Easter is the perfect time to bring a little color and joy to your dessert table, and these Easter Cake Mix Cookies deliver on both counts! These delightful treats combine the convenience of boxed cake mix with the fun of holiday baking, creating soft, chewy cookies that are as festive as they are delicious.
What makes these cookies special is their bright, spring-inspired colors and the fact that they come together in just minutes. They’re the ideal last-minute addition to your Easter celebration or a fun baking project to enjoy with little ones during the holiday weekend.
Why You’ll Love This
- Super quick prep time – just 10 minutes to mix and 15 minutes to bake
- Only 5-6 basic ingredients needed
- Perfectly soft and chewy texture with crisp edges
- Customizable with your favorite Easter-themed mix-ins
- Great for making with kids – simple steps and colorful results
Ingredients
- 1 box (15.25 ounces) white cake mix
- ⅓ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 12 ounces candy melts or white chocolate melting wafers
- Easter-colored M&M’s or sprinkles
Instructions
- In a large mixing bowl, combine the white cake mix, vegetable oil, eggs, and vanilla extract. Stir until thoroughly combined and a soft dough forms.
- Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. This step helps prevent the cookies from spreading too much while baking.
- While the dough is chilling, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Once chilled, scoop the cookie dough and roll into 1-inch balls. Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each to allow for spreading.
- Bake the cookies in the preheated oven for 8 to 10 minutes. The cookies are done when they’re set around the edges but still soft in the center. Be careful not to overbake, as they can quickly become too dry.
- Allow the cookies to cool on the baking sheet for 2 to 3 minutes. This brief cooling period helps them firm up enough to be moved without breaking.
- Carefully transfer the cookies to a wire cooling rack and let them cool completely before decorating. This usually takes about 20-30 minutes.
- Melt the candy melts or white chocolate wafers according to the package instructions. Typically, this involves microwaving in 30-second intervals, stirring between each, until smooth and completely melted.
- Once the cookies are completely cooled, dip each cookie about one-third to halfway into the melted candy coating. Gently tap the cookie against the side of the bowl to remove excess coating.
- While the candy coating is still soft, place three Easter-colored M&M’s on top of each cookie, or sprinkle with your choice of Easter-themed sprinkles. Work quickly as the coating will begin to set.
- Place the decorated cookies back on the parchment-lined baking sheet or cooling rack to allow the candy coating to fully set and harden. This usually takes about 30 minutes at room temperature, or you can expedite by placing them in the refrigerator for 10 minutes.
- Once the coating has completely set, the cookies are ready to serve. If not serving immediately, store in an airtight container at room temperature.
Tips & Variations
- Try different cake mix flavors – vanilla, funfetti, or even lemon work beautifully for Easter
- Swap white chocolate chips for milk chocolate chips or mini pastel-colored candy eggs
- Add 1/2 teaspoon of almond extract for a more complex flavor
- For a more vibrant color, add a few drops of food coloring to the dough
- If the dough seems too sticky, refrigerate it for 15-20 minutes before scooping
- Press a few extra sprinkles on top of each dough ball before baking for a more festive appearance
Serving Suggestions
These Easter Cake Mix Cookies are perfect alongside a glass of cold milk or a cup of afternoon tea. For an extra-special Easter dessert table, serve them with pastel-colored macarons, chocolate nests, and fresh strawberries dipped in white chocolate.
They also make adorable additions to Easter baskets or can be packaged in cellophane bags tied with pastel ribbons for sweet holiday gifts.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days
- The dough can be frozen for up to 3 months – just add 1-2 minutes to the baking time when baking from frozen
- Cookies are done when the edges are set but the centers still look slightly soft
- For best results, use room temperature eggs
FAQs
Can I use a different flavor of cake mix?
Absolutely! Any flavor works well, though vanilla, funfetti, or lemon are especially nice for Easter.
Why did my cookies spread too much?
This could happen if your oven runs hot or if the dough was too warm. Try chilling the dough for 15-20 minutes before baking.
Can I make these cookies ahead of time?
Yes! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. The baked cookies also freeze well for up to 2 months.
Are these cookies suitable for people with nut allergies?
The base recipe is nut-free, but always check your cake mix and add-ins for potential allergens or cross-contamination warnings.
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