My son turned six yesterday.
We celebrated in fine fashion, with a birthday breakfast of his favorite foods – blueberry muffins and smoothies – and of course a candle on top!
He loved it!
(Sorry for the strange lighting – the balloons were casting a colorful glow!)
When it was time for school, I showed him the treats I had made for his class. He was pretty excited! They were incredibly easy to make and taste divine – even his teachers thought so!
Now, I love cupcakes, but they are messy. And I hate messy. These cookies give the taste of a cupcake without the mess!
The cookies are made with cake mix, which is the easiest way to make cookies, ever. The filling is actually doctored up canned frosting, but you can use your favorite homemade as well.
The great thing about these cookies is they are very versatile. They work with any flavor of cake mix!
Now how cute would that be with a little candle on top?? (Too bad I didn’t think of that before we photographed, then proceeded to eat the cookies).
These cookie sandwiches are so soft; it’s like eating a cupcake that’s not going to end up a crumbly mess and with frosting all over your face. And that’s the way I like it!
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Doctored Up Canned Icing
- 1 box cake mix any flavor
- 1 egg
- 1/4 cup oil
- 1/4 cup water
- 1/3 cup Mini Chocolate Chips optional
- 1 can fluffy white icing
- 1/4 cup powdered sugar or less, depending on how sweet you want it
- 1 tsp vanilla
- Mix all ingredients, except chocolate chips, until combined. Fold in chocolate chips. Batter will be thick and sticky, but that's a good thing. That's what you want!
- Drop rounded tablespoons of dough onto an ungreased baking sheet. I like to use a cookie scoop - it gives the perfect amount of dough each time.
- Bake in a 350 degree oven for about 8 minutes. Allow to cool on the sheet for a few minutes before transferring to a cooling rack.
- With your hand mixer, whip the ingredients together until smooth and fluffy. The idea is to thicken the frosting and give it a more homemade texture and flavor.
- Spread frosting on the backside of one cookie and top with another cookie. Preferred method - I used a pastry bag and piped the frosting on each cookie, and then smooshed the frosting down with another. It's much quicker and easier, and there's little to no chance of breaking a cookie!