Easy Peppermint Buttercream Cake Mix Cookies Recipe Recipe

Ingredients

For the Cookies:
Box of Cake Mix (any flavor – I used Duncan Hines Dark Chocolate Fudge and French Vanilla)
2 Eggs
Vegetable Oil (use amount called for on box directions for cake recipe)
For the Frosting:
1 cup unsalted butter, softened and cut into cubes
4 cups powdered sugar, sifted
5-6 tablespoons heavy whipping cream
2 teaspoon peppermint extract
red gel food coloring (optional - you could leave the frosting white)
Pinch of salt
Crushed candy canes, for garnish

Preparation

Step 1

For the Cookies:

Preheat oven to 375 degrees.
Mix all ingredients together and then form into 1-inch balls (I like to use a cookie scoop so they are all the same size) and place on a parchment lined cookie sheet.
Bake for approximately 9 minutes.
Let cool and then frost with your favorite frosting.
For the Frosting:

In a large bowl, using an electric mixer with paddle attachment, whip butter for 8 minutes on medium speed (I set my KitchenAid mixer on speed 4). Butter will become pale and creamy.
Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light and fluffy.
Frost each cookie, then sprinkle with crushed candy canes. ( I found Candy Cane Sprinkles at World Market)
NOTES:
Frosting is best used right away for ideal spreading consistency.
My frosting is pink because I only used a little red get color - you could use pink, green or even leave it white.
This is NOT a crusting buttercream, so the frosting will not harden. I left them out over night before I packaged them. If you'd rather have a more firm buttercream, you could use this recipe for quick crusting buttercream and add peppermint extract.