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Cake Batter Cookie Stackers

cake batter cookie stackers
Cake Batter Cookie Stackers
  • 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. ...MORE + LESS -

Ingredients

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

Steps

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  • 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 : 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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