Ingredients
Scale
- 15.25 ounces white cake mix (432 g box)
- 8 tablespoons unsalted butter, softened
- 2 large eggs, room temperature
- 2 teaspoons peppermint extract or mint extract
- 1/2 teaspoon vanilla extract
- Green gel food coloring
- 1/4 cup powdered sugar (32 g)
- 3 tablespoons cornstarch
- Red heart-shaped sprinkle or cinnamon candy
Instructions
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Use a hand-held mixer or stand mixer to combine the cake mix, softened butter, and eggs until well mixed.
- Add peppermint (or mint) extract, vanilla extract, and enough green gel food coloring to reach your desired shade. Mix on low until just combined. Dough will be thick and sticky.
- In a small bowl, whisk together the powdered sugar and cornstarch.
- Using a 1 1/2 tablespoon cookie scoop, portion the dough and roll each ball in the powdered sugar mixture. Place the dough balls about 1 inch apart on the baking sheet.
- Bake for 10–12 minutes, or until edges are set and the tops appear dry.
- Remove from oven and immediately press a red heart-shaped sprinkle into the center of each cookie.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days.
- To freeze: Cool completely, place in a freezer-safe bag, and store up to 2 months. Thaw at room temperature.
- Cinnamon hearts add extra flavor, while jumbo heart sprinkles create a bold look.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian