Five Ingredient Holiday Cookies
The easiest cookie to make is here! What could possibly easier than a cake mix cookie? The Five Ingredient Holiday Cookies are so quick to make, with common ingredients found in your pantry.
Festive Hershey’s Kisses
To make the Five Ingredient Holiday Cookies, first unwrap all of the Hershey’s Kisses. It’s okay to sneak a few for the baker or little helpers!
Prepare two cookie sheets with parchment paper. Preheat the oven. In a large bowl, stir together the cake mix, eggs and oil. The dough will be very stiff. Form the cookies and place them on the prepared baking sheets at least 2 inches apart. Place the dough about 9-10 per sheet. Lightly flatten the cookies with the back of the scoop. Chill the cookies in the refrigerator for 30-60 minutes. Preheat the oven to 350F.
Easy Cookie Dough
Bake the chilled cookies for 8-10 minutes, rotating halfway through the bake time. Watch the cookies in the final few minutes of time. Look for slightly golden-brown bottoms. Be careful, do not over bake.
Small Rounds of Dough
Remove the cookies from the oven. As they start to cool, carefully place a Holiday Hershey’s kiss in the center of each cookie. Transfer the cookies to a wire rack with a spatula to cool completely.
Five Ingredient Holiday Cookies
The Five Ingredient Holiday Cookies are easy to substitute based on your preferences such as chocolate, red velvet or even lemon-flavored cake mix! Try different kinds of Hershey’s kisses and sprinkles for other holidays. For Valentine’s Day, try a strawberry cake mix with dark chocolate Hershey’s kisses, red and white sprinkles. These cookies are generally allergen friendly in most cases. For a gluten free version, substitute with a comparable cake mix. Check the product labels for specific dietary guidelines.
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Five Ingredient Holiday Cookies
Ingredients
- 1 French box of white or golden cake mix
- 2 eggs, room temperature
- 1/3 cup of vegetable oil
- 1/8 of holiday sprinkles
- Holiday Hershey’s kisses
Instructions
- Unwrap the Hershey’s kisses.
- Prepare two cookie sheets with parchment paper.
- In a large bowl, stir together the cake mix, eggs and oil. The dough will be stiff. Add the sprinkles.
- Form the cookies (see Pro Cookie Tips) and place them on the prepared baking sheets at least 2 inches apart. Place about 8-10 per sheet. Lightly flatten the cookies with the back of the scoop. Chill the dough in the refrigerator for 30-60 minutes. Preheat the oven to 350F.
- Bake the chilled cookies for 8-10 minutes, rotating halfway through the bake time. Watch the cookies in the final few minutes of time. Look for slightly golden-brown bottoms. Do not over bake.
- Remove the cookies from the oven. As they start to cool, carefully place a Hershey’s kiss in the center of each cookie. Transfer the cookies to a wire rack with a spatula to cool completely.
Notes:
· Substitute chocolate, red velvet or even lemon-flavored cake mix!
· Try different kinds of Hershey’s kisses and sprinkles for other holidays. For Valentine’s Day, try a strawberry cake mix with dark chocolate Hershey’s kisses, red and white sprinkles.
· These cookies are generally allergen friendly in most cases. For a gluten free version, substitute with a comparable cake mix. Check the product labels for specific dietary guidelines.
· Store the cookies for 2-3 days in a plastic container.
· Pro Cookie Tips
o Use a small mellon baller or ice cream scoop (approximately 1.97 inch) for uniform cookies.
o Chill the dough in the refrigerator for 30-60 minutes.
o Use parchment paper to line baking sheets so cookies won’t stick and for easy clean up. Rotate baking sheets halfway through the baking time.
o Rest cookies on the baking sheet before moving to a cooling rack.
