Cake Batter Cookie Stackers

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.

Prep Time

30

Minutes

Total Time

1:15

Hr:Mins

Makes

18

cookies

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
  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.
Makes 18 cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Sandwich Cookie)
  • Calories 280
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 6g,
    • Trans Fat 1 1/2g),
  • Cholesterol 35mg;
  • Sodium 220mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 0g,
    • Sugars 29g),
  • Protein 1g;
Percent Daily Value*:
    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.