Easter Cake Cookies in All the Prettiest Colors of Spring
These cheerful cookies decorate themselves — soft pastels of pink, yellow, blue and orange make a spectacular Easter assortment.
Soft pink, yellow, blue and orange for a spectacular assortment of Easter Cake Cookies
The best part: you only need a white cake mix and some food coloring to create these colorful cookies. This idea grew from a playful holiday cookie variation and works beautifully for spring celebrations.
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Notes for Success
If you prefer not to use a boxed cake mix, you can make a similar cookie using a homemade cake mix cookie recipe. Use a reliable egg replacer and plant milk if you want a vegan version. For consistent cookie size and even baking, use a cookie scoop. Choose the food coloring you prefer — vegan or conventional — to achieve vivid pastel shades. If store-bought sprinkles are a concern for dietary preferences, consider making your own sprinkles to control ingredients.
Easter Cake Cookies
Yield: about 30 cookies | Prep time: 10 mins | Bake time: 12 mins | Total time: 22 mins
Ingredients
- 1 (15.25 oz) box white cake mix
- 1/4 cup all-purpose flour (about 30 g)
- 1 tablespoon dry egg replacer (or equivalent for the brand you use)
- 6 tablespoons plant milk (about 90 ml)
- 8 tablespoons vegetable oil (about 118 ml)
- Food coloring, as needed (divided across bowls for pastel colors)
For the Icing
- 2 cups confectioners’ sugar (about 240 g)
- 3–6 tablespoons plant milk (adjust to reach a thick glaze)
- Vegan or regular sprinkles, as desired
Instructions
- In a large bowl, whisk together the cake mix, extra flour, dry egg replacer, plant milk and vegetable oil until you form a smooth, thick batter. The texture will be denser than cake batter and closer to a dough or thick brownie batter.
- Divide the dough into separate bowls according to how many colors you want. Add a small drop of food coloring to each bowl and mix until the color is even. For pastel shades, start with a tiny amount of color and increase gradually.
- Refrigerate the colored dough for about 30 minutes so it firms up to a scoopable consistency. This helps the cookies hold their shape while baking.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a tablespoon measure or a #100 cookie scoop, portion dough into balls about 1 tablespoon each. Space them about 2 inches apart on the sheet.
- Bake 10–15 minutes. Watch for a very light golden edge; mine took about 12 minutes. Avoid overbaking to keep the centers soft and slightly chewy.
- While cookies cool, whisk confectioners’ sugar with plant milk to a thick glaze. Dip the tops of cooled cookies into the glaze, then immediately add sprinkles if desired. Let the icing set on a wire rack.
Tips and Variations
To achieve uniform baking, rotate the baking sheet once during the bake if your oven has hot spots. For softer cookies, err on the shorter end of the bake time. For crisper cookies, bake a little longer but keep an eye on color. If you want multi-colored swirls, gently fold two thinly colored doughs together without fully combining the colors.
Try different pastel palettes to match party themes: lavender, peach, mint and lemon all work beautifully. If you make the cookies dairy-free or vegan, be sure to choose non-dairy milk and an egg replacer suitable for baking.
Storage
Store cake cookies in an airtight container at room temperature for up to one week. If the icing becomes sticky in warm conditions, place a sheet of parchment between layers to prevent them from sticking together.
Serving Suggestions
These cookies make a colorful addition to Easter baskets, dessert tables or spring gatherings. Arrange them on a platter with fresh fruit, cupcakes or simple buttercream-decorated cookies for a festive spread.
Final Notes
Read the success notes above before starting: chilling the dough, portioning evenly, and watching bake time are the keys to great texture and appearance. Enjoy making a bright, joyful batch of Easter cake cookies that are as pretty as they are easy to prepare.