Rainbow Sprinkle-fetti Cookies

By srumbel

Soft & thick cake mix cookies are loaded up with rainbow sprinkles & then topped with a perfect buttercream frosting in these
Rainbow Sprinkle-fetti Cookies...

by Frugal Foodie Mama

Ingredients

• 1 (15.25 oz) box of vanilla cake mix
• 2 eggs
• 1/3 cup vegetable or canola oil
• 1/2 cup rainbow sprinkles, plus more for decorating
• For the buttercream
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/2 tsp vanilla extract
• 2 cups powdered sugar
• 2-3 tbsp milk
• Food coloring of your choice

Preparation

Step 1

Preheat your oven to 375 degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large mixing bowl, combine the cake mix, eggs, and oil. Mix well. Fold in the rainbow sprinkles. Cover with plastic wrap and chill the dough in your fridge for at least 20 minutes.

Roll the dough into generous 1 1/2 tablespoon sized balls. Place on the prepared baking sheet about 1 inch apart. Slightly flatten each cookie dough ball with the palm of your hand. Bake at 375 for 8-10 minutes or until set around the edges. Cool on the baking sheet for at least 5-10 minutes before transferring them to a wire rack to cool completely.

To prepare the buttercream frosting
In a medium mixing bowl, cream the butter with an hand mixer or stand mixer until light & fluffy. Gradually beat in the powdered sugar until fully incorporated. Beat in the vanilla extract.
Add in the milk and continue to beat for 2-3 more minutes. Add in your desired food coloring and beat until well mixed.

Using a frosting tip with a large opening and a pastry bag, prettily pipe the buttercream onto the top of each cooled cookie. Top the buttercream with rainbow sprinkles, if desired.

Store any leftover cookies in an airtight container at room temperature for up to 3 days.
Enjoy!

(18-20 cookies)