This might be the best cookie you’ve ever eaten, seriously, they are that good. These Frosted Orange Easy Cake Mix Cookies are simple to make using a box cake mix, fresh squeezed orange juice and ground golden flaxseed. You might want to double the batch, because they disappear fast!
This easy cake mix cookies recipe originally came from my mom. She made them with wheat germ, but I substituted the wheat germ for ground golden flaxseed instead. I love the health benefits of flax, a good source of omega 3’s, lignans and fiber.
You don’t taste the flaxseed at all in this recipe and it’s gives these cake mix cookies an added nutrition boost.
How To Make Frosted Orange Easy Cake Mix Cookies
It starts with a box of Duncan Hines Orange Supreme Cake Mix. It’s the best one that I’ve tried for this recipe. This flavor can be hard to find in stores, so I’ve included a link to purchase on Amazon at the bottom of the post.
If you want to be more of a purist with this recipe, you can always use an organic or whole grain boxed cake mix version. I’m sure that orange would be hard to find, but vanilla would work well. However, I can’t guarantee the same results with a different product.
The Right Tools Make A Big Difference
Always go for fresh orange juice and orange zest for the best flavor. I highly recommend using a Microplane grater for this, because it creates a fine zest that blends well in the batter and frosting.
I LOVE my microplane and use it all the time. It’s a great investment for your kitchen tool collection.
Fresh squeezed juice is best, but you can use an orange juice that’s not from concentrate as an alternative. Just don’t skip the zest!
The batter will be thick for scooping. I like to use one of these small cookie scoops to make tablespoon-size balls. The release lever makes it easy to drop them onto the pan.
While the cookies are baking, grab the powdered sugar, remaining orange juice and zest and make the frosting glaze.
Whisk until smooth and set aside.
When cookies have completely cooled, give them a generous coating of orange glaze. A pastry brush works great for this.
After all cookies have been glazed, allow them to set for about 20 minutes.
Enjoy immediately, if you’re like me and can’t resist.
Store cookies in an airtight container for up to 2 weeks.
These cookies freeze beautifully, but they probably won’t last that long. This recipe makes 3 dozen medium size cookies.
Grab my favorite products for this recipe! *Amee’s Savory Dish is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to affiliate links at no cost to you.
A few more cookie recipes that keep you coming back for more…
This might be the best cookie you've ever eaten. They're that good! These frosted orange cake mix cookies are easy to make and disappear fast!
- 1/2 cup butter softened
- 2 tbsp sugar
- 1 large egg
- 1 box Orange supreme cake mix 18.25 oz size (I use Duncan Hines)
- 3/4 cup ground golden flaxseed (or regular ground flaxseed)
- 1 tbsp grated orange rind *a microplane grated is recommended for this
- 1/4 cup fresh squeezed orange juice
- 1 3/4 cup powdered sugar
- 4 tbsp fresh squeezed orange juice
- 1/2 tbsp grated orange rind *a microplane grater is recommended for this
Heat oven to 350 degrees F.
In a large bowl, beat softened butter and sugar until creamy, about 2 mins.
Add egg and beat to combine.
Add cake mix, flaxseed, 1 tbsp grated orange rind and 1/4 cup fresh orange juice.
Beat until thick but smooth.
Drop batter by tablespoon size balls onto a cookie sheet lined with parchment paper (I use a small scoop with a handle for this).
Bake until surface is puffed and slightly cracked, about 13 minutes.
Allow cookies to cool completely and make the frosting.
In a medium size bowl, stir 1 tbsp orange rind, 4 tbsp orange juice and powdered sugar with a whisk until smooth.
Using a pastry brush, coat cooled cookies with frosting and allow to set until dry, about 20 minutes.
Store in an airtight container for up to 2 weeks or freeze.
These cookies freeze beautifully in an airtight container, but they probably won't last that long!