Easy Cut Out Sugar Cookies {With Cake Mix}

Best, buttery, easy cut out sugar cookies recipe with cake mix, homemade with simple ingredients. Rich, buttery, soft yet firm and holds its shape.

This is a cut out cookie recipe that’s made from scratch and can be easily doubled to make a regular sized batch. These cookies will expand during baking, but not so much that they lose their shape. If you want to try some more yummy cutout cookie recipes then try my Easy Sugar Cookie Recipe (Soft and Chewy) and Easy Chocolate Sugar Cookies (Cut Out).

How to make easy cut out sugar cookies recipe with cake mix?

  1. Mix– Together egg and butter in a large bowl.
  2. Sift– The cake mix powder.
  3. Add– This sifted cake mix into the bowl of wet ingredients and mix.
  4. Cover and chill- Dough in refrigerator for 1-2 hours.
  5. Remove– Half a portion of dough at a time from the fridge.
  6. Roll– Dough out and cut shapes out with a cookie cutter, removing excess dough.
  7. Bake– At 350 degrees for 6-8 minutes.
  8. Cool– Completely and then remove them from the tray.
  9. Decorate– With Royal Icing or glaze icing. Enjoy!

What is the difference between cut out sugar cookies and drop sugar cookies?

It’s all in the name! Drop sugar cookies are a simple easy cookie that you simple scoop and drop on the cookie sheet. They are made with a thinner batter that is more wet and sticky. On the other hand, cut out sugar cookies have a more dough-like texture that can be rolled out and cut with cookie cutter to create fun shapes before baking. These are also ones that you can decorate once cooled.

How to decorate sugar cookies? (Cookie toppings)

Cookie Add-ins/Mix-ins

  • Sprinkles to make a Funfetti version
  • Finely chopped nuts. Roughly chopped are really hard to cut into shapes with cutters
  • Mini chocolate chips
  • Finely chopped dried fruits, such as apples, berries, bananas, or apricots
  • Zests from fresh lemons, limes, or oranges
  • Extracts, such as maple, almond, lemon, or caramel
  • Coconut flakes

How to roll out sugar cookies?

I like to take portions of the dough to roll out, because many recipes make a lot of cookie dough and rolling out that much dough can be a challenge, let alone finding the space for it. The dough you are not currently using should be kept in the fridge to keep it firm. Once you’ve portioned it out, roll out to about a quarter inch with your favorite rolling pin. Be sure that it is an even thickness all the way across.

How thick to roll out cookies?

Typically, you roll out the dough to 1/4″ thick. However, if you want a thicker and often softer cookie you can double that up to 1/2″.

Why did my sugar cookies spread and lose their shape?

It is likely that the dough wasn’t stiff enough. Maybe the flour wasn’t measured correctly and was lacking, depleting it’s firmness. It also could be that the wet ingredients were too plentiful, making the dough too sticky and thin.

Why are my sugar cookies hard?

Perhaps it is due to over-baking or the inaccurate measurement of ingredients. Here’s a trick to soften them again: Put a slice of bread in a cookie jar with the cookies overnight. By morning, the slice of bread would be hard, having transferred its moisture to the cookies and they will be soft again.

How long to bake cut out sugar cookies?

This varies based on the thickness and size of the cookie. Here’s a rule of thumb: Be sure they are firm along the edges and tops are golden brown and slightly soft in them center. Residual heat from baking pan continues baking them to perfection at room temperature. 

Tips and techniques for best cut out cookies

Chill dough- Cover and chill dough in refrigerator for 1-2 hours so that it’s not sticky and easier to handle.

Cut cookies close together- Be sure that you use your space well when cutting out the cookies. Get to the very edge of the dough and place the next cutout as close as possible to the previous to get the most cookies out of one roll of dough.

Use minimal handling– Although this can be difficult since you are handling the dough quite a bit, be sure not to constantly have the dough in your hands, because the oils from your hands will make the dough darker once baked.

Keep cookies soft- By putting a slice of bread in the cookie jar. The cookies draw moisture from the bread to stay soft and yummy longer.

Measure ingredients– Correctly instead of just eyeballing it. This can really make or break the cookies!

Watch the timer– And keep an eye on the color of the cookies. The edges should be golden brown. They won’t be as tasty if they are overcooked or even undercooked.

Roll dough between two sheets of wax paper– Or parchment paper to prevent the dough from sticking to the rolling pin or countertop. Using flour can make the dough harder as you work with it and will leave a powdery base on the cookie even after baking.

Sift- The cake mix for the best dough texture and a lighter, fluffier cookie.

Don’t overmix- The batter, because the cookies will be more dense and tough.

Leave space- Between each cookie on the tray so that there is enough space for them to expand during baking.

Cool on tray- Be sure to let the cookies cool on the pan before taking them off, because this allows them to bake a little more and also will give firmness to the cookie so that you can more easily take it off the pan without breaking it.

Storage for buttery sugar cookies

Room Temperature- These can stay in a cookie jar for up to 3 days and still taste delish!

Fridge- Keep in a sealed container in the fridge for up to 1 week.

Freezer- These can be sealed in a container for up to 1 month. Then thaw to room temperature to eat.

More classic cookie recipe

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Cut Out Sugar Cookies With Cake Mix

Prep Time: 10 mins
Cook Time: 10 mins
Chill time: 1 hr
Total Time: 1 hr 20 mins
Best, buttery, easy cut out sugar cookies recipe with cake mix, homemade with simple ingredients. Rich, buttery, soft yet firm and holds its shape.
Yield: 24 Small cookies


  • 1 Egg, Large
  • 1/2 cup Butter, Unsalted, Room temperature
  • 1 box Yellow cake mix
  • 1 cup Royal icing, Or glace icing, For decorating


  • In a large mixing bowl, add egg and butter and mix until combined.
  • Sift the cake mix powder.
  • Add this sifted cake mix into the bowl of wet ingredients.
  • Mix until just combined. Don’t over mix.
  • Cover and chill dough in refrigerator for 1-2 hours so that it's not sticky and easier to handle. Do not skip this step!
  • Remove dough from fridge and divide in half. Work with one portion at a time and keep the other portion chilled in the fridge.
  • Roll dough between two sheets of wax paper or parchment paper and use a heart cutter to cut out pieces. Make sure you are leaving enough space between each cookie so that there is enough space for them to expand during baking.
  • Remove excess dough from around the shapes.
  • Bake at 350 degrees for 6-8 minutes or until the edges are firm.
  • Allow the cookies to cool completely and then, remove them from the tray.
  • Decorate with royal icing or glace icing. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a cookie jar at room temperature for up to 3 days. They can also be stored in a sealed container in the fridge for up to 1 week. 
  • The number of cookies you get from this recipe depends on the size of your cutter and thickness you roll out your dough. I prefer thinner cookies and roll out my dough thinner than most people. 
  • The baking time can also vary, depending on the size of your cookies as well as the thickness. 


Calories: 135kcal, Carbohydrates: 23g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 17mg, Sodium: 193mg, Potassium: 14mg, Fiber: 1g, Sugar: 14g, Vitamin A: 128IU, Calcium: 48mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 135
Author: Abeer Rizvi
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