Cake Batter Cookie Stackers

Cake Batter Cookie Stackers
75 min.
18
273kcal

Suggestions


Indulge your sweet tooth with these delightful Cake Batter Cookie Stackers, a whimsical dessert that combines the best of both worlds: cookies and cake! Perfect for parties, celebrations, or simply a fun afternoon treat, these vibrant stackers are sure to impress both kids and adults alike. With their soft, chewy texture and colorful frosting, they bring a playful twist to traditional cookies.

Imagine biting into a soft sugar cookie, only to discover a luscious layer of creamy frosting bursting with color and flavor. The combination of Betty Sugar Cookie Mix and Super Yellow Cake Mix creates a unique dough that is easy to work with and incredibly delicious. Plus, the addition of neon food colors and sprinkles makes these cookies not just a treat for the taste buds, but a feast for the eyes as well!

Whether you're hosting a birthday party, a bake sale, or just want to brighten up your dessert table, these Cake Batter Cookie Stackers are the perfect choice. They are not only fun to make but also allow for creativity in decorating. So gather your friends or family, roll up your sleeves, and get ready to create a stack of colorful, mouthwatering cookies that will leave everyone asking for seconds!

Ingredients

  • 17.5 oz sugar cookie mix 
  • 0.5 cup duncan hines classic decadent cake mix yellow dry ( mix from box)
  • 0.5 cup butter softened
  •  eggs 
  • 0.5 cup duncan hines classic decadent cake mix yellow dry ( mix from box)
  • cups powdered sugar 
  • 0.3 cup butter softened
  • teaspoon vanilla 
  • tablespoons milk 
  • serving liquid smoke green blue red yellow (neon pink, neon , neon , classic and to make orange)
  • serving sprinkles assorted

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • hand mixer

Directions

  1. Heat oven to 375°F. In medium bowl, stir sugar cookie mix, 1/2 cup dry cake mix, 1/2 cup butter and the egg until soft dough forms.
  2. In small bowl, place remaining 1/2 cup dry cake mix. Shape dough into 36 (1-inch) balls.
  3. Roll balls in dry cake mix, coating completely.
  4. Place 2 inches apart on ungreased cookie sheets.
  5. Bake 7 to 9 minutes or just until cookies are set. (Watch closely to prevent cookies from getting too crispy and overbaked.) Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  6. In medium bowl, beat powdered sugar, 1/3 cup butter and vanilla with electric mixer on medium speed until blended. Beat in 1 tablespoon milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Divide frosting among 4 small bowls, about 1/4 cup each.
  7. Add food color to tiint frosting in each bowl.
  8. For each sandwich cookie, spread 1 rounded teaspoon frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
  9. Roll sides of sandwich cookie in sprinkles.

Nutrition Facts

Calories273kcal
Protein2.54%
Fat34.67%
Carbs62.79%

Properties

Glycemic Index
7.67
Glycemic Load
0.02
Inflammation Score
-1
Nutrition Score
1.4608695675497%

Nutrients percent of daily need

Calories:272.87kcal
13.64%
Fat:10.6g
16.31%
Saturated Fat:5.68g
35.5%
Carbohydrates:43.19g
14.4%
Net Carbohydrates:43.1g
15.67%
Sugar:29.85g
33.17%
Cholesterol:31.79mg
10.6%
Sodium:207.11mg
9%
Alcohol:0.08g
100%
Alcohol %:0.15%
100%
Protein:1.75g
3.49%
Vitamin A:277.18IU
5.54%
Phosphorus:35.74mg
3.57%
Folate:11.59µg
2.9%
Vitamin B2:0.05mg
2.69%
Vitamin B1:0.04mg
2.42%
Selenium:1.65µg
2.36%
Calcium:22.96mg
2.3%
Vitamin E:0.34mg
2.27%
Iron:0.31mg
1.73%
Vitamin B3:0.31mg
1.57%