July is almost over, and here in Texas, I am melting. I know summertime is not usually equivalent to baking time, but I have so much more time to make the most unconventional desserts in the summer!
This month so far, I have been pretty busy. I went to a wedding this past weekend, which was definitely interesting. South Asian weddings are pretty insane. There are so many people, lots of food, and timing is always off. For example, if the invitation says to come at eight o’clock, many people don’t show up until ten o’clock. I am very punctual, so tardiness annoys me– a lot. I will share some pictures soon! 🙂
Anyway, I wanted to make a fun and easy dessert. Easy to me is something that needs a couple of ingredients, but not lots of time. I love cheesecake and elaborate cakes, but summertime will slip by, so making easy desserts allows me to spend time with my family (and, well, have an amazing dessert close by 😉 )
I have also been writing on The Odyssey Online, so feel free to check out my non-baking writing: here.
On to the cookies– I mean, sandwiches– wait, I mean, sandwich cookies. 🙂
YIELD: 12-16 cookies (6-8 sandwiches) PREP TIME: 15 minutes
BAKING TIME: 12-15 minutes TOTAL TIME: 27-30 minutes
- White cake mix
- 2 eggs
- 1/3 cup oil
- 1 cup sprinkles
- Pre-made vanilla frosting
- Start by preheating your oven to 350 degrees and line a baking sheet with parchment paper.
- Mix eggs, oil, and cake mix. Add 1/2 cup of sprinkles (or desired amount).
- Scoop cookies onto cookie sheet, and allow to bake until the bottoms have cooked completely (note: they bake fast).
- Allow cookies to cool, while doing so, mix sprinkles vanilla frosting. Scoop frosting into a zip lock bag with desired tip (or no tip).
- Once cookies have cooled, create a sandwich with the two sprinkled cookies and frosting.
- You may use your own frosting recipe, but I used a Betty Crocker can.
- Use any sprinkles you want; you can even do a theme.
- Recipe inspired from here.