Red White and Blue Cake Mix Cookies Recipe
In my opinion a celebration isn’t complete without cookies. You can have festive cakes and salads but I want cookies! These Red White and Blue Cake Mix Cookies are 4th of July perfection. The bonus is that they are super simple to bake. With chunks of white chocolate, raspberry and blueberry every single bite totally delicious. Make these Red White and Blue Cake Mix Cookies for your Independence Day celebration too.
Using a cake mix as a base for a cookie is glorious! Add some eggs and melted butter for a wonderfully soft cookie that literally takes minutes.
Take these cookies to the next level by adding awesome ingredients.
Using freeze dried raspberries and blueberries allows you to have all of the flavor without the moisture you get from fresh berries.
Who wouldn’t want a patriotic cookie that is also super tasty? These Red White and Blue Cake Mix Cookies need to be on your menu too.
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Tips & tricks to achieve the most delicious cookies of your life!
How to make Red White and Blue Cookies with a Cake Mix
I started with a vanilla cake mix but you could use white or even yellow box cake mix.
Add it to a medium bowl along with a couple of eggs and melted butter. Mix together using a hand held mixer {or by hand}.
Once you have a nice and thick cake mix cookie dough it is time to add the good stuff.
Freeze dried raspberries and blueberries, along with white chocolate chips need to be gently stirred into the dough.
Freeze dried berries can break apart easily. You want that to happen a bit but stirring is gently will help keep them from getting too broke up.
Seriously though…have you ever seen a more beautiful cookie dough??
Using a medium cookie scoop, scoop mounds of dough onto a silicone mat {or parchment} lined baking sheet.
Why Using a Cookie Scoop is Important
Doing this step with a cookie scoop will ensure that all of your cookies are the same size.
This helps with them baking evenly and looking uniform once baked.
If you don’t have a cookie scoop then I suggest you get this one today.
Bake in a preheated 350 degree oven for 9-11 minutes or until the cookies are set.
How to Bake the Perfect Cake Mix Cookie
It is so important to not over bake cake mix cookies! I can’t say this enough but bake them a little less than you think you need to.
Remove them from the oven and allow them to cool completely on the baking sheet.
The heat from the baking sheet will allow the cookies to continue baking slightly and set them up perfectly.
The difference between a perfectly soft cookie and a rock hard hockey puck is only a minute or two.
Once the Red White and Blue Cookies are cooled they are ready to serve.
I can never wait that long, so I almost always take a bite while they are warm. I tell myself this is important for quality control.
The only thing left is to load them onto a cake plate and put them out for friends and family to enjoy.
It is important to save yourself a couple back though because if you don’t they just might be gone before you can grab one. Trust me on this one.
Do you love festive desserts? Try these recipes…
- Red White and Blue Velvet Bundt Cake
- 4th of July Sugar Cookie Bars
- Festive Fruit Tray with Cheesecake Dip
- Red White and Blue Fruit Salad
- Red Velvet Black Bottom Bundt Cake
- Raspberry Cheesecake Cookies with a Cake Mix
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Red White and Blue Cake Mix Cookies Recipe
Ingredients
- 1 box vanilla cake mix {15.25 oz}
- ⅓ cup butter {melted}
- 2 eggs
- ⅓ cup white chocolate chips
- ⅓ cup freeze dried raspberries
- ⅓ cup freeze dried blueberries
Instructions
- Preheat oven to 350°.
- Combine vanilla cake mix, melted butter and eggs in a large bowl. Mix together with a hand held mixer {or by hand} until you have a thick and beautiful dough.
- Add white chocolate chips, freeze dried raspberries and freeze dried blueberries to the dough and mix it in carefully.
- Using a medium scoop, scoop mounds of dough onto a baking sheet that is covered with silicone {or parchment} mat. Bake for 9-11 minutes, being sure to not over bake them. Remove from oven and allow them to cool completely on the baking sheet. Store leftover cookies in an airtight container for up to 4 days.
