I perfected a ridiculously tender White Cake Cookies Recipe using cake mix and cream cheese that comes together in under an hour with no chilling and a show-stopping dusting of powdered sugar.

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I’ll be honest I was skeptical the first time I tried a box of yellow cake mix with cream cheese, but wow it turns into something so soft it almost melts. They bake fast which means you can go from craving to cookie plate in under an hour, and they travel great to swaps and parties.

People always say they remind them of Betty Crocker Cream Cheese Cookies yet somehow feel fresher and more homemade, and they make fantastic Easy Christmas Baked Gifts when you need something pretty and quick. I mess up sometimes but this recipe always wins.

Ingredients

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Cake mix: mostly refined carbs and sugar, gives structure and sweetness, not very filling.
Cream cheese: creamy fat and a bit protein, adds tang and soft chew, richer taste.
Butter: pure fat, makes cookies tender and rich, boosts flavor and mouthfeel.
Egg: adds protein and helps bind, gives moisture and slight rise to cookies.
Vanilla extract: almost no nutrients, just aroma and warmth, kinda masks sweetness.
Powdered sugar: straight sugar dusting, makes them sweeter and gives crackly finish.
Salt: tiny amount balances sweetness, brings out flavors, not healthy by itself.
Sprinkles: decorative sugar bits, adds crunch and color, no real nutrition.

Ingredient Quantities

1 (15.25 ounce) box yellow or white cake mix any flavor works

8 ounces cream cheese softened

1/2 cup (1 stick) unsalted butter softened

1 large egg

1 teaspoon vanilla extract

1/2 cup powdered sugar for rolling plus extra if you like

Optional 1/4 teaspoon salt

Optional colored sprinkles for topping

How to Make this

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1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone mat so the cookies don’t stick. No chilling required; these bake right away.

2. Let the 8 ounces cream cheese and 1/2 cup unsalted butter sit at room temp until soft so they mash together easily. This really helps, trust me.

3. In a large bowl beat the softened cream cheese and butter on low until smooth. Add 1 large egg and 1 teaspoon vanilla extract and mix until combined. If you want a tiny flavor boost stir in the optional 1/4 teaspoon salt.

4. Add the entire 1
5.25 ounce box of cake mix to the bowl and stir on low until a uniform dough forms. Don’t overmix or you’ll end up with dense cookies. Scrape the bowl so no streaks are left.

5. Use a tablespoon or a small cookie scoop about 1 1/2 tablespoons of dough to form balls. Roll them gently between your hands so they are smooth.

6. Pour 1/2 cup powdered sugar into a shallow bowl and roll each dough ball to coat. For extra snowy look roll them a second time in powdered sugar. If you want sprinkles press a few on top after you roll the balls and before baking.

7. Place the coated balls on the prepared sheet about 2 inches apart so they have room to rise a bit. They won’t spread a lot but give them space.

8. Bake for 10 to 12 minutes, until the edges are set and the centers still look slightly soft. They will finish setting as they cool so don’t overbake.

9. Let cookies cool on the baking sheet for 4 to 5 minutes then transfer to a wire rack. Dust with extra powdered sugar if you like. Store in an airtight container at room temp up to three days or refrigerate up to five. If you prefer them warm pop one in the microwave for 8 to 10 seconds.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Large mixing bowl
4. Electric hand mixer or stand mixer set low, or a sturdy wooden spoon if you dont have one
5. Measuring cups and measuring spoons
6. Rubber spatula for scraping the bowl
7. Tablespoon or small cookie scoop (about 1 1/2 tablespoons)
8. Shallow bowl for powdered sugar (for rolling)
9. Wire cooling rack and oven mitts for handling hot trays

FAQ

Q: How long and at what temperature do I bake these cookies?
A: Bake at 350°F for about 9 to 12 minutes. You're looking for set edges and slightly golden bottoms, not a deep brown. They stay soft so dont overbake, let them cool a couple minutes on the sheet then move to a rack.

Q: Do I need to chill the dough?
A: Not required but recommended. Chilling 20 to 30 minutes firms the dough so cookies spread less and come out thicker. If your batter is super soft just pop scoops in the fridge for 15 minutes and then bake.

Q: Can I use any cake mix flavor?
A: Yes, use yellow, white, chocolate, funfetti, whatever you like. Lighter colors show the powdered sugar better, chocolate hides it a bit but still tasty.

Q: My cookies are greasy or too flat, what went wrong?
A: Most likely your cream cheese or butter was too warm or you overmixed. Use softened not melted, measure butter properly, and mix just until combined. A short chill helps too.

