Birthday Cake Cookies
You can have your cake (and eat it, too!) any day of the year with these cookies, complete with colorful sprinkles and an easy buttercream frosting.
Parchment Paper Rolls With Smartgrid
Preheat oven to 350°F. Line cookie sheets with Reynolds® Parchment Paper set aside.
In a large bowl, combine cake mix, eggs, and oil. With an electric mixer, beat on medium speed until smooth (dough will be stiff). Fold in 3 tablespoons sprinkles. Drop dough by rounded teaspoons onto the prepared cookie sheet.
Bake for 7 to 8 minutes or until tops just start to brown. Cool on cookie sheets for 1 minute. Remove cool completely on wire racks.
Meanwhile, for buttercream frosting, beat butter and vanilla until fluffy. Gradually add sifted powdered sugar alternately with milk, beating well after each addition. Beat in additional milk, if necessary, to make a spreading consistency.
Frost cookies with buttercream frosting and sprinkle with remaining 2 tablespoons sprinkles.