These yummy little cookies are super easy - they use a boxed cake mix! You can whip these up in no time and have a delicious snack ready for you. Just as a note - make sure to use peppermint flavouring, NOT spearmint or wintergreen.
Devil's Food and Mint Sandwich Cookies
Ingredients
Cookie Dough:
2 boxes devils food cake mix
2 sticks melted butter
2 eggs
Frosting:
5 C powdered sugar
1/2 stick butter, softened
1/4 C milk
dash salt (just a sprinkle)
1/2 t peppermint flavoring
1/2 t red food coloring
Instructions
1. In a large mixing bowl combine cookie dough ingredients. Mix for about 1 minute, or until all ingredients are incorporated.
2. Roll dough into 1 1/2 inch balls and place on a greased cookie sheet. Smush the balls down just a bit.
3. Bake the cookies at 350 for about 8 minutes. You don't want to over bake them. You want them to still be slightly soft. Take them out of the oven when the tops have cracked slightly. Let them finish baking while they sit on the hot cookie sheet. When the sheet is cool, place the cookies on a wire rack to finish cooling.
4. To make the frosting whip the butter until smooth. Mix in the powdered sugar and add the milk a little at a time until you reach an easily spreadable texture. You don't want the frosting to be too runny.
5. Add the food coloring, peppermint and the salt and mix.
6. Frost the underside of a cookie and place another cookie on top.
Devil's Food and Mint Sandwich Cookies
Ingredients
Cookie Dough:
2 boxes devils food cake mix
2 sticks melted butter
2 eggs
Frosting:
5 C powdered sugar
1/2 stick butter, softened
1/4 C milk
dash salt (just a sprinkle)
1/2 t peppermint flavoring
1/2 t red food coloring
Instructions
1. In a large mixing bowl combine cookie dough ingredients. Mix for about 1 minute, or until all ingredients are incorporated.
2. Roll dough into 1 1/2 inch balls and place on a greased cookie sheet. Smush the balls down just a bit.
3. Bake the cookies at 350 for about 8 minutes. You don't want to over bake them. You want them to still be slightly soft. Take them out of the oven when the tops have cracked slightly. Let them finish baking while they sit on the hot cookie sheet. When the sheet is cool, place the cookies on a wire rack to finish cooling.
4. To make the frosting whip the butter until smooth. Mix in the powdered sugar and add the milk a little at a time until you reach an easily spreadable texture. You don't want the frosting to be too runny.
5. Add the food coloring, peppermint and the salt and mix.
6. Frost the underside of a cookie and place another cookie on top.