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GUEST POST: Easy Peppermint Buttercream Cake Mix Cookies from TidyMom
I'm so thrilled to be part of Katrina's holiday cookie event! I've never been one to turn down a cookie or baking cookies, so when she invited me to the I'll Bring the Cookies I couldn't say no! Every year during December I spend hours in the kitchen making cookies. I follow a few tips I've discovered over the years, to make holiday cookie baking less stressful.
Each year, whether I'm making old favorites, like the BEST Chocolate Chip Cookie or trying a new cookie recipe I have one criteria.....it MUST be EASY. I just don't have the patience for a recipe that's too involved, that's why I love cake mix cookies.
I always have a cake mix, eggs and oil in my pantry, so these cookies are great for any time you need cookies fast! I've made them in the past with canned frosting, or with no frosting and a little cool whip in the batter to make them extra fluffy . Today, it's all about the frosting! Peppermint Buttercream to be exact!
I couldn't decide between chocolate or vanilla cookies, so I made a batch of each. Santa approved, they are perfect for any cookie platter or for snacking on after a marathon wrapping session!
Cake Mix Cookies
Printable Recipe Here
Ingredients
Box of Cake Mix (any flavor – I used Duncan Hines Dark Chocolate Fudge and French Vanilla)
2 Eggs
Vegetable Oil (use amount called for on box directions for cake recipe)
Instructions
Preheat oven to 375 degrees.
Mix all ingredients together and then form into 1-inch balls (I like to use a cookie scoop so they are all the same size) and place on a parchment lined cookie sheet.
Bake for approximately 9 minutes.
Let cool and then frost with your favorite frosting.
enjoy!
Peppermint Buttercream Frosting
Ingredients
1 cup unsalted butter, softened and cut into cubes
4 cups powdered sugar, sifted
5-6 tablespoons heavy whipping cream
2 teaspoon peppermint extract
red gel food coloring (optional - you could leave the frosting white)
Pinch of salt
Crushed candy canes, for garnish
Instructions
In a large bowl, using an electric mixer with paddle attachment, whip butter for 8 minutes on medium speed (I set my KitchenAid mixer on speed 4). Butter will become pale and creamy.
Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light and fluffy.
Frost each cookie, then sprinkle with crushed candy canes. ( I found Candy Cane Sprinkles at World Market)
notes:
Frosting is best used right away for ideal spreading consistency.
My frosting is pink because I only used a little red get color - you could use pink, green or even leave it white.
this is NOT a crusting buttercream, so the frosting will not harden. I left them out over night before I packaged them. If you'd rather have a more firm buttercream, you could use this recipe for quick crusting buttercream and add peppermint extract.
Thanks again for inviting me Katrina! It's been fun sharing one of my favorite go to cookie recipes.
You can also follow along with me on Facebook, Twitter, Pinterest, and Instagram.
Be sure to print my Holiday Cookie baking Tips. Here are a few of my favorite recipes for the holidays........
Gingerbread Cupcakes | 5 Minute Fudge Wreath | How to make Homemade Vanilla
Click image for all #BringtheCOOKIES and Giveaways
Cheryl amazes me time and time again with her thoughtful creations. Her blog is filled with beautiful images, delicious recipes, fun crafts, and helpful household hints. I look forward to her "I'm Lovin' It" parties every Friday.
You can connect with Cheryl on Facebook, Twitter, Pinterest, and her blog TidyMom. She has lots of delicious recipes to choose from. Here are some of my favorite cookies from her:
Cappuccino Cookies with White Chocolate
Triple Chocolate Cherry M&M Cookies
Eggnog Cookies with Buttercream Eggnog Frosting
Thanks for bringing the cookies, Cheryl!