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Sometimes you come across a cookie recipe that is so good…each bite literally melts in your mouth! These Cream Cheese Cake Mix Cookies are just that cookie recipe. Add the fact that they are super simple to make, taste amazing, are great for the holidays and you have a cookie that is perfection. The addition of powdered sugar on top also gives them an extra special touch. This is a recipe you will want over and over, so keep scrolling to see how they come together.
Originally I had thought about calling these Cheesecake Cookies but then I though back to these Red Velvet Cheesecake Cookies. The fact is they have cream cheese but aren’t necessarily cheesecake.
They are however DELICIOUS! The addition of cream cheese to the cookie dough is pure genius. I should know…these Cream Cheese Sugar Cookies are the best!
Make this Cake Mix Cookies Recipe all year long!
These Cream Cheese Cake Mix Cookies are going on my Christmas Cookie Baking list for certain but I am not going to leave them there. They deserve to be made all year long.
Add sprinkles for the ultimate birthday cookie or leave them just as they are. Cream Cheese Cake Mix Cookies might just be my new favorite cake mix cookie.
Thank you so much for stopping by! This cream cheese cake mix cookies recipe contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). I only link to products that I know and love!
How to make Cream Cheese Cookies from Cake Mix
1. To make these cookies begin by combining the softened cream cheese and butter. Use a hand mixer {or mix by hand} until you have a creamy consistency.
2. Then add the eggs and vanilla extract. Mix until they are incorporated.
3. The final step of the cookie dough is the addition of the cake mix itself. I have used a white cake mix but a vanilla cake mix would be great too.
The cookie dough will be thick and absolutely delicious.
4. Using a medium cookie scoop, scoop mounds of cookies onto a silicone mat {or parchment} lined baking sheet.
5. Bake in a 350 degree oven for 9-11 minutes. They key is to bake them until the cookies are good and set but not over done.
You can find all of my cake mix baking tips here but it is so important to not over bake cake mix cookies. An extra minute or two can really make a difference in the outcome.
Cool the cookies completely on the baking sheet and continue to bake until all of your dough is gone.
Once all of the cookies are baked and cooled, put them onto a silicone mat or parchment lined baking sheet. Sprinkle liberally with powdered sugar.
5 Tips for Making Perfect Cake Mix Cookies
- Be sure to use softened butter and cream cheese. That way they will easily work into each other and into the cookie dough.
- Add the cake mix after you have added the vanilla and egg. If you add it before the consistency of the dough will not be like you had hoped.
- Use a cookie scoop for the cookies. Using a cookie scoop keeps all of the cookies the same size which allows them to bake up nice and evenly.
- Do not over bake the cookies. Only bake the cookies until they are set, then allow them to cool completely on the cookie sheet. Cake mix cookies can become super hard quickly if over baked.
- Add powdered sugar once the cookies are cooled. If you add the powdered sugar before the cookies are cooled then it will just soak into the warm cookies and you will not get the effect you are hoping for.
Then just for good measure {and quality control} take a bite to be sure that they are awesome. Although I have no doubt…they will be.
Serve them to family, friends, neighbors and coworkers because everyone is going to want a bite of these sweet babies!
I can’t wait to add them to a holiday cookie tray because they look just like snow and taste like heaven. Enjoy!
How to store Cake Mix Cookies
Store cake mix cookies in an airtight container {or wrapped tightly in plastic wrap}. They can be kept at room temperature for 2-3 days or refrigerated for 3-4 days. They can also be frozen for up to 2 months.
