Rainbow Cake Mix Cookies Aka Party Cake Cookies Food

RAINBOW CHIP CAKE BATTER GOOEY BUTTER COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Sprinkle tops of cookies with sprinkles.
• Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container at room temperature.

RAINBOW BIT CAKE MIX COOKIES

Steps:

• Preheat oven to 350 °F
• Combine the ingredients together in a medium mixing bowl until completely mixed together.
• Place on a parchment lined cookie sheet approximately 2 inches apart using a small cookie scoop.
• Cool in the refrigerator (or outside if you live in Alberta) for 10 minutes
• Cook for 12-15 minutes, until the edges are cooked and the middle is set.
• Remove from the oven and cool on baking sheets completely.

RAINBOW CAKE MIX COOKIES

Steps:

• Add the cake mix, vegetable oil, and eggs to a large bowl and mix them together until combined.
• Divide the dough evenly into 5 different bowls.
• Mix each portion of dough with the desired food coloring, until evenly colored. (We used reen, yellow, red, orange and blue).
• Cover the bowls and place the dough in the fridge for 45 minutes.
• Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• Portion out a dollop of each color of cookie dough. Then use a cookie scoop to scoop the dough up and roll the balls together to swirl the colors together.
• Place the granulated sugar into a small bowl, and roll each of the cookie dough balls into the sugar.
• Place the balls onto the prepared cookie sheet, about 2 inches apart.
• Bake the cookies for 8 to 9 minutes. They will look puffy and slightly underdone (but will continue cooking on the baking sheet out of the oven.)
• Remove the pan of cookies out of the oven and let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.

RAINBOW CAKE MIX COOKIES - AKA PARTY-CAKE COOKIES

Steps:

• Combine cake mix, oil & eggs in bowl and mix with mixer until blended.
• Stir in candies, chips & sprinkles.
• Drop by heaping teaspoonfuls onto cookie sheet lined with parchment paper.
• Bake 8-10 minute at 350 degrees.

RAINBOW COOKIES

Steps:

• Heat oven to 375°F. Stir cookie mix, butter, flour and egg in medium bowl until dough forms. Divide dough evenly among 3 bowls; tint each dough by stirring in a few drops of desired food color.
• Shape 1/3 cup of each color of dough into a rope about 5 inches long and 1 inch in diameter. Place ropes side by side and a little more than 1/4 inch apart on floured surface; roll until 1/4 inch thick. Cut with 2- to 2 1/2-inch egg-shaped cookie cutter so each cookie has 3 colors. Sprinkle with sugar. Place 2 inches apart on ungreased cookie sheet. Repeat with remaining dough. (When rerolling dough scraps, carefully lay matching colors together.)
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Spread frosting on bottoms of half the cookies. Top with remaining cookies.

RAINBOW COOKIE CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-inch square (2 1/4-inch-deep) cake pan with cooking spray. Prepare 1 cake mix as directed, beating in 1/2 teaspoon almond extract. Tint pink with gel food coloring. Transfer to the pan; bake about 35 minutes. Let cool.
• Repeat to make a yellow and a green cake. (Bake both cakes at the same time if you have 2 pans.)
• Trim the tops of each cake with a long serrated knife to make level.
• Put the pink cake, trimmed-side up, on an inverted baking sheet. Spread with 1/2 cup jam.
• Top with the yellow cake, trimmed-side up; spread with the remaining 1/2 cup jam, then top with the green cake, trimmed-side down. Freeze the stack 1 hour.
• Microwave the chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring, until melted and smooth. Let cool slightly.
• Using an offset spatula, spread the chocolate mixture in a thick layer on top of the cake.
• Use the tines of a fork to create wavy lines in the chocolate. Return to the freezer until the chocolate is set but not hard, about 15 minutes.
• Trim all four sides of the cake with a long serrated knife. Transfer to a platter.

RAINBOW CAKE MIX COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Line three cookie baking sheets with parchment paper or silicone baking mat. Set aside.
• In a large bowl, beat together white cake mix (just the dry mix), eggs, vegetable oil, all-purpose flour and vanilla extract until smooth (about two minutes with electric hand mixer).
• Separate cookie batter equally into 6 small bowls. A food scale isn't required for this step but is highly recommended! It works out to be 120 grams each in 4 bowls and 2 bowls of 90 grams each. The 120 gram bowls will end up with 4 cookies each and the 90 gram bowls will end up with 3 cookies each. Color one bowl red, one orange, one yellow, one green, one blue and one purple.
• To fully combine the colors into each cookie batter bowl, you may need to get in there with your hands if a spoon isn't fully combining the color into the batter. The cookie dough batter should be the consistency of play dough. Spray your hands very lightly with non-stick cooking spray then carefully squish and knead each bowl of dough to completely combine color into dough. Wash hands between each bowl so you don't mix colors.
• Scoop cookies onto baking sheets (place cookies at least two inches apart). Cookies should be 2-tablespoons in size (30 grams each). Each 120 gram bowl will give you 4 cookies and each 90 gram bowl will give you 3 cookies. Roll each cookie into a ball shape before baking.
• Bake each cookie sheet separately to ensure even baking time for all cookies. Each cookie tray will need to bake for 12-13 minutes. Cookies should rise and the tops will look set and no longer like wet dough. When removing cookie sheets from the oven, let cookies cool completely before removing from cookie sheets. The cookies will finish baking on the hot tray outside of the oven so it's important not to remove them from the hot baking sheet right away. The cookies will be slightly browned on the bottoms.
• Store covered in a food storage container at room temperature for up to 4 days.

EASY CAKE MIX COOKIES- SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees.
• Stir ingredients in medium mixing bowl until blended (best to do right before you are ready to bake them- they flatten out more if you let the batter set).
• Spoon onto 2 un-greased cookie sheets (allow some space in between, they spread...a melon baller works great for this step). Sprinkle tops with raw sugar.
• Bake for 8-10 minutes (depends on which cake mix you use & the oven -- I start looking at them through the glass around 6.5 minutes -- they will get a dull/cracked appearance on top when done).
• Allow the cookies to cool on the pan, or wait 1-2 minutes before moving to cooling racks. Cookies should be soft & chewy.

BIRTHDAY CAKE MIX COOKIES RECIPE BY TASTY

Steps:

• Combine cake mix, chocolate chunks, oil, and eggs in a mixing bowl.
• Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
• Bake at 350°F (180°C) for 10-12 minutes.
• Garnish with sprinkles.
• Enjoy!

BIRTHDAY CAKE COOKIES

Steps:

• In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
• In a separate bowl, cream together the butter and sugars on medium speed. Mix in the egg and vanilla until creamy.
• Add the flour mixture to the wet ingredients and mix until just combined. Do not OVERMIX the dough. Fold in the chocolate chips and sprinkles.
• Cover and refrigerate dough for at least 1 hour, or up to 4 days. Chilling the dough is required in order to avoid the cookie from spreading too much.
• Preheat oven to 350 degrees.
• Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet. Shape your cookie dough balls to be "taller" than they are wide. Keep dough chilled when working in batches.
• Bake for 10-12 minutes until edges are slightly browned. The centers will still appear very soft, but will set as they cool.
• Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.