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Cake Mix Cookie Recipe – Rolled Sugar Cookies

Published February 13, 2010        by Rae Ann

Cake Mix Sugar Cookies

The white cake mix in this recipe not only cuts down on the ingredients needed, but it also creates a delicious twist to traditional rolled sugar cookies.  With the wide variety of cookie cutters available, you're sure to find one suitable for any occasion!


* 1 box Betty Crocker® SuperMoist® white cake mix
* 1/2 cup shortening
* 1/3 cup butter or margarine, softened
* 1 teaspoon vanilla or 1/2 teaspoon almond extract or lemon extract
* 1 egg
* Sugar
* 1 cup Betty Crocker® Rich & Creamy vanilla frosting
* Food colors


1. Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl beat cake mix, shortening, butter, vanilla and egg with electric mixer on low speed 30 seconds, then on high speed 1 minute.
2. Divide dough into 4 equal parts. Roll each part 1/8 inch thick on lightly floured cloth-covered surface with cloth-covered rolling pin. Cut with 2 1/2-inch cookie cutters into desired shapes; sprinkle with sugar. On ungreased cookie sheet, place 2 inches apart.
3. Bake 5 to 7 minutes or until light brown. Cool 1 minute; remove from cookie sheet to cooling rack. 4. In microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until melted; stir. Frost cookies.
5. Stir together small amounts of water and food color. Paint colors on freshly frosted cookies, using fine-tip brush, then swirl colors with brush or toothpick to create marbled designs.

Dry completely before storing.

Makes about 4 dozen 2 1/2 inch cookies.

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