Frosted Cake Mix Sugar Cookies Recipe
A lovely light and tender cookie made easy using cake mix!Use your favorite White Cake Mix to make 16 light and tender cookies. Each cookie is 2 tablespoons, about golf ball sized (50grams).
Ingredients
- 1 box Duncan Hines Classic White Cake Mix
- 1/4 cup softened butter
- 1/4 cup softened margarine
- 3 eggs
- 1/2 teaspoon almond extract (optional)
- 2 tablespoons corn starch
- 1 teaspoon cream of tartar
- 1 cup all-purpose flour
- 3/4 cup cold butter ((one and a half sticks))
- 4-5 cups powdered sugar
- 1/2 teaspoon almond extract ((or more if your prefer))
- 4-5 tablespoons heavy cream
- 1 dab pink gel food coloring (optional )
- Sprinkles
Directions
- 1
Preheat the oven to 365 F. (see notes)
- 2
It's counterintuitive to use cold butter, but it helps with the consistency of the frosting. A stand mixer or sturdy hand mixer will work - it's a bit chunky at first, but it will smooth out. Beat on medium-high until smooth.Add powdered sugar 1 cup at a time, mix thoroughly after each addition. The frosting will be chunky at this stage. Mix until the powdered sugar is fully incorporated, then add the almond extract. Add the heavy cream one tablespoon at a time, thoroughly beating after each addition. After adding the 4th tablespoon, the buttercream should be starting to pull together and whipping into a light and fluffy frosting. Continue to mix and add the final tablespoon of heavy cream until you obtain the texture you want. If tinting the frosting pink, it's preferable to use pink 'gel' coloring to maintain a nice texture of the frosting. Spread the frosting on the cooled cookies (or use a piping bag), then top with Sprinkles! Enjoy!