If you grew up loving those soft, sweet Little Debbie snack cakes, you are going to flip for these Little Debbie Cake Cookies. They bake up tender and cakey with a fluffy vanilla creme frosting and festive sprinkles that taste like pure nostalgia.
Little Debbie Cake Cookies Recipe (Soft Frosted Copycat)
Equipment
- 2 Baking Sheet
- 1 Parchment Paper
- 1 Large bowl
- 1 Whisk
- 1 Spatula
- 1 Hand mixer or stand mixer
- 1 Cookie scoop about 1 1/2 tbsp
- 1 Wire rack
Ingredients
Cookies
- 1 box (15.25 oz) vanilla or white cake mix any favorite brand works
- 0.33 cup unsalted butter melted and slightly cooled; or use neutral oil
- 2 large eggs room temperature helps the dough mix evenly
- 2 tbsp sour cream or plain Greek yogurt
- 1 tsp pure vanilla extract
- 0.25 tsp almond extract optional
- 2 tbsp jimmies red or rainbow; optional
Frosting and decoration
- 4 tbsp unsalted butter softened
- 1 cup marshmallow creme
- 1.25 cups powdered sugar to taste; up to 1 1/2 cups
- 1 tsp pure vanilla extract
- 1 pinch fine sea salt
- 1 to 2 tbsp heavy cream or milk as needed
- Red sanding sugar and white nonpareils for topping
Alternative finish
- 8 oz vanilla candy melts or white chocolate plus 1 tsp coconut oil for a smooth dip
Instructions
- Heat the oven to 350°F. Line 2 baking sheets with parchment. For puffy cookies, set aside a space in the fridge to chill the dough briefly.
- In a large bowl, whisk the cake mix to break up any lumps. Add melted butter, eggs, sour cream, vanilla, and almond extract. Stir with a spatula until a thick, glossy dough forms. Fold in jimmies if using.
- Refrigerate the dough for 20 to 30 minutes. This quick chill keeps the cookies thick and tender instead of spreading too much.
- Scoop 1 1/2 tbsp mounds onto prepared sheets, spacing 2 inches apart. Bake 9 to 11 minutes until the edges look set and the centers are puffed but still pale. Do not overbake. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
- Beat softened butter until creamy. Add marshmallow creme, powdered sugar, vanilla, and a pinch of salt. Beat until fluffy, adding cream 1 tsp at a time until spreadable. The texture should be soft, not runny.
- Spread a generous swoop of frosting on each cooled cookie. Finish with red sanding sugar and white nonpareils. For a dipped look, skip the frosting and dip the tops in melted white chocolate, then add sprinkles.
- Let cookies sit 20 to 30 minutes so the frosting or chocolate sets. Enjoy that soft, nostalgic bite.
Notes
Why You’ll Love This Little Debbie Cake Cookies
- Soft, melt-in-your-mouth texture that really mimics a snack cake
- Easy cake mix shortcut with reliable, bakery-style results
- Two finishing options: fluffy creme frosting or a clean white-chocolate dip
- Make-ahead and freezer friendly for parties and holidays
- Kid-approved and perfect for cookie swaps
Little Debbie Cake Cookies Ingredients & Substitutions
- 1 box vanilla or white cake mix (15.25 oz) – any favorite brand works
- 1/3 cup unsalted butter, melted and slightly cooled – or 1/3 cup neutral oil
- 2 large eggs – room temperature helps the dough mix evenly
- 2 tbsp sour cream – or plain Greek yogurt for the same tender crumb
- 1 tsp pure vanilla extract – for classic snack cake flavor
- 1/4 tsp almond extract – optional, but gives that bakery aroma
- 2 tbsp red or rainbow jimmies – optional for a festive speckled look
Frosting and decoration:
- 4 tbsp unsalted butter, softened
- 1 cup marshmallow creme
- 1 1/4 to 1 1/2 cups powdered sugar, to taste
- 1 tsp pure vanilla extract
- Pinch fine sea salt
- 1 to 2 tbsp heavy cream or milk, as needed
- Red sanding sugar and white nonpareils, for topping
Alternative finish:
- 8 oz vanilla candy melts or white chocolate plus 1 tsp coconut oil, for a smooth dip
Step-by-Step Instructions to Make Little Debbie Cake Cookies
1. Preheat and Prep
Heat the oven to 350°F. Line 2 baking sheets with parchment. For puffy cookies, set aside a space in the fridge to chill the dough briefly.
