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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 Ratings)

19 Ratings

5 Stars 47%

4 Stars 11%

3 Stars 26%

2 Stars

1 Stars 11%

Member Reviews ( 13 )

64c4c789-df46-45ba-b5e9-ccfdc4a996ba

Prep Time 30 min
Total Time 1 hr 15 min
Servings 18

Ingredients

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

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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.

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.

Got questions? Our experts have the answers. Ask Betty now.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 13 Reviews View All

Posted 12/13/2012 7:38:17 PM REPORT ABUSE Edarlenee said:

Rating:

@RISweetTooth Cream Cheese Cookies: Any cake mix, 1/4 cup butter, 1 egg, 8oz cream cheese, tsp Vanilla. They are the best and everyone loves them!!!

This reply was: Helpful Inspiring

Posted 12/13/2012 8:23:07 AM REPORT ABUSE RlSweetTooth said:

Rating:

I actually haven't tried making these, but I used to have a recipe for Cream Cheese Cookies using a yellow cake mix and cream cheese...BUT, I've lost the recipe and am dying to make them again. Anyone have any ideas for an adaptation (they weren't frosted, as that would have made them sickenly sweet, lol!)?

This reply was: Helpful Inspiring