15-Minute Gluten-Free Cake Mix Cookies (so soft and buttery!)

Square collage of four different gluten-free cake mix cookies, including chocolate, pistachio, strawberry, and lemon.

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15-Minute Gluten-Free Cake Mix Cookies (so soft and buttery!)

With only 6 ingredients, this Gluten-Free Cake Mix Cookies recipe allows you to make them in your favorite flavor. Not only that, but they are so easy, you can mix up these chewy, crinkly cookies in only 15 minutes.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Keyword: cake mix cookies, cookies, Crinkle Cookies

Servings: cookies

Calories: 189kcal

Author: Chandice Probst

Cost: $9

Ingredients

17 oz 1 box gluten-free vanilla cake mix
1 box Instant Pudding flavor of your choice!
8 tablespoon Butter Softened
2 Eggs
½ cup Powdered Sugar
¼ cup Cornstarch

Instructions

Preheat oven to 375 degrees
With either a stand mixer or hand mixer, combine the dry cake mix, the dry pudding mix, butter, and eggs. Mix well.
With a mini cookie scoop (ice cream scoop), roll dough into 1" balls
In a separate bowl, combine the powered sugar and corn starch
Roll each ball of dough in the powdered sugar and cornstarch mixture
Place cookie dough balls on a prepared baking sheet and bake for 8-10 minutes or until cookies are lightly brown on the bottom and still soft to the touch on top
Let cookies rest for 1-2 minutes before transferring to a wire rack

Notes

Pro tips:

Make sure you don’t over bake these cookies. Because you can’t usually see that they’re “browning” you don’t want to over do it. In fact, I like these cookies a bit underbaked. They’re delicious that way!

If your cookie dough feel sticky, refrigerate for 15-20, minutes before rolling into balls.

Be generous when rolling in the powdered sugar mixture if you want that snowy effect.

Storing instructions

Storing - You can store these cookies in an airtight container for up to five days.

Freezing - You can also freeze these cookies after they’re baked or you can freeze the dough. Because they’re so quick to make, I usually make a fresh batch rather than freeze the dough. I like to flash freeze them so I can store them in the same container together without them turning back into one lump of dough. Then I just pull out how many cookies I want to bake.

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