This cookie was born from a childhood memory of sneaking a spoonful of boxed cake batter and deciding it deserved to be more than a guilty snack. I first developed this version the December after my first little one was born; sleep-deprived and craving something nostalgic, I mixed a box of yellow cake mix with a few pantry staples and added a mountain of sprinkles. The result was a soft, slightly cakey cookie with a tender crumb and vanilla-forward flavor that instantly felt festive. It has become our go-to for holiday plates, school parties, and impromptu coffee visits—everyone recognizes that unmistakable cake-batter taste.

What I love most about these sweets is how forgiving they are: they come together in under 30 minutes and don’t require any chilling or complicated techniques, which is a lifesaver during the holidays. The texture sits between a cookie and a cupcake—golden at the edges, pillowy in the center—and the nonpareil sprinkles give it that classic Christmas palette without any extra fuss. Over the years I’ve adjusted the butter and egg ratio for chew and added a simple glaze option so you can take them from everyday to showstopper fast.

Ingredients

• Yellow cake mix (1 box, 15.25 oz): The backbone of the batter—choose a good-quality brand like Duncan Hines or Pillsbury for consistent sweetness and structure. The cake mix already contains leavening and sugar, which simplifies the formula.
• Unsalted butter, melted (1/2 cup): Adds richness and chew when slightly cooled and mixed in. If you prefer neutrality, use 1/2 cup vegetable oil instead for equally soft cookies.
• Large eggs (2): Bind the batter and add moisture. Use room-temperature eggs so they incorporate smoothly.
• Pure vanilla extract (1 teaspoon): Amplifies the cake-batter flavor—use a good-quality extract for the best aroma.
• Rainbow nonpareil sprinkles (1/2 cup): The visual and textural star—choose small round nonpareils for less bleeding into the batter.
• Optional: powdered sugar glaze: 1 cup powdered sugar, 2–3 tablespoons milk, and 1/4 teaspoon vanilla for a glossy finish.

Instructions

Preheat and prepare: Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even browning. Using lined sheets also makes cleanup effortless and protects delicate bottoms from over-browning. Mix the wet ingredients: In a medium bowl, whisk together the melted butter (cooled slightly), eggs, and vanilla until smooth and glossy. Let the butter cool for a few minutes after melting so it doesn’t cook the eggs when combined. Room-temperature eggs emulsify better and create a silkier batter. Incorporate the dry mix: Add the entire box of yellow cake mix to the wet ingredients and fold with a spatula until just combined. Avoid overmixing—stop when there are no large streaks of dry mix; slight streaks will disappear as the dough rests briefly. Fold in sprinkles: Gently fold in the nonpareils using a wide spatula to keep the colors intact. If you stir too vigorously the sprinkles can bleed into the dough and create streaks; a gentle folding motion preserves bright flecks. Portion the dough: Use a small cookie scoop or a tablespoon to drop 1.5-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart. These cookies spread minimally, so you can fit a dozen per sheet depending on size. Bake until set: Bake at 350°F for 10–12 minutes, rotating the pans halfway through for even color. Cookies are done when the edges are just set and the centers still look slightly soft; they will continue to firm as they cool. Overbaking will make them dry—aim for soft centers. Cool and finish: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If using the glaze, whisk powdered sugar, milk, and vanilla until smooth and drizzle over cooled cookies, letting the glaze set for 15–20 minutes.

Storage Tips

Store cooled sweets in an airtight container at room temperature for up to 3 days; use wax paper between layers to prevent sticking. If glazed, keep them in a single layer and refrigerate for up to 5 days—bring to room temperature before serving for the best texture. For long-term storage, flash-freeze the scooped dough on a tray until solid, then transfer to a labeled freezer bag for up to 3 months. When reheating frozen baked cookies, warm them in a 300°F oven for 5–7 minutes to refresh the texture without drying them out.

Ingredient Substitutions

If you want a slightly richer flavor, swap the melted butter for browned butter (same amount) and allow it to cool before adding—this will introduce a toasty, nutty undertone. For a dairy-free version, replace the butter with equal parts vegetable oil and use a dairy-free cake mix. To make them gluten-free, select a certified gluten-free yellow cake mix; expect a slightly different crumb. For more chew, add 1/4 cup miniature chocolate chips or 2 tablespoons cornstarch to the dry mix to soften the crumb structure.

Serving Suggestions

Plate these with a simple dusting of powdered sugar or a thin vanilla glaze and finish with a sprinkle of festive nonpareils. They make a fun addition to a holiday cookie board alongside ginger snaps and shortbread, or serve warm with hot chocolate for a cozy dessert. Try pairing with a lightly whipped mascarpone for an elevated presentation, or pack them in cellophane bags tied with ribbon for neighborly gifts.

Seasonal Adaptations

For winter holidays, swap rainbow sprinkles for red-and-green nonpareils or add 1/4 teaspoon ground cinnamon for a winter warmth twist. In summer, use lemon cake mix and lemon zest with white nonpareils for a bright variation. For Valentine’s Day, fold in freeze-dried strawberry powder and top with pink sanding sugar. These small swaps transform the base into a seasonally appropriate treat without adding complexity.

Meal Prep Tips

For efficient baking, scoop all portions onto a tray and freeze until firm; then store in a labeled freezer bag. When you need cookies, bake straight from frozen—add a minute or two to the bake time and keep an eye on the edges. If you prefer freshly-baked texture each morning, portion dough into muffin tins and refrigerate overnight; bake in the morning for warm cookies without the time crunch. Use silicone mats for predictable results and minimal cleanup during larger batches.

Success Stories

One winter, I brought a batch to a community meeting and a baker in the room insisted I share the "secret"—she loved that they tasted homemade yet used a shortcut. Another year my son made them almost entirely on his own, proudly handing them out at school; teachers commented on how tender and uniformly baked they were. Small wins like these remind me that approachable recipes can create big moments—whether it’s a family memory or a friendly compliment across the fence.

These cookies are an invitation to make the familiar feel festive—easy enough for weeknights, special enough for holiday platters. Give the dough a try, play with the variations, and make them your own.