Gluten-Free Confetti Cookies

• Course Dessert
• Cuisine American, Mother's Day

Prep time

Cook time

Servings

Ingredients

• Cookies
• 1 package King Arthur Gluten-Free Confetti Cake Mix
• 6 tbsp unsalted butter, melted
• 2 large Eggs
• Frosting
• 10 tbsp unsalted butter, softened
• 1/8 tsp Salt
• 4 cups confectioners’ sugar
• 2 tsp King Arthur Pure Vanilla Extract
• 1/4 cup milk or heavy cream, at room temperature

Instructions

1. To make the cookies: Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. 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.
3. Drop the dough by tablespoonfuls onto the prepared pans, leaving about 2” between them. (A tablespoon cookie scoop is a helpful tool here.)
4. 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.
5. 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.
6. To make the frosting: In a large bowl, beat together the butter and salt until fluffy.
7. Add about half the confectioners' sugar (227g) and beat slowly until well blended.
8. Add the vanilla and half the milk or cream (28g) and beat until fluffy.
9. Beat in the remaining sugar, then the remaining milk. Once both are added, beat until the frosting is light and fluffy
10. Spread about 1 1/2 tablespoons of frosting onto each cooled cookie.
11. 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.