By Mary Ann Wilcox

If you’re pressed for time this holiday season, there are some recipes that lend themselves to coming up with something FAST.

This is an oldie but a goodie and one of my go-to cookie recipes. Whenever I need a large batch to share at an event, or if I want to really impress someone, I reach for this recipe. The very best part about it is the vast versatility of it. With all the flavors and kinds of cake mixes out there, the sky is the limit on flavor options. Here I will give you the basic recipe, some of the flavor combos we have tried, and my very favorite version of it: Almond Poppy Seed Cheesecake Cookies.

Cake Mix Sandwich Cookies

2 (18¼ oz.) packages any flavor cake mix
4 eggs
2/3 c. oil

1 8oz. pack of cream cheese
2-3 c. powdered sugar (just enough to make it frosting thick)
2 Tbsp. jam or jelly to flavor as desired


1. Preheat oven to 350 degrees F (180 degrees C).

2. Blend the above ingredients together until mixed (hands work best). Roll in balls about the size of a quarter and place on ungreased baking sheets.

3. Make an even number of balls.

4. Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put filling between two cookies, putting bottom sides together.

Here are some of our favorite combos:

1. Chocolate cake mix with plain vanilla-flavored frosting, or add mint flavor and a little green color for a Grasshopper Cookie. You could flavor the frosting cherry or strawberry with a couple tablespoons jam or jelly.

2. Lemon cake mix with any fruity flavored jam or jelly to make cherry / raspberry / strawberry / blackberry lemonade cookies (my hubby’s favorite).

3. Strawberry cake mix with chocolate filling, just add a tablespoon of cocoa powder to the filling.

4. Spice cake mix with some fresh ginger added to the filling, or pumpkin puree (just a little) and pumpkin pie spice to taste.

5. And here is my favorite: Almond Poppy Seed Cheesecake. Add about half of a small can of almond paste or 3-5 Tbsp. from a tube, 1-2 tsp. almond extract (personal preference here, I like mine really almondy) and 1 Tbsp. of poppy seeds to the cake mix. Add the rest of the can or about another 3-5 Tbsp. almond paste as well as another 1-2 tsp. extract to the filling mix. It helps if you crumble the paste up or cut it into small pieces before adding it to either. I hope you and yours enjoy these as much as my herd does.

For more time-saving recipes, go to If you have questions about this or other recipes, contact Mary Ann at

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