Confetti Cookie Mix Recipes

Steps:

• In a large bowl, beat butter, eggs and vanilla until combined. Beat in cake mix. Refrigerate, covered, 2 hours or until firm enough to roll. , Preheat oven to 350°. On a well-floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely. Decorate as desired. Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare and bake cookies as directed; decorate as desired.

Steps:

• In medium bowl, mix sugar, flour, cocoa, baking soda and salt. In 1-quart jar with tight-fitting lid, place mixture; tap lightly to pack. Top with oats and baking bits; cover.
• Give with gift card that reads: To make cookies, heat oven to 350°F. In large bowl, place contents of jar, butter, water, vanilla and egg. Stir 30 seconds with spoon or until combined. On ungreased cookie sheets, spoon dough by rounded teaspoonfuls 2 inches apart. Bake 10 to 12 minutes or until edges are set. Cool 5 minutes; remove from cookie sheets to cooling racks.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Mix cake mix, canola oil, and eggs together in a bowl until smooth. Roll dough into walnut-size balls; flatten to 1/4-inch thick on baking sheets, 2 inches apart.
• Bake in the preheated oven until edges are golden, 6 to 8 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• For the mochi: Whisk the mochiko and confectioners' sugar in a medium microwave-safe bowl. Add the milk and whisk until smooth. Microwave for 1 minute (at this point the mixture will have thickened), whisk slightly, then continue to microwave until the mixture is thick and sticky, 1 minute more. Fold in the sprinkles. Let the mochi cool to room temperature, about 20 minutes.
• For the cookie dough: Meanwhile, whisk the flour, baking powder and kosher salt in a medium bowl; set aside.
• Mix the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, mixing well after each addition, until combined. Add the vanilla and mix until just combined. Decrease the speed to low, add the flour mixture and mix until a dough forms, about 1 minute. Add the sprinkles and mix until just combined.
• Once the mochi is cool, lightly oil your hands with vegetable oil and roll the mochi into 12 balls (each about 1 heaping teaspoon); set aside.
• Divide the cookie dough into 12 large portions (each about 1/4 cup), then roll each into a ball. Use your palm to gently flatten each ball into a 3 1/2-inch round. Place 1 mochi ball in the center of each round and fold the cookie dough around the mochi until completely covered; transfer to a baking sheet, spacing the cookies about 1 inch apart. Sprinkle the tops with more sprinkles and the flaky sea salt. Refrigerate until chilled, about 30 minutes.
• Bake the cookies until the edges are just slightly golden brown, 18 to 20 minutes. Let cool completely on the baking sheet, about 1 hour. The cookies can be stored in an airtight container for up to 1 week.

Steps:

• In medium bowl, mix sugar, flour, cocoa, baking soda and salt. In 1-quart food-safe jar, place mixture; tap lightly to pack. Top with oats and M&M's™ minis chocolate candies. Cover tightly. Wrap as desired.
• Give with gift card that reads:To make cookies, heat oven to 350°F. In large bowl, place contents of jar, 1/2 cup softened butter or margarine, 2 tablespoons water, 1/2 teaspoon vanilla and 1 egg. Stir 30 seconds with spoon or until combined. On ungreased cookie sheets, spoon dough by rounded teaspoonfuls 2 inches apart. Bake 10 to 12 minutes or until edges are set. Cool 5 minutes; remove from cookie sheets to cooling racks.