I love holiday baking, especially cookies. They are portable, easy to package up for neighbors and teachers, and everyone loves them! But as much as I love baking cookies, I can get overwhelmed during the holidays. From church events to school events and ever work or social parties, there is a long list of cookies to bake and not always enough time. That’s why simple recipes like this are a life saver! They are so festive and adorable – no one will guess that you took any short cuts. And two cookies for the price of one is always a bonus!
- 1 box chocolate cake mix
- 2 large eggs
- ½ cup (1 stick) Challenge Butter, slightly softened
- 1 cup (2 sticks) Challenge Butter, slightly softened
- 4 Tablespoons milk
- 4 cups powdered sugar
- 1½ teaspoons peppermint extract
- ½ teaspoon vanilla extract
- Red food coloring
- 3 disposable piping bags and large piping tip, if desired
Preheat oven to 350°F.
Cookies—In the bowl of your mixer, beat cake mix, eggs, and Challenge Butter until a dough is formed. Scoop dough onto ungreased cookie sheets with a small cookie scoop, 2 inches apart. Bake for about 7 minutes, until cookies are crinkly and edges are set. Let cookies cool on baking sheet for a few minutes before removing to wire rack to cool completely.
Frosting—In the bowl of your mixer, beat Challenge Butter, milk, and both extracts on medium speed until smooth. Slowly add powdered sugar, beating on low until just combined. Increase speed to high and beat for one minute, until frosting is fluffy and smooth. Divide frosting in half and color half with red food coloring, if desired.
Fit one piping bag with large piping tip. Fill one piping bag with red frosting and another with white. Snip off the ends and place both in the bag that has been fitted with the piping tip. Pipe frosting in a swirl on the flat side of a cookie. Repeat with half the cookies, topping each with the flat side of another cookie.
Yield: about 15 sandwich cookies