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–+ servings
Easter Cake Cookies

Easter Cake Cookies

For those not wanting to use a cake box mix click here for homemade cake mix cookies!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 30

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

Be sure to read all the notes for success above the recipe!
Storage Cake Cookies will stay fresh in an airtight container at room temperature for up to 1 week 
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