Grandma’s Soft Apple Pie Cake Mix Cookies
These Grandma’s Soft Apple Pie Cake Mix Cookies are tender, chewy, and filled with warm cinnamon-spiced apple flavor. Made with a convenient cake mix base, they deliver nostalgic homemade taste with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box yellow cake mix (15.25 ounces)
- 2 large eggs
- 1/3 cup vegetable oil
- 1 cup finely diced apple (about 1 medium apple, peeled)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1/4 cup light brown sugar
- 1/2 cup powdered sugar (for rolling, optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine yellow cake mix, cinnamon, and nutmeg.
- Add eggs, vegetable oil, and vanilla extract. Mix until a thick dough forms.
- Fold in finely diced apples and brown sugar until evenly distributed.
- If dough is sticky, chill for 20 to 30 minutes.
- Scoop 1 1/2 tablespoon-sized portions and roll into balls.
- Roll each ball lightly in powdered sugar if desired.
- Place dough balls 2 inches apart on prepared baking sheet.
- Bake for 10 to 12 minutes, until edges are set and centers are slightly soft.
- Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze cooled cookies for up to 2 months, separating layers with parchment paper.
- Chilling the dough helps control spreading.
- Use firm apples like Granny Smith or Honeycrisp for best texture.
- Warm in the microwave for 8 to 10 seconds to restore softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 14 g
- Sodium: 170 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 18 mg
