Cake Mix Sugar Cookies Recipe

We used a cake mix to make Cut Out Sugar Cookies just by adding a butter shortening blend, an egg and vanilla! Easy sugar cookie recipe with no chilling required.

Prep Time30

Cook Time7

Total Time37

Course: Cookies, Dessert, treat

Cuisine: American

Keyword: Cake Mix Cut Out Sugar Cookies

Servings: cookies

Calories: 137kcal

Author: Jessica & Nellie

Ingredients

13.75 oz white Cake Mix
½ cup shortening
⅓ cup butter
2 TBSP flour
1 tsp vanilla extract
1 egg

Royal Icing

4 cups powdered sugar 1 lbs
5 TBSP Meringue Powder Or 4 eggs whites
¼ cup water

Instructions

Prep: Heat the oven to 375°F.
Cookie dough: Beat half of the cake mix, the shortening, butter, flour, vanilla, and egg in large bowl with electric mixer on medium speed until smooth. Then stir in remaining cake mix.
Divide the dough into 4-equal parts, roll each part ⅛ inch thick on a lightly floured surface with a rolling pin. Cut into desired shapes and place them 2-inches apart on an ungreased cookie sheet.
Bake: Place in the preheated oven and bake 5-7 minutes or until light brown. Cool 1 minute before transferring from the cookie sheet to wire rack.
Royal Icing: Place all the icing ingredients in a blender and mix for approximately 5 minutes. This makes a thicker consistency which will be used for the border of the cookie. Transfer about ⅓ of the icing to a piping bag. We use this (white frosting) for a dam to hold in the thinner frosting that you use to flood the cookie with (other colors). You can also make them the same color if you’d like.
Add about 2 TBSP- ¼ cup more water to the remaining icing in the blender. Blend until smooth. Transfer to bowls and add food coloring to create the colors you’d like. Ice each cookie after it's fully cooled. Top with desired sprinkles. Enjoy!

Notes

Cake mix cookies will last up to 1 week if stored in an airtight container, at room temperature.

To freeze these cookies, place them in a single layer on a baking sheet until the icing hardens. Then, transfer them to an airtight container with parchment paper between layers to prevent sticking. They can last about 3 months in the freezer.

Nutrition