Easy Red White and Blue Cake Mix Cookies Recipe

There’s something magical about the Fourth of July—the sparkle of fireworks, the hum of backyard barbecues, and the joy of gathering with loved ones over plates piled high with summer treats. But between hosting and chasing after little ones waving sparklers, I needed a dessert that felt festive without demanding hours in the kitchen. That’s when these Red, White, and Blue Cake Mix Cookies became my secret weapon. Soft, chewy, and bursting with patriotic colors, they’re as easy as stirring together a handful of ingredients—yet they always steal the show at our holiday table.

Ingredients You’ll Need

• 1 box white cake mix – The shortcut hero! I prefer Betty Crocker or Duncan Hines for their fluffy texture.
• 2 large eggs – Room temperature eggs blend smoother into the batter.
• 1/3 cup vegetable oil – Or melted coconut oil for a hint of richness.
• 1/2 cup red, white, and blue sprinkles – Look for the star-shaped ones for extra charm!
• 1/4 cup powdered sugar (optional) – For a snowy dusting after baking.

Step-by-Step Instructions

1. Preheat & Prep: Warm your oven to 350°F (175°C) and line two baking sheets with parchment paper. This little step keeps cleanup effortless.
2. Mix the Magic: In a large bowl, gently whisk the eggs and oil together. Slowly fold in the cake mix until just combined—don’t overmix! The dough will be thick and slightly sticky, like a soft playdough.
3. Add the Sparkle: Pour in the sprinkles and fold them in with a spatula. I like to reserve a few to press on top of each cookie dough ball for extra color.
4. Scoop & Bake: Roll tablespoon-sized portions of dough into balls (a cookie scoop is my trusty sidekick here) and place them 2 inches apart on the sheets. Bake for 8–10 minutes—they’ll look slightly underdone, but that’s the secret to their chewiness!
5. Cool & Dust: Let them rest on the baking sheet for 5 minutes before transferring to a wire rack. If you’re feeling fancy, sift powdered sugar over the tops while they’re still warm.

These red, white, and blue cake mix cookies are as fun to make as they are to eat! Whether you’re prepping for a Fourth of July celebration, Memorial Day cookout, or just craving a sweet treat, these cookies are sure to be a hit. Below, I’ve included some pro tips, serving ideas, and answers to common questions to help you make the most of this simple yet festive recipe.

Pro Tips & Variations

Want to take these cookies to the next level? Here are some easy tweaks and expert tricks:

• Add a glaze: Drizzle with a simple powdered sugar glaze (just mix 1 cup powdered sugar with 2–3 tbsp milk) for extra sweetness and shine.
• Switch up the sprinkles: Use themed sprinkles for different holidays—orange and black for Halloween, pastels for Easter, or gold and silver for New Year’s.
• Make them chewy: For softer cookies, slightly underbake them by 1–2 minutes and let them cool on the baking sheet.
• Dairy-free option: Swap the butter for coconut oil or vegan butter to keep them dairy-free.

What to Serve With These Cookies

These patriotic cookies pair perfectly with other festive treats! Try serving them alongside:

• A scoop of vanilla ice cream for a simple “cookie sundae”
• Fresh berries (strawberries, blueberries, and raspberries) for a fruity contrast
• A tall glass of cold milk or lemonade
• Other red, white, and blue desserts like flag cakes or fruit parfaits

Storage & Reheating Tips

To keep your cookies fresh and delicious:

• Room temperature: Store in an airtight container for up to 5 days.
• Freezing: These cookies freeze well! Place in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
• Reheating: For a warm, just-baked feel, microwave for 10–15 seconds or pop them in a 300°F oven for 3–5 minutes.

Frequently Asked Questions

Can I use homemade cake batter instead of a box mix?
Yes! Just substitute 2 ½ cups of your favorite vanilla cake batter for the box mix.

Why are my cookies spreading too much?
This usually happens if the butter is too soft or the dough is too warm. Chill the dough for 30 minutes before baking to prevent excess spreading.

Can I use oil instead of butter?
Absolutely! Swap the butter for ½ cup vegetable oil, but note that the texture will be slightly denser.

How do I make these cookies gluten-free?
Simply use a gluten-free cake mix and ensure your sprinkles are gluten-free too.

There’s something so joyful about biting into a soft, colorful cookie that tastes like celebration. Whether you’re sharing them at a summer BBQ, packing them in a lunchbox, or sneaking one with your afternoon coffee, these red, white, and blue cake mix cookies are guaranteed to bring a little sweetness to your day. Happy baking!