Easy Peppermint Buttercream Cake Mix Cookies Recipe
Try this Easy Peppermint Buttercream Cake Mix Cookies recipe, or contribute your own.
Try this Easy Peppermint Buttercream Cake Mix Cookies recipe, or contribute your own.
- 2 eggs
- pinch of salt
- box of cake mix (any flavor – i used duncan hines
- vegetable oil (use amount called for on box direct
- 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
- crushed candy canes for garnish
- Carbohydrate 44.1683400508022 g
- Cholesterol 166.093333470979 mg
- Fat 62.1877333853119 g
- Fiber 0 g
- Protein 3.34866000054418 g
- Saturated Fat 39.3585253662299 g
- Serving Size 1 1 dozen cookie (200g)
- Sodium 146.422000007552 mg
- Sugar 44.1683400508022 g
- Trans Fat 4.33714467030077 g
- Calories 740 calories
Step-by-step
- 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.
- 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)
Using a boxed cake mix as the structural base for drop cookies relies on chemical leaveners already balanced in the dry flour, which means skipping standard creaming methods entirely changes the crumb density and spread during the nine-minute bake time at 375 degrees. Buttercream frosting whipped for a full eight minutes on medium speed incorporates maximum air volume through mechanical action, transforming dense dairy fats into a stable matrix that holds up exceptionally well when prepared days in advance. Freezing these frosted confections requires specific care because crushed candy cane garnishes will absorb ambient moisture from household freezers and turn sticky within forty-eight hours. Storing the unfrosted baked rounds in an airtight container for up to five days before applying freshly whipped peppermint buttercream yields the best structural integrity and prevents the high sugar content from dissolving the decorative candy surface. Industrial commercial bakeries often utilize similar shortcuts, pairing dry convenience mixes with meticulously emulsified buttercreams to balance production speed against textural quality.
