Cake mix rolled sugar cookies?

Question

I am looking for a recipe for sugar cookies that can be rolled out using a cake mix. I remember it has butter, eggs and a cake mix, but cannot find the recipe. Anyone have this?
thanks!

Answer 1

Cake Mix Sugar Cookies

1 (18 ounce) package yellow cake mix
3/4 cup butter, melted and cooled
1 large egg
2 tablespoons milk, i usually use evaporated milk

In a large bowl mix cake mix, butter, egg and milk. Do not over mix. Shape dough in a ball. Chill for 2 hours. Roll 1/8 inch on a floured surface. Cut out with a floured cookie cutters. Place 2 inchs apart on a cookie sheet that has been very lightly sprayed with cooking spray. Bake at 375 degrees for 6-10 minutes or until edges are lightly browned. Cool slightly. Move to rack to cool fully.

Answer 2

1

Answer 3

Pampered Chef has a great recipe using cake mix, not necessarily a sugar cookie but I would think it's kind of close.

I love them. I roll them out,us a floral cutter, 1/2 of them I take a small circle out of the center, then I fill with jelly and sandwich it. Top with powdered sugar (my own linzer tarts)


All Occasion Cookies
1 pound (4 sticks) butter or margarine, divided (do not use vegetable oil spreads)
2 3/4 Cups (11 oz.) Flour
1 pkg. White Cake Mix

Preheat oven to 350 degrees. In small batter bowl, microwave 2 sticks of
the butter on HIGH 1 minute or until melted. Using Paring Knife, slice
remaining butter into 1/2-inch pieces; add to melted butter, tossing to coat using Classic Scraper. Allow butter to stand 3-5 minutes or until softened.
Meanwhile, accurately measure flour into large Colander Bowl by lightly
spooning flour into Adjustable Scoop. Level off surface by scraping off
additional flour using Handy Scraper. (For most consistent results, use Kitchen Scale to weigh flour.) Add cake mix to flour; blend well using Stainless Steel Whisk to break up any large lumps. Using Stainless Steel Whisk, whisk butter until smooth and free of lumps. If necessary, return butter to microwave for 10-20 seconds or until creamy and pourable. Do NOT melt completely. Pour butter, all at once, into dry ingredients; thoroughly scrape butter from Batter Bowl using Classic Scraper. Using Bamboo Spoon, mix until dry ingredients are incorporated and dough is smooth. (If dough is too stiff to stir, knead until smooth by hand on Cutting Board.) Shape dough, bake and decorate as desired.

Flavor Variations:

Chocolate: Substitute one package devil's food cake mix for the white cake mix. Add flour and butter as recipe directs.

Spice: Substitute one package yellow cake mix for white cake mix. Add 1 Tablespoon Pantry Cinnamon Plus Spice Blend. Add flour and butter as recipe directs.

Peanut Butter: Substitute one package yellow cake mix for the white cake mix. Add flour as directed. Whisk 2/3 Cup Peanut Butter into softened butter until smooth; add to dry ingredients as recipe directs.

This dough is versatile, can spread cream cheese on top, and add pie filling.

Answer 4

1 package Betty Crocker SuperMoist white (vanilla) cake mix or yellow cake mix
1/2 cup shortening
1/3 cup butter or margarine, softened
1 teaspoon vanilla extract, almond extract or lemon extract
1 egg
Sugar
1 tub Betty Crocker Rich & Creamy vanilla ready-to-spread frosting or
Vanilla Buttercream Frosting (see Fabulous Frostings and Glazes chapter)


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Rolled Sugar Cookies is from the Cook'n with Cake Mixes collection. Click here to get this CD or download the recipes right now!

1 Heat oven to 375°. Beat half of the cake mix, the shortening, butter, vanilla and egg in large bowl with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake
mix.
2 Divide dough into 4 equal parts. Roll each part 1/8-inch thick on lightly floured surface. Cut into desired shapes; sprinkle with sugar. Place 2 inches apart on ungreased cookie sheet.
3 Bake 5 to 7 minutes or until light brown. Cool 1 minute; remove from cookie sheet to wire rack. Microwave frosting in microwavable bowl uncovered on High 20 to 30 seconds or until melted;
stir. Spread frosting on cookies.

High Altitude (3500 to 6500 feet): No changes.

1 Cookie: Calories 115 (Calories from Fat 65); Fat 7g (Saturated 4g); Cholesterol 5mg; Sodium 80mg; Carbohydrate 13g (Dietary Fiber 0g); Protein 0g. % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%.

Betty's Tip To give a special look to your cookies, marble frosting with Food Color Paint. Stir together small amounts of water and food color. Paint different colors on freshly frosted cookies, using a fine-tip brush, then swirl the colors with a clean brush or toothpick to create marbled designs. (Do not allow frosting to dry or harden before marbling or this technique won't work.) Dry completely before storing.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Answer 5

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