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
  • 2¾ 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
  • 2¾ cups (675 mL) gluten-free flour (see Cook's Tip)
  • 1 egg 


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

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

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

  4. Generously flour the Pastry Mat. Remove one portion of the dough; roll it out evenly to ⅛" (3-mm) thickness, adding additional flour as needed.

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

  6. Bake for 10-12 minutes (15-17 minutes for stoneware) or until the cookies are a very light golden brown. Remove from the oven; cool 3 minutes on the cookie sheet. Remove to the 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, like our Gluten-Free Multi-Purpose Flour Blend

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


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