Cake Batter Cookie Stackers
Preparation: 30 min.
Cooking: 9 min.
Total: 39 min.
- 1 Lb pouch Betty Crocker® sugar cookie mix
- 1/2 Lb Betty Crocker® SuperMoist® yellow cake mix
- 1/2 Cup butter softened
- 1 eggs
- 2 Cup powdered sugar
- 1/4 Cup butter , softened
- 1 tsp vanilla extract
- 2 Tbsp milk
- food coloring (neon pink, neon blue, neon green, classic yellow and red to make orange)
- chocolate sprinkles , multicolored
Heat oven to 375 ℉. In medium bowl, stir sugar cookie mix, 1/2 normal cup dry cake mix, 1/2 normal cup butter and the egg until soft dough forms.
In small bowl, place remaining 1/2 normal cup dry cake mix. Shape dough into1 inch balls. Roll balls in dry cake mix, coating completely. Place 1 inch apart on ungreased cookie sheets.
Bake 7 to 9 minutes or just until cookies are set. (Watch closely to prevent cookies from getting too crispy and over-baked.) Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
In medium bowl, beat powdered sugar, 1/3 normal cup butter and vanilla with electric mixer on medium speed until blended. Beat in 1 normal tbsp milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Divide frosting among 4 bowls. Add food color to tint frosting in each bowl.
For each sandwich cookie, spread 1 tsp frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together. Roll sides of sandwich cookie in sprinkles.