Festive Peppermint Cookies Recipe Made With Cake Mix
This recipe for frosted peppermint cookies will make you feel like the best baker in the neighborhood.
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Servings: 1 cookie
Calories: 165 kcal
Ingredients
For the Cookies
- 15 oz box Cake Mix (any flavor)
- 1 tsp Baking Powder
- 2 Eggs (room temperature)
- Vegetable Oil (use amount called for on box directions for cake recipe)
For the Frosting:
- 1 cup unsalted butter softened and cut into cubes
- 4 cups powdered sugar sifted
- 5-6 tbsp heavy whipping cream
- 2 tsp vanilla extract
- Pinch of salt
- Crushed candy canes, for garnish
- Food coloring - optional (choose color by holiday or leave the frosting white)
Instructions
For the Cookies
- Preheat oven to 375° F. Line cookie sheets with parchment paper.
- Place all cookie ingredients in a large mixing bowl, Using an electric mixer mix until well combined.
- Form cookie dough into 1-inch balls (I like to use a cookie scoop so they are all the same size) and place on a prepared cookie sheet.
- Bake for approximately 9 minutes.
- Let the cookies totally cool before frosting.
For the Frosting
- n a large bowl, using an electric mixer with the paddle attachment, whip butter for 8 minutes on medium speed. Butter will become pale and creamy.
- Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light and fluffy.
- Frost each cookie and sprinkle with crushed candy canes.
Notes
★ Frosting is best used right away for ideal spreading consistency.
★ This is NOT a crusting buttercream, so the frosting will not harden. I left them out overnight before I packaged them.
Nutrition
Serving: 1cookie | Calories: 165kcal | Carbohydrates: 25g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 27mg | Sodium: 115mg | Fiber: 0g | Sugar: 19g
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