Rainbow Bit Cake Mix Cookies Recipes

RAINBOW CAKE MIX COOKIES

Steps:

• Add the cake mix, vegetable oil, and eggs to a large bowl and mix them together until combined.
• Divide the dough evenly into 5 different bowls.
• Mix each portion of dough with the desired food coloring, until evenly colored. (We used reen, yellow, red, orange and blue).
• Cover the bowls and place the dough in the fridge for 45 minutes.
• Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• Portion out a dollop of each color of cookie dough. Then use a cookie scoop to scoop the dough up and roll the balls together to swirl the colors together.
• Place the granulated sugar into a small bowl, and roll each of the cookie dough balls into the sugar.
• Place the balls onto the prepared cookie sheet, about 2 inches apart.
• Bake the cookies for 8 to 9 minutes. They will look puffy and slightly underdone (but will continue cooking on the baking sheet out of the oven.)
• Remove the pan of cookies out of the oven and let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.

RAINBOW BIT CAKE MIX COOKIES

Steps:

• Preheat oven to 350 °F
• Combine the ingredients together in a medium mixing bowl until completely mixed together.
• Place on a parchment lined cookie sheet approximately 2 inches apart using a small cookie scoop.
• Cool in the refrigerator (or outside if you live in Alberta) for 10 minutes
• Cook for 12-15 minutes, until the edges are cooked and the middle is set.
• Remove from the oven and cool on baking sheets completely.

RAINBOW CHIP CAKE BATTER GOOEY BUTTER COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Sprinkle tops of cookies with sprinkles.
• Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container at room temperature.

RAINBOW CAKE MIX COOKIES - AKA PARTY-CAKE COOKIES

Steps:

• Combine cake mix, oil & eggs in bowl and mix with mixer until blended.
• Stir in candies, chips & sprinkles.
• Drop by heaping teaspoonfuls onto cookie sheet lined with parchment paper.
• Bake 8-10 minute at 350 degrees.

RAINBOW CAKE MIX COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Line three cookie baking sheets with parchment paper or silicone baking mat. Set aside.
• In a large bowl, beat together white cake mix (just the dry mix), eggs, vegetable oil, all-purpose flour and vanilla extract until smooth (about two minutes with electric hand mixer).
• Separate cookie batter equally into 6 small bowls. A food scale isn't required for this step but is highly recommended! It works out to be 120 grams each in 4 bowls and 2 bowls of 90 grams each. The 120 gram bowls will end up with 4 cookies each and the 90 gram bowls will end up with 3 cookies each. Color one bowl red, one orange, one yellow, one green, one blue and one purple.
• To fully combine the colors into each cookie batter bowl, you may need to get in there with your hands if a spoon isn't fully combining the color into the batter. The cookie dough batter should be the consistency of play dough. Spray your hands very lightly with non-stick cooking spray then carefully squish and knead each bowl of dough to completely combine color into dough. Wash hands between each bowl so you don't mix colors.
• Scoop cookies onto baking sheets (place cookies at least two inches apart). Cookies should be 2-tablespoons in size (30 grams each). Each 120 gram bowl will give you 4 cookies and each 90 gram bowl will give you 3 cookies. Roll each cookie into a ball shape before baking.
• Bake each cookie sheet separately to ensure even baking time for all cookies. Each cookie tray will need to bake for 12-13 minutes. Cookies should rise and the tops will look set and no longer like wet dough. When removing cookie sheets from the oven, let cookies cool completely before removing from cookie sheets. The cookies will finish baking on the hot tray outside of the oven so it's important not to remove them from the hot baking sheet right away. The cookies will be slightly browned on the bottoms.
• Store covered in a food storage container at room temperature for up to 4 days.

RAINBOW CHIP CAKE BALLS

Steps:

• Heat oven to 350°F. Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• In large bowl, crumble cake. Add frosting; mix well. Roll into 48 (1 1/4-inch) balls; place on waxed paper-lined cookie sheets. Freeze about 45 minutes or until firm. Refrigerate to keep chilled.
• In 1-quart microwavable bowl, microwave 10 oz of the candy coating and 1 tablespoon of the shortening uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
• Remove one-third of the balls at a time from refrigerator. Using fork, dip 1 ball at a time into coating. Place on waxed paper-lined cookie sheet; immediately decorate with sprinkles. Melt remaining 10-oz candy coating and remaining 1 tablespoon shortening; dip remaining balls. (Reheat coating in microwave if too thick to coat.) Serve at room temperature. Store in airtight container.