Just in the Saint Nick of Time! | Cake Mix Cookies
Did you know that our cake mixes can be easily transformed into cookies?
Say whaaaat?! Start your cookie baking at the halfway point with these mixes in the bag and ready to go:
Pumpkin Spice Loaf & Muffin Mix (Currently available in the US only)
BAKING TIP
Don’t overbake cookies—the edges should just be set; they’ll continue to cook once they rest on the Sheet Pan. This will keep them moist and chewy.
HOW TO FREEZE
Cool cookies completely. Place on a Sheet Pan (in a single layer–it’s OK if some touch) and flash freeze for 30 min or until hard. Place in a bag or freezer container. Freeze up to 3 months. Defrost at room temperature.
Impress your guests with the fact that these recipes are gluten and dairy-free.
Soft Gingerbread Chews
Total Time: 45 min (includes 20 min chill time)
Makes: 18 cookies
Cost per serving: $0.40 (CA) $0.34 (US)
These are soft and chewy with a tingly ginger kick.
BAKER’S PRO TIP: The dough tends be softer and stickier than typical cookie dough. Refrigerate dough before rolling into balls. Work quickly, and if you find they’re softening too much, pop back in the fridge for a few minutes.
Ingredients
1 egg
¼ cup coconut oil, melted
¼ molasses
1 pkg Gingerbread Mix
Granulated sugar, for coating
Preparation
TIP: Before you start, place a Sheet Pan lined with a Sheet Pan Liner in the fridge to chill. Then start to prepare the dough.
1. In a bowl, whisk egg, then whisk in coconut oil and molasses. Stir in mix. Dough will be very dense. Refrigerate to chill and firm, about 20-30 min or overnight.
2. Preheat oven to 350°F. Line a Sheet Pan with the Sheet Pan Liner.
3. Using a scant tbsp as a guide, form dough into balls. If dough gets too soft, refrigerate again to chill. Roll balls in sugar to evenly coat.
4. Arrange balls 1” apart on pan. Bake until cookies crack on top, and edges start to set (they’ll still be a little soft), about 10-12 min. Let cool on pan for 5 min, then transfer to Cooling Racks.
5. Store in an air-tight container, at room temperature, up to 5 days or freeze up to 3 months.
Snowy Chocolaty Temptations
Total Time: 45 min (includes 20 min chill time)
Makes: 16 cookies
Cost per serving: $0.39 (CA) $0.33 (US)
Coated with icing sugar, these chewy chocolaty cookies look frosty, but melt-in-your- mouth.
Baker’s Pro Tip: The dough tends be softer and stickier than typical cookie dough. Refrigerate dough before rolling into balls. Work quickly, and if you find they’re softening too much, pop back in the fridge for a few minutes.
Ingredients
1 egg
3 tbsp oil or coconut oil, melted
3 tbsp milk, your choice
1 tsp vanilla
1 pkg Chocolaty Temptation Cupcake Mix
Icing sugar, for coating
Tip
Before you start, place a Sheet Pan lined with a Sheet Pan Liner in the fridge to chill. Then start to prepare the dough.
Preparation
1. In a bowl, whisk egg, then whisk in oil and vanilla (ensure oil is well incorporated). Stir in mix. Dough will be dense. Refrigerate to chill and firm, about 20-30 min or overnight.
2. Preheat oven to 350°F. Line a Sheet Pan with the Sheet Pan Liner.
3. Using a scant tbsp as a guide, form dough into balls. If dough gets too soft, refrigerate again to chill. Roll balls in sugar to evenly coat.
4. Arrange balls 1” apart on pan. Bake until cookies crack on top, and edges start to set (they’ll still be a little soft), about 10-12 min. Let cool on pan for 5 min, then transfer to Cooling Racks.
5. Store in an air-tight container, at room temperature, up to 5 days or freeze up to 3 months. Dust with more icing sugar, if needed, before serving.
Pumpkin Spice Cookies
Total Time: 30 min
Makes: 22 cookies
Cost per serving: $0.35 (CA) $0.30 (US)
These cookies are cakey and chewy with warming notes of cinnamon, nutmeg, and ginger.
Ingredients
1 egg
½ cup pumpkin puree
¼ cup coconut oil, melted
1 pkg Pumpkin Spice Loaf & Muffin Mix
2 tbsp granulated sugar
½ tsp Cinnamon
Preparation
1. Preheat oven to 350 °F. Line Sheet Pan with Sheet Pan Liner.
2. In a bowl, whisk together egg, pumpkin puree, and oil. Gradually incorporate mix, stirring with a wooden spoon until well incorporated. Dough will be very thick and dense.
3. In Prep Bowl, combine sugar and Cinnamon. Pour onto a plate.
4. Using 1 tbsp as a guide, form dough into balls. Roll each ball in cinnamon and sugar mixture to coat evenly.
5. Arrange balls 1 apart on pan. With a fork, slightly flatten each ball.
6. Bake until cookies crack on top and edges start to set, about 12 min. Let cool on pan 10 min, then transfer to Cooling Racks. Once cooled, store in an airtight container in the refrigerator.
Per serving (1 cookie): Calories 60, Fat 3 g (Saturated 2.5 g, Trans 0 g), Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 10 g (Fibre 1 g, Sugars 5 g), Protein 1 g.
Banana Chocolate Chip Cookies
Total Time: 50 min (including 30 min chill time)
Makes: 20 cookies
Cost per serving: $0.39 (CA) $0.33 (US)
These cookies are soft, chewy, and delightfully moist.
Ingredients
2 ripe medium bananas
1 egg
¼ cup vegetable oil
1 pkg Sweet Banana Bread & Muffin Mix
½ cup chocolate chips
Preparation
1. In a bowl, mash bananas; they should measure about ¾ cup. Add eggs and oil; whisk to mix. Stir in mix. Dough will be thick. Refrigerate to chill and firm, 30 min.
2. Preheat oven to 350 F. Line Sheet Pan with Sheet Pan Liner.
3. Using Prep Pro Scoop (2 tbsp), scoop dough; scrape to level on the side of the bowl.
4. Drop dough on pan, spacing 1” apart. Bake until tops have puffed up, and edges have set (they’ll still be a little soft), about 17-18 min. Let cool on pan 20 min (this will allow cookies to finish setting). Gently transfer to Cooling Racks. Once cooled, store in an airtight container in the refrigerator.
Per serving (1 cookie): Calories 90, Fat 4.5 g (Saturated 1 g, Trans 0 g), Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 13 g (Fibre 1 g, Sugars 7 g), Protein 1 g.
Tip
Once cooled, these cookies are best stored in the refrigerator.
We hope you enjoy your fresh out of the oven cookies.
Happy Holidays! 🍪