Easy Peppermint Buttercream Cake Mix Cookies
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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!
Frost each cookie, then sprinkle with crushed candy canes. ( I found Candy Cane Sprinkles at World Market)
Thanks again for inviting me Katrina! It’s been fun sharing one of my favorite go-to cookie recipes.
Be sure to print my Holiday Cookie baking Tips. Here are a few of my favorite recipes for the holidays……..
Easy Peppermint Buttercream Cake Mix Cookies Recipe
Yield: 3 dozen cookies
Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes
Soft, fluffy cookies with a cake mix base
For the Cookies:
- 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)
For the Frosting:
- 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
For the Cookies:
- 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.
For the Frosting:
- 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)
- 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.
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.
Thanks for bringing the cookies, Cheryl!