Cake Batter Cookies with White Chocolate Raspberry Icing

Cake Batter Cookies with White Chocolate Raspberry Icing

Are you gearing up for Valentine’s Day? While my husband and I aren’t big celebrators of this holiday, it is really fun to celebrate with kids! My daughter’s birthday is two days beforehand, and we brought her home from the hospital on Valentine’s Day three years ago, so it is a special day for our family for more than just it being Valentine’s Day!

Cake Batter Cookies with White Chocolate Raspberry Icing

I love getting my daughter involved in holiday prep, and one of her favorite holiday activities is cookie baking! I think she would help me bake cookies everyday if I allowed her to! We have recently had a lot of snow days home from school so baking has often been apart of the daily agenda. With Valentine’s Day right around the corner, I wanted to make a few pink themed cookies.

Cake Batter Cookies with White Chocolate Raspberry Icing

We made these cookies for a special family dinner with my grandma and they were a big hit! They are super soft and have a good texture from the sprinkles, and the flavor from the cake mix is delicious and tastes just like a slice of vanilla cake. But the true show stealer here is the drizzle. I was drinking my morning coffee while making these which I had flavored with White Chocolate Raspberry Creamer. This creamer is delicious and inspiration struck! Instead of making my icing drizzle with milk, I could replace it with this creamer! (ps, this is not a sponsored post, I just really love this flavor of creamer, which I have seen at many grocery stores.)

Cake Batter Cookies with White Chocolate Raspberry Icing

While I don’t always advocate using mixes for your cookies, I love this recipe because the less ingredients the better when cooking with kids. The less things to add, the less chances of spillage! Cake mix cookies are also soft and very flavorful so they are really appealing for little ones!

Cake Batter Cookies with White Chocolate Raspberry Icing
Recipe adapted from: Sally’s Baking Addiction
1 white or yellow cake mix
1/3 cup canola or vegetable oil
2 eggs
1 tsp. baking powder
1/4 cup sprinkles

For the drizzle:
1/2 cup powdered sugar
1-3 tbsp. white chocolate raspberry creamer, any brand
1 tsp. vanilla
2-3 drops pink or purple food coloring (I love Americolor Gels)

Preheat oven to 350 degrees and line two baking sheets with silpats or parchment paper. In a large bowl stir together the dry cake mix and baking powder. Add the oil and 2 eggs and stir to combine, but don’t overmix, just until all dry spots are wet and a dough has formed. Add in the sprinkles and fold gently to combine. Drop rounded tablespoon size balls onto your cookie sheet. Bake 9-11 minutes, or until set, but not brown. Do not overbake! These cookies will be very soft when you remove them from the oven.

Let sit on cookie sheet for 5 minutes, then remove to cooling rack to cool completely.

When cookies are completely cool, make your drizzle. Whisk together powdered sugar, vanilla, and 1 tbsp. creamer. Whisk until no lumps remain. If drizzle seems too thin, add more powdered sugar. If too thick, add more creamer. You want a consistency that will be easy to drizzle, but not too thin that it won’t set.

Drizzle cooled cookies with icing either using a plastic squeeze bottle used for candy making or just drizzle with a spoon. Let icing set before removing from cooling rack. Cookies are great frozen or in an airtight container for at least a week. Enjoy!

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