Making cut-out cookies with cookie dough made from a box cake mix can be a convenient and time-saving option with some unique advantages! Using cake mix simplifies the baking process. You don’t need to measure out all the dry ingredients and worry about getting the ratios just right; the mix is pre-measured and usually includes all the essential dry ingredients.
Cake mixes come in a wide range of flavors, allowing you to easily experiment with different cookie flavors without needing a stocked pantry. From classic vanilla to chocolate, red velvet, and more, you can create a variety of cookie flavors. Cake mixes are formulated to produce consistent and reliable results. This means your cookies are more likely to turn out soft, moist, and flavorful every time you bake them. It tends to hold its shape well when rolled and cut into various shapes, making it suitable for cut-out cookies. This can be especially helpful for holiday-themed or decorative cookies. Check out these 5 Tips For Making Cut Out Cookies With Box Cake Mix!
5 Tips For Making Cut Out Cookies With Box Cake Mix
- Add Extra Flour: Cake mix dough tends to be a bit softer than traditional cookie dough. To make it more suitable for rolling and cutting, add extra all-purpose flour. Start with 1/2 to 1 cup of flour and gradually mix it in until the dough is firm enough to handle but still pliable. I like to keep a little bowl of all purpose flour on the table as I roll my dough. That way I can just grab a little sprinkle here and there!
- Chill the Dough: After mixing in the additional flour, it’s crucial to chill the dough. Wrap it in plastic wrap or parchment paper and refrigerate it for at least 1-2 hours, or until it’s firm. Chilled dough is easier to work with and holds its shape better during baking.
- Rolling and Cutting: Roll out the chilled dough on a lightly floured surface to your desired thickness (usually around 1/4 inch). Use cookie cutters to cut out your shapes. Dip the cookie cutter in flour periodically to prevent sticking. Place the cut-out cookies on a parchment-lined baking sheet.
- Baking Temperature and Time: Preheat your oven to the recommended temperature on the cake mix box. Bake the cookies according to the cake mix instructions, but keep a close eye on them, as they may bake slightly faster than traditional cookies. They’re done when the edges are lightly golden. Allow them to cool on a wire rack before decorating.
- If you plan to decorate your cut-out cookies, make sure they are completely cooled before applying icing or frosting. This will help the decorations set properly. Otherwise any frosting or icing will become soft and may even melt and slide right hot off the cookie.
Start by omitting the water all together. Then add ½ cup vegetable water and 1 or 2 eggs. Whisk until the dough forms.
Sour cream is a dairy product with a high fat content, which adds moisture to the cake. This helps prevent the cake from becoming dry, resulting in a moist and tender crumb. You also get a richer and creamier texture. It can provide a subtle tang that complements the sweetness of the cake, creating a more complex and balanced flavor.
Sour cream contains acid, which can help tenderize the gluten in the cake batter. This can lead to a softer and more delicate crumb, especially in cakes that tend to be denser, like chocolate cakes.
Sour cream can contribute to a smoother and more consistent batter, making it easier to work with and resulting in a more uniform texture in the finished cake. Cakes made with sour cream often have a longer shelf life due to the added moisture. They can stay fresh and delicious for a longer period, which is particularly useful if you plan to store the cake for a few days.
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