I didn't have Christmas sprinkles and used whatever I could find at Winn- Dixie. The dough, when everything is combined is thick. I mixed in sprinkles gently because I didn't want the colors to run.
The recipe is adapted from Sally's Baking Addiction. Check out her page. Lots of pictures of the cookies and a tall "trick" hint which I used for the first time. I also checked with her about the size of the cakemix. I used the Duncan Hines Signature mix.
1 box (18.25 oz) vanilla/white cake mix (like Duncan Hines)
1 teaspoon baking powder
2 large eggs
1/3 cup vegetable/canola oil
1/2 teaspoon vanilla extract
1 cup sprinkles( used about 1/2 cup)
- Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside.
- In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the sprinkles – you do not want to dye the cookie dough by overstirring the sprinkles.
- Drop rounded 1-inch balls of dough onto prepared baking sheet. Make sure the balls of dough are taller than they are wide. See here for more details.
- Bake for 9 minutes – do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops will settle down so you will not have to press the cookies down yourself. Transfer to a wire rack to cool completely.
- Store in an airtight container, for up to one week