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Cake Batter Cookie Stackers


Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup Betty Crocker® SuperMoist® yellow cake mix (dry mix from box)
1/2 cup butter, softened
1 egg
1/2 cup Betty Crocker® SuperMoist® yellow cake mix (dry mix from box)

Frosting

2 cups powdered sugar
1/3 cup butter, softened
1 teaspoon vanilla
1 to 2 tablespoons milk
Liquid food colors (neon pink, neon blue, neon green, classic yellow and red to make orange)
Multicolored sprinkles

Directions

~   Heat oven to 375°F. In medium bowl, stir sugar cookie mix, 1/2 cup dry cake mix, 1/2 cup butter and the egg until soft dough forms.
~   In small bowl, place remaining 1/2 cup dry cake mix. Shape dough into 36 (1-inch) balls. Roll balls in dry cake mix, coating completely. Place 2 inches apart on ungreased cookie sheets.
~   Bake 7 to 9 minutes or just until cookies are set. (Watch closely to prevent cookies from getting too crispy and overbaked.) Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
~   In medium bowl, beat powdered sugar, 1/3 cup butter and vanilla with electric mixer on medium speed until blended. Beat in 1 tablespoon milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Divide frosting among 4 small bowls, about 1/4 cup each. Add food color to tiint frosting in each bowl.
~   For each sandwich cookie, spread 1 rounded teaspoon frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together. Roll sides of sandwich cookie in sprinkles.

This recipe and others have come with permission to post from Betty Crocker and My Blog Spark.



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