I wanted to do something simple this week since a lot of my previous cookies have required extra effort. This is one that can be made easily as long as you have room temperature butter (or if it’s softened ahead of time).
It starts off easy enough. You throw a stick of butter into the bowl to fluff it up with the paddle attachment. Then you throw in the four egg yolks and the one egg. You’ll probably need to scrape the bowl a bit to help it get all mixed up together.
After that, you add in the yellow cake mix little by little while the stand mixer is on the low-medium speed. To make it a little more fun, you throw in the quarter cup of sprinkles.
For this, make sure you add a sheet of parchment paper to the cookie sheet, because this will happen if you don’t…
So after lining the cookie sheet with a sheet of parchment paper, I used my favorite 1.5Tbsp cookie scoop to make about 18 cookies. You could probably make more with the smaller 1Tbsp cookie scoop, but I hate that thing with a passion.
These were run in the oven for 18 minutes and they came out perfect.
I’m actually thinking of making these for a Christmas cookie plate and dyeing them red and green.
- 1/2 cup (one stick) unsalted butter, softened
- 4 egg yolks
- 1 egg
- 1 (15 1/4-ounce) box yellow cake mix, like Betty Crocker
- 1/4 cup sprinkles
- Preheat oven to 325ºF. Line 2 cookie sheets with silicone mats or pieces of parchment paper.
- In a large bowl using a hand or stand mixer, beat butter on medium-high until soft and fluffy, about 2 minutes. Add egg yolks and egg, and beat until incorporated, about 2 minutes. Add cake mix in three increments over low speed. Fold in sprinkles.
- Use an ice cream scooper to drop rounded spoonfuls of dough onto cookie sheets, leaving sufficient space between each cookie.
- Bake for 15 to 17 minutes, turning sheets halfway through cook time, until edges start to turn golden brown. Remove from oven, and let sit on a hot baking sheet for 2 more minutes. Transfer cookies to wire racks to cool completely.