I’m at it again. Baking a variety of cookies for my family this Christmas. I love to bake and the holiday season is my excuse to make some of my family’s favorites. Each year I make a variety of cookies for the annual cookie tray. And I like to experiment with easy recipes. This year I am working on 3 cookies from a white cake mix.

Last year I made 3 different cookies from a chocolate cake mix. Baking cookies from a cake mix is so quick and easy. You can use any flavor cake mix to create delicious cookies. But I find that it’s the add-ins and toppings that make these cookies extra special. So I created 3 cookies from ingredients that my family enjoys.

The first cookie is a Peppermint Cookie. I have actually been baking these for years as a regular on my Christmas cookie tray. The second cookie is a bar cookie with a cranberry and raspberry topping. And the third cookie is a Date Nut Ball. Three different flavors with the same white cake base to start.

These cookies from a white cake mix would also make a great way to fill your paint can gift containers. Any friend or family member would love to get a container of homemade cookies.

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Three Cookies from a White Cake Mix…

Let’s begin with the Peppermint Cookie Recipe. You can purchase the Andes Peppermint Crunch Baking Chips on Amazon if you can’t find them locally.

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Peppermint Drops

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

A minty favorite from a white cake mix.

Course: Dessert

Servings: 32 cookies

Ingredients

Cookie

• 1 box white cake mix
• 2 large eggs
• 1/2 cup oil
• 1/2 tsp peppermint extract

Topping

• 1 cup powdered sugar
• 1/2 tsp peppermint extract
• 1-2 tbsp milk
• Andes peppermint crunch chips or crushed candy cane

Instructions

1. Blend the cake mix, eggs, oil and peppermint extract in a mixing bowl to form a thick batter.
   

2. Form into 1-inch balls and place on a parchment lined cookie tray about 2 inches apart.
   

3. Bake for 10 minutes at 350 degrees until the bottoms have browned lightly and the tops are crackled. Remove from oven and use a spatula to transfer the cookies to a cooling rack. Allow to cool completely.
   

4. Mix the powdered sugar with the milk and peppermint extra to drizzling consistency. Drizzle over cooled cookies. Sprinkle the Andes chips or crushed candy cane on top. Allow the glaze to harden before stacking.
   

Next are the Bar Cookies. I use a homemade Cran-Raspberry topping. However, you could also use a Cherry Pie filling or Lemon Pie filling as the topping for a totally different taste.

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Cran-Raspberry Bars

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

A simple, fruity bar cookie that will become a family favorite.

Course: Dessert

Servings: 24 bars

Ingredients

Cookie

• 1 box white cake mix
• 3 large eggs
• 1/2 cup butter, softened
• 1 tsp vanilla extract
• 2 cups cranberry-raspberry filling, see below
• 1 cup glaze, see below

Cranberry-Raspberry Filling

• 2 cups cranberries, fresh or frozen
• 1/2 cup sugar
• 1/3 cup water
• 1/3 cup raspberry jam

Glaze

• 1 cup powdered sugar
• 1-2 tbsp milk

Instructions

Cran-Raspberry Fillling

1. Make this delicious filling before making the cookies so it has time to cool. Place the cranberries, 1/3 cup water, and sugar in a saucepan. Heat to boiling, reduce heat and simmer for 10-15 minutes until cranberries start to pop. Mash the berries and cook on medium temp. stirring frequently until thickened. Stir in the raspberry jam. Refrigerate to cool.
   

Cookie Bars

1. Line a 9x13 inch baking pan with foil. Allow the foil to extend over the sides. Spray with cooking spray.
   

2. Beat the butter in a mixing bowl until creamy. Add the cake mix, eggs, and vanilla extract and blend to form a batter. Spread 2/3 of the batter into the prepared baking dish. Spread the Cran-Raspberry filling evenly on top. Dot the top with the remaining dough.
   

3. Bake the cookies at 350 degrees for 25-30 mins. Remove and allow to cool. While slightly warm, drizzle with the glaze. Cool completely.
   

4. Carefully lift out the foil onto a cutting board. Cut the cookies into bars.

Glaze

1. Mix the powdered sugar with milk to form a drizzling glaze.
   

The last cookie recipe is Date Nut Balls. There are a lot of different names for these cookies such as Russian Tea Balls, Tea Cakes, Snowballs, and Mexican Wedding Cakes. But no matter what you call them they are tender and delicious. These cookies will flatten out as they bake so don’t expect them to be round.

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Date Nut Balls

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

A tender cookie loaded with chunks of dates and pecans.

Course: Dessert

Ingredients

• 1 box white cake mix
• 1/2 cup butter, softened
• 2/3 cup dates, chopped
• 1/2 cup pecans, chopped
• 1-2 cups powdered sugar

Instructions

1. With a mixer, beat the butter until light and fluffy. Slowly add in the cake mix and blend. Add the chopped dates and pecans. Mix to distribute the add-ins.

2. Form into 1-inch balls and place two inches apart on a parchment lined cookie sheet. Bake for 18-20 minutes at 300 degrees until bottoms are a light brown.

3. Remove from oven and allow to cool slightly. While still warm, roll in powdered sugar. When completely cool, roll in powdered sugar one more time.

There you have it. Three variations of delicious cookies from a simple boxed white cake mix. Make one, two or three of these variations. Start your cookie tray today. You can also add to your cookie tray with the 3 Chocolate Cookies from a boxed mix.