These White Cake Cookies are a surprising recipe as they use a cake mix, but when paired with my amazing White Chocolate Buttercream they are melt-in-your-mouth delicious! If you want more Cookie Recipes, don’t miss my 50 Best!
White Cake Cookies
I was not planning on calling these “White Cake Cookies”. They started out as Cake Mix Cookies with White Chocolate Buttercream. But then I tried one… and I realized. These taste just like white cake!! And who doesn’t love cake?
I used store-bought cake mix to make these cookies. If you want to make them from scratch I recommend a basic Sugar Cookie recipe and pair it with the White Chocolate Buttercream. It won’t be exactly that same, but it will still be amazing!
To make these cookies you will need:
white cake mix cookie recipe (below)
white chocolate buttercream recipe (below)
1/8 cup measuring scoop
small offset spatula
How to Make White Cake Cookies
Begin by baking the cookies. Set aside to cool.
Prepare buttercream. Be sure to take care when heating the white chocolate as it is temperamental.
PRO TIP: When I am heating white chocolate in the microwave I set my power to 30% and heat it for 1 minute, then in 10-second increments stirring well between each heating. This will ensure your white chocolate does not seize and get lumpy!
Once cookies are cooled you can spread the buttercream. I used a small offset spatula, but you can use a spoon or butter knife.
These cookies are truly delicious plain or covered in that glorious white chocolate buttercream! And with only 3 ingredients, they are certainly easy to make!
These White Cake Cookies are quite literally made out of cake mix, but when paired with my amazing White Chocolate Buttercream they are melt-in-your-mouth delicious!
- 1 pkg white cake mix
- 3 egg whites room temperature
- 1/2 c vegetable oil
Mix together cake mix, eggs and oil in a large bowl using a hand-held mixer for about 2-3 minutes. (Do not use the ingredients list and directions from the box.)
- Using an ice cream scoop, scoop out cookie batter onto a cookie sheet lined with parchment paper.
- Cookies will spread, so space at least 2-inches apart.
- Bake at 350° F (175° C) for 8 minutes. You do not want the cookies to brown.
- 2 sticks 226g or 1/2 pound unsalted butter, softened
- 12 oz white chocolate melted and cooled slightly
- 1 c confectioners' sugar
- 1/4 tsp. pure almond extract
In a large bowl, using a handheld electric mixer beat the butter at medium speed until creamy. (about 1-2 minutes)
- Beat in the melted white chocolate. (Chocolate should still be very creamy and warm)
Add the confectioners' sugar and almond extract and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy