Easy Patriotic Cake Mix Cookies
These easy and super moist cake batter cookies use just 4 ingredients and are a festive way to celebrate all the patriotic holidays!
I am totally in love with cake batter and cookies which is why I can’t resist whipping up a batch of these cake cookies. Cookie dough made with cake batter? Yes, please!!
They are the best of both worlds and a dream come true for lazy bakers like me. Soft, moist, and delicious and taste like cake batter.
Want to get the kids in the holiday spirit? These are so easy and take less than 20 minutes. Less time means less mess, right?
Of all the recipes you can make with cake mix, this is hands down the easiest. It is fool proof. Yes, it really is! I use it when I make these turtle cookies, chocolate mint cookies, and these toffee cookies.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Cake mix – For this recipe I prefer to use a white cake mix. Only because it showcases the festive red, white, and blue decorations better. You can use a yellow cake mix if you are in a bind or don’t mind the cookies being a little richer in color. In terms of brands of cake mix, my favorite is Pillsbury. That is a personal preference so if you like Betty Crocker or Duncan Hines better, feel free to use those. You can also make a homemade cake mix using this recipe.
- Mix Ins – Use your favorite red, white, and blue sprinkles and M&M candies.
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How To Make Cake Mix Cookies
- Preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
- Combine the cake mix, oil and eggs in a large bowl. Stir gently together until combined. Fold in the candies and sprinkles.
- Scoop the dough onto the prepared baking sheet.
- Bake for 9-11 minutes, or until the cookies are set. Cool completely before storing.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
Additional Add Ins
The options are limitless! Add in your favorite items while mixing the batter. Some ideas include but are not limited to:
- nuts
- candy
- chips
- pretzels
- sprinkles
If you are adding any of these items, use 1/2 cup total or it will throw off the dough.
Storage
These cookies keep at room temp for up to week if stored in an airtight container.
If you want to freeze them, bake them, cool completely, and then store in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before eating.
Tips For No Leftovers
- Scoop – use an ice cream scoop to keep all your cookies the same size. This allows them to bake evenly and prevent burnt cookies.
- Easy Prep – make the batter up to 2 days in advance and store in the fridge until ready to bake. Add sprinkles just before baking to prevent the colors from running.
- Chill – refrigerate the dough for 15-20 minutes for easier scooping. It is stickier than regular cookie dough.
- Bake – don’t over bake. If they start to brown they will be overcooked.
- Cool – allow them to cool on the pan for a few minutes before transferring to a cooling rack. They will break apart if too warm.
- Customize – use add ins of different color combinations to match the holiday or occasion.
If you love this recipe as much as I do, please write a five-star review in the comment section below. Thanks!
These Patriotic Cake Mix Cookies are one of the easiest red, white and blue desserts. Easy to make ahead of time and festive with colorful candies and sprinkles. I love the patriotic mix and are tasty serve with a scoop of vanilla ice-cream for sandwiches.
Red White and Blue Cake Mix Cookies
Ingredients
- 1 box 15.25 oz white cake mix
- 2 eggs
- ½ cup vegetable oil
- ½ cup mix ins – ¼ cup each of red and blue jimmie sprinkles ¼ cup white chocolate chips or ¼ cup red and blue chocolate candies
Instructions
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper or silicone mat.
- In a large bowl, combine cake mix, eggs and oil.
- Slowly and gently stir in additional mix-ins, if desired.
- Evenly divide dough with a cookie scoop or tablespoon.
- Place on prepared cookie sheet. Bake at 350 degrees F for 10-12 minutes.
- Remove from oven and place pan on wire rack. Cool on the pan for 5 minutes.
- Transfer the cookies to wire rack to cool completely. Store in airtight container until ready to eat.
- Enjoy!
Notes
- Scoop – use an ice cream scoop to keep all your cookies the same size. This allows them to bake evenly and prevent burnt cookies.
- Easy Prep – make the batter up to 2 days in advance and store in the fridge until ready to bake. Add sprinkles just before baking to prevent the colors from running.
- Chill – refrigerate the dough for 15-20 minutes for easier scooping. It is stickier than regular cookie dough.
- Bake – don’t over bake. If they start to brown they will be overcooked.
- Cool – allow them to cool on the pan for a few minutes before transferring to a cooling rack. They will break apart if too warm.
- Customize – use add ins of different color combinations to match the holiday or occasion.
Nutrition
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These are perfect for the 4th and I love the cake batter taste and makes them so soft!
I love how you made these and they were really great too! You could customize these with so many other combinations too!
These were so easy and everyone loved them!! Perfect for any holiday too, not just 4th of July!!