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Recipes

Don't forget to make a batch or two of these for Santa this year!

Santa’s Sugar Cookies

Yield: 48 sweet little cookies

*This recipe was created by Smitten Kitchen.  Many customers have asked if they must use RylieCakes recipes with our baking mixes and the answer is no, certainly not.  RylieCakes baking mixes were created in order to make gluten free baking at home easier, more convenient, and fuss-free!  The dream was that you could take one of our mixes and apply it to your favorite recipe and get fabulous, downright delicious results without even trying!  So to show customers this is possible, I did just that with this wonderful sugar cookie recipe.  I wrote the recipe below in weight measurements because that’s just how I roll and the wording is my own, however, the recipe is not my masterpiece.

Allergens

 

Ingredients

  • 12.50 oz Cake Mix
  • 2.50 oz Roux Mix
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp sea salt
  • 8 oz butter
  • 2 oz cream cheese
  • 8.75 oz sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 tsp almond extract (optional but I just love the flavor it gives these cookies!)
  • QS sprinkles

Instructions

Preheat oven to 375°F.  Line two half sheet pans with parchment paper.

  1. Combine cake mix, roux mix, baking powder, baking soda, and salt in a medium bowl. Set aside.
  2. In a stand mixer fitted with paddle attachment, cream butter, cream cheese, and sugar until light and fluffy, approximately doubled in size.
  3. Add egg and extracts and beat for 30 seconds on medium speed.
  4. Add the dry ingredients and beat on medium-low until just incorporated, it’s important to not over mix.
  5. Chill dough for 1 hr.
  6. Portion dough evenly into 48 balls, a purple scoop (#40) works perfect here.  Roll scoops of dough in between the palms of your hand to form into nice, round balls.  Drop dough into bowl of sprinkles and roll around until they are completely covered, then place on your prepared sheet pans.  I found that 20 cookies fit per sheet pan. Flatten cookies with the bottom of a measuring cup or even a drinking glass, anything with a flat bottom works.  Bake cookies right away or refrigerate until ready to bake.
  7. Bake cookies for 10 minutes, rotating halfway through.  Cookies should appear light in color and some may even look like they could use a little longer, this is okay.  Once they sit overnight, they will be the perfect texture!
  8. Let cookies cool to room temp either on sheet pans or on a wire cooling rack.  Then store in an airtight container.  Don’t forget to save some for Santa 🎅 🎅 🎅

*If you don’t have Roux Mix, you can use all Cake Mix for this recipe.  I like to use both as it gives the cookies more texture and crisper edges, however, Cake Mix alone will do the trick!