Name: Easter Cake Mix Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 box 15.25 oz vanilla or funfetti cake mix; 2 large eggs; 1/3 cup vegetable oil; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/4 tsp salt.; 3/4 cup pastel candy coated chocolate pieces; 1/3 cup white chocolate chips; 2 tbsp Easter sprinkles.

Easter Cake Mix Cookies are my go-to when I want a soft and chewy cookie with that classic cake batter sweetness. They’re simple, bright, and they look right at home on an Easter platter.

I like this version because the centers stay tender while the edges set up just enough. The pastel candy and white chocolate give you little pops of sweetness, and the sprinkles make them look festive without doing much extra work.

For me, these are best for spring parties, classroom treats, cookie trays, or a low-effort weekend bake. They also travel well, so I’ll make them any time I need something cheerful and easy.

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Why You’ll Love This Recipe

Fast and Easy: Cake mix cookies are one of the quickest ways to get a real batch of cookies on the table without dragging out a long ingredient list.

Soft and Chewy: These bake up with set edges and a soft center, which is exactly what I want from a cake mix cookie.

Holiday Worthy: Pastel candy and sprinkles make them look like Easter right away, especially on a cookie tray.

No Mixer Needed: This dough comes together easily with a whisk and a spoon, and it’s thick enough to scoop without fuss.

Customizable: Swap the cake mix flavor or mix-ins depending on what you have, and it still works.

Key Ingredients

Cookie Dough

Vanilla or funfetti cake mix: I like vanilla for a cleaner “cake batter” taste, but funfetti is great if you want the extra sprinkle look built in.
Eggs: These bind everything together and help the cookies bake up chewy instead of crumbly.
Vegetable oil: Oil keeps the cookies soft for days. If you prefer a richer flavor, melted butter works too.
Vanilla extract: Don’t skip it. It makes the cake mix taste more like a real cookie dough.
Baking powder: A little lift helps the cookies stay tender and not too dense.
Salt: Cake mix is sweet, so a pinch of salt helps the flavor taste more balanced.

Mix Ins

Pastel candy coated chocolate pieces: Any pastel candy-coated chocolates work. If your pieces are on the large side, I like to give them a quick chop so they don’t make the dough ball lumpy.
White chocolate chips: These melt a little and give you sweeter bites throughout. Regular chocolate chips work if that’s what you have.
Easter sprinkles: I use the classic pastel jimmies or a little sprinkle mix. Just don’t overdo it or the dough can get crumbly.

Recipe Instructions

Preheat the oven: Heat the oven to 350°F and line 2 baking sheets with parchment paper.
Whisk the wet ingredients: In a large bowl, whisk the eggs, vegetable oil, and vanilla until smooth.
Add the dry ingredients: Add the cake mix, baking powder, and salt, then stir until a thick dough forms and you don’t see dry pockets.
Fold in the mix-ins: Fold in the pastel candy pieces, white chocolate chips, and sprinkles until they’re spread through the dough.
Rest the dough: Let the dough sit at room temperature for 10 minutes, or chill it for 20 minutes if you want thicker cookies and less spread.
Scoop the dough: Scoop 1 1/2 tablespoon portions and roll into balls, then place them about 2 inches apart on the baking sheets.
Bake: Bake for 9 to 11 minutes, until the edges are set and the centers still look slightly underbaked.
Cool: Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Chill the dough if your kitchen is warm. This dough spreads more when it’s warm. A quick chill makes the cookies thicker and easier to keep round.

Don’t overbake them. Pull them when the edges look set and the centers still look soft. They finish cooking as they sit on the pan.

Use parchment paper. It keeps the bottoms from browning too fast, and it helps if a little melted chocolate hits the pan.

Keep the mix-ins reasonable. Too many add-ins can make the dough hard to scoop and the cookies can fall apart. Stick close to the amounts and you’ll be happy with the texture.

Melted butter is a good swap. If you want a richer flavor, use melted butter in the same amount as the oil. The cookies may spread a little more, so chilling is extra helpful.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Milk: A cold glass of milk is classic with these. I like it best when the cookies are fully cooled so they stay chewy.
Coffee or espresso: These are nice with coffee, especially if you used a vanilla cake mix. A latte or iced coffee fits the “spring dessert” feel.
Ice cream: Sandwich vanilla ice cream between two cookies for an easy Easter dessert. If you do this, chill the cookies first so they don’t crack.
Fruit: Strawberries or raspberries on the side are simple and pretty on a plate. It’s a nice break from the sweetness.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store baked cookies covered at room temperature for up to 4 days. I keep them in an airtight container, and they stay soft and chewy.

If you want to make this recipe ahead, you can mix the dough and chill it before baking. I usually let it sit at room temperature for a few minutes so it’s easier to scoop.

If you want them longer term, freeze baked cookies for up to 2 months in a freezer bag or container. Let them thaw at room temperature for about 30 to 60 minutes.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Do I have to chill the dough?

No, but it helps. If you want thicker cookies and less spread, chilling for about 20 minutes is worth it.

How do I know when cake mix cookies are done?

Look for set edges and a center that still looks a little underbaked. If the tops look totally dry and firm in the oven, they usually end up more crisp than chewy.

Can I use a different cake mix flavor?

Yes. Lemon, strawberry, and chocolate all work well. I like matching the mix-ins to the flavor (lemon with white chocolate, strawberry with white chocolate, chocolate with pastel candy or mini chips).

Can I swap butter for the oil?

Yes, use melted butter in the same amount as the oil. The flavor is richer, and chilling the dough helps keep the cookies from spreading too much.

Can I freeze the cookies?

Yes, baked cookies freeze well for up to 2 months. Let them thaw at room temperature, and they’re good to go.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Easter Cake Mix Cookies

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Prep Time: 10

Cook Time: 10

Total Time: 20

Serving Size: 24

Soft and chewy Easter cake mix cookies loaded with pastel candy and sprinkles