Ingredients
Equipment
Method
- Preheat oven to 350°F and line two baking sheets with parchment paper so cookies don't stick and bake evenly.
- Beat softened butter with eggs, vanilla extract, and vegetable oil in a large bowl until smooth and creamy with no butter chunks visible, about 2 minutes, because this creates the tender texture.
- Add yellow cake mix to the wet ingredients and stir gently just until no dry streaks remain because overmixing makes tough cookies instead of tender ones.
- Fold in Christmas sprinkles and white chocolate chips using a rubber spatula with a folding motion so the colors don't bleed too much into the dough.
- Scoop tablespoon sized balls of dough and place them 2 inches apart on prepared baking sheets because they spread during baking.
- Press a few extra sprinkles and white chocolate chips on top of each dough ball for that bakery appearance and better visual appeal.
- Bake for 10 to 12 minutes until edges are set and lightly golden but centers still look slightly underdone because they continue cooking as they cool.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack because they're too delicate when hot and will break if moved too soon.
Nutrition
Notes
Store in an airtight container at room temperature for up to 5 days or freeze for 3 months. Use room temperature butter for best texture and don't overmix the dough or cookies will be tough. Press extra sprinkles on top before baking for that bakery look.