December 20, 2012

Holiday Confetti Cookies

Confession: I've never outgrown my love of sprinkles. To this day, when I go to Dairy Queen, I order my soft serve chocolate topped with rainbow sprinkles. (I may live in Boston now, but I'll never call them jimmies.)

These cookies are super easy to make. And that's a plus if, like me, you're baking with a kid who doesn't have the patience for a complicated recipe.

Plus they're really tasty. They're made with cake mix, so they taste like cake batter. And sprinkles. What's not to love?

Stir together cake mix and baking power.

In a separate bowl, whisk eggs, oil and vanilla.

Stir together the wet and dry ingredients until combined.

Now for the best part, the sprinkles!

Gently stir the sprinkles into the cookie dough. Don't overmix or the colors will bleed into the dough.

Drop rounded balls of dough onto a baking sheet.

Bake for just 9 or 10 minutes. The cookies won't brown, and you don't want them to.

Cool completely on a wire rack.

Leave some of these cookies out for Santa and I guarantee you'll be on his Nice list!

Holiday Confetti Cookies

1 box white cake mix
1 tsp baking powder
2 large eggs
1/3 cup vegetable or canola oil
1 tsp vanilla extract
1 cup sprinkles

1.    Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside.

2.    In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand.

3.    Add the egg mixture to the cake mixture and stir to form a dough.

4.    Gently mix in the sprinkles. Don't overstir or you'll dye the cookie dough.

5.    Drop rounded 1-inch balls of dough onto prepared baking sheet.

6.    Bake for 9 minutes. Do not let the cookies get brown.  

7.    Cool on a baking sheet for 3 minutes; they will  be very soft at first. As they cool, the tops will settle down. Transfer to a wire rack to cool completely.

Note: Store in an airtight container, for up to one week.

Makes 28 to 30 cookies.

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