All-Occasion Cookies – Original and Gluten-Free


  • 4 sticks butter (500 mL) (do not substitute)
  • 1 pkg (15.25-16.5 oz or 461 g) white cake mix
  • 2 3/4 cups (675 mL) flour
  • 3 sticks butter (375 mL) (do not substitute
  • 1 pkg (15.25-16.5 oz or 461 g) gluten-free yellow cake mix
  • 2 3/4 cups (675 mL) gluten-free flour (see Baker's Tip)
  • 1 egg 


  1. Preheat oven to 350ºF (180ºC). In Classic Batter Bowl, microwave 2 sticks of the butter,uncovered, on HIGH 2-3 minutes or until melted. Slice remaining butter into small pieces; add to melted butter. Let stand 3-5 minutes or until softened.  

  2. In large mixing bowl, whisk cake mix and flour; blend well.  

  3. Whisk butter until very smooth. Pour butter (and egg for gluten-free version) into dry ingredients; mix to form a smooth dough. Divide dough into 3 portions. Cover with plastic wrap; refrigerate 30 minutes (do not refrigerate overnight.)  

  4. Generously flour Pastry Mat. Remove one portion of dough; roll out evenly to 1/8-in. (3-mm) thickness, adding additional flour as needed.  

  5. Cut dough with (3-in./7.5-cm) Biscuit Cutter; place in 1 in. (2.5 cm) apart on Cookie Sheet (metal or Stoneware). Repeat with remaining dough.  

  6. Bake 10-12 minutes (15-17 minutes for Stoneware) or until very light golden brown. Remove from oven; cool 3 minutes on Cookie Sheet. Remove to Stackable Cooling Rack to cool completely.  


  •   servings of 2 undecorated cookies 

Nutrients per serving:

Calories 320, Total Fat 11 g, Saturated Fat 7 g, Cholesterol 25 mg, Sodium 175 mg, Carbohydrate 55 g, Fiber 0 g, Protein 2 g

Cook's Tips:

For best results, look for a gluten-free flour that includes white rice flour, xanthan gum or guar gum in the ingredients. 

Use Creative Cutters or other sizes of Biscuit Cutters to create special-shaped cookies for any occasion.


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