I was online looking for a certain recipe that I remember from growing up, and while I didn’t find quite what I was looking for, I came across this recipe. There are many variations of similar cookies online, but there is also a lot of fake information out there. I have fairly good baking instincts, but some recipes just don’t seem like they will work. Also, I come across recipes where the picture and the recipe don’t match, which is a huge warning.
This recipe is so simple, and since it contained oil rather than butter, I knew I could make it dairy free, except for the eggs. The cake mix that I had initially purchased did contain milk ingredients, so I did a quick web search to identify dairy-free cake mixes. There are several, so I noted them down and headed to the store. To their credit, my local store had all three of the options that I had written down. I chose a French Vanilla cake mix, as I thought it would add nice flavor to the cookies.
For the food coloring, you will want to use a paste or gel food coloring in order to get vibrant colors. The colors do fade a bit during baking, so don’t fret when you look at the garishly colored dough. Mixing in the food color takes some effort, but you want the dough to be an even color. These cookies are so soft, but they baked up so well. They are chewy and have a lovely vanilla flavor.
13-14 ounce white/vanilla cake mix
2 eggs
1/3 cup oil
Red and Green food coloringPowdered sugar
Heat the oven to 375 degrees. Line two baking sheets with silicone baking mats.
In a large mixer bowl, beat the cake mix, eggs, and oil on medium until the dough comes together. Divide the dough evenly between two bowls. Color one bowl of dough red, and the other green.
Using a small cookie scoop, scoop 1-inch balls of dough, then roll in powdered sugar and roll to reform a ball. Place on the prepared baking sheets. It’s best to work through one color of dough before working with the other colored dough.
Bake for 10-12 minutes, until the cookies are set. They may be slightly browned along the edges. Cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
Recipe from Mommy Hates Cooking
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