These (Stress-Free) Shortcut Cookies All Start with a Box of Cake Mix

Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.

\When you think of shortcut cookies, do you find yourself staring at shelves of chilled cookie dough? While a log of dough is certainly tempting, there’s a better option just a few aisles away. Whether you need freshly-baked cookies for bake sales, cookie swaps, birthday parties, or after-school snacks, head to the baking aisle and grab a box of cake mix.

Sometimes it’s okay to take shortcuts in the kitchen so you don’t miss the moments that really matter. Crank up the oven, tie aprons on the kids, and enjoy the time spent baking together without worrying about starting from scratch.

It takes just three ingredients and a few simple steps to transform a box of cake mix into chewy, tender cookies. Plus, you can skip the messy measuring and jump straight to the fun part: stirring, scooping, and rolling (which kids love!).

• The ingredients: You’ll need 1 (15.25-ounce) box of cake mix, 2 large eggs, and 1/2 cup vegetable oil for each recipe plus one bonus ingredient (cream cheese, sprinkles, white chocolate chips, or powdered sugar, depending on the recipe). Each recipe yields 18 cookies.
• The smart tip: Sift the cake mix through a fine-mesh strainer to remove lumps and aerate the dry ingredients, resulting in cookies that taste homemade.
• Bake time: Bake at 350°F for 10 minutes. Cookies should be set and you may see slight browning where the cookies meet the pan.

Beat 2 eggs, 8 ounces softened cream cheese, and 1/2 cup vegetable oil with an electric hand mixer. Sift 1 (15.25-ounce) box of yellow cake mix into the wet ingredients; stir until a dough forms. Scoop dough into 2-tablespoon portions. Arrange on parchment-lined baking sheets. Bake at 350°F for 10 minutes, or until set.

Whisk together 2 eggs and 1/2 cup vegetable oil. Sift 1 (15.25-ounce) box Funfetti cake mix into the wet ingredients (stir in any sprinkles left behind). Stir until a dough forms. Scoop dough into 2-tablespoon portions and toss in a bowl filled with 1 cup rainbow sprinkles. Arrange on parchment-lined baking sheets. Bake at 350°F for 10 minutes, or until set.

Whisk together 2 eggs and 1/2 cup vegetable oil. Sift 1 (15.25-ounce) box chocolate cake mix into the wet ingredients; stir until a dough forms. Scoop dough into 2-tablespoon portions and toss in a bowl filled with 1 cup powdered sugar until generously coated. Arrange on parchment-lined baking sheets. Refrigerate for 20 minutes; re-roll in the sugar. Bake at 350°F for 10 minutes, or until set.

Whisk together 2 eggs and 1/2 cup vegetable oil. Sift 1 (15.25-ounce) box lemon cake mix into the wet ingredients; stir until a dough forms. Scoop dough into 2-tablespoon portions and toss in a bowl filled with 1 cup powdered sugar until generously coated. Arrange on parchment-lined baking sheets. Refrigerate for 20 minutes; re-roll in the sugar. Bake at 350°F for 10 minutes, or until set.

Whisk together 2 eggs and 1/2 cup vegetable oil. Sift 1 (15.25-ounce) box red velvet cake mix into the wet ingredients; stir until a dough forms. Stir in 1 cup white chocolate chips. Scoop dough into 2-tablespoon portions. Arrange on parchment-lined baking sheets. Bake at 350°F for 10 minutes, or until set.