4th of July Frosted Cake Mix Cookies
These Fourth of July Frosted Cake Mix Cookies are soft, festive cookies made from a white cake mix, filled with red, white, and blue sprinkles and topped with an easy vanilla buttercream. They're perfect for last minute 4th of July party desserts.
Ingredients
For the cookies
- 1 box white cake mix about 15.25 oz
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup red white, and blue sprinkles, plus more for topping
For the vanilla buttercream
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 to 2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, stir together cake mix, eggs, oil, and vanilla until a thick dough forms.
- Fold in 1/4 cup sprinkles.
- Scoop about 1 1/2 tablespoons of dough per cookie and place 2 inches apart on the baking sheet. Gently flatten the tops slightly if desired (I don’t and they turned out fine!)
- Bake for 9–11 minutes, or until the edges look set and the centers are still soft. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. You might need a rubber spatula to gently lift the cookies off the tray.
- Make the frosting: Beat butter until smooth. Add powdered sugar, vanilla and 1 tablespoon milk or cream. Beat until fluffy, adding more milk 1 teaspoon at a time if needed.
- For a simple, elegant swirl, put your vanilla buttercream in a piping bag with the top cut off, or fitted with a plain, round tip. Swirl frosting onto cookies (or spread with an offset spatula).
- Top with extra red, white, and blue sprinkles.
- Store in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days. I like to store mine in the fridge, at least initially, so that the frosting sets.