2. Mix the Dough
In a large bowl, whisk the cake mix to break up any lumps. Add melted butter, eggs, sour cream, vanilla, and almond extract. Stir with a spatula until a thick, glossy dough forms. Fold in jimmies if using.
3. Chill for Better Lift
Refrigerate the dough for 20 to 30 minutes. This quick chill keeps the cookies thick and tender instead of spreading too much.
4. Scoop and Bake
Scoop 1 1/2 tbsp mounds onto prepared sheets, spacing 2 inches apart. Bake 9 to 11 minutes until the edges look set and the centers are puffed but still pale. Do not overbake. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
5. Make the Snack Cake Creme Frosting
Beat softened butter until creamy. Add marshmallow creme, powdered sugar, vanilla, and a pinch of salt. Beat until fluffy, adding cream 1 tsp at a time until spreadable. The texture should be soft, not runny.
6. Frost and Decorate
Spread a generous swoop of frosting on each cooled cookie. Finish with red sanding sugar and white nonpareils. For a dipped look, skip the frosting and dip the tops in melted white chocolate, then add sprinkles.
7. Set and Serve
Let cookies sit 20 to 30 minutes so the frosting or chocolate sets. Enjoy that soft, nostalgic bite.
Tips for Success
- Weigh or level your cake mix so proportions stay spot on.
- Do not skip the chill if your kitchen is warm. It keeps cookies tall and tender.
- Bake just until set. Pale edges stay soft like a true snack cake.
- Frost only when fully cool to prevent sliding or melting.
- For the smoothest dip, use candy melts rather than white chocolate, which can seize.
Variations of Little Debbie Cake Cookies
- Chocolate Zebra: Use devil’s food cake mix and drizzle with melted dark chocolate.
- Holiday Tree: Keep vanilla base, dip tops in white candy coating, add red stripes and green sprinkles.
- Sandwich Style: Pipe frosting on half the cookies and top with a second cookie for creme pies.
- Strawberry Shortcake: Use strawberry cake mix and add a dash of almond extract.
- Gluten Free: Use a gluten free vanilla cake mix and verify your sprinkles and melts are certified GF.
Serving Suggestions: What to Pair with Little Debbie Cake Cookies
- Cold milk or hot cocoa for the coziest throwback pairing
- Vanilla bean ice cream for a dessert platter
- Fresh strawberries or raspberries for a bright, tangy contrast
- Coffee or a vanilla latte to echo the bakery flavors
Storage & Reheating Instructions
- Room Temperature: Store frosted cookies in an airtight container up to 3 days. Layer with parchment to protect the tops.
- Refrigerator: Keep up to 5 days for the cleanest frosting edges. Bring to room temp before serving for the softest bite.
- Freeze Unfrosted: Freeze baked, unfrosted cookies up to 2 months. Thaw, then frost and decorate.
- Freeze Frosted: Freeze in a single layer until solid, then stack with parchment. Best within 6 weeks.
Memories Made Around the Table
These bring me right back to after-school treats at the kitchen counter, feet swinging off the stool, sprinkles scattered everywhere. The first bite always makes me smile.
FAQs
Do I have to chill the dough?
Chilling is not mandatory, but it helps the cookies stay thick and soft. If your dough feels loose or your kitchen is warm, a quick chill is worth it.
Can I use white chocolate instead of frosting?
Yes. Melt white chocolate with a little coconut oil for a smooth dip. Dip cooled cookies, add sprinkles, and let set before serving.
Why did my cookies spread too much?
Warm dough, hot pans, or too much butter can cause spreading. Chill the dough, use cool sheet pans, and measure ingredients accurately.
Can I make them gluten free or dairy free?
Use a gluten free cake mix for GF. For dairy free, use oil instead of butter and a dairy free frosting or candy coating labeled DF.
Can I double the recipe?
Absolutely. Bake one sheet at a time for even results and rotate halfway through baking.
Final Thoughts
Little Debbie Cake Cookies are simple, nostalgic, and joyfully festive. Keep a batch on hand for lunch boxes, parties, or sweet moments that call for a soft, frosted treat.