Confetti Cookies

As a busy working mother, my mom had little time for scratch baking, relying on mixes for many of our home-baked treats. Her peanut butter cookies involve a box of yellow cake mix, eggs, oil, and Jif peanut butter, and they are just as delicious to me as ones made completely from scratch.

Whether you bake completely from scratch or from mixes, what really matters is that you make things for the people you love. These cookies, adapted from a recipe from Better Homes & Gardens to include some vanilla extract, are bound for my goddaughter Maureen and her little sister Margo. I suspect they’ll enjoy them just as much as they would cookies made completely from scratch.

Ingredients

  • 1 box white cake mix*
  • 1 egg
  • 8 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup sprinkles

*I used Duncan Hines cake mix; your dough may take longer to chill depending on which brand of mix you use. 

Preparation

In a large bowl, stir together cake mix, egg, melted butter, and sprinkles. Cover and chill for 30 minutes or until dough is easy to handle.

On a very lightly floured surface, roll dough into a log about 2 inches wide. Wrap in plastic and chill until completely firm, about 30 minutes in the freezer or 1 hour in the fridge.

Preheat oven to 375 degrees. Line three baking sheets with parchment paper.

Remove plastic wrap from dough and slice into 1/4-inch slices. Place cookies on prepared sheets, leaving about 2 inches between each cookie, as they spread when baking.

Bake for 9-11 minutes, until edges are light golden brown. Remove from oven and cool on baking sheets for 3 minutes, then remove to a wire rack to cool completely.

Store in an airtight container at room temperature.

Makes 30.

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2 thoughts on “Confetti Cookies

  1. I love this, Amy! I love the juxtaposition of hard-core yeast bread baking and a cookie made with a box cake mix in your blog. You are so right that it is the love that you put into it. Thanks for tackling hard things and not being snobby either 🙂

    • I’ve been meaning to reply to this for weeks now! I’m so glad you liked this recipe. And I sincerely believe that any baking is great baking – whether it’s from scratch or a mix. All that really matters is that you’ve made something for someone, out of the goodness of your heart.

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