One of the things I love about this recipe is that it's probably the most versatile recipe I've ever worked with in my life. And for that reason, the recipe is going to be very very long. Don't worry, it's only all of the different variations :) Really, I think, your imagination is the limit with these.
Cake Mix Cookies
1 package white cake mix
2 3/4 cups flour
1 pound (4 sticks. That's right, 4) butter or margarine, divided (do not use vegetable oil spread)
Milk or beaten egg white (optional)
Optional decoartions: colored sugar crystals, sprinkles, chopped nuts, frosting, melted chocolate, powdered sugar, chocolate chips, toffee chips, dried fruit, etc.
1. Preheat oven to 350. In a small bowl, microwave 2 sticks butter on high 1 minute, or until melted. Slice remaining butter into 1/2 inch pieces; add to melted butter, tossing to coat. Allow to sit for 3 to 5 minutes or until softened.
2. Meanwhile, in a large bowl, combine cake mix and flour; blend well, breaking any large lumps. Whisk butter until smooth and free of lumps. If necessary,microwave butter an addtional 10-20 seconds or until creamy and pourable. Do not melt completely. (It should be a creamy yellow consistency. Not liquidy and transparent like normal melted butter.)
3. Pour butter all at once into dry ingredients, scraping butter from bowl. Mix until dry ingredients are incorporated and dough is smooth. (If dough is too stiff to stir, knead by hand)
4. Form cookies as desired. to decorate cookies before baking, brush unbaked cookies lightly with milk or egg white and sprinkle with sugar crystals, sprinkles or finely chopped nuts.
5. Bake cookies 15-17 minutes or until very light golden brown. Cool 3 minutes on sheet; remove to cooling rack. Cool completely. To decorate after baking, use frosting or melted chocolate or sprinkle with powdered sugar.
Here come the variations! GET EXCITED!!!
Flavor variations:
Chocolate cookies: Substitute one package devil's food cake mix for the white cake mix.
Peanut butter cookies: substitute one package yellow cake mix for the white cake mix. Add 2/3 cup peanut butter to softened butter in step 2. Whisk until smooth. Add to dry ingredients as directed in step 3.
Spice cookies: substitute one package yellow cake mix for the white cake mix and add 1 TB cinnamon spice blend. (I also think you could probably substitute a spice cake mix and have a nice result)
Forming cookies:
You can make these as spritz (pressed) cookies, roll out the dough and cut it with cookie cutters, or make them drop cookies.
Color variations:
Tinted cookies: Add food color, one drop at a time, to mixed dough in step 3. Knead into dough until desired color is achieved.
Marbled cookies: Add food color, one drop at a time, to mixed dough. Knead just until color streaks throughout the dough.
Multi-colored pressed cookies: Divide dough into 2 or 3 portions. Tint dough as directed for tinted cookies to make 2 or 3 contrasting colors. Roll each section into a 1 inch thick log; place side by side and form into one large log. Place log barrel into a cookie press. Form and bake like pressed cookies.
This is how stiff the dough is going to be. It will be able to stick together as a ball.
I just made these as drop cookies. I mixed in chunks of Andes mints and they were SO GOOD! I flatted them slightly with my palm, before baking, because they won't spread much.
There really is a ridiculous amount of possibilities with these cookies. You can make them year round and change them for different holidays/seasons/occasions/etc.
Have some fun!!