Q: How should I store or freeze them?
A: Store baked cookies in an airtight container at room temp up to 3 days, or in the fridge up to a week. Freeze dough balls on a tray then bag them for up to 3 months, bake from frozen adding a minute or two to bake time.

Q: Can I make these eggless or dairy free?
A: You can try a flax egg or commercial egg replacer, and use dairy free cream cheese plus vegan butter. Texture will be a bit different, a little softer, but still good.

Cream Cheese Cake Mix Cookies Recipe Substitutions and Variations

Cake mix (15.25 oz): swap for any boxed cake mix flavor 1:1 (chocolate, funfetti, spice), or use a gluten free cake mix 1:1, or try a yellow or white pound cake mix for a denser cookie texture.
Cream cheese (8 oz): mascarpone or Neufchatel work 1:1, use well drained ricotta for a slightly grainier but tasty result (add a splash milk if too dry), or blend silken tofu for a vegan option.
Butter (1/2 cup): stick margarine or vegan butter 1:1, vegetable shortening 1:1 for less spread and taller cookies, or solid coconut oil 1:1 (will add a hint of coconut and you may want to chill the dough).
Egg (1 large): flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes), 3 tbsp aquafaba, 1/4 cup applesauce for softer chewier cookies, or use a commercial egg replacer per package directions.

Pro Tips

1) Let the cream cheese and butter get really soft, like you can mash them with a fork, otherwise you’ll end up with little lumps in the dough and nobody wants that.

2) Dont overmix after you add the cake mix, stir just until everything looks uniform. Overworking the batter = tougher cookies.

3) Use a small cookie scoop for even size, that way they bake the same and look nicer. If the dough is too sticky to scoop, chill it 15 to 30 minutes and it’ll be way easier to handle.

4) Pull them when the edges are set but centers still look a bit soft, they finish firming up on the sheet so dont overbake or they’ll dry out.

5) Make ahead hack: freeze scooped dough balls on a tray, then dump in a bag for later; bake straight from frozen, add a minute or two to the time. Also rolling them twice in powdered sugar before baking gives that pretty snowy crackle, and dust again after cooling for extra looks.

Cream Cheese Cake Mix Cookies Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I perfected a ridiculously tender White Cake Cookies Recipe using cake mix and cream cheese that comes together in under an hour with no chilling and a show-stopping dusting of powdered sugar.

Servings

servings

Calories

147

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Large mixing bowl
4. Electric hand mixer or stand mixer set low, or a sturdy wooden spoon if you dont have one
5. Measuring cups and measuring spoons
6. Rubber spatula for scraping the bowl
7. Tablespoon or small cookie scoop (about 1 1/2 tablespoons)
8. Shallow bowl for powdered sugar (for rolling)
9. Wire cooling rack and oven mitts for handling hot trays

Ingredients

1 (15.25 ounce) box yellow or white cake mix any flavor works
8 ounces cream cheese softened
1/2 cup (1 stick) unsalted butter softened
1 large egg
1 teaspoon vanilla extract
1/2 cup powdered sugar for rolling plus extra if you like
Optional 1/4 teaspoon salt
Optional colored sprinkles for topping

Directions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone mat so the cookies don’t stick. No chilling required; these bake right away.
Let the 8 ounces cream cheese and 1/2 cup unsalted butter sit at room temp until soft so they mash together easily. This really helps, trust me.
In a large bowl beat the softened cream cheese and butter on low until smooth. Add 1 large egg and 1 teaspoon vanilla extract and mix until combined. If you want a tiny flavor boost stir in the optional 1/4 teaspoon salt.
Add the entire 1
25 ounce box of cake mix to the bowl and stir on low until a uniform dough forms. Don’t overmix or you’ll end up with dense cookies. Scrape the bowl so no streaks are left.
Use a tablespoon or a small cookie scoop about 1 1/2 tablespoons of dough to form balls. Roll them gently between your hands so they are smooth.
Pour 1/2 cup powdered sugar into a shallow bowl and roll each dough ball to coat. For extra snowy look roll them a second time in powdered sugar. If you want sprinkles press a few on top after you roll the balls and before baking.
Place the coated balls on the prepared sheet about 2 inches apart so they have room to rise a bit. They won’t spread a lot but give them space.
Bake for 10 to 12 minutes, until the edges are set and the centers still look slightly soft. They will finish setting as they cool so don’t overbake.
Let cookies cool on the baking sheet for 4 to 5 minutes then transfer to a wire rack. Dust with extra powdered sugar if you like. Store in an airtight container at room temp up to three days or refrigerate up to five. If you prefer them warm pop one in the microwave for 8 to 10 seconds.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.