I blame pregnancy for the box of cake mix in my cabinet. I don't even remember why I bought it, but it's there... 

Have you ever made cake mix cookies? My mom and I would sometimes make them when I was growing up. My mom has always made everything from scratch, but she would still keep a few cake mix boxes in the back of the cabinet, just because. These cookies are super easy, super soft... and super good!  

Now, I could totally just make funfetti cookies from scratch. In fact, you don't often find a boxed baking mix of any kind near my kitchen. But, there comes a day every now and then (well, more often lately) when I just want something quick and easy to bake. I think we all have this day or days at some point in our lives. And when you do, keep this recipe on hand!

With a quick cookie, I went an extra step and made homemade buttercream frosting, but these are so good all on their own! You can use any kind of cake mix - but I really love the funfetti kind. 

Funfetti Cake Mix Cookies

(Makes 2 dozen cookies)

• 1 box cake mix

• 2 large eggs

• 1/3 cup vegetable oil

• 1 tsp vanilla extract

Directions: 

1. Preheat oven 350 and line 2 baking sheets with parchment paper.

2. In a large bowl, mix all of the ingredients until combined.

3. With a cookie scoop, scoop balls of dough onto the baking sheets. Flatten the top of the balls slightly with your hands.

4. Bake for about 10-11 minutes, or until starting to turn very very light golden brown (but don't overbake, you don't want them too golden!). Take out and let cool on the cookie sheets for 5 minutes then transfer to a wire rack to cool completely.

5. Once cool, frost the cookies, if desired. (Recipe is below!)

Vanilla Buttercream Frosting

• 1/2 cup (8 tablespoons) unsalted butter, softened to room temperature

• 1 teaspoon pure vanilla extract

• 2 cups powdered sugar

• 2 to 4 tablespoons milk

Directions: 

1. In a mixer or with a hand mixer, beat the butter until fluffy (a few minutes).

2. Add in the remaining ingredients and slowly start to beat to combine. Increase the speed and beat until fluffy.

3. If the frosting is too hard, you can add a splash of more milk. (I start with 2 tablespoons and beat and add more milk if needed.) If it appears too runny, add more powdered sugar. It's a flexible recipe!

4. Frost the cookies. Store any remaining icing in the refrigerator.

These kind of take me back to childhood in a way. And when I made them, they made the best cookies to package up and bring to a family dinner later that night.