These delightfully soft cookies are brought to us by Proud Sponsor King Arthur Baking Company and are full of confetti fun. If time is tight and a celebration is near, this is just the recipe you need to make someone feel special — especially if that person is you!
PrintConfetti Cookies
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- Prep Time: 10 minutes
- Cook Time: 9-11 minutes
- Total Time: 50 minutes
- Yield: 2 dozen
Ingredients
Cookies
- 1 package King Arthur Gluten-Free Confetti Cake Mix
- 6 tablespoons (74 grams) unsalted butter, melted
- 2 large eggs
Frosting
- 10 tablespoons (142 grams) unsalted butter, softened
- 1/8 teaspoon table salt
- 4 cups (454 grams) confectioners’ sugar
- 2 teaspoons vanilla extract
- 1/4 cup (57 grams) milk or heavy cream, at room temperature
Instructions
- To make the cookies: Preheat the oven to 375 degrees Fahrenheit. Lightly grease (or line with parchment) two baking sheets.
- In a large bowl, stir together the cake mix, butter, and eggs. The mixture will look dry at first but will eventually become a stiff dough.
- Drop the dough by tablespoonfuls onto the prepared pans, leaving about 2 inches between them. (A tablespoon cookie scoop is a helpful tool here.)
- Bake the cookies until the edges are set and the bottoms are lightly golden, 10 to 12 minutes; they’ll hardly have any color on top and their centers will look soft and slightly underdone.
- Remove the cookies from the oven and allow them to cool for 5 minutes on the pan before transferring them to a rack to cool completely.
- To make the frosting: In a large bowl, beat together the butter and salt until fluffy.
- Add about half the confectioners’ sugar (227 grams) and beat slowly until well blended.
- Add the vanilla and half the milk or cream (28 grams) and beat until fluffy.
- Beat in the remaining sugar, then the remaining milk. Once both are added, beat until the frosting is light and fluffy.
- Spread about 1 1/2 tablespoons of frosting onto each cooled cookie.
- Storage information: Store frosted cookies in a tightly sealed container for five days at room temperature. For longer storage, freeze the unfrosted cookies and frosting separately; frost just before serving.
