Festive Peppermint Cookies Recipe Made With Cake Mix
165kcal
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)
Method
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.
Nutrition
Serving1cookieCalories165kcalCarbohydrates25gProtein1gFat7gSaturated Fat4gPolyunsaturated Fat3gTrans Fat0gCholesterol27mgSodium115mgFiber0gSugar19g
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.