Our Angel Food Cake Mix Cookies Recipe are our family favorite cake mix cookies! You'll love these Angel Food Cake Cookies!
Whether you’re a beginner baker or an experienced home cook with a sweet tooth, this Angel Food Cake Mix Cookies Recipe will have you baking delicious treats in no time. Our new family favorite cookies recipe requires only 3 ingredients and is made with your favorite store bought angel food cake mix!
Why you are going to love our Angel Food Cake Mix Cookies
If you like Angel Food Cupcakes, you are going to LOVE this Angel Food Cake Mix Cookies Recipe! I love cake mix recipes because there are so many varieties of cake mix flavor out there and it is so easy to turn them into an easy dessert! These fluffy cookies are crunchy on the outside and chewy and soft inside.
This was inspired by my Angel Pillow Cookies recipe on this site, and pairs well with this Carrot Cake Cookies recipe - both are great easy Easter Dessert recipes!
Related Easter Dessert Recipes
Looking for other Easter Dessert recipes like this Easy Family Favorite? Try these tried and true Easter desserts that we have shared over the years:
Ingredients You need to start gathering to make these Angel Food Cake Mix Cookies
The ingredients for this Angel Food Cake Mix Cookies Recipe are simple and straightforward.
- Angel food cake mix - I prefer to use Betty Crocker, but you can use any brand.
- Water
- Egg (at room temperature)
Keep in mind that the exact quantities - as well as my ideas for variations - are included in the printable recipe card at the end of this post.
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How to Make Angel Food Cake Mix Cookies
Once you have your simple ingredients prepped and ready, it’s time to get baking!
Prepare the dough by combining the angel food cake mix, water and egg in a bowl until blended together completely.
Next, use a cookie scoop to scoop teaspoonfuls of dough onto an ungreased cookie sheet.
Bake your Angel Food Cake Cookies in the preheated oven 8-10 minutes or until golden brown around the edges.
Hint: Use a new piece of parchment paper for each set of cookies you put into the oven, as even though this is an easy recipe, we are not using non stick cooking spray, so the cookies do stick to the parchment paper.
Allow them to cool on the cookie sheet before transferring them to a cooling rack or plate. Enjoy your freshly made angel food cake mix cookies!
Why You Should Make Angel Food Cake Cookies
There are so many things that I love about this recipe, but what stands out most is how quickly it comes together. With just 3 simple ingredients, you can have a tasty treat in no time at all.
Plus, these cookies stay soft and chewy on the inside while remaining delightfully crunchy on the outside! They are perfect for dunking into a cold glass of milk or topping with a scoop of ice cream!
And did I mention how affordable these cookies are? You don’t need any expensive ingredients or fancy equipment; just an angel food cake mix from your local grocery store (or even Amazon!) and 20 minutes of baking time.
What more could you ask for?
Variations of Angel Food Cake Cookies
You can use this simple recipe as the base and create new recipes using this delicious cookie idea!
- Make it a Chocolate Cake Cookie - Use a Chocolate Cake Mix instead of a white cake mix. You can also add mini chocolate chips to the cookie dough as it is for a chocolate lover. For best results, use mini semi-sweet chocolate chips!
- Strawberry Cookies - Add fresh berries (fresh strawberries or freeze dried berries will) to the to the box of cake mix as the main ingredient and you will have a strawberry angel cookies recipe!
- Soda cake - Replace the water with Orange Soda for an orange soda cake batter and cook as instructed.
How to Level Up these angel food cake mix cookies with a few simple ingredients
- Change the flavor of cake mix - as we previously mentioned, you can substitute a chocolate angel food cake mix and turn this into a chocolate version of this fluffy cookie!
- Add white chocolate chips or shredded coconut for a surprise burst of flavor!
- Add ⅛ teaspoon of coconut extract, vanilla extract or almond extract to give this cookie your favorite flavor.
Check out our Carrot Cake Whoopie Pies and Red Velvet Whoopie Pies for more fun sandwich cookie ideas!
Equipment
Equipment can have a big impact on how a recipe turns out. I recommend using a quality nonstick cookie sheet AND parchment paper when baking cookies. While you are at it, get a kitchen timer!
How to Store Angel Food Cookies
Store any leftover Angel Food Cake Cookies in an airtight container up to a week, or you can freeze them for up to a month. Just be sure to allow them to properly defrost so that they remain a fluffy cookie!
Share our Angel Food Cake Mix Cookies with your friends and family on social media!
If you love our Angel Food Cake Mix Cookies as much as we do, please leave me a 5-star review below and help me share this guide on Facebook, Twitter and Pinterest! If you have made this family favorite recipe, please let us know, as we love getting feedback from our readers!
What to make for dinner with these Angel Food Cake Mix Cookies
These are my favorite easy dinner recipes to serve with these Angel Food Cake Mix Cookies:
- Barbecue Chicken Flatbread
- Zucchini Ground Beef Casserole
- Mediterranean Flatbread
- Broccoli Rice and Cheese Chicken Casserole
Print this Angel Food Cake Mix Cookies Recipe!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Angel Food Cake Mix Cookies Recipe
Ingredients
- 16 oz angel food cake mix
- ½ cup water
- 1 egg
Instructions
- Preheat oven to 325 degrees F and line two baking sheets with parchment paper. Set aside.
- Mix together cake mix, water and egg in a mixing bowl until combined well. Using a 2 tablespoon portion scoop, scoop batter onto prepared baking sheets, keeping cookies about 3" apart as they spread.
- Bake for 10-12 minutes. Use a new piece of parchment paper for each set of cookies you put into the oven.
- Remove from oven and let cool completely before removing from the parchment paper. Use a spatula to gently remove the cookie from the paper. The cookie will stick to the paper, but you should be able to get it off.
Angela Kopszywa says
I made these cookies this week but used a slightly different recipe. Mine called for 1/3 cup water instead of 1/2 cup. Mine came out having a twangy, lemony flavor that I didn't like at all! I'm sure it's because of the meringue powder in the cake mix because I use it in my royal icing and it has that lemony flavor until I get it on my cookies. Are they supposed to taste lemony/twangy?Do you have any idea WHY they taste that way or what I may have done?? I love the texture of them but I just can't handle that lemony flavor.
Jenn says
I am sorry you didn't like your recipe - I can't really give you any advice because I've never tried that recipe myself.
Susan says
Haven't made these yet and am wondering if I can use silicon cookie liners instead of parchment paper?
Jenn says
I’m curious as to if they would still come out as crisp. Let me know if you give it a try with silicone!
Susan says
I made a tray with each, and silicone definitely wins. Just as crispy with less hassle. I found that using a dough scraper instead of a spatula made removing the cookies easier. Also would suggest a 1- Tbsp cookie scoop because these cookies REALLY spread!
Tammy Rogers says
Do you have any advice on using a jello flavor in them?
Jenn says
I think any flavor would work!
Sue Snoke says
I have not made these YET! I was wondering, if I use Jello for flavor, would I just dump the Jello in as I am mixing the other stuff? Does Jello change the texture?
Jennifer says
If you are adding jello, mix it in with the other ingredients before you mix everything together. It will make the texture a little chewier.
laura says
half a cup of water just makes the batter runny, it should be 1/3 instead.
Jennifer says
You can definitely make thicker cookies with just 1/3 cup of water, but these are supposed to be thin and crispy.
Christie says
My family loves these as a light treat, and they are so quick and easy! I use somewhere between 1/3rd and 1/2 cup water. They will spread so you don’t want the batter to be too runny.