St Patrick's Day Cake Mix Cookies with Irish Cream Frosting
These cookies effortlessly combine the rich taste of vanilla cake mix with a hint of peppermint, creating a sweet treat that captures the essence of holiday cheer.
Ingredients
For the cookies
- 1 box vanilla cake mix You can also use different flavors of cake mix.
- 2 large eggs
- 0.5 cup vegetable oil Additional oil can be added for a softer texture.
- 1 teaspoon vanilla extract
- a few drops green food coloring Adjust to achieve desired color.
- 0.5 teaspoon peppermint extract
For the frosting
- 1 cup powdered sugar
- 2 tablespoons butter Should be softened.
- 0.25 cup Baileys Irish Cream Liqueur
For decoration
- as needed rainbow candy strips Use for topping each cookie.
- as needed Lucky Charms shamrock marshmallows Use for topping each cookie.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the cake mix, eggs, vegetable oil, and vanilla extract.
- Add green food coloring and peppermint extract, and stir until the dough is soft.
- Using a tablespoon, scoop out the dough and place on the baking sheet, spacing them 2 inches apart.
Baking
- Bake for 10 to 12 minutes or until the edges are set and golden.
- Allow to cool on the baking sheet for a few minutes before transferring them to wire racks.
Making the Frosting
- In a bowl, beat together powdered sugar, softened butter, and Baileys until smooth and creamy.
Decorating
- Spread frosting over each cooled cookie.
- Top with rainbow candy strips and Lucky Charms shamrock marshmallows.
Notes
Store cookies in an airtight container at room temperature for up to five days. For longer storage, freeze for up to three months.