3 Ing Cake Mix Soft Sugar Cookies Recipes

Steps:

• In large bowl, beat softened butter and granulated sugar with spoon until well mixed. Stir in flour until moistened, using hands to mix if needed (dough will be crumbly). Knead 5 to 10 times or until dough is smooth.
• Divide dough in half; shape each half into a log, 5 inches long by 2 inches in diameter.
• Spread 2 tablespoons of the nonpareils or decorating sugar on plastic wrap; roll one log in nonpareils to cover. Repeat to cover remaining cookie log in nonpareils. Wrap dough logs tightly with plastic wrap. Refrigerate about 1 hour 30 minutes or until firm.
• Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart, reshaping if necessary.
• Bake 12 to 14 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 40 minutes.
• To make Powdered Sugar Icing Drizzle: In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Tint with food color. Drizzle over tops of cooled cookies. Sprinkle with nonpareils or decorating sugar. Let stand about 1 hour or until drizzle is set.

Steps:

• 1. Heat oven to 350 degrees. Melt butter in the microwave on high just until melted. Add to the cake mix and vanilla in a large bowl. Mix with a wooden spoon.
• 2. Drop by large Tablespoonfuls onto a baking sheet. Bake 10-12 minutes.

Steps:

• In a large bowl mix cake mix, butter, egg and milk.
• Do not over mix.
• Shape dough in a ball.
• Chill for 2 hours.
• Roll 1/8 inch on a floured surface.
• Cut out with a floured cookie cutters.
• Place 2 inchs apart on a cookie sheet that has been very lightly sprayed with cooking spray.
• Bake at 375 degrees for 6-10 minutes or until edges are lightly browned.
• Cool slightly.
• Move to rack to cool fully.
• Store in airtight container.

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, shortening, butter, vanilla and egg with electric mixer on low speed 30 seconds, then on high speed 1 minute.
• Divide dough into 4 equal parts. Roll each part 1/8 inch thick on lightly floured cloth-covered surface with cloth-covered rolling pin. Cut with 2 1/2-inch cookie cutters into desired shapes; sprinkle with sugar. On ungreased cookie sheet, place 2 inches apart.
• Bake 5 to 7 minutes or until light brown. Cool 1 minute; remove from cookie sheet to cooling rack. In microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until melted; stir. Frost cookies. Stir together small amounts of water and food color. Paint colors on freshly frosted cookies, using fine-tip brush, then swirl colors with brush or toothpick to create marbled designs. Dry completely before storing.