Cake-mix boxes are not all the same size. Read the weight first: this small-batch approach uses 15.25 ounces of standard cake mix, not angel-food mix or a smaller box treated as interchangeable.
Mix cake mix with eggs and oil to form a thick dough, portion onto a lined tray and bake at 350°F until the edges set. Rest on the tray before moving the soft cookies.
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Follow the steps and check them off as you go →Before you begin
Check the actual mix weight and follow a package-specific cookie recipe if it differs. Do not add the water listed for making a cake. Raw mix and eggs are not safe to taste.
What you’ll need
- Mixing bowl
- Sturdy spoon
- Cookie scoop
- Baking sheets
- Cooling rack
Measure before you start
Ingredients
Base batch: About 24 small cookies
Ingredient amounts scale; oven temperatures and cooking times do not. Split a larger batch between pans when needed. For half an egg, beat it and measure half.
Use the base batch for your first attempt. Adjust seasoning to taste and check texture as you cook.
Let’s do this
Step by step
- 01
Check and prepare
Heat the oven to 350°F and line suitable baking sheets. Confirm the mix type and weight before adding wet ingredients.
- 02
Mix a thick dough
Stir the mix, eggs and oil until no dry pockets remain. The dough should be scoopable, not pourable cake batter. If very sticky, chill briefly before portioning.
- 03
Bake one test cookie
Scoop a tablespoon-size portion onto the tray and bake about 9–12 minutes. Look for set edges and a center that is soft but no longer raw. Adjust portion size or chilling based on how it spreads.
- 04
Portion evenly
Space similar scoops about two inches apart. Bake in batches rather than crowding. Use a cool tray for fresh dough so cookies do not start melting unevenly.
- 05
Let the cookies set
Rest on the tray about 5 minutes before moving to a rack. Cool completely before storing airtight. Soft cookies can break when lifted immediately out of the oven.
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The box size is part of the recipe
A 13.25-ounce mix with the same eggs and oil makes a wetter dough. Do not silently substitute it; use the manufacturer’s recipe for that box or measure the specified weight from matching mix.
A quick final check
- Check and prepare
- Mix a thick dough
- Bake one test cookie
- Portion evenly
- Let the cookies set
Common questions & sticking points
Do I follow the cake instructions too?
No. This uses the dry mix as an ingredient; do not also add the cake’s water and wet additions.
Why did they spread too much?
The mix may differ, the dough may be warm or the tray may be hot. Chill and test one cookie before baking the rest.
Sources & further reading Optional
References used to check this guide. Follow your product’s own safety instructions where its design differs.
Last source check: September 24, 2026
