Blue Crinkle Cookies

Whether you’re making them for a cookie swap or just treating your littles to cookies that Queen Elsa herself would approve of, these Blue Crinkle Cookies are sure to get some smiles this season!

2 (8.25 oz) pouches Pillsbury Funfetti aqua blue cake mix
1 teaspoon baking powder
2 large eggs
1/3 cup vegetable oil
1/2 cup granulated sugar
1/2 cup powdered sugar

• Preheat oven to 350°. 
• Line a large baking sheet with parchment paper and set aside.
• In a large mixing bowl, add both pouches of cake mix and the baking powder. 
• Whisk to combine.
• Add the eggs and oil and stir until well incorporated.
• Cover and chill for 15 minutes to make the cookie dough easier to handle.
• Place both sugars in separate shallow bowls and set aside.
• Remove cookie dough from refrigerator and roll into 2 inch balls.
• Dip each cookie dough ball into the granulated sugar 
• Dip into the powdered sugar. 
• Place on lined baking sheet at least 2 inches apart.
• Bake for 8-10 minutes. 
• Allow cookies to cool on pan for 5 minutes before transferring to a wire cooling rack.
• If desired, sprinkle additional powdered sugar on the cookies. 

Recipe: {NotQuite}Susie Homemaker

Peppermint Pattie-Stuffed Chocolate Cookies

 Using just a few ingredients, these Peppermint Patty cookies are so easy-to-make and the chocolatey mint freshness is the perfect holiday flavor combination. 

1 box chocolate cake mix
1 tsp. baking powder
2 large eggs
½ c. canola oil
14 York Peppermint Pattie Minis
Sprinkles, for decorating

• Preheat oven to 350° and line two baking sheets with parchment paper. 
• In a large bowl, whisk together cake mix and baking powder
• In another bowl, whisk together eggs and oil. 
• Add wet ingredients to dry and stir until fully combined.
• Using your hands, form small balls of dough.
• Flatten a ball, then place a Peppermint Patty in the center and fold dough over to completely cover. 
• Transfer to baking sheet and repeat with remaining dough (you should have enough for about 14 cookies).
• Top with sprinkles and bake until cooked through, 8 to 10 minutes. 
• Let cool slightly on baking sheet, then transfer to a wire rack to let cool completely.

Recipe: Delish

Candy Cane Brownie Cookies

Some of the best cookies are made with a boxed cake mix. These are fabulous...and made with a Fudge Brownie mix...giving a soft, chewy brownie cookie taken to new festive heights with the addition of white chocolate, peppermint and a decadent chocolate drizzle

1 box Betty Crocker Fudge Brownie Mix
1/4 cup vegetable oil
2 eggs
2 teaspoons instant espresso coffee powder, optional 

For the Candy Cane Kiss Frosting:
1 cup butter, softened
2 1/2 cups powdered sugar
1/2 teaspoon vanilla
18 Hershey’s Candy Cane Kisses 

For the Chocolate Drizzle Topping:
1/2 cup Betty Crocker Hershey’s Milk Chocolate Premium Frosting
10 Hershey’s Candy Cane Kisses, chopped and reserved

• Preheat oven to 350.  
• Line two baking trays with parchment paper.
• Combine brownie mix, oil, eggs and espresso powder in bowl.  
• Using a wooden spoon, stir until well blended.  
• Mixture will be quite thick, much like a cookie dough.
• Using a cookie scoop or ice cream scoop, measure out cookies onto trays spacing two inches apart.
• Bake 11-12 minutes until tops are crackled and set, watching closely not to over bake.
• Allow to cool 5 minutes and then remove to a cooling rack.  
• Allow to cool completely before frosting.
• Unwrap Kisses and place into a small microwavable bowl.  
• Heat in microwave for 30 seconds on half power.  
• Stir and repeat until melted.  
• Allow to cool.
• In bowl of stand mixer fitted with the paddle attachment, beat the butter on medium until smooth.
• With the mixer on low, gradually add in the sugar and vanilla.
• Once incorporated, turn the mixer up to medium-high for about 2 minutes until light and fluffy.
• Add in the melted and cooled Kisses.  
• Mix again until combined.
• In a small microwavable bowl, microwave frosting 15 to 20 seconds or until melted.  
• Drizzle over cookies.  
• Top with chopped Kisses, if desired.

Recipe: The Cake Blog

Grinch Cookies

 I love Cake Box Cookies.. they are so quick and easy to make and always give me great results. These Grinch cookies are no exception.. incredibly festive and fun.. just perfect for cookie plates and dessert tables! If you cant find red hearts.. red M&M's work just as well

15.25 ounces white cake mix 432 g box
8 tablespoons unsalted butter softened
2 large eggs room temperature
2 teaspoons peppermint extract or mint extract
½ teaspoon vanilla extract
green gel food coloring
¼ cup powdered sugar 32 g
3 tablespoons cornstarch
red heart-shaped sprinkle or cinnamon

• Preheat the oven to 375°F. 
• Line a large baking sheet with parchment paper and set aside.
• Use a hand-held mixer or stand mixer to mix together the cake mix, butter, and eggs until well combined.
• Add in the peppermint and vanilla extracts and enough green food coloring to achieve your desired color. 
• Mix on low speed just until combined. 
• The batter will be thick and sticky.
• In a small bowl, whisk together the powdered sugar and cornstarch.
• Scoop the dough with a 1 1/2 tablespoon cookie scoop 
• Roll the cookie dough balls in the powdered sugar mixture to coat. 
• The cookie dough itself is sticky so keep that in mind.
• Place about 1 inch apart on the prepared baking sheet.
• Bake for 10 to 12 minutes, or until the edges are set and the top of the cookies appear dry.
• Remove the cookies from the oven and immediately place a heart-shaped sprinkle on each cookie, gently pressing it down so it sticks to the cookie.
• Cool the cookies on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Recipe: Mom on Time Out