Best Sponge Cake Cookies Recipes

SPONGE CAKE COOKIES

Sponge Cake Cookies image

My heart's warmed by these cookies because the recipe comes from my grandmother. No wedding, shower or holiday gathering went by without our caring matriarch or her pretty little treats.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 11 dozen.

Number Of Ingredients 14

Ingredients

1 cup butter, softened
1-1/2 cups sugar
8 large eggs, room temperature
2 tablespoons lemon extract
4 cups all-purpose flour
1/4 cup baking powder
FROSTING:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 teaspoon lemon extract
1/8 teaspoon salt
3 to 4 tablespoons whole milk
Food coloring, optional
4 cups sweetened shredded coconut, optional

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour and baking powder; gradually add to the creamed mixture and mix well. , Drop by teaspoonfuls 3 in. apart onto ungreased baking sheets. Bake at 400° for 6-8 minutes or until the edges are lightly browned. Remove to wire racks to cool. , In a small bowl, beat the butter, sugar, extract and salt until smooth. Add enough milk to achieve spreading consistency. Tint with food coloring if desired. Frost cooled cookies. Sprinkle with coconut if desired.

Nutrition Facts : Calories 120 calories, Fat 5g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 127mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.

ITALIAN SPONGE CAKE COOKIES

Italian Sponge Cake Cookies image

These can be piped into lady finger shapes and used for tiramisu. Using the cake mix helps create more of a sponge like texture. Between the cake and cookie stage. Not too crumby and not too cakey. PERFECT! You can also be creative and try different flavors, like lemon cake mix, spice cake mix or strawberry cake mix. It's...

Provided by Annamaria Settanni McDonald

Categories Cookies

Time 1h5m

Number Of Ingredients 10

Ingredients

1 box moist deluxe yellow cake mix
4 c all purpose flour
1 c sugar
6 tsp baking powder
6 eggs beaten
1 c milk
1 c vegetable oil
1 tsp pure vanilla extract (base flavoring)
1-2 tsp vanilla, almond, lemon or anise extracts, or mix extract flavors
powdered sugar for rolling and dusting

Steps:

1. Mix all ingredients together in a bowl. Remove from bowl and wrap in saran wrap and chill dough overnight. Dough will become sticky as it warms.
2. Next day, place dough into a bowl and have a cake pan with powdered sugar inside and roll dough into balls or elongated finger type into powdered sugar. Completely coat dough in powdered sugar and place on parchment lined cookie sheet, each cookie should be 2 inches apart. Bake at 350'F anywhere between 6-10 minutes until bottom of cookies are golden. Cookies will have a crackle effect on top. Remove and cool cookies still on parchment paper onto wired cookie racks. When cooled, dust with powdered sugar. Store cookies in an airtight container so cookies don't lose their moistness.