This holiday shortcut has become my go-to when December gets busy and the calendar is full of carols, school parties, and neighbor drop-offs. I discovered these during a particularly hectic season when I wanted something festive that tasted homemade but didn’t demand hours of rolling, chilling, or complex decorating. A single box of white or vanilla cake mix, a couple of eggs, oil, and a handful of red-and-green sprinkles transform into soft, tender cookies in under 20 minutes of hands-on time. Their texture is tender and cakey in the center with lightly crisped edges, and the bursts of candy or white chocolate add a playful chew.

What makes these cookies special for our family is how predictable they are: kids can help mix and drop the dough, and the finished cookies are always crowd-pleasers at school parties and potlucks. I first made them for a cookie swap where I needed three dozen cookies and only a short window to bake; they vanished before I could finish arranging them on the tray. The combination of a simple process, holiday colors, and the option to include chocolate chips or M&Ms makes this one of those recipes I keep returning to every December.

Ingredients

• White or vanilla cake mix (1 box): Choose a 15 to 16 ounce box of your favorite brand for a reliable base. I like classic store-brand mixes for neutral sweetness; for a richer flavor choose a premium mix labeled "vanilla." The mix provides the flour, sugar, leavening, and flavor in one convenient package.
• Large eggs (2): Use room-temperature eggs if possible — they incorporate more smoothly into the batter and help produce a tender crumb. If you forget to bring them to room temperature, place cold eggs in a bowl of warm water for 5 minutes.
• Vegetable oil (1/3 cup): Neutral-flavored oil keeps the cookies moist and tender. Canola or sunflower oil works well; avoid olive oil because its flavor can be too assertive.
• Vanilla extract (1 teaspoon): Real vanilla adds depth; use pure vanilla extract rather than imitation for the cleanest flavor.
• Red and green sprinkles or colored sugar: For a festive finish, choose sturdy jimmies or coarse colored sugar so they retain color after baking.
• Optional mix-ins: 1/2 cup white chocolate chips or 1/2 cup small festive M&Ms. These add pockets of sweetness and texture; fold them in gently to avoid overworking the dough.

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with nonstick spray. Make sure the oven rack is in the center position for even browning. Allow space between cookie rows so the cookies can spread about 2 inches apart. Mix the dough: In a medium mixing bowl, combine the cake mix, 2 large eggs, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract. Use a sturdy spoon or a hand mixer on low speed, stirring until a soft, uniform dough forms. The dough will be thicker than cake batter but softer than traditional cookie dough — that’s expected. If the mix seems dry, add a teaspoon of milk at a time until it just comes together. Add mix-ins: Fold in half of the sprinkles and the optional 1/2 cup white chocolate chips or 1/2 cup festive M&Ms. Folding gently preserves the color of the sprinkles and prevents chocolates from melting while you shape the cookies. Avoid overmixing, which can make the cookies tough. Scoop and decorate: Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheet. Slightly flatten each mound with the palm of your hand or the bottom of a small glass so cookies spread evenly. Press a few extra sprinkles on top for visible holiday color. Bake and cool: Bake for 9 to 11 minutes, or until the edges are set and the centers are still soft to the touch. The tops should not be browned much — the goal is a tender, cake-like interior. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely; this prevents them from breaking while hot.

Storage Tips

Store completely cooled cookies in an airtight container at room temperature for up to 4 days. Separate layers with parchment paper to prevent sticking. For longer storage, freeze baked cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag for up to 3 months. To refresh slightly stale cookies, warm them in a 300°F oven for 3–5 minutes or microwave one cookie for 8–10 seconds — this restores a soft interior without overbaking.

Ingredient Substitutions

If you need to adapt the recipe, a gluten-free white cake mix can replace the standard box — check the mix label and use gluten-free M&Ms. To make them dairy-free, skip the white chocolate chips and choose dairy-free candy or chopped dried fruit. Swap vegetable oil with melted coconut oil (same amount) for a hint of coconut flavor. For a richer flavor, use 1/3 cup melted butter instead of oil, though the dough will firm up if chilled.

Serving Suggestions

Serve warm or at room temperature alongside hot cocoa, mulled cider, or a simple vanilla latte. Arrange on a festive platter with other small cookies like ginger snaps for a varied cookie box. Garnish the platter with fresh rosemary sprigs and cranberries for color contrast. These cookies are perfect tucked into clear cellophane bags tied with ribbon for neighbor gifts or cookie exchanges.

Cultural Background

One-pan or one-mix baking shortcuts have long been a part of American home baking culture, especially for busy holiday seasons. Using boxed mixes became popular mid-20th century as convenience foods allowed home cooks to produce consistent baked goods quickly. These cookies are a modern spin on that tradition: they celebrate convenience without sacrificing the homemade feel, and they fit neatly into the culture of holiday cookie swaps and community baking events.

Seasonal Adaptations

While I use red and green sprinkles for Christmas, you can easily adapt the color palette for other holidays: pastel sprinkles for a spring gathering, orange and black for Halloween, or red and pink for Valentine’s Day. Swap mix-ins seasonally — dried cranberries and chopped pistachios for winter, or chopped freeze-dried strawberries and white chips for summer-themed treats. Adjust spices by adding 1/4 teaspoon cinnamon or nutmeg to the dry mix for a warm holiday nuance.

Success Stories

At my neighborhood cookie swap, these were the most requested repeat: one friend brought a stack for her office and colleagues asked for the recipe the next week. Another year I used the dough to make tiny thumbprint cookies filled with a dab of strawberry jam and they were a hit at a school fundraiser. These easy wins are why I keep this recipe in my holiday rotation — reliable, cheerful, and adaptable.

Meal Prep Tips

For efficient holiday prep, mix multiple boxes of dough in advance and portion them onto parchment-lined baking sheets, then freeze the scooped dough balls until solid and transfer to a bag. Bake directly from frozen, adding 1–2 minutes to the bake time. Alternatively, prepare full batches of baked cookies and freeze in stacks separated by parchment for quick assembly of gift boxes throughout the season.

Whether you’re baking with kids, preparing a last-minute gift, or building a cookie platter for a party, these cookies deliver festive flavor with minimal fuss. Try a double batch next time — they disappear fast.