You know I LOVE baking from scratch but totally understand that sometimes life gets so busy that we need all the help we can get. If that is your case, these Easy Eggless Cake Mix Christmas Cookies are for you!
These are seriously the easiest cookies to whip up! They’re super versatile, so you can customize them according to your taste or the occasion you are celebrating, and they only require 3 ingredients.
Make sure to read the whole post for lots of variations and mix-ins ideas.
If you prefer baking cookies from scratch, check out this post, which is full of delicious eggless cookie recipes, from eggless sugar cookies to the classic Christmas Eggless Gingerbread Cookies.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
This recipe requires only 3 ingredients (which you probably already have on hand!). There are seriously the easiest cookies to whip up and perfect for the kids to help with. You’ll need:
- CAKE MIX: Use 1 box of cake mix (any flavor you’d like). The cake mix I use is 15.25 oz/432 gr.
- OIL: Vegetable or canola oil works best in this recipe.
- YOGURT: Regular plain yogurt works best in this recipe.
Feel free to include any extra flavoring, such as pure vanilla, peppermint, almond, and coconut extract, depending on the version you are making. Check my mix-ins ideas below.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- MIX
Mix all the ingredients together in a medium-sized bowl until well combined. If desired, add any mix-in that you like.
- SCOOP
Using a cookie scoop, scoop dough onto a lined baking sheet.
- TOP
If desired, roll each cookie ball over sprinkles, or add chocolate chip, Mu0026Ms, or any other topping you want.
- BAKE
Bake at 350°F (180º C) until the edges are set, about 9-11 minutes. Let sit on the baking sheet for about 3 – 4 minutes, then transfer to a cooling rack. Enjoy!
Favorite Variations
I love the versatility of this recipe! You can use pretty much any flavor of cake mix to make these cookies. Feel free to add in your favorite mix-ins, toppings, dip in chocolate, and drizzle with sugar glaze, caramel, or ganache; the possibilities are endless. Below are a few of my favorites.
Funfetti: Use a confetti cake mix and add more sprinkles.
Red Velvet: Use a red velvet cake mix and add white chocolate chips.
Spiced: Use a spice cake mix and add cinnamon chips.
Strawberry: Use a strawberry cake mix and add some freeze-dried strawberry powder.
Butter Pecan: Use a butter pecan cake mix and add some chopped pecans.
Carrot: Use a carrot cake mix and drizzle with cream cheese frosting.
Cinnamon Rolls: Use a vanilla cake mix, add 2 teaspoons of ground cinnamon to the batter, and then drizzle with cream cheese frosting after baking.
Mix-Ins & Toppings Ideas
Even though these cookies taste delicious as-is, you can mix in a few extras for added flavor, color, and/or crunch. One of my favorites to add in is sprinkles, especially around Christmas, I like to use Christmas sprinkles.
- Sprinkles
- M&M’s
- Chocolate chips (dark or white)
- Candie pieces
- Chopped Pretzels
- Chopped Nuts
Storing & Freezing Instructions
STORE: Store at room temperature in an airtight container for up to 3 days.
FREEZE: Let the cookies cool completely after baking. Then place on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place the cookies in a freezer container or bag and freeze them for up to 2 months. To thaw, remove them from the freezer about 2 hours before enjoying and let them thaw at room temperature.
No one likes a hard, dry cookie (especially not Santa). To ensure cookie freshness, store them in a container with a slice of white bread. The cookies will absorb that moisture, keeping them softer for longer.
Frequently Asked Questions
Yes, you can use any cake flavor you like!
Yes, in that case, use your favorite dairy-free or vegan yogurt. I like oat yogurt.
One cake mix box yields about 12 cookies – 2 tablespoons each.
Yes, you can! Just make sure to adjust the baking time accordingly.
- Eggless Sugar Cookies
- 17 Easy and Delicious Eggless Christmas Cookies
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- Eggless Gingerbread Cookies
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- more cookie recipes…
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Recipe Card 📖
Easy Eggless Cake Mix Christmas Cookies
Equipment
Ingredients
- 1 box (15.25 oz/432 g) cake mix
- 1/3 cup (80 ml) vegetable or canola oil
- 1/4 cup (60 g) plain regular yogurt
- 1 teaspoon (5 ml) pure vanilla extract (optional)
- 1/2 cup (95 g) sprinkles (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 350°F (180º C). Line a baking sheet with a silicone mat or parchment paper. Set aside.
- Combine the cake mix, oil, yogurt, and vanilla( if using) in a medium bowl. Stir together until well combined. If using any mix-ins, add now and mix to distribute evenly.
- Scoop out 1 1/2 to 2 tablespoons of dough for each cookie. Roll each portion into a ball. If using any topping, top the cookie balls with your topping of preference now; I used sprinkles. Place cookie balls onto the prepared baking sheet.
- Bake for 9-11 minutes, until barely set around the edges. Allow to cool on the baking sheets for 3-4 minutes, then transfer to a wire rack to cool completely.
- Don’t overbake: These cookies should have a soft texture so bake for about 10 minutes or until they are set.
- If the cookie dough is too sticky, you can refrigerate it for about 30 minutes, so it’s easier to work with.
- PRO TIP >>> Keep Your Cookies Soft: No one likes a hard, dry cookie (especially not Santa). To ensure cookie freshness, store them in a container with a slice of white bread. The cookies will absorb that moisture, keeping them softer longer.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published in November 2020. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in December 2022 to make it as helpful as possible!
