Hello all,

Can anyone that makes cake mix cookies tell me how I can make them a little less cakey? I hope that makes sense? I want them to be more chewy and less cakey. Any suggestions?

Thanks

I made some last week, after they cooled on my rack, I put them into ziploc baggies. They are a little chewy but not yucky. HTH.

I am not sure of your recipe, but I have 2 different recipes. I like the one with vegetable oil better than the one with crisco. The crisco recipe is more cake like to me. Both are soft, but when I use vegetable oil, they are flatter and easier to use as a sandwich cookie.

Do these cake cookies taste like the lofthouse cookies? I found a recipe online that says to use french vanilla cake mix, eggs, and oil..I want to try it but don't want to if they aren't that great?? Anyone?

I make these ALL THE TIME!!! Here's my recipe:

1 box cake mix (any flavor)
1 egg
1 stick butter or margarine
2 tblsp. water

mix well, drop by tblsp onto cookie sheet, bake 350 till cracked on top.

I also add in M&M's, choc. chips, nuts, sprinkles. I have made these since I was a kid. The choc. ones are the best., coconut, toffee, whatever I have in the house.

I use the same recipe as gingersoave to make my snickerdoodles. I use a butter cake mix (DH) and then roll them in sugar/cinnamon. Very yummy!!

I've also made them using the chocolate mix and those are good as well. Haven't tried adding to them, but think I might try m&m's next...thanks for the idea

The BEST ever (in my oppinion!) are the cookies made from the Funfetti cake mix. They make a LOT of cookies too! Sometimes the recipe is right on the box, but if not, I just go to the company's website and search for it. SOOOOO good!

stupid question but do you melt the butter or just use it softened? Thanks!

Thanks! I wasn't sure if it would matter either way.

I just have to say these are SO YUMMY! I just made some last night with french vanilla cake mix and I frosted them with just canned icing (didnt' feel like making any) and they were really good! Gonna have to try w/the confetti cake mix next time.

Can you make rolled cookies with your recipe gingersoave? I love the idea of being able to do cookie cutter cookies, but they get sooo hard. Could a cake mix cookie be a replacement?

I always make funfetti cookies! They are the best!

I use the recipe for Super Easy Rolled Sugar Cookies

1 Box Betty Crocker SuperMoist butter flavor cake mix
1/2 c. shortening
1/3 c. butter or margarine, softened
1 t. vanilla or 1/2 t. almond or 1/2 t. lemon extract
1 egg

Heat oven to 375. In large bowl, beat cake mix, shortening, butter, vanilla and egg with electric mixer on low speed 30 seconds, then on high speed 1 minute.

Divide dough into 4 equal parts. Roll each part 1/8" thick on lightly floured cloth-covered surface with cloth covered rolling pin. Cut with 2 1/2" cookie cutters into desired shapes; sprinkle with sugar. On ungreased cookie sheet, place 2" apart.

Bake 5-7 minutes or until light brown. Cool 1 minute; remove from cookie sheet to cooling rack. Frost cookies.

-These are SOOO good with the almond!

With cake mix, anything is possible...

I make these using the recipes from Semi Homemade w/ Sandra Lee. They are very good!

Vanilla Dough:
1 (18.25-ounce) box white cake mix
1/3 cup vegetable oil
4 tablespoons butter, melted
1 egg, beaten to blend
1 teaspoon pure vanilla extract
3/4 cup chopped walnuts, lightly toasted
Chocolate Dough:
1 (18.25-ounce) box devil's food cake mix
1/3 cup vegetable oil
4 tablespoons butter, melted
1 egg, beaten to blend
2 teaspoons pure vanilla extract
3/4 cup chopped walnuts, lightly toasted


Vanilla Dough preparation:
Beat cake mix, oil, melted butter, egg, and vanilla in large bowl until dough forms. Stir in walnuts.
Chocolate Dough preparation:
Beat cake mix, oil, melted butter, egg, and vanilla in large bowl until dough forms. Stir in walnuts.

Cookie preparation:
Preheat oven to 400 degrees F.

Scoop 1 teaspoon of vanilla dough into ball. Scoop 1 teaspoon of chocolate dough into ball. Gently press dough balls together, then roll gently to form one ball. Place 20 balls on an ungreased baking sheet, spaced evenly apart. Bake for 10 minutes, or just until cookies begin to brown. Cool cookies on cookie sheets for 5 minutes. Transfer cookies to cooling racks and cool completely. Repeat with remaining chocolate and vanilla dough, forming about 6 dozen cookies total. Store in airtight container at room temperature up to 2 days, or freeze up to 3 months.

i have never heard of this, I am just in awwee you guys are so awesome, I am going to have to try this

See, I knew there had to be recipes out there like this. CC is the place to find the people that have them. I love this place, now if I can only open up the galleries again these days..