Easter Cake Mix Cookies

These Easter cake mix cookies are soft, bright, and so easy to make with a boxed cake mix shortcut. Dress them up with powdered sugar for a crinkle look or dip them in white chocolate and sprinkles for a fun Easter treat.

Pink Cake Mix Crinkle Cookies

These Easter cake mix cookies are one of the easiest ways to make something festive for spring. My teenage daughter took these to school, and all her friends begged her to bring more, which tells you everything you need to know.

They bake up soft, chewy, and bright pink, and I love that you can finish them two ways: rolled in powdered sugar for a crinkle cookie look or dipped in white chocolate and sprinkles for something extra cute. If you’re baking for the holiday, they’re a fun change from my classic cut out cookies with Betty Crocker Mix.

Ingredient Notes

Find the full recipe with printable directions below.

• White cake mix: This is the shortcut that keeps the recipe quick and easy. It also gives you the best blank canvas for that pretty pink color.
• Eggs: These help bind the dough and give the cookies structure so they bake up soft and chewy instead of crumbly.
• Oil: Oil keeps these cookies extra soft and moist. It also makes the dough really simple to mix.
• Pink food coloring: This is what gives the cookies their fun Easter look. You can add a little or a lot depending on how bright you want them.
• Powdered sugar: If you are making the crinkle version, this is what creates that pretty crackly finish on top. I like to mix it with cornstarch for an even brighter white color.
• White chocolate candy melts: For the dipped version, white chocolate adds a sweeter finish and makes the cookies feel a little more dressed up. I like candy melts, you can also use chopped white chocolate bar.

How to Make Easter Cake Mix Cookies

Stir together the cake mix, eggs, oil, vanilla, cornstarch, and pink food coloring until a soft dough forms. The dough will be thick, which is exactly what you want.

Scoop the dough into balls, then roll them in powdered sugar if you want that classic crinkle look. For a cleaner finish, you can also bake them plain and decorate them after.

Bake just until the cookies are puffed and set around the edges but still soft in the middle. That is what keeps them chewy.

Dipping in White Chocolate

Once the cookies are completely cool, melt the white chocolate in a microwave-safe bowl in short intervals, stirring in between until smooth. Dip half of each cookie into the melted chocolate, let the excess drip off, then place them on parchment paper.

While the white chocolate is still wet, add Easter sprinkles right away so they stick. Let the chocolate set before serving or stacking the cookies.

Recipe Tips

• Check the cake mix size: Make sure you are using the cake mix size listed in the recipe, since many boxes are smaller now than they used to be. A smaller box can change the texture of the dough and the way the cookies bake.
• Bake a little longer for dipping: If you plan to dip the cookies in white chocolate, bake them about 1 minute longer so they are a little sturdier and easier to handle. I like mine at 8 minutes for the softest texture, but for dipping, that extra minute helps them hold up better.
• Use enough powdered sugar: If you are making the crinkle version, roll the dough balls well in powdered sugar so you get that pretty crackled finish.
• Use parchment for easy cleanup: After dipping, place the cookies on parchment paper so the chocolate can set without sticking.