Back to school season is in full swing. While the school supply aisles have been crowded with eager students, I have been busy coming up with different ways to reinvent traditional school treats for our partnership with Sprinkles and Grins, a website brought to you by Betty Crocker & Cake Mate. Over the next few weeks, I will be sharing some of my favorite back to school treats as well as telling you about a great way for you to get involved with Back to School Bake Off!
The combination of milk and cookies has always been a popular after school treat. Spice up this classic with this Cake Batter Milk to remind your kids how proud of them you are.
These sweet milkshakes are the perfect pairing to a stack of iced sugar cookies, offering a great way to reward your kids for how hard they work.
You will need:
- 3 round cookies iced with Cake Mate White Bakery Icing and decorated with Cake Mate Rainbow Sprinkles
- 1 old fashioned milk bottle or even a glass
- Cake Mate White Bakery Icing
- Cake Mate Rainbow Sprinkles
- 1 Cup Milk
- 1/3 Cup Dry Cake Mix
- 1/4 Cup Ice Cream (soft and on the runny side)
- Piece of paper that says “one smart cookie”
- Add milk + cake mix + ice cream to bottle.
- Screw on lid and shake for approximately 30 seconds.
- Pipe white icing around lid and decorate with rainbow sprinkles.
- Serve with decorated cookies and paper that says “one smart cookie.”
Basic Rolled Sugar Cookie Recipe from Karen’s Cookies
- 1 cup butter, softened
- 1 cup superfine sugar, or granulated sugar, processed in blender or food processor for 30 seconds
- ½ tsp. Salt
- 1 large egg
- 1 large egg yolk
- 2 tsp. Vanilla extract
- ½ tsp. Almond extract or emulsion, optional
- 2 ½ cups all-purpose flour.
- Cream butter, sugar and salt until light and fluffy, about 3 minutes with mixer set at medium speed.
- Add yolk, beat well. Add whole egg, vanilla and optional almond extract and beat until well-incorporated.
- Add flour; beat at low speed just until flour is mixed in; do not overmix.
- Divide dough in halves or thirds and wrap in plastic wrap. Refrigerate until firm, at least one hour and up to 2 days.
- Preheat oven to 375 degrees. Dust work surface and rolling pin with flour.
- Roll dough to 1/4″ thick, sprinkling with additional flour as needed to prevent sticking. Cut into desired shapes and place on parchment or silicone-lined pans.
- Bake in preheated oven until cookies appear dry on the surface and are light golden brown on the edges, about 10 minutes (very large cookies may take up to 12 or 13 minutes). Remove from cookie sheets to cooling racks and cool completely before decorating.