Cake Mix Cookies Recipe

Gluten-free cake mix: This is the base of your cookies and ensures they are safe for those with gluten sensitivities.

Vegetable oil: Adds moisture and helps bind the ingredients together.

Eggs: Provide structure and richness to the cookies.

To ensure your cookies have a uniform shape and size, use a cookie scoop to drop the dough onto the baking sheet. This not only helps with even baking but also gives your cookies a professional look.

• gluten-free cake mix - Substitute with almond flour: Almond flour provides a similar texture and is naturally gluten-free, making it a great alternative.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and is a healthier fat option.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) are a great vegan alternative and provide a similar binding effect.

• To keep your cake mix cookies fresh and delicious, store them in an airtight container at room temperature. They will stay soft and chewy for up to 5 days.

• If you want to extend their shelf life, consider refrigerating them. Place the cookies in an airtight container or a resealable plastic bag. They can last up to 2 weeks in the fridge.

• For longer storage, freezing is an excellent option. Arrange the cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the cookies to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.

• When you're ready to enjoy your frozen cake mix cookies, simply let them thaw at room temperature for about 15-20 minutes. If you prefer warm cookies, you can reheat them in the oven at 350°F (175°C) for 5-7 minutes or in the microwave for about 10-15 seconds.

• If you have leftover cookie dough, you can freeze it as well. Scoop the dough into individual portions and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. When you're ready to bake, you can bake the dough straight from the freezer; just add a couple of extra minutes to the baking time.

• Preheat your oven to 300°F (150°C). Place the cake mix cookies on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 5-10 minutes or until they are warm and slightly soft.

• Use a microwave for a quick reheat. Place a damp paper towel over the cookies and microwave on medium power for 10-15 seconds. This method helps retain moisture and keeps the cookies from becoming too hard.

• If you have a toaster oven, preheat it to 300°F (150°C). Place the cookies on a baking tray and heat for 5-7 minutes. This method is great for achieving a slightly crisp edge while keeping the center soft.

• For a stovetop method, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, checking frequently to avoid burning.

• If you prefer a steam method, place the cookies in a steamer basket over boiling water for about 1-2 minutes. This method helps to rehydrate the cookies, making them soft and chewy again.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: A large bowl to combine the cake mix, vegetable oil, and eggs.

• Spoon: Used to stir the ingredients until well blended.

• Baking sheet: A flat sheet to drop spoonfuls of dough onto for baking.

• Wire rack: Used to cool the cookies completely after they have been baked.

• Measuring cup: Used to measure out ½ cup of vegetable oil.

• Measuring spoons: Used to measure any additional ingredients if needed.

• Spatula: Helpful for transferring the cookies from the baking sheet to the wire rack.

Pre-measure ingredients: Measure out the cake mix, vegetable oil, and eggs before starting to streamline the process.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Mix efficiently: Use an electric mixer to combine the cake mix, vegetable oil, and eggs quickly and thoroughly.

Portion with a scoop: Use a cookie scoop to drop uniform spoonfuls of dough onto the baking sheet for even baking.

Cool quickly: Transfer cookies to a wire rack immediately after a few minutes of cooling on the baking sheet to speed up the cooling process.