Cookie swaps are the best kind of holiday chaos: lots of treats, minimal stress—if you pick recipes that don’t require fancy steps or rare ingredients. These four “semi-homemade” cookies are reliable, festive, and fast, using cake mix (and a brownie mix) as the shortcut. They bake up soft, chewy, and party-ready—perfect for dessert tables, gift boxes, and sharing.
1) Gooey Butter Sprinkle Cookies
Soft, pillowy, and festive—these always disappear first.
Ingredients
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8 oz (226 g) full-fat cream cheese, softened
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1/2 cup (113 g) unsalted butter, softened
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1 large egg
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1 tsp vanilla extract
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1 box (15.25 oz) yellow cake mix
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1/2 cup holiday sprinkles
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1/2 cup powdered sugar (for rolling)
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment.
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Beat cream cheese + butter until smooth and fluffy (about 1–2 minutes).
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Mix in egg and vanilla.
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Add cake mix and mix just until combined (dough will be thick).
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Fold in sprinkles. Chill dough 20–30 minutes (helps prevent spreading).
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Scoop 1 1/2 tbsp dough balls, roll in powdered sugar, and place on tray 2 inches apart.
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Bake 10–12 minutes (edges set, centers look slightly soft).
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Cool 5 minutes on the pan, then move to a rack.
Cookie swap tip: Roll twice in powdered sugar for a brighter “snowy” look.
2) Butter Pecan Toffee Cookies
Sweet, nutty, and buttery—perfect with coffee or hot cocoa.
Ingredients
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1 box (13.25 oz) butter pecan cake mix
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2 large eggs
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1/3 cup (80 ml) canola oil
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1 tsp vanilla extract
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1 cup pecan halves, divided (some chopped, some for topping)
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1/2 cup toffee bits
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets.
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In a bowl, stir together cake mix, eggs, oil, and vanilla until a thick dough forms.
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Roughly chop 1/2 cup of the pecans and mix them in with the toffee bits.
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