Red, White, and Blue Cake Mix Cookies
These Red, White, and Blue Cake Mix Cookies are made with a white boxed cake mix and baking staples. They are soft, chewy, and perfect for a 4th of July party! This recipe is adapted from Karli's Tie Dye Cookies recipe from Cookies for Days.
Servings: 26 servings
Calories: 131kcal
Ingredients
- ½ cup unsalted butter
- ½ cup granulated sugar 3.5 ounces
- 3 egg whites
- ½ teaspoon almond extract (or use a clear vanilla extract)
- 1 white boxed cake mix (15.25 ounces per box)
- ½ cup all-purpose flour 2.5 ounces
- red and blue food coloring gel style is preferred
Instructions
- Soften butter in the microwave until it is easily mashed with a fork, but not melted. Cream together with the sugar. Add in the egg whites one at a time, mixing until combined each time. Mix in almond extract.
- Use a spatula to fold in the cake mix and flour into the bowl of wet ingredients. Divide dough in half and reserve half for the white portion of the cookies. Split the other half into two pieces and mix one half with red gel coloring and one half with blue gel coloring. Add enough coloring right away so you don't end up overmixing the dough adding more color.
- Chill all three sections of dough for 2 hours.
- Preheat oven to 350℉. Shape dough into three cylinder shapes and line up in this order: red, white, blue. Use a 1.5 tablespoon (#40) or 2 tablespoon scoop to scoop cookies. Use your scoop to intentionally grab all three colors in each cookie. Place cookies 2” apart on pan. Bake for 8-11 minutes or until puffed in the middle, lightly crackled, and set on the edges. Cookies will set flat as they cool.
Notes
How to Get Pretty Cookies
While I used a scoop for these cookies, you can also just roll them by hand (this is great for avoiding muddying the colors). Pinch off a small piece of red, white, and blue dough and roll into a ball. Place on cookie sheets. If you do opt to use a scoop, I suggest lining the doughs up so you can drag the scoop across all three colors. Scoop, release the scoop, choose the most attractive side of the cookie and place face-up (gently re-rolling if necessary) on the cookie sheet. Clean scoop after every 4-5 cookies to avoid muddied colors. How to Store or Make Ahead Store the cookies in an airtight container at room temperature for up to 5 days. How to Freeze Wrap cooled cookies in plastic wrap, package in freezer bags or containers, and store in the freezer for 1-2 months.
While I used a scoop for these cookies, you can also just roll them by hand (this is great for avoiding muddying the colors). Pinch off a small piece of red, white, and blue dough and roll into a ball. Place on cookie sheets. If you do opt to use a scoop, I suggest lining the doughs up so you can drag the scoop across all three colors. Scoop, release the scoop, choose the most attractive side of the cookie and place face-up (gently re-rolling if necessary) on the cookie sheet. Clean scoop after every 4-5 cookies to avoid muddied colors. How to Store or Make Ahead Store the cookies in an airtight container at room temperature for up to 5 days. How to Freeze Wrap cooled cookies in plastic wrap, package in freezer bags or containers, and store in the freezer for 1-2 months.
Nutrition
Calories: 131kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 9mg | Sodium: 144mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 109IU | Calcium: 45mg | Iron: 1mg