Mini Dark Chocolate Cake Mix Cookies with Labneh Frosting
When you want to make pretty little treats for a party, but can't bring yourself to put in effort, what will come to your rescue? These mini dark chocolate cake mix cookies with labneh frosting. The combination of flavors here is so, so perfect!
Ingredients
Cookie Ingredients
- Betty Crocker Dark Chocolate Cake Mix
- 2 large eggs
- 1/2 cup vegetable oil I use canola
Labneh Frosting
- 1 cup labneh
- 3 tablespoons thick honey
- 1/8 teaspoon salt
- 1-2 drops of strawberry essence optional
- Red food color gel as needed
Instructions
Cookie Method
- First, preheat your oven to 180°C and line baking sheets with parchment paper. You will need more than one large baking sheet, or make these cookies in batches.
- In a large bowl, mix the ingredients with using a rubber spatula until dough forms.
- Refrigerate dough 15 to 30 minutes or as needed for easier handling, if it is hot where you live.
- Use 1 measuring teaspoon to scoop them out and arrange on the baking sheet about 1 inch apart.
- Pick each scooped dough and quickly roll between palms of your hands to give a more rounded shape
- Bake for 9-11 minutes or until set.
- Let them cool a bit before you use a flat spatula to take them off the parchment paper.
- Cool completely on a cooling rack before icing your cookies
- Store tightly covered in an air-tight container. You can keep unfrosted cupcakes at room temperature but refrigerate frosted cookies.
Labneh Frosting Method
- In a medium bowl, whisk to combine all ingredients.
- Using a rubber spatula, transfer the frosting to a Ziploc bag and seal.
- Make a small cut at one of the lower ends of the ziploc bag and frost your cookies
- Top with sprinkles if desired.
