Cake Batter Cookie Stackers

 

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2

cup Betty Crocker® SuperMoist® yellow cake mix (dry mix from box)

1/2

cup butter, softened

1

egg

1/2

cup Betty Crocker® SuperMoist® yellow cake mix (dry mix from box)

2

cups powdered sugar

1/3

cup butter, softened

1

teaspoon vanilla

1

to 2 tablespoons milk

Liquid food colors (neon pink, neon blue, neon green, classic yellow and red to make orange)

Assorted Betty Crocker® colored sprinkles

• 1 Heat oven to 375°F. In medium bowl, stir sugar cookie mix, 1/2 cup dry cake mix, 1/2 cup butter and the egg until soft dough forms.
• 2 In small bowl, place remaining 1/2 cup dry cake mix. Shape dough into 36 (1-inch) balls. Roll balls in dry cake mix, coating completely. Place 2 inches apart on ungreased cookie sheets.
• 3 Bake 7 to 9 minutes or just until cookies are set. (Watch closely to prevent cookies from getting too crispy and overbaked.) Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• 4 In medium bowl, beat powdered sugar, 1/3 cup butter and vanilla with electric mixer on medium speed until blended. Beat in 1 tablespoon 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 small bowls, about 1/4 cup each. Add food color to tiint frosting in each bowl.
• 5 For each sandwich cookie, spread 1 rounded teaspoon 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.