Do cake mix cookies need flour?
Nope. The cake mix already contains flour and leavening. Adding flour usually makes them dry and puffy in a not-cute way.
Why did my cake mix cookies spread so much?
The most common culprits are warm dough, too much oil, or a hot pan. Use exactly 1/2 cup oil, chill the dough for 20 minutes, and let your sheet pan cool between batches. If your kitchen is warm, go 30 minutes on the chill.
Can I use butter instead of oil?
Yes. Swap the oil for 1/2 cup melted butter. Butter gives more flavor and slightly crisper edges. Let it cool a bit before mixing so you don't scramble the eggs.
Can I make these without eggs?
You can try a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg), but the texture will be a bit softer and less chewy. For best results, use eggs.
What cake mix flavors work best?
Yellow, chocolate, strawberry, lemon, red velvet, spice, and Funfetti are all great. If the mix has pudding in it, the cookies usually bake up extra soft.
How do I know when they are done?
Look for set edges and a center that looks just barely underdone. They finish setting as they cool on the pan.
Can I use a different size box of cake mix?
Most standard boxes are around 15.25 ounces. If yours is a little bigger or smaller, it's usually fine as-is. If the dough looks greasy or super loose, chill longer. If it seems dry and crumbly, add 1 tablespoon oil at a time until it comes together.
Can I make them gluten-free?
Yes. Use a gluten-free cake mix and double-check your mix-ins are gluten-free too. The dough can be a touch softer, so don't skip the chill.
