CAKE MIX COOKIES
Easy Cake Mix Cookies are a fun way to mix and match cake flavors to add-ins! My kids LOVE to make these!
Provided by Shelly
Categories Cookies
Time 15m
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl mix together cake mix, eggs, and oil until smooth. Alternately you can do this step in the bowl of your stand mixer with the paddle attachment, mixing ingredients on low until combined.
- Mix in desired add-ins until evenly incorporated.
- Using a medium (2- tablespoon) cookie scoop portion the dough onto the prepared cookie sheet 2- inches apart. Bake for 9-10 minutes, or until lightly golden at the edges.
- Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack.
Nutrition Facts : ServingSize 1 cookie, Calories 119 calories, Sugar 7.9 g, Sodium 126.3 mg, Fat 6.4 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 14.6 g, Fiber 0 g, Protein 1.2 g, Cholesterol 15.5 mg
3-IN-1 SUGAR COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield about 4 dozen 2-inch cookies
Number Of Ingredients 15
Steps:
- Whisk the flour, baking powder, and salt in a medium bowl.
- Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the egg yolks, vanilla and orange zest mixing until fully incorporated. Slowly add the flour mixture, and continue beating until the dough comes together, stopping and scraping down the sides of the bowl as needed.
- For rolled cookies: Roll about a tablespoon of dough by hand into a ball. Dip 1 side of the balls into some coarse sugar and place them sugar-side-up on an ungreased baking sheet, leaving about 1-inch between cookies.
- For sliced cookies: Divide dough in half, roll by hand into 2-inch-wide logs, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
- Cut the logs into 1/4-inch-thick cookies and place them on ungreased baking sheets, leaving about 1-inch between cookies.
- For cutout cookies: Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
- Roll dough between lightly floured parchment, or waxed paper, until about 1/3-inch thick. Transfer sheets to a baking sheet and refrigerate until firm, about 30 minutes. Cut into desired shape using a cookie cutter, place them on ungreased baking sheets, leaving about 1-inch between cookies. (Gather the dough scraps together, pat into a disk, chill and reroll.)
- Refrigerate cookies while preheating the oven to 375 degrees F, for at least 30 minutes.
- Bake the cookies, until the bottoms are golden, about 10 to 15 minutes depending on shape. Cool on sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve, or store in an airtight container at room temperature for up to 1 month.
- Combine all the ingredients, except the food coloring, in the bowl of a standing mixer fitted with the paddle attachment. Mix slowly until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and bubbly. If the frosting is overbeaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, then use a rubber spatula to vigorously beat and smooth out the frosting.
- Alternatively, combine ingredients in a large bowl, and beat with hand beaters on low speed until the frosting thickens to stiff peaks.
- Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. (Adding too much color reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days.) Store icing, covered, with plastic film on the surface of the icing.
- Yield: 1 pound royal icing (1 2/3 cup)
3-INGREDIENT SUGAR COOKIES
Butter, sugar and Gold Medal™ flour are all you need for this quick and easy sugar cookie recipe. The best part? It's a make-ahead and make-it-your-own recipe. After you mix up the dough, shape it into a log and chill before cutting the cookie dough into slices for baking. Decorate the cookies by rolling them in holiday sprinkles before chilling, or drizzle an easy powdered sugar icing over sliced tops after baking. Either way, it makes the perfect holiday cookie. However you complete them, it's a buttery, tender cookie that melts in your mouth with every bite. With easy 3-Ingredient Sugar Cookies, you can save time and focus on the decorating fun.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 20
Number Of Ingredients 8
Steps:
- In large bowl, beat softened butter and granulated sugar with spoon until well mixed. Stir in flour until moistened, using hands to mix if needed (dough will be crumbly). Knead 5 to 10 times or until dough is smooth.
- Divide dough in half; shape each half into a log, 5 inches long by 2 inches in diameter.
- Spread 2 tablespoons of the nonpareils or decorating sugar on plastic wrap; roll one log in nonpareils to cover. Repeat to cover remaining cookie log in nonpareils. Wrap dough logs tightly with plastic wrap. Refrigerate about 1 hour 30 minutes or until firm.
- Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart, reshaping if necessary.
- Bake 12 to 14 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 40 minutes.
- To make Powdered Sugar Icing Drizzle: In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Tint with food color. Drizzle over tops of cooled cookies. Sprinkle with nonpareils or decorating sugar. Let stand about 1 hour or until drizzle is set.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 5 g, TransFat 0 g
CAKE MIX SUGAR COOKIES RECIPE
No cookie cutter needed for these darling sugar cookies.
Provided by Contributor
Categories Dessert
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, mix together cake mix, eggs and oil until well combined.
- Roll into 1-inch balls and place on a baking sheet lined with parchment paper.
- Bake for 9-11 minutes, or until slightly golden. Let cool completely.
Nutrition Facts : Calories 148 kcal, Carbohydrate 22 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 126 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
EASY CAKE MIX COOKIES- SUGAR COOKIES
I frequently make these cookies for work pitch-ins & family get-togethers. They are always a big hit! I was given the basic recipe several years ago by a lady who showed up at my garage sale-and she wrote it down during our conversation about baking. I have perfected different varieties over the years. Please see my other recipes for how to make the following versions of this cookie: chocolate-chocolate chip, chocolate chip, & lemon cookies. This is a really versatile recipe base-experiment!!
Provided by KitchenAndCraftAdve
Categories Dessert
Time 13m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Stir ingredients in medium mixing bowl until blended (best to do right before you are ready to bake them- they flatten out more if you let the batter set).
- Spoon onto 2 un-greased cookie sheets (allow some space in between, they spread...a melon baller works great for this step). Sprinkle tops with raw sugar.
- Bake for 8-10 minutes (depends on which cake mix you use & the oven -- I start looking at them through the glass around 6.5 minutes -- they will get a dull/cracked appearance on top when done).
- Allow the cookies to cool on the pan, or wait 1-2 minutes before moving to cooling racks. Cookies should be soft & chewy.
Nutrition Facts : Calories 144.2, Fat 7.4, SaturatedFat 1.1, Cholesterol 18.1, Sodium 145.5, Carbohydrate 18.2, Fiber 0.2, Sugar 10.8, Protein 1.5
CAKE MIX SUGAR COOKIES
This tastes like a real cut out cookie and it is easy because it starts with a cake mix. I make these a lot and no one ever guess that it is made with a cake mix. Some times I sprinkle the cookies with cinammon sugar before I bake them. Cooking time does not reflect chill time.
Provided by mandabears
Categories Dessert
Time 20m
Yield 60 cookies
Number Of Ingredients 4
Steps:
- In a large bowl mix cake mix, butter, egg and milk.
- Do not over mix.
- Shape dough in a ball.
- Chill for 2 hours.
- Roll 1/8 inch on a floured surface.
- Cut out with a floured cookie cutters.
- Place 2 inchs apart on a cookie sheet that has been very lightly sprayed with cooking spray.
- Bake at 375 degrees for 6-10 minutes or until edges are lightly browned.
- Cool slightly.
- Move to rack to cool fully.
- Store in airtight container.
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