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Cake Batter Cookie Stackers

Take sugar cookies to a whole new level of delicious! Kids and adults will love these cake batter flavored cookies with colorful frosting, and lots of sprinkles! Stack ‘em up and watch ‘em go.

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 (19) 13 Reviews
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  • Prep Time 30 min
  • Total Time 1 hr 15 min
  • Servings 18

Cookies

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)

Frosting

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

Cake Batter Cookie Stackers

EXPERT TIPS

Expert Tips

Make cupcakes with remaining dry cake mix. Use 2 1/3 cups of the remaining cake mix to make 15 cupcakes. Add 2 eggs, 3/4 cup water and 3 tablespoons vegetable oil to the cake mix. Mix and bake as directed on box.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich Cookie
Calories
280
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
6g,
6%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
35mg
35%;
Sodium
220mg
220%;
Total Carbohydrate
43g
43%
(Dietary Fiber
0g
0%
  Sugars
29g
29%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
2%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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