Easy spice cake mix cookies made with 3 main ingredients in just 20 minutes. These delicious cookies have crisp edges, a soft inside and are filled with the perfect spice flavor.
Table of Contents
Easiest Spice Cookie
I’ve been known to dress up a box or two of cake mix. Not everything has to be made from scratch to taste delicious! This is one of my favorite fall treats to make with cake mix, as well as my pumpkin chocolate cookies, pumpkin crunch cake and apple pie cupcakes.
These spice cake mix cookies are the perfect fall or winter treat. Especially when you’re looking for something that doesn’t require a lot of time. These are made in one bowl with only 3 main ingredients and done in just 20 minutes. They are also perfect for a beginner baker. My 9 year old loves making all types of cake mix cookies. We make these and my snickerdoodle cake mix cookies every year during the holiday season.
They are soft in the inside, crisp around the edges and perfectly spiced in the middle. I love rolling the dough balls in cinnamon sugar, it adds the perfect addition. Not only are they the perfect treat for fall or Thanksgiving, but these spice cookies would be great to take to a cookie exchange around Christmas time. So easy and delicious!
Ingredients
These cookies only require 3 main ingredients, although I love adding the cinnamon sugar for extra flavor and sweetness. There are also plenty of goodies you can mix into the batter or top them with (check out some of my favorite ideas in the “variations” section below).
Find the full printable recipe with specific measurements below.
- Spice cake mix: This recipe calls for a box of spice cake mix (Duncan Hines is my favorite).
- Eggs: 2 large eggs are added in (the amount needed on the box may be different, but stick with this number instead).
- Oil: Vegetable oil keeps the cake nice and moist.
- Cinnamon sugar: They are rolled in cinnamon sugar for the perfect amount of sweetness.
Variations
- Mix in 1 cup of white chocolate chips, butterscotch chips or cinnamon chips.
- Add in 1/2 cup of chopped pecans, walnuts, macadamia nuts or almonds.
- Mix in 1/2 cup old fashioned oats with 1/2 cup cinnamon chips or nuts.
- Drizzle the top with powdered sugar icing.
- Frost the top with cream cheese frosting or cinnamon buttercream.
- Make sandwich cookies with frosting, similar to these gingerbread sandwich cookies.
- Dip half of the cooled cookie in melted white chocolate.
How to Make Spice Cake Mix Cookies
- MIX. Stir together the cake mix, oil and eggs until combined. I recommend chilling the dough in the fridge for 15 to 20 minutes, so that it’s not so sticky and easier to work with.
- SCOOP & ROLL. Scoop the dough onto a baking sheet lined with parchment paper or a silicone mat. Then roll the dough balls in cinnamon sugar.
- BAKE. Bake at 350°F for 9 to 11 minutes, or until the cookies are set (but not brown). Then remove from oven and let cool on pan for a few more minutes. They’ll continue to set as they cool. Then move to a cooling rack to cool completely.
Recipe FAQs
The main spices in the spice cake mix are cinnamon, allspices, coriander, ginger, and nutmeg, so the cookies tastes like a little like gingerbread and smells amazing when they’re baking.
Sure! Apple sauce provides the same amount of moisture as oil, but may give these cookies a slightly different flavor (though it probably will be delicious). Simply use the same amount apple sauce as oil.
Storing and Freezing
STORE. Store in an airtight container or bag at room temperature for up to 3 days.
FREEZE. Make sure they have cooled completely. To prevent them from sticking together, I like to pre-freeze the cookies first. Simply freeze on a baking sheet for about 30 minutes, so that they harden. Then place in a freezer bag or container and freeze for up to 3 months. Let thaw on the counter a few hours before enjoying.
More Cookie Recipes for Fall
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Spice Cake Mix Cookies
Ingredients
- 1 (15.25-ounce) box spice cake mix
- ½ scant cup vegetable oil , or 7 TB melted butter
- 2 large eggs
- ¼ cup cinnamon sugar (1/4 cup sugar and 1 Tablespoon ground cinnamon)
Optional Mix-in’s (use 1/2-1 cup): Raisins, White chocolate chips, Cinnamon chips or Butterscotch chips, Chopped nuts (pecans, walnuts, macadamia nuts or almonds)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, whisk together the cake mix, oil, and eggs until combined. Add in any additional mix-in's, if using. If you have time, refrigerate the dough for 15 to 20 minutes (it will make it a little easier to work with, since the dough is sticky).
- In a shallow bowl, add the cinnamon sugar. Using a medium cookie scoop or spoon, scoop dough onto the baking sheet. Roll dough into balls and coat in cinnamon sugar.
- Bake 9 to 11 minutes, or until the cookies are set but before they brown. Let cool on the baking sheet a couple minutes before transferring to a cooling rack to cool completely.
- Once cookies have cooled, store in an airtight container for up to 3 days.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Really delish! No one would ever know they came out of a box with just a few extra ingredients. I added a walnut pressed into the middle and sprinkled Sugar in the Raw on top to get the coarse granular look. To the mix, I added date syrup and vanilla extract and my secret ingredient: Villa Jerada Ras El Hanout Moroccan spice infusion. It has: saffron, rose petals, grains of paradise, fennel seeds, monk pepper, star anise lavender, ginger, cinnamon, nutmeg, mace, cardamon and allspice. It’s my latest cooking obsession. I literally tried this recipe as a way to use it and it was the bomb!
Thanks for the inspiration. They were so good, I might see if they’re any better from scratch next time I get a wild hair to bake, I get invited to a Potluck, or I put my house on the market. haha
I loved these! I am a true cookie monster but hate the time needed to max scratch ones. I like the cookie/cake textured. I used a pancake turner to flatten after baking. Will make again and am looking at your other recipes. Blessings.
Have made these for years but I add cinnamon chips in the dough. I add 1/2 tsp ground cloves and 1& 1/2 tsp cinnamon also.
I just made this recipe and did roll the cookies in the cinnamon sugar thinking they would bake and flatten like our beloved Snickerdoodles. They didn’t flatten and we have cinnamon spice ball cookies but they do taste good!!
If they didn’t flatten, you can press lightly down on the balls before baking or with the spatula right after they come out of the oven. Glad you still enjoyed the spice cake mix cookies!
I followed your directions but did not use the cinnamon sugar. I baked for 10 minutes at 350 degrees. All of the bottoms were burnt! Not smoking burnt but enough so they were trashed. Could it be because I placed them on parchment paper? I can’t see that being the issue. Do you know why that may have happened?
Hi Doreen! Sorry they were overdone. :( Some ovens run hotter than others, so I usually recommend checking 2 minutes ahead of time. You should take them out when the edges are barely golden.
I made these with 3/4 cup white chocolate chips. Very yummy! Reminded us of Sinckerdoodles- but much thicker. Will make again!
So glad to hear you enjoyed them! :)
Great recipe. I use only raisins, but I’m trying the choc dip part this time.
Raisins sound delicious! Trying that next time :)
How many cookies from one cake mix package? I have to make 62 for an exchange
It will make about 24 cookies :)