I was looking for a creative way to use red, white and blue sprinkles and came across a recipe from Cookin’ Cowgirl that literally took 35 minutes to make from start to finish (additional time for cooling the cookies), and have received rave reviews from the family – particularly my nieces with very picky particular palates. The recipe is based on a cake batter cookie recipe, using a boxed vanilla cake mix as the base of the recipe, with a few additions. Mixing in sprinkles, in any color combo adds a bit of fun to these cookies. They come out tasting like cake, with a moist and chewy texture. The sprinkles add a bit of crunch and sweetness. A simple cookie that travels well to a summer picnic, BBQ or the beach.
Sprinkle Cake Batter Cookies
1 box vanilla cake mix (18.25 oz)
1 tsp. baking powder
2 eggs
1/2 C. vegetable oil
1/2 tsp. vanilla extract
3/4 C. sprinkles
Preheat oven to 350 degrees. Whisk together dry cake mix and baking powder in large bowl. Mix together eggs, oil and vanilla in small bowl. Add egg mixture and dry cake mixture and stir until well combined. Stir in sprinkles. Using a 1 Tbs. spring loaded scoop or regular tablespoon, drop raw dough into ungreased cookie sheet (12 per sheet). Bake 10 minutes, then cook for 5 minutes on cookie sheet before transferring to cooking rack. Cookies will be soft at first, but will firm up enough to transfer. Store up to 3 days in an air-tight container, with a piece of bread (it will keep the cookies moist).
