Bake Sale Cookies | Cake Mix Cookies | Cake mix cookies with buttercream and sprinkles | French Vanilla Cake Mix Cookies | Pastries | Shower Cookies
French Vanilla Cake Mix Cookies with Buttercream & Sprinkles
If you’re looking for a yummy cookie recipe that you can whip
up at a moment’s notice for a birthday, bake sale, or shower
then look no further! I have an easy, pretty, Springtime cake
mix cookie to share with you!
Cake mix cookies are fast and convenient when you’re
short on time! We’ve all been there!! What makes these
cookies so pretty is the addition of pastel buttercream and
sprinkles! Gives them a cheerful springtime look!
There are a variety of ways that you can serve these cookies
to suit your type of function. For a shower they can be served
as mini cookies with a pretty swirl of buttercream on top; for a
birthday party you can just serve them with sprinkles on top. For
a bake sale, you can swirl some buttercream between two
cookies then place in clear bags tied with a pretty ribbon.
Using a piping bag to frost the cookies makes them look
so pretty and it really isn’t difficult to learn! I used a
Wilton 1M (open star) piping tip for the pink rose swirl
and a Wilton 2D (closed star) piping tip for the yellow
swirl. Both tips will make similar designs; the 2D is
slightly more ruffly.
To pipe the rose design, begin piping in the center of
the cookie and pipe around and around to end at the
edge. (See a video here.)
To create a different design, start piping on the outside
edge and swirl around and around to end in the center.
After piping the buttercream, you can top with a second cookie
and sprinkle with a bit of powdered sugar if you like.
FRENCH VANILLA CAKE MIX COOKIES
adapted from here
Ingredients:
1 box French Vanilla Cake Mix (Duncan Hines)
(If you can’t find French Vanilla, use Classic White)
1 teaspoon baking powder
2 large eggs, lightly beaten
1/3 cup vegetable or canola oil
1 teaspoon pure vanilla extract
1/4 cup sprinkles or nonpareils
Buttercream:
2 sticks unsalted butter, softened
(I used salted because that’s what I had)
3 1/4 cups confectioners’ sugar, sifted
(plus 1/4 cup to top)
1 1/2 teaspoons clear vanilla extract
(this helps maintain the bright white color)
2-3 tablespoons heavy cream or milk
food coloring of choice
2 disposable piping bags
Wilton piping tip 2D or 1M
sprinkles or nonpareils for topping
DIRECTIONS:
Preheat oven to 350º F. Line a rimmed
baking sheet with parchment paper or
a nonstick baking mat.
In a large bowl whisk together cake mix &
baking powder. Using an electric mixer, beat in
eggs one at a time, oil and vanilla. Mix until
thoroughly distributed into the batter.
Shape dough into 1-inch balls (I used my small
cookie scoop), placing them 2 inches apart on
parchment lined baking sheets. With bottom
of a glass dipped in powdered sugar, flatten to
1/4″ thickness. Sprinkle cookies with pastel
sprinkles if desired.
Bake in preheated oven for 10 minutes.
Let cookies cool on baking sheet, then
remove to a wire rack to cool completely.
For the Buttercream:
In the bowl of a stand mixer, cream butter for
5 minutes. With mixer on low speed slowly add
the confectioners’ sugar and beat until well blended.
Add vanilla and 2 tablespoons of heavy cream or milk
and mix until incorporated. Add an additional 1-3
tablespoons of heavy cream or milk until you reach the
desired consistency. Beat at high speed until frosting is
smooth and fluffy; about 5 more minutes. Add food
coloring until you get desired color. I divided buttercream
in half, then colored each.
Pipe frosting onto cooled cookies and top with pastel
sprinkles if desired. Store cookies in an airtight
container in the refrigerator for up to 3 days.
Yields approximately 40 cookies or 20 cookie
sandwiches.
Hope this gives you some ideas the next time you need
a quick dessert!!
