Recipe Summary

1 hr
1 hr
6 dozen cookies


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Line 2 cookie sheets with parchment paper.

  • In a medium bowl, whisk together the confectioners sugar and cornstarch; set aside.

  • In a large bowl combine the cake mix, eggs, and melted butter. Beat with an electric mixer until thick and well blended.

  • Divide the batter into thirds. Stir the red food coloring into one-third and the green into another third. Leave one third white. Working with one color batter at a time, divide the batter into 24 pieces, about 1 1/2-inch circles. Drop the pieces into the confectioners sugar mixture and roll into a ball, coating with the sugar. Transfer the ball to a prepared cookie sheet. Repeat with the remaining batter, placing the balls about 2-inches apart.

  • Bake until the cookies are lightly browned around the edges and puffed, 9 to 10 minutes. Transfer the pan to a wire rack and cool several minutes before transferring the cookies to a wire rack to cool completely. Repeat with the remaining cookie dough.

Nutrition Facts

83 calories; total fat 3g; saturated fat 2g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 15mg; sodium 98mg; potassium 11mg; carbohydrates 13g; fiberg; sugar 7g; protein 1g; trans fatty acidg; vitamin a 74IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 9mcg; vitamin b12mcg; calcium 22mg; ironmg.