assignmentPREPARATION
Add the cake mix and beat until well blended. Stir in ¼ C of sprinkles. Cover dough and refrigerate for 1-2 hours.
Preheat oven to 350°. Line a baking sheet with parchment and set aside.
Place dough balls on prepared pan about 2 inches apart and bake for about 10-12 minutes.
Remove cookies from the oven, allow to cool a few minutes on the pan before transferring to a cooling rack to cool completely. Sift powdered sugar on top if desired.
Do not over bake cookies. They will not brown on top, but they should be slightly brown on the bottom.
Cookies can be baked ahead and frozen for up to one month. Simply thaw and dust with powdered sugar before serving.
*[gingerbread Cutout Cookies]**
Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8" thickness. Cut with floured 2 ½" cookie cutters. Place 1 inch apart on ungreased baking sheets.
Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Tint some of the frosting red and some green; leave remaining frosting plain. Decorate cookies.