Monday, December 15, 2014

Cake Batter Cookies

December is going by so quickly, and I have not been staying on top of gift-shopping like I should.

I am constantly looking for presents that show my appreciation and love for those in my life. And then I thought, what says I love you better than cake batter and cookies morphed into one?! Answer: nothing.

This recipe is so easy, and these cookies are SO good. I am delivering them today to our apartment managers and neighbors.

My sister and I live in an apartment in a complex that is for those who are 55 and older. How were we able to live here? Besides being old souls, all senior complexes typically have to have a small ratio of young people, and we are the lucky two out of five that got accepted.

Most of the residents are probably 75 and older, and we seriously have the sweetest, kindest neighbors. We are showered with compliments and care. And even though they sometimes ask a lot of question or complain when we come home "too late" (9:30 p.m.), we love them. These cookies show the love, and are so soft they could probably eat them without their dentures in. Win, win.

The recipe is below. Happy Monday! xoxo

Confetti Cake Batter Cookies (taken from Sally's Baking Addiction Confection- such an adorable recipe blog!)


  • 1 box (18.25 oz) vanilla/white cake mix, such as Duncan Hines
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1/3 cup vegetable/canola oil or melted coconut oil
  • 1/2 teaspoon vanilla extract
  • 1 cup sprinkles


Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside.
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. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the sprinkles - you do not want to dye the cookie dough by overstirring the sprinkles.
Drop rounded 1-inch balls of dough onto prepared baking sheet. Bake for 9 minutes - do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops will settle down so you will not have to press the cookies down yourself. Transfer to a wire rack to cool completely. Store in an airtight container, for up to one week. Cookies freeze well, up to 2-3 months.

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