Gluten Free Cake Mix Cookies: Finding a use for your unused holiday candy!


Have a bunch of holiday chocolate still sitting around your house? Can’t bear to eat any more candy canes? Need to get rid of it all before Valentine’s Day? Here’s a quick and easy way to put all those leftover December treats to use!

The inspiration for today’s gluten free baking adventure comes from a conversation my sister and I had while riding the subway. We were hungry, and needed a fun “indoor project” to do when we got home. And in our family, an “indoor project” usually means one thing only: baking.

For our project, we wanted to do something that would use what we already had in the house. Since we had spent the previous month baking and decorating for the holidays, we knew we had a lot of candy still lying around. Our choice was easy: make gluten-free cake mix cookies–with a little twist.

Cake mix cookies have a very simple premise. You follow the directions on the box to make the batter and then you drop spoonfuls of it onto a cookie sheet instead of pouring it all into a pan. Using two different kinds of Hodgson Mill Gluten Free Cake Mix (Yellow & Chocolate), we devised four “experimental” holiday cookie flavors, two per type of cake mix. (Tip: Hodgson Mill gluten free cake mix calls for 1 cup of buttermilk per box. If you don’t have buttermilk at the ready, here’s a simple solution. Pour 1 tablespoon of white vinegar into a liquid measuring cup. Pour enough milk into the vinegar to reach one cup, and then let sit for five minutes before adding to the cake batter.)

For each type of cookie, we prepared the cake batter as directed on the box and simply added chosen “holiday” ingredients to the batter before dropping onto cookie sheets. The variations were as follows:

Chocolate Peppermint Cookie: Crush 4 candy canes in a Ziploc bag. The best way to do this is to use a rolling pin, making sure the bag stays on a hard, flat surface and does not pop. Candy canes should almost be the consistency of powder. Pour the crushed candy into the prepared cake batter and drop onto cookie sheet. Crush 2 additional candy canes to be used as a topping for the cookie. Set aside.
Yield: 6 dozen medium cookies, using one whole box of cake mix.

Heath Bar Bits O’Brickle Chocolate Cookie: Add 1 cup Heath Bar Bits O’Brickle English Toffee pieces to the chocolate cake batter, mix well and drop onto cookie sheet. Set aside 1/4 cup Bits O’Brickle to be used as a topping for the cookie.
Yield: 6 dozen medium cookies, using one whole box of cake mix.

Yellow Cookie with M&Ms: Add two snack-size bags (about 3.4 ounces) of M&Ms to the yellow cake batter and drop onto cookie sheet. If desired, you may cut the M&Ms into smaller pieces, but adding them whole works just as well.
Yield: 4 dozen medium cookies, using one whole box of cake mix.

Yellow Apricot and Almond Cookie: Finely chop 12 dried apricots and add to the yellow cake mix. If the cake mix recipe does not already call for it, add 1 1/2 teaspoons of almond extract to the batter. If it does, add only ½ teaspoon extra almond extract. Mix well and drop onto cookie sheet. Set aside ¼ cup almond slices for topping.
Yield: 4 dozen medium cookies, using one whole box of cake mix.

To decorate the cookies, we melted 1 cup of semi-sweet chocolate chips and 4 teaspoons of shortening in a saucepan and stirred until smooth. Using a spoon we drizzled the chocolate on top of three of the four types of cookies (the M&Ms cookies were left plain) and finished them off with the ingredients described above in each variation. We then place the drizzled cookies in the fridge for ten minutes to let the chocolate harden.

What candy or dried fruit do you think would make a great cake mix cookie filling? Try it out, and comment here to let us know what you made! We can’t wait to hear your stories!
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One response to “Gluten Free Cake Mix Cookies: Finding a use for your unused holiday candy!

  1. Pingback: Making Football Cookies (with a video tutorial!) | (Mainly) Gluten Free in NYC

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