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Super easy cake mix cookies are given a festive Easter twist with the addition pastel buttercream and sprinkles.
It was 75 degrees and sunny this weekend, which was so amazing! We flung open the windows, did a little more spring cleaning, and took a much needed trip to Trader Joe’s and World Market. Which basically means we re-cluttered the pantry after cleaning it out. I’m a sucker for Trader Joe’s – I just can’t help myself.
Last week, I cleaned out my baking drawers in an effort to consolidate a gazillion bags of chocolate chips, nuts, marshmallows and confectioners’ sugar. If you’ve read My Baking Addiction for any period of time, you know that I’m a self-professed hoarder of baking ingredients. And this time, my stash was out. of. control. I picked up a set of OXO containers from Amazon and got to work. I also pledged to use up a few of the boxed cake mixes that I bought on sale a few months ago.
I get questions about cake mix recipes all the time. And although I know they’re not everyone’s cup of tea, I like to play around with them on occasion. And since one of my favorite chocolate cake recipes is a doctored up cake mix, I always have a couple on hand.
This time, instead of making a cake or cupcakes, I decided to bake cookies and give them a little festive Easter flair with the addition of pastel buttercream and sprinkles.
Sprinkles were definitely an issue in the Great Pantry Clean-Out of 2014. Eric definitely raised an eyebrow at the sheer number of containers with brightly hued sprinkles inside. Tell me I’m not the only one that gets drawn like a magnet to every seasonal container of sprinkles you find?
These cookies are perfect for a spring birthday party, the Easter dessert table, or even a baby shower treat. They’re a great recipe to keep in your back pocket. Forgot the work potluck? No problema. Kid just told you there’s a bake sale at school tomorrow? Handle it with ease.
I love the buttercream on top – after all, who can resist a sugar cookie with frosting and sprinkles? Certainly not this girl. And it makes these cake mix cookies look totally professional and like they took you all the hours in the world. Hooray for that!
Did you have glorious weather this weekend too? I really hope so!
Cake Mix Cookies
Ingredients:
- 1 box French Vanilla Cake Mix (I used Duncan Hines)
- 1 teaspoon baking powder
- 2 large eggs, lightly beaten
- 1/3 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1/4 cup sprinkles or nonpareils
- 2 sticks unsalted butter, softened
- 3 1/4 cups confectioners’ sugar, sifted
- 1 1/2 teaspoons clear vanilla extract (this helps maintain the bright white color)
- 2-3 tablespoons heavy cream or milk
Optional
- sprinkles or nonpareils for topping
Directions:
- Preheat oven to 350° F. Line a baking sheet with parchment paper or a nonstick baking mat.
- In a large bowl whisk together cake mix and baking powder. Using an electric mixer, beat in eggs one at a time, oil and vanilla. Mix until well combined. If desired, stir in sprinkles until thoroughly distributed into the batter.
- Shape dough into 1-inch balls; place dough balls 2 inches apart on prepared cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
- Bake in preheated oven for 7-8 minutes. Allow cookies to cool on cookie sheet before removing to a wire rack to cool completely.
For the Buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, cream butter on medium-high speed for about 6 minutes. With the mixer on low speed, slowly add in confectioners’ sugar, and continue beating until well blended.
- Add in vanilla, and 2 tablespoons of heavy cream or milk. Blend on low speed until moistened.
- Add an additional 1 to 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.
- Pipe frosting onto cooled cookies and top with festive sprinkles.
Notes:
Store cookies in an airtight container within the refrigerator for up to 3 days.Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
*Product links are from My Baking Addiction’s Amazon affiliate account.
You didn’t mention anything about the food coloring for the frosting! How much of each drop for each pretty color? Thanks!
Hello! Unfortunately the amount needed will vary widely depending on what brand and type of food coloring you use. I recommend starting with one drop of the colors you like. You can always add more if you’d like a more vibrant color. Hope this helps.
Jamie
For storing the cookies are these a stackable cookie or is the frosting too soft to stack in containers?
Jamie-
I think the frosting is definitely too soft for stacking. Thanks so much for stopping by!
-Jamie
Would it sti work if I substitude the vegrtanle oil with melted coconut oil? Thanks
*vegetable oil
I think it should probably work, Anita. Let me know how you like it!
Hi!
How far in advance can we make the cookies and the frosting? I would like to bake them for the birthday on Saturday since I won’t have time to do it the same day.
Thank you!
Hi, Matilde! The day before should be fine. I hope you enjoy them!
These look amazing, but I’m wondering as I don’t have any cake mixes on hand (because I’m coeliac so I always make my gluten free cakes from scratch) could I make a cake mix from scratch without the liquid and add your wet ingredients instead?
Hi, Melanie! I’ve never tried a gluten free mix with this, so I honestly don’t know. I think you should give it a try, though. If you do, let me know how it goes!
These look amazing and will be trying very soon!! Two questions please!! 1). Do you have to use unsalted butter for the frosting? I don’t usually have this on hand, but can purchase of necessary. 2). About how many cookies will this recipe make? I dont know that I saw that in the recipe or in the questions. Thank you so much and Happy Easter!
Hi, Beth! Feel free to use salted butter if you have it. This recipe makes about 40 cookies. I hope you like them!
In the recipe it says 2 sticks of butter how much is that weight wise pls x
Hi, Vicky! Two sticks of butter is 1/2 pound or 8 ounces. I hope you like the cookies!
Would a gluten free cake mix work too?
Hi, Jessica! I haven’t tried this with gluten free cake mix, but I think you should give it a go. Let me know how they turn out!
I have a question could these beautiful looking cookies be made twice as large?
I don’t see why not, Margie. Let me know how they turn out!
Would it be possible to add white chocolate chips, 4 ounces of cream cheese, and to use butter instead of oil to the cake mix batter. If using butter do I use the same amount in the recipe? And can I make it with red velvet cake mix? Thanks for your awesome recipes.
Hi, Lily! You can definitely substitute butter, but melt it and then measure it. Do you want to use the cream cheese in the cookies or buttercream? I think white chocolate chips and red velvet would be great. I’m so glad you enjoy the recipes!