Oriana’s Thoughts On The Recipe
You know I LOVE baking from scratch, but I 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-in 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!). These 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 g.
- Oil: Vegetable or canola oil works best in this recipe.
- Yogurt: Regular plain yogurt works best in this recipe.
Depending on the version you are making, feel free to include any extra flavoring, such as pure vanilla, peppermint, almond, and coconut extract. Check out my mix-in ideas below.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, simply substitute the yogurt with a dairy-free alternative. There are many brands available these days, so feel free to choose your favorite. I recommend opting for an unsweetened and plain variety. Since we also have a nut allergy in our household, I typically use Silk or Oatly yogurt.
- Gluten-Free: Use a gluten-free cake mix. When it comes to gluten-free cake mixes, several brands have garnered praise for their taste, texture, and ease of preparation. I haven’t personally tried to make these cookies with a gluten-free mix yet. Different brands calls for different ingredients so its hard for me to give a general advise that fit all. Howerve, I can tell you that you can replace the eggs called in the box for yogurt. 1 egg= 2 tablespoons (30g).
Process Overview: Step-by-Step Photos
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 cake mix flavor to make these cookies. Feel free to add your favorite mix-ins and toppings, dip them in chocolate, and drizzle them 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
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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 preferred topping; 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.
- Dairy-Free: To make this recipe dairy-free, simply substitute the yogurt with a dairy-free alternative. There are many brands available these days, so feel free to choose your favorite. I recommend opting for an unsweetened and plain variety. Since we also have a nut allergy in our household, I typically use Silk or Oatly yogurt.
- Gluten-Free: Use a gluten-free cake mix. Many brands have received positive feedback for their taste, texture, and ease of preparation. While I haven’t personally tried making these cookies with a gluten-free mix yet, it’s important to note that different brands may require varying ingredients, making it challenging to provide one-size-fits-all advice. However, I can suggest that you replace the eggs called for in the mix with yogurt. Use 2 tablespoons (30g) of yogurt for each egg.
- 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 for 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 November 2024 to make it as helpful as possible!
My sons best friend is allergic to eggs, and I am always looking for something new to try to be able have him enjoy his meals with us! We used fun fetti cake mix and the cookies came out perfect! So soft and so yummy
Hello Jamie! That’s awesome! It’s so thoughtful of you to consider your son’s best friend’s allergies. I’m really glad the funfetti cookies turned out so well! It’s great that everyone can enjoy them together. If you ever need more egg-free recipes, I’m here to help! 🎉🍪
I can not eat dairy. My husband is allergic to eggs. So instead of dairy yogurt I used almond milk vanilla non dairy yogurt. The cookies came out great. I made chocolate with sprinkles yesterday. My grandson said they taste great just like brownies but how about making some with chocolate chips. So today I made 2 batches. Vanilla cake with mini chips both in them and on top and chocolate with mini chips in them with sprinkles on top. This is a great easy recipe. Thanks!
Hello Loren! I am glad that my recipes are helpful to you and your family! Thanks a lot for the review and good feedback.
How do I adjust for high altitude
Hello Mary! Unfortunately, I am not experienced with high-altitude baking so I don’t have any recommendations. Maybe someone else who has tried it will be able to chime in. 🙂
Wondering if I could use Cool Whip instead of the oil/yogurt. All the other cool whip cookie recipes include an egg but my daughter is allergic. This recipe is easy enough (and comes out great) but I was wondering if Cool Whip could step in… What do you think
Hello Nanni! I honestly haven’t tried that yet to advise. If you do try, please share with us how it goes. Thanks for your interest in my recipe.
Would these work without yogurt?
Hello Bunny! The yogurt is key to binding the mixture, so I would recommend not skipping it. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I want to make these cookies for a cookie exchange and am wondering if I can make these smaller. Do you think about half the dough (approx. 1T) would work ok? What would you recommend for bake time? Thank you!
Hello Kim! Yes, you can definitely make these smaller. I would suggest 6 – 8 minutes, or until barely set around the edges. Every oven is different, so baking times always have to be taken with a grain of salt, so I always recommend keeping your eyes open. Happy Baking!
This is a great recipe. My grandson who has an egg allergy loved the cookies.
Hello Terry! So glad you and your grandson enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Awsome cookies
Thanks so much, Pam! Happy Holidays =)
These cake mix Christmas cookies are so pretty! I love the bright red and green sprinkles!
Right? We LOVE these =)