Cake Mix Christmas Cookies Recipes

Steps:

• Mix all together.
• Shape in 1" balls and roll in powdered sugar(optional).
• You may want to chill dough before rolling. Place on parchment lined baking sheet.
• Bake 10-12 minutes at 375°F.

Steps:

• For the cookies: Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray.
• Beat the cake mix, butter, eggs and 1/3 cup water with an electric mixer on medium speed in a large bowl until smooth and no bits of dry cake mix are left. Drop the batter by the tablespoonful (a small ice cream scoop will make this task easier) onto the prepared baking sheets about 1 1/2 inches apart. (You will have additional batter for a second batch.)
• Bake until the cookies are set around the edges but still soft in the center, about 8 minutes. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely (the rounded tops will sink slightly). When the baking sheets are cool, repeat with the remaining batter.
• For the frosting: Melt the butter and chocolate in a medium microwavable bowl in the microwave in 1-minute increments, stirring in between, until smooth.
• Beat the cream cheese, confectioners' sugar and vanilla together with an electric mixer on medium speed in a large bowl until smooth. Pour the chocolate mixture into the cream cheese mixture and beat until smooth.
• Frost the cookies, decorate with sprinkles and serve.

Steps:

• For the cookie: Whisk together the flour, baking powder, baking soda and salt in a bowl.
• In the bowl of a stand mixer with the paddle attachment, cream together the granulated sugar, butter and shortening. Add the eggs 1 at a time, mixing well between additions. Add the vanilla extract and vanilla seeds and mix well. Add the sour cream and mix until just combined. Add the dry ingredients to the wet ingredients and beat on low until just mixed through; the dough will be sticky. Shape into a rectangle and wrap in plastic wrap. Refrigerate for a couple of hours or overnight.
• When ready to bake, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or silicone baking mats.
• Roll out the dough on a floured surface about 1/4 inch thick and cut into 2 1/2-inch rounds. Place the rounds on the prepared baking sheets. Bake until the cookies are puffed and cooked through but have not taken on any color, 13 to 15 minutes. Remove the cookies to a wire rack to cool.
• For the frosting: When ready to decorate, make the frosting. In the bowl of a stand mixer with the paddle attachment, cream the butter and vanilla until smooth. Slowly add the powdered sugar and salt and beat on medium until smooth and fluffy. Add the heavy cream 1 tablespoon at a time until the frosting is fairly thick. Add the gel paste and stir to evenly combine.
• Use a butter knife to spread the frosting on the cookies, then decorate with 3 cinnamon imperials in the center of each cookie. Leave overnight to set.