Cake Batter Cookie Stackers Recipe

Try these fun and colorful sandwich cookies from Betty Crocker. They’re sugar COOKIES with cake batter flavor. Colorful frosting and lots of sprinkles make the best dessert. These look delicious and so pretty!

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 (or 2) tablespoons milk
Liquid food colors (neon pink, neon blue, neon green, classic yellow and red to make orange)
Multicolored sprinkles

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.
3Bake 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.

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 (or 2) tablespoons milk
Liquid food colors (neon pink, neon blue, neon green, classic yellow and red to make orange)
Multicolored sprinkles

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.
3Bake 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.