Cookies From A Cake Mix
Cut-out cookies are a great way to celebrate any holiday, with so many cookie cutter options, the possibilities are endless! These easy melt in your mouth cookies are the cutest way to celebrate Valentine’s Day this year! If you’ve been looking for the perfect roll-out cake mix cookies, you’ve come to the right place!
I’ve always known how to turn a box mix into cookies with the traditional 3-ingredient cake mix cookie recipe. Cake mix, vegetable oil, and eggs. These cookies are also AMAZING! But I was curious, is it possible to get a dough consistency that’s perfect for cut-out cookies? Not just cut-out cookies, but cut-out cookies that actually hold their shape.
With a few tweaks to the widely-known cake mix cookie recipe, the answer is YES!
What You Will Need:
- A Stand Mixer with the Paddle Attachment
- A Funfetti Cake Mix (I used the Pillsbury Valentines mix)
- Butter
- Almond Extract
- Eggs
- Salt
- Milk
- Corn Starch
- Cookie Cutters (I bought this pack of heart-shaped cookie cutters from Hobby Lobby for only $1.50!)
- Rolling Pin (I love a guided rolling pin for roll-out cookies)
- Parchment or Wax Paper
Benefits of Using a Box Cake for Cut-Out Cookies
The biggest advantage I noticed from starting with a box mix is the TIME SAVED! Thanks to a box mix having all of the dry ingredients perfectly measured out, I was able to completely skip pulling out flour, sugar, baking powder and baking soda. If you are like me, you’ll also find yourself questioning whether or not you’ve already added an ingredient or not. Using a box mix eliminates a lot of questioning (ex. did I already put in the baking soda? Is there 1 teaspoon of baking powder or 2?) With this recipe I was able to make the dough in just a few minutes, and throw it in the refrigerator to chill. I was blown away at how easily the dough came together and how absolutely DELICIOUS it was!
Here is a video showing just how easy it was to create this dough:
Rolling Out & Cutting the Heart Shapes
Shown below is after 2 hours of chill time in the refrigerator.
First, I rolled out the dough between 2 sheets of parchment paper with my guided rolling pin. I sprinkled the dough with a touch of cornstarch to prevent any unnecessary sticking to the cookie cutters, I definitely don’t think this step is needed though, this cookie dough isn’t sticky at all!
After getting a nice even layer of dough with my rolling pin, I started cutting out my heart shapes. I LOVED these cookie cutters because they were metal (always my first choice) and tall enough to create a nice & thick cookie! If the cutters are too short, they will create a thinner cookie which can be harder to transfer to a baking sheet and will also be a little more on the crispy side after baking.
Lastly, using the smallest heart cutter I cut out the centers of the larger heart cookies. These turned out so cute and I loved the varying heart shapes! You can definitely keep them a full heart without cutting out the centers if you’d like, just make sure to adjust baking time accordingly!
(P.S. Run to Hobby Lobby to get this pack of cookie cutters! They were only $1.50!)
Ingredients
- 1 Box Funfetti Cake Mix
- 1 Stick Butter Unsalted
- 1/2 Tsp Almond Extract
- 1 Egg
- 1/4 Tsp Salt
- 2 Tbsp Corn Starch
- 1/2 Tsp Milk (If Needed)
Instructions
- Start by Cubing the Cold Butter into a Stand Mixer fitted with the Paddle Attachment and Beat on Low/Medium
- Next, Add the Almond Extract, Salt, and Egg
- Add the Cake Mix and Corn Starch
- Now, Add the Milk IF NEEDED to Pull All of the Dough Together (this is needed if you are seeing crumbs at the bottom of the bowl that will not incorporate)
- Wrap Cookie Dough in Saran Wrap and Chill for 2 Hours!
- Roll Out Dough Between Sheets of Parchment or Wax Paper and Sprinkle with Corn Starch Before Using Your Cookie Cutters (This can prevent any sticking but is not a completely necessary step!)
- Start Cutting Your Shapes
- Bake at 350 for 6-9 Minutes, Depending on How Soft You Like Your Cookies! (I baked on a parchment lined baking sheet)
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