Easter Cake Cookies
The best part about this recipe is you only need a box of white cake and some food color to make them!
Ingredients
- 1 15.25oz Box Duncan Hines White Cake Mix
- ¼ cup All Purpose Flour (30g)
- 1 Tbs Dry Blend Egg Replacer
- 6 Tbs Plant Milk (90ml)
- 8 Tbs Vegetable Oil (118ml)
- Food Color as needed
For the Icing
- 2 cup Confectioners Sugar (240g)
- 3-6 Tbs Plant Milk
- Vegan Sprinkles as needed
Instructions
- In a large mixing bowl combine the cake mix, extra flour, egg replacer, plant milk & oil together with a whisk or a spatula to a smooth batter~ it will be thick like brownie batter, more like a dough
- Divide the batter/dough into as many bowls as you want colors & add a drop of food color to each one then mix to a uniform color. Refrigerate for about 30 minutes to a scoopable consistency (you want the scoops to hold shape)
- Preheat the oven to 350°F and scoop balls of dough approximately 1 Tbs each or use a #100 scoop line them up on a parchment lined sheet pan spaced 2 inches apart
- Bake for 10-15 minutes *I think mine took 12 minutes to very light golden~ do not over bake or the cookies will be dry. I like mine slightly chewy & soft inside.
- Meanwhile combine the confectioners sugar & plant milk together to a thick glaze icing & dip the tops of the cooled cookies into the icing & then add sprinkles if desired
Notes
For those who do not participate in using Box Cake Mixes
You can achieve this same type of cookie by using my Vegan Lofthouse Cookie recipe a.k.a Butter Fluff instead
Vegan food coloring is a topic open to scrutiny, but use your favorite as you like
Using a cookie scoop will ensure you get the same sized cookies for each one!
Sprinkles are another hot topic when it comes to vegan brands, so for those who would rather make their own, check out my homemade sprinkles recipe!
Storage Cake Cookies will stay fresh in an airtight container at room temperature for up to 1 week
Tried this recipe?Let us know how it was!