Festive cookies made from dry biscuit mix
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Quantity: 38 pcs.
Complexity: easily
Quantity: 38 pcs.
Soft, cream-filled cookies, reminiscent of cupcake toppers, will add a festive touch to your teatime with minimal fuss. To make these cookies, you'll need a ready-made cake mix or biscuit mix. Mix the dough, spoon it onto a baking sheet, and bake the cookies. Top them with buttercream, cream cheese frosting, white chocolate, and sugar, and decorate them. For a more elegant and festive look, pipe the frosting onto the cookies using a piping bag, just like you would for cupcakes. Sprinkle with colorful sprinkles, and your stunning dessert is ready.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cookie
- 1 package dry mix for vanilla sponge cake (for 2 cakes with a diameter of 22 cm.)
- 4 tbsp (60 g) butter, melted
- 2 large eggs
Glaze
- 6 tbsp (90 g) butter
- 120 g white chocolate, coarsely chopped
- 240 g cream cheese at room temperature
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- Decorative sprinkles
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Cooking the dish according to the recipe:
- Cookie: Position racks in the upper and lower thirds of the oven and preheat the oven to 350°F (175°C). Spray 2 baking sheets with cooking spray.
- In a large bowl, beat the cake mix, butter, eggs, and 1/3 cup water with an electric mixer on medium speed until smooth and lump-free. Drop the batter by the tablespoon (a small ice cream scoop makes this easier) onto the prepared baking sheets, spacing them about 4 cm apart. (You'll have some batter left over for a second batch.)
- Bake until the cookies are set around the edges but still soft in the center, about 8 minutes. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack and cool completely (the domed tops will settle slightly). Once the baking sheet is cool, bake the remaining cookies in the same manner.
- Glaze: Melt butter and chocolate in a medium bowl in the microwave in 1-minute intervals, stirring, until smooth.
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla with a mixer on medium speed until smooth. Pour the chocolate mixture into the cheese mixture and beat until smooth.
- Frost the cookies and decorate with sprinkles.
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