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Cake Batter Cookie Stackers

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  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 18
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Take sugar cookies to a whole new level of delicious! Kids and adults will love these cake batter flavoured cookies with colourful frosting, and lots of sprinkles! Stack them up and watch them go.
Created Nov 28, 2011
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  • Cookies
  • 1 pouch Betty Crocker* Sugar Cookie Mix
  • 1/2 cup (125 mL) Betty Crocker* SuperMoist* Golden Cake Mix (dry mix from box)
  • 1/2 cup (125 mL) butter, softened
  • 1 egg
  • 1/2 cup (125 mL) Betty Crocker* SuperMoist* Golden Cake Mix (dry mix from box)
  • Frosting
  • 2 cups (500 mL) icing sugar
  • 1/3 cup (75 mL) butter, softened
  • 1 tsp (5 mL) vanilla
  • 1 to 2 tbsp (15 - 25 mL) milk
  • Liquid food colours (neon, pink, neon blue, neon green, classic yellow and red to make orange)
  • Multicoloured sprinkles


  • 1
    Heat oven to 375ºF. In medium bowl, stir sugar cookie mix, 1/2 cup dry cake mix, 1/2 cup butter and the egg until soft dough forms.
  • 2
    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.
  • 3
    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.
  • 4
    In medium bowl, beat icing 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 icing sugar. Divide frosting among 4 small bowls, about 1/4 cup each. Add food colour to tint frosting in each bowl.
  • 5
    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.

Expert Tips

  • Tip 1
    Tip : Make cupcakes with remaining dry cake mix. Use 2 1/3 cups of the remaining cake mix to make 15 cupcakes. Add 2 eggs, 3/4 cup water and 3 tablespoons vegetable oil to the cake mix. Mix and bake as directed on box.

Nutrition Information

No nutrition information available for this recipe
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