Cake Mix Cookies

Cake Mix Cookies

I make these all the time and just realized, I haven't put them on the blog yet. So here it is...

(My favorite cake is any chocolate flavor covered in Coconut Pecan frosting. So here is the cookie version. YUM!)

These cookies are super easy to make. Our family favorite is funfettie cookies with rainbow chip frosting.

Ingredients:
1 box any flavor cake mix
1/2 vegetable oil
1/4 water
1/4 flour
1 egg

Directions:
Mix all together, portion out and put on cookie sheet. Bake at 350 for about 10 minutes.
(Makes about 24 cookies)

Notes: I prefer my cookies to be like cake, FROSTED! But you can eat them plain too. I usually frost them as I eat them because I can't stand when cookies stick together from being frosted and then stacked in a cookie jar.

Peanut Butter Cookies

In honor of today being National Peanut Butter Cookie Day, I felt that I should make some PB cookies. I've never actually made PB cookies before, and I'm quite happy with these.

Ingredients:
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter or margarine (softened)
1 egg
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions:
Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375ºF

Shape dough into 1 1/4-inch balls. Place about 3 inches apart on un-greased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.

Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

Recipe: Betty Crocker

Grasshopper Cookies

What we need:
Cookie:
1 Devil's Food Cake Mix
1/2 cup oil
1 egg
1/4 cup flour
1/4 cup water
Directions:
Mix all together, put dolops on a cookie sheet and bake at 350* for about 10 minutes.

Cookie Recipe: Heather Munz

What we need:
Peppermint Frosting:

1/2 c. butter, softened

2 Tablespoons milk

2 c. powdered sugar

1 1/2 tsp. peppermint extract

Green food coloring (optional)

Directions:

Mix together all the ingredients (add more or less powdered sugar until you get the consistency you like). Spread on top of each cooled cookie.

What we need:

Chocolate Topping:

2 1/4 c. semi-sweet chocolate chips

3/4 c. butter

Directions:

Melt chocolate chips and butter together in a double boiler OR in a microwave (I usually microwave for 30-second intervals, then stir and repeat until the chips are fully melted). Spread melted chocolate on each cookie.

Frosting recipes: Six Sister's Stuff

Picture: Six Sister's Stuff

Monster Cookies

MONSTER COOKIES

Ingredients:

1 Cup Butter

2 Cups White Sugar

2 Cups Brown Sugar

6 eggs

9 Cups Oatmeal

4 cups Flour

4 tsp Baking Soda

1 tsp Baking Powder

1 Pint Jam

1 1/2 lbs Peanut Butter

1 bag M&Ms or Chocolate Chips

Directions:

Mix butter, brown and white sugars. Add eggs, mix again. Mix in Jam and Peanut Butter. In separate bowl mix oatmeal, flour, baking soda, and baking powder, then add to the wet ingredients.

Bake at 350* for about 10 minutes.

Notes: The flavor jam you use will change the taste of the cookies. Our favorite is a homemade cherry jam.

 

Recipe: Diana Munz, also available in The World Wide Ward Cookbook

Pumpkin Cookies

PUMPKIN COOKIES

What we need: 1 box Spice Cake Mix, 1 can pumpkin (NOT pie filling), 1 bag chocolate chips

Directions: Mix the pumpkin and spice cake mix together till blended, fold in chocolate chips, bake at 350* for 12-14 minutes.

These are sooo easy to make and taste great!

Recipe: World Wide Ward Cookbook

Sugar Cookies and Frosting

Sugar Cookies and Frosting

SOUR CREAM SUGAR COOKIES

 

What we need: 1 Cup Butter (room temp.), 1 1/2 Cups Sugar, 3 Eggs, 2 tsp. Vanilla, 1 Cup Sour Cream, 5 Cups Flour, 1 tsp. baking soda, 2 tsp. baking powder, salt to taste.

Directions: Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well to blend after each addition. Add the vanilla. Blend in the sour cream. In a separate bowl, sift together the flour, baking soda, baking powder and salt. Slowly add the dry ingredients to the dough and mix just until combined. (It makes a lot of dough, so don't over mix.) Working in batches, roll the dough out onto a floured surface. (Flour your rolling pin and cookie cutters as well.) Cut into desired shapes.

Bake at 325*-350* for 5-10 minutes or until done. Do not overcook as they are best when still really soft. Cool and frost.

Notes: I baked mine at 330* for 9 minutes and they were PERFECT!

Recipe: World Wide Ward Christmas Cookbook

FROSTING

What we need: 4 cups confectioners' sugar, 1/2 cup shortening, 5 tablespoons milk, 1 teaspoon vanilla extract, and food coloring.

Directions: In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

Notes: also really good with Almond extract in place of the vanilla.

Recipe: allrecipes.com