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A glass plate brimming with Easter cake mix cookies topped with white frosting and marshmallow bunnies in pink, purple, and yellow sits on a blue plaid tablecloth.
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5 from 24 votes

Super Easy Easter Cake Mix Cookies

These Easter cake mix cookies only need a few ingredients and very little time to prepare so you can have Easter treats in about 30 minutes!
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Prep Time10 minutes
Cook Time10 minutes
Cooling15 minutes
Total Time35 minutes
Course: Cookies, Dessert
Cuisine: American
Servings: 24
Calories: 246kcal
Author: Corinne Schmitt

Equipment

  • Mixing bowl
  • Medium cookie scoop
  • Baking sheet
  • Wire cooling rack

Ingredients

  • 1 box carrot cake mix
  • ½ cup canola or vegetable oil
  • 2 eggs
  • 1 container whipped cream cheese frosting
  • 24 Peeps®

Instructions

  • Preheat the oven to 350 F.
  • In a large bowl, combine cake mix, oil, and eggs. Mix well.
    1 box carrot cake mix, ½ cup canola or vegetable oil, 2 eggs
  • Use a cookie scoop to place dough onto an ungreased baking sheet. 
  • Bake at 350 F for 10-12 minutes. You’ll know they’re done when the edges are set, but the center is slightly soft—also there will be a few cracks on the top which shows they’ve expanded properly.
  • Let them sit on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely (at least 15-20 minutes).
  • Once cooled, frost each cookie with whipped frosting. Then, top each cookie with one peep.
    1 container whipped cream cheese frosting, 24 Peeps®

Notes

Pro Tips

  • You can cover the baking sheet with parchment paper or a silicone mat which prevents sticking and ensures even baking—better than greasing the pan!
  • Stir the dough just until combined to avoid dense cookies. Overmixing can make them tough.
  • If your dough feels sticky, refrigerate it for 15-20 minutes before baking. This helps prevent spreading and makes the cookies thicker and chewier.
  • Keep cookies in an airtight container with a slice of bread to stay soft longer!
 

Recipe FAQs

How long do they stay fresh?
Store in an airtight container at room temp for 3-4 days or in the fridge for up to a week.
 
Can I freeze these cookies?
Yes, you can freeze unfrosted baked cookies for up to 3 months. You can also freeze the cookie dough in balls and bake them without thawing—just add 1-2 minutes to the bake time.
 
Can I double this recipe?
Yes! Just double all the ingredients and bake in batches.

Nutrition

Calories: 246kcal | Carbohydrates: 36g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 186mg | Potassium: 85mg | Fiber: 0.4g | Sugar: 29g | Vitamin A: 20IU | Vitamin C: 0.04mg | Calcium: 23mg | Iron: 1mg