3-Ingredient Spice Cake Mix Cookies

3.67 from 3 votes

Soft, chewy spice cake mix cookies with cozy fall flavor. They're made in one bowl with no mixer and no chilling, and they make about 24 cookies.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Diet: Kosher

Servings: cookies

Calories: 141kcal

Preheat the oven to 350°F and line 2 large cookie sheets with parchment paper.
In a large bowl, add the cake mix, eggs, and oil. Stir until you can't see any more dry cake mix. Don't overmix.
Use a cookie scoop to scoop the dough onto the cookie sheets, about 2 inches apart. Don't flatten the dough balls.
Bake at 350°F for 10 to 12 minutes, until you see cracks on top of the cookies. Be careful not to overbake. Leave the cookies on the pan for 5 minutes, then move them to a cooling rack.

More spice: For spicier cookies, stir in 1 teaspoon of ground ginger. For a warmer spice, stir in 1 teaspoon of cinnamon.
Oil or butter: I always use oil. Butter is a 1:1 swap.
No chilling: The dough goes straight from the bowl to the oven.
Sandwich cookies: Let the cookies cool completely before filling. You'll need about 2 cups of filling.
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. If you frosted them, separate the layers with wax or parchment paper.
Freezing: Bake the cookies as directed and freeze them already baked, in an airtight container, for up to 2 months. I don't freeze the dough because it comes together so quickly.