Cake Mix Cookies

Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
In a large mixing bowl, add the cake mix, melted unsalted butter, and eggs, and mix with a spoon until the ingredients are well combined and the cookie dough forms.
Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for 12 to 13 minutes until the edges are set and the centers puff up. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter for about 5 minutes until light and creamy.
Add in the powdered sugar, vanilla extract, and salt, and mix on low speed until well combined. Scrape the sides and bottom of the bowl as needed. Drizzle in the heavy cream. Turn the mixer to medium speed and whip the frosting for 2 to 3 minutes until smooth and creamy.

Fill a piping bag fitted with a Wilton 1M piping tip with the vanilla buttercream frosting. Pipe a generous swirl of frosting onto the cookies and decorate with colorful sprinkles.

Storing & Serving

Room temperature: Store the cookies in an airtight container at room temperature for 2 to 3 days.
Refrigerator: Store the frosted cookies in an airtight container in the refrigerator for 3 to 4 days. Serve at room temperature for the best taste and texture.

Recipe Tips: Scroll up the blog post to see expert cookie baking tips and frequently asked questions to make the most out of this recipe.

Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.