Valentine Cake Mix Cookies

Name: Valentine Cake Mix Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 27 servings
Ingredients: 3/4 cup unsalted butter softened; 3/4 cup cream cheese softened; 1 teaspoon almond extract; 1 large egg; 1 box yellow cake mix; 1 cup confectioner’s sugar; 27 assorted candy hearts

By Emma

Certified Culinary Professional

Published on 12 February 2026 • Recipe tested & approved

Soft, chewy cookies made with cake mix, cream cheese, and butter. Rolled in confectioner’s sugar and topped with candy hearts. Quick to mix and bake. Faint vanilla aroma, cakey texture, melt-in-mouth with a sweet tang.

Prep: 15 min

Cook: 12 min

Total: 27 min

Servings: 27 servings

#cookies #cake mix #cream cheese #Valentine #easy baking

Before You Start

Started messing with cake mix cookies years ago. Loved using cream cheese for that tangy softness. Butter helps richness, but gotta balance with structure. Tried vanilla, switched to almond extract this round—adds a subtle, nutty punch that plays nice with the candy hearts. Dough’s thick, way more than usual cookie dough. Rolls messy if butter warm, so keep fridge nearby if kitchen heats up. Don’t overbake or lose chewiness; edges crack, centers stay tender. Sugar coating isn’t just for looks—locks moisture, gives slight crisp bubble that pops a little on first bite. These cookies don’t scream Valentine’s day, but candy hearts tip the scale. Great last-minute; can even chill dough if running behind, but bake straight from fridge for minimal spreading. They puff just right. A little messy, totally worth it.

Ingredients

3/4 cup unsalted butter softened
3/4 cup cream cheese softened
1 teaspoon almond extract
1 large egg
1 box yellow cake mix
1 cup confectioner’s sugar
27 assorted candy hearts

About the ingredients

Butter and cream cheese soften best at room temp but not melting. If they’re too soft, cookie texture goes flat or greasy. In a pinch, beat briefly with paddle, but you want fluffy, light mix to trap air. Almond extract swaps vanilla to freshen profile without overpowering sweetness from cake mix. Yellow cake mix here—don’t swap for chocolate unless you want deeper flavor but lose tender crumb. Confectioner’s sugar coating—don’t skip. Granulated sugar won’t stick same way and changes mouthfeel. Candy hearts are mostly decorative; sub with mini M&Ms or sprinkles if you hate mess. Egg binds, but don’t replace with flax or you lose rise and chew. If no cream cheese, sour cream or Greek yogurt works but reduces shelf life. Be ready for sticky dough then. Parchment or silicone mandatory to prevent sticking; cookies are delicate when hot.

Method

Preheat oven to 345F. Line baking sheet with parchment paper or silicone mat for clean release.
In a large bowl, beat together butter and cream cheese on medium speed until light and fluffy. About 3 minutes. Scrape bowl once or twice.
Add almond extract and egg. Mix just until combined. Don’t overbeat here or cookies will toughen.
Dump in cake mix. Stir gently with spatula until fully incorporated. Dough will be thick, slightly sticky.
Using small cookie scoop or tablespoon, portion dough. Roll into 1-inch balls quickly—too warm and dough gets gooey.
Pour confectioner’s sugar into shallow bowl. Toss each ball in sugar so fully coated, almost matte white and dusty.
Set on baking sheet about 2 inches apart. Dough expands slightly but shouldn’t run.
Bake 10 to 15 minutes. Listen for soft crackling sounds from edges. Tops will develop slight cracks, lightly browned at rims. Insert toothpick near center, should come out with moist crumbs not raw dough.
Remove from oven. Immediately press candy hearts gently into each warm cookie. This helps them stick without melting completely.
Cool 7 to 10 minutes on sheet, then transfer to wire rack to avoid sogginess.
Store airtight after completely cooled. Chew softens with time but icing can melt in warm kitchens.

Cooking tips

Start with softened fats for aeration. Creaming butter and cream cheese till fluffy is crucial for cookie lift and lightness. Adding extract and egg next is to blend flavors before dry mix, preventing pockets of flour or dry cake mix lumps. Stirring in cake mix by hand avoids overworking dough, which tightens gluten and ruins softness. Size matters. Smaller balls mean crisper edges; bigger give softer centers. Coat well in confectioner’s sugar—this traps moisture and forms thin crust, contrasting soft inside. Baking between 10-15 minutes depends on oven hot spots; use visual cues—cracks forming, edges set but middle still jiggles slightly, toothpick test is moist crumbs only. Place candy hearts immediately off heat—warm cookies embrace candy without melting it apart, keeps shape. Let cooling happen mostly on sheet then transfer; handling too soon breaks soft cookies and traps humidity, making bottoms soggy. Store airtight after completely cooled or they sweat. A fan helps if you’re impatient.

Chef's notes

💡 Butter and cream cheese must be softened not melted. Warm fats ruin texture; makes cookies flat or greasy. Room temp is key but fridge cool if kitchen too hot. Beat fats light and fluffy to trap air. Start medium speed, scrub bowl edges occasionally. Aeration equals lift and softness.
💡 Almond extract replaces vanilla here. Subtle nutty edge cuts sweetness from cake mix. Add it with egg—blend flavors early, avoids pockets. Too much extract overwhelms; teaspoon enough. If no almond, vanilla works but lose that punch. Experiment slowly; no quick swaps.
💡 Dough thick and sticky, not runny. Avoid overmixing after cake mix addition. Stir by hand, gentle spatula strokes only. Overworking tightens gluten, makes cookies tough. Use a small scoop for size consistency; rolls easier if dough chilled briefly but bake straight from fridge to control spreading.
💡 Coating balls in confectioner’s sugar traps moisture, forms thin crust, gives that signature crackle. Skip granulated sugar here or sugar won’t stick well, changes mouthfeel. Toss dough balls fully coated until nearly matte white. Roll fast; sticky dough softens quickly when touched too long.
💡 Watch baking cues tightly. Oven temps vary so look for soft crackling edges, slight cracks on top. Centers jiggle but toothpick comes out with moist crumbs. Baking between 10 to 15 minutes depending on hot spots. Remove right as cracks appear, no raw spots but centers tender still.

Common questions

Can I swap almond extract?

Vanilla okay but loses nutty notes. Lemon zest sometimes works but changes flavor. Use less than extract, can overpower quick; if skipping, add touch more sugar for balance.

What if dough too sticky?

Chill briefly but too long makes hard to scoop. Dust hands with sugar, not flour no flour here. Butter temperature affects stickiness. Cooler kitchen helps. If you refrigerate, bake directly cold for less spread.

Why crackly edges, soft center?

Sugar coating locks moisture inside, edges dry faster so crack. Underbaking keeps center tender. Dough thickness important—too thin flattens. Bigger scoop slower cook, watch time. If edges burn, oven too hot or bake too long.

How to store cookies?

Airtight container after completely cooled. Room temp okay few days. Refrigerate longer but may harden sugar crust. Freeze dough balls or baked cookies; thaw at room temp. Avoid stacking warm or sugar melts, get soggy.