CAKE MIX SUGAR COOKIES
If you’re anything like me you love sugar cookies but can’t stand the idea of spending a couple of hours rolling the dough out, cutting shapes, and then repeating that a few more times.
Which is why I love these no roll cake mix sugar cookies. Only 5 ingredients. One bowl. And it takes just minutes to make them.
Change up the frosting color for any Holiday or event. These sweet sugar cookies are soft-baked, thick, puffy, and so chewy! They are a guaranteed hit.
INGREDIENTS NEEDED FOR NO ROLL CAKE MIX SUGAR COOKIES
White Cake Mix or Vanilla Cake Mix : I have made these cookies using a white cake mix and a vanilla. I slightly prefer the vanilla cake mix over the white cake mix (to me it is not as sweet as white cake mix), but either one will work just fine. It is the standard sized cake mix box.
All-Purpose Flour : The added flour makes the cookies puffy and thick. Helps them to not bake up so flat and thin.
Oil : Use vegetable or canola oil. You could probably also use olive oil but I would suggest using extra-virgin olive oil as the olive taste is very light almost non-existent. I have only ever used canola oil when I make these cookies.
Sour Cream : For the best results use the real, full-fat sour cream.
Granulated Sugar : This is not an ingredient that goes into the cookies. You simply roll the sugar cookie dough balls in the sugar. It gives the cookies a nice sweet crunch on the outside and makes them look really pretty too.
I have included an easy & simple frosting recipe but feel free to frost these with any frosting you love. Or leave them plain. You could even dip the dough balls in sprinkles before baking if you still want sprinkles but not the frosting.
MY TIPS FOR THIS RECIPE
- It’s important to take the time to roll the dough into balls before placing them on the cookie sheet. Don’t just scoop and dump onto the cookie sheet. When you roll the dough into a ball it helps the cookie bake in an even shape so you end up with perfect looking round cookies.
- DO NOT prepare the cake mix before adding it into the bowl. You just want to dump the dry contents from the box into the mixing bowl.
- Keep the cookies unfrosted or frost them! Either way is delicious.
- If wanted you can skip the sugar step where you roll the dough in the granulated sugar. I love what it adds to the finished cookie but if you want to cut the sweetness then try not doing the sugar coating.
- Talking of sweet! These cookies are sweet! I always get comments saying that these were way too sweet. Well, yes of course they are, it is a cake mix and it’s a sugar cookie. With that said, they are delicious and yummy, and I know for sure kids will just love them. And they’re easy enough that a kid could make them.
TRY THESE OTHER SUGAR COOKIE RECIPES
- sheet pan sugar cookie bars
- edible sugar cookie dough
- candy corn sugar cookie bars
- pumpkin sugar cookies
- easy funfetti sugar cookies
- sugar cookie cheesecake bars
No Roll Cake Mix Sugar Cookies
- 1 box (15.25 oz) white cake mix OR vanilla cake mix (DO NOT prepare according to package directions)
- 2 large eggs
- ⅔ cup all-purpose flour
- ⅓ cup canola or vegetable oil
- 2 tablespoons sour cream
- ⅓ cup granulated sugar (for rolling the cookies in)
- 8 tablespoons (1 stick) butter softened
- 3 cups powdered sugar
- ¼ cup heavy cream
- ¼ teaspoon almond extract
- Heat oven to 350°. Prepare a cookie sheet by spraying with cooking spray, lining with parchment paper, or using a silpat liner.
- Sift the cake mix. If you do not have a sifter then you can dump the cake mix into the mixing bowl you are using and stir it well with a wire whisk to break up the clumps.
- In a mixing bowl with a handheld mixer, or use a stand mixer with the paddle attachment, combine the sifted cake mix, eggs, all-purpose flour, oil, and sour cream. Beat together for 1-2 minutes or until it's well combined. *Make sure to scrape the sides and bottom of the bowl as needed, to ensure that everything gets mixed together.
- Put the granulated sugar into a small bowl.
- Use a cookie scoop (I use a #50 from the brand OXO), or grab about 2 tablespoons of dough, and roll into a ball. Roll the dough ball in the sugar coating all sides. Place it on the cookie sheet. Repeat until you have 12 cookies per cookie sheet.
- Bake for 8-12 minutes. Cookies should look puffy, thick, and still be very pale in color. If the cookies are golden brown at all then they are overcooked.
- Let cool on the cookie sheet for about 15-20 minutes before moving them to a cooling rack to cool completely. Once cookies are completely cooled you can frost them if wanted.
- Leftover cookies will keep well at room temperature, in an air-tight container, for several days. These cookies can be made ahead of time too. Frost them right before you serve them.
- Beat the butter in a mixing bowl until it's creamy (this should only take a few seconds if the butter is well softened). Add the powdered sugar, heavy cream, and almond extract. Beat until thick and it forms frosting. * At first the mixture will seem powdery but keep beating it and after 1-2 minutes it will form into a thick frosting. ** If you use anything else besides heavy cream start at 1 tablespoon and work from there. Heavy cream has a much higher fat content so you will need more if it. If you use low-fat milk then you may only need about 1 tablespoon. *** You can also add food coloring to the frosting with the other ingredients. It's best to use the gel food coloring as it's thicker. The liquid food coloring can thin out frosting slightly so be careful not to use too much.