Do you love Cake Mix Cookies? Try these recipes…
- Texas Sheet Cake Cookies
- Boston Cream Pie Cookie Bites
- Kentucky Butter Cake Cookies
- 4 Ingredient Cake Mix Peanut Butter Cookies
- Black Forest Cookie Cups
More From Practically Homemade
- Cream Cheese Danish Recipe
- Peach Cobbler With Cake Mix
- Peanut Butter Blossoms Recipe
- Churro Cheesecake Bars
- Banana Cheesecake
- Shrimp Enchilada Recipe
- Pound Cake From Cake Mix
- Snickerdoodle Cake Recipe
- Brown Sugar Cinnamon Pop Tarts
- Tamale Pie Recipe
- Banana Coffee Cake Recipe
- Nilla Wafer Pie Crust
- Crepes With Pancake Mix
- Easter Bunny Cinnamon Rolls
- Butter Pecan Pie
Cream Cheese Cake Mix Cookies
Ingredients
- 1 15.25 oz. box white cake mix
- 1 8 oz. brick cream cheese {softened}
- 1/2 cup butter {softened}
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup powdered sugar {FOR SPRINKLING ON TOP}
Instructions
- Preheat oven to 350°. Combine the cream cheese and butter with a hand held mixer {or by hand} until you have a cream consistency. Add egg and vanilla extract. Mix until incorporated. Finally, add the cake mix and mix until it is well combined and thick.
- Scoop heaping tablespoons of dough {using a medium scoop or 1 1/2 tablespoons} onto a parchment {or silicone} lined baking sheet.
- Bake for 9-11 minutes or until the edges are set, they will appear to be a little under cooked but that is alright.
- Remove your cream cheese cake mix cookies from the oven and let them cool completely on the cookie sheet. Once cooled sprinkle tops with powdered sugar. Store cookies in an air tight container at room temperature for 4-5 days or freeze for up to 3 months.
I used 1/3 less fat cream cheese…. yuck.
I am sorry you had that experience. I have only ever used full fat cream cheese. Thank you for letting me know.
Have you ever iced the cookies instead of using powdered sugar? I was thinking about using a cream cheese icing with these. Thoughts???
I haven’t frosted them before. They are not overly sweet, so I think it would be delicious! 🙂
Very easy recipe. I used a chocolate fudge cake mix…yummy!
I can’t wait to make these. Do you recommend scooping and freezing for gift giving?
You could definitely scoop and freeze the dough for gift giving with a recipe on how to complete them. They also freeze them baked. 🙂
How would chocolate chips and nuts added hold up in this recipe? Sounds delicious as is, but my nest loves choco chips and nuts.
They should both hold up well in this dough. Sounds delicious! 🙂
These look so yummy! Thanks for sharing. I’m going to make these with my girls. We will crush up some candy canes and sprinkle the peppermint pieces on top.
That sounds wonderful. 🙂
Can you refrigerate the dough over night?
Yes, that should work well. If the dough is too hard to scoop then just let it set at room temperature for 20-30 minutes and then bake accordingly.
THANKS FOR SHARING! THESE ARE SUCH A SIMPLE AND PRETTY COOKIE TOO THAT YOU COULD ADD SOME FESTIVE SPRINKLES TO DECORATE THEM FOR CHRISTMAS OR A BIRTHDAY!
That would be super fun! 🙂
THIS LOOKS SO GOOD! I LOVE THAT IT IS SIMPLE AND THE MIX CAN BE DOCTORED UP INTO SOMETHING EVEN MORE DELICIOUS!
Enjoy! 🙂
How many does it make? And do you have a tablespoon measurement for the cookie scoop? I don’t know if mine is “meduium.” Thanks.
This recipe will make between 22 & 24 cookies. The tablespoon measurement for a medium scoop is 1 1/2 tablespoons. Thank you for bringing that to my attention. I will make the addition to the recipe. Happy Holidays. 🙂
Have you tried this with other flavors of cake mix?
I have not but it should work beautifully with any flavor. 🙂
Can you use this recipe with cookie cutters? I’m thinking this would make a good gluten free Christmas cut out cookie recipe. So far all the others I have tried are too dry.
This dough is pretty soft. If you try it I would refrigerate it for a couple of hours and then use an additional gluten free mix to “flour” the counter.