why You’ll Love This Recipe

I like this recipe because it’s quick, fuss-free, and delivers cookies that taste homemade with very little effort. I put them together in just about 20 minutes, and they always come out soft and flavorful. I also like that I can decorate them with sprinkles for a festive look or dust them with powdered sugar for a simple, elegant finish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 ounces cream cheese softened
1/2 cup butter softened
1 egg
1 teaspoon vanilla extract
1 box white cake mix 15.25 ounces
Sprinkles or powdered sugar for decorating

Directions

1. I preheat the oven to 350°F and line baking sheets with parchment paper or a silicone baking mat.

2. In a mixer bowl, I combine the cream cheese and butter until creamy.

3. I add the egg and vanilla extract, mixing until smooth.

4. Next, I add the cake mix and mix until the batter is thick and well combined.

5. I place sprinkles or powdered sugar in a shallow bowl.

6. Using a medium scoop, I shape the dough into 1 1/2-inch balls, rolling them smooth in my palms. Then I roll each ball in sprinkles or powdered sugar until fully coated.

7. I arrange the balls on the prepared baking sheet, leaving 2 inches between them.

8. I bake for 9–11 minutes, until the edges are set and the centers look cooked.

9. I let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies. The prep time is 10 minutes, the cook time is 11 minutes, and the total time is around 21 minutes.

Variations

I like switching up the cake mix flavor—yellow, lemon, or even chocolate cake mix works wonderfully. Around the holidays, I use red velvet mix and roll the cookies in powdered sugar for a festive look. Sometimes I also mix in chocolate chips or crushed peppermint for extra flavor.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want them to last longer, I refrigerate them for up to a week. To freeze, I place the cooled cookies in a freezer bag and keep them for up to 3 months. When I reheat, I let them thaw at room temperature or warm them for a few seconds in the microwave for that fresh-baked softness.

FAQs

Can I use a different cake mix flavor?

Yes, I often swap in flavors like lemon, chocolate, or red velvet for a different twist.

Do I have to chill the dough before baking?

No, I don’t chill the dough for this recipe—it bakes perfectly as is.

Can I make these cookies ahead of time?

Yes, I prepare the dough balls, roll them in sprinkles, and refrigerate them for up to 24 hours before baking.

How do I know when the cookies are done?

I look for edges that are set and centers that look baked but not overdone.

Can I freeze the dough instead of baked cookies?

Yes, I freeze the dough balls on a tray, then transfer them to a freezer bag. I bake them straight from frozen, adding a couple of extra minutes.

Why are my cookies flat?

If my butter or cream cheese is too soft, the dough can spread too much. I make sure they’re softened but not melted.

Can I add mix-ins like chocolate chips or nuts?

Absolutely, I like adding mini chocolate chips or chopped pecans for extra flavor.

Do these cookies need frosting?

No, they’re delicious on their own, but I sometimes drizzle a glaze on top for extra sweetness.

How do I prevent sprinkles from melting?

I use high-quality sprinkles that are made for baking, as some melt in the oven.

Can I make these cookies gluten-free?

Yes, I use a gluten-free cake mix, and the recipe works just as well.

Conclusion

I love how quick and versatile these cake mix cookies with cream cheese are. With just a few simple ingredients, I can make soft, chewy cookies that everyone enjoys. Whether I coat them in sprinkles, powdered sugar, or change up the cake mix flavor, these cookies always turn out delicious.