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Wedding Cake White Cake Mix Cookies

June 8, 2018

These wedding cake white cake mix cookies are sweet, buttery, and almond-flavored. They taste just like the cakes at Federal Bake Shop, my favorite bakery!
A white wedding cake cookie with a bite taken out of it, with a stack of cookies, a glass of milk, and a plate of cookies in the background.

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Nothing Stays the Same

In these fast-paced times of technology and social media, it’s rare for things to stay the same for long. Our attention spans are so short. We’re constantly seeking something new, something different, something better. Right or wrong, it’s just the way that our society is these days. It’s the reason that websites must update their look every few months and stores and restaurants seem to be in a constant state of remodeling. It’s rare to walk in to an establishment that looks the same as it did two years ago, much less ten years ago…or twenty. Even rarer is to find a spot that still features essentially the same menu that they did a generation ago.

Federal Bake Shop

Federal Bake Shop in Hixson, Tennessee is one of those rare places, though. Now, when I was a kid – like, a non-driver – it was located in Northgate Mall, so that’s where my earliest memories come from. However, when I got a little older, it moved to its current Hixson Pike location. I can honestly say, though, that besides the location, little has changed there in my nearly forty years (shhhhh….I still have a couple of years to go).

A plate of white wedding cake cookies with a cooling rack of cookies and a glass of milk in the background

My Favorite Bakery

Once I attained my driver’s license, my best friend, Angie, and I began our constant visits to Federal Bake Shop, or “The Fed”, as we called it. Eventually all of our friends adopted that moniker for the shop too. Their white, almond-flavored cakes were absolutely the best, so we would each order two of the 50 cent cupcakes with white icing from the case and round out our order with a gigantic chocolate chip cookie to cut the sweetness of the icing. I feel certain that after we ate our sweets we probably met up with our friends at the McDonald’s down the road and ate quarter-pounders then went home and lamented our weight (oh, teenage self…).

Cupcakes = Love

Not much has changed, at least as far as Federal Bake Shop is concerned. It still looks the same on the inside, with the bakers and decorators clad in their white uniforms and hairnets. The smell of almond extract oozes from the walls and boxes of thumbprint cookies topped with colorful jolts of that rich icing call to you from tables when you walk in the door. You can, of course, purchase a whole cake (on which they will scrawl the message of your choice in icing) or even a slice. They sell doughnuts, cookies, bundt cakes…lots of assorted confections. My choice will always and forever be the cupcakes, though…that icing on their white cake just cannot be beaten. Forget flowers; when Philip wants to buy me something to show me how much he loves me, he comes home with half a dozen cupcakes (seriously). My sister and I buy each other Federal Bake Shop for our birthdays, two weeks apart. Everyone needs to be on a sugar high throughout their birthday month.

an overhead photo of a white wedding cake cookie with a bite taken out of it with a stack of cookies, a glass of milk, and a plate of cookies in the background

Cake Mix Cookies

Cooking and baking from mixes is not something that I do often. I certainly do not have a problem with boxed mixes; I just find an element of catharsis in starting from scratch, building a cake or pie or cookie from the ground up, so to speak. However, on a recent trip to the grocery store, something made me think of cake mix cookies, which used to be one of my favorites, then I thought about white cake mix cookies. With almond extract stirred in. Topped with white almond-flavored icing. Wedding cake white cake mix cookies. I wanted a cookie that tasted just like Federal Bake Shop’s cakes.

Test Batch

I made one batch of white cake mix cookies as a “test batch” in case they didn’t work. I’ve attempted to make icing that I thought tasted like Federal Bake Shop’s before, unsuccessfully. I’m not sure what happened, but this recipe clicked the first time that I made it. I excitedly texted my sister, who was just as excited as me. Later in the week, I made a double batch of the cookies and divided them up into three plates, taking one to Angie, one to a friend who recently moved away and was driving through on vacation, and keeping the third (we did share with some friends who came over for dinner). Everyone who has eaten them has declared them a victory.

Shared to the The Weekend Potluck on The Country Cook!

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a plate of white wedding cake cookies with a stack of cookies and a glass of milk in the background

Mary

Yield: 20 cookies

Wedding Cake White Cake Mix Cookies

The proportions for the eggs and oil in this recipe came from the blog Somewhat Simple .

10 minPrep Time:

10 minTotal Time:

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Ingredients

  • 1 box white cake mix
  • 2 eggs
  • 1/3 cup vegetable or canola oil
  • 1 teaspoon almond extract
  • For the Icing
  • 1 stick butter, room temperature
  • 3 cups powdered sugar
  • 2 teaspoons almond extract
  • 1-2 teaspoons milk

Instructions

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Using an electric mixer or a wooden spoon, mix together the cake mix, eggs, oil, and almond extract until a dough-like consistency forms and no clumps of cake mix remain.
  3. Scoop the dough onto the prepared baking sheet using a 1 1/2 inch scoop or a tablespoon. Bake for 8-10 minutes, until light golden around the edges, rotating the pans halfway through the baking time. Allow to cool completely.
  4. When the cookies are cool, make the icing. Beat together the butter, powdered sugar, and almond extract using an electric mixer. Add enough milk to get a spreadable consistency. Ice the cookies. You should have just enough icing for one batch of cookies. After standing for 20-30 minutes, the surface of the icing will have a dry consistency.
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https://chattavore.com/wedding-cake-white-cake-mix-cookies/

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Filed Under: By Type, Dessert, Easy Baking, Easy Recipes, Recipes, Snacks Tagged With: baking, cookies, desserts By Mary // Chattavore 16 Comments

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Comments

  1. Mary Neumann says

    June 11, 2018 at 12:54 pm

    Thank you so much for sharing your recipe with all of us at Weekend Potluck, Mary - these are such pretty cookies. They've been added to my list to try! We hope to see you again this Friday, sharing more of your great recipes! I hope you have a great week.
    Reply
    • Mary // Chattavore says

      June 11, 2018 at 3:40 pm

      Thank you, Mary! I hope that you love the cookies!
      Reply
  2. Lindsey says

    June 12, 2018 at 3:43 pm

    Trying these tonight... I worked at federal bake shop for several years and they just can't be beat! The Monte Carlo is my favorite...with a close second going to petite fours. Excited to taste these!!
    Reply
    • Mary // Chattavore says

      June 12, 2018 at 11:46 pm

      I don’t even know what the Monte Carlo is! You have to fill me in so I can go check it out.
      Reply
  3. Karen Triezenberg says

    July 5, 2018 at 3:19 pm

    I made these a couple of days ago, and they are crazy delicious! They are light and delicate with beautiful almond flavoring. Don't know whether it makes a difference, but I used Almond Joy flavored coffee creamer in place of milk in the frosting. I also sprinkled them with colored sugar (red and blue for July 4th) before the frosting set. If cookie dough is too sticky to handle, just refrigerate a little while. As easy as they are to prepare, I'll be making these again.
    Reply
    • Mary // Chattavore says

      July 5, 2018 at 4:46 pm

      I am so glad you enjoyed them! I wish I had some now, actually. ;) Love your idea of using Almond Joy coffee creamer in the icing! I'll have to try that.
      Reply
  4. MnP Videos•Captured Memories says

    January 1, 2019 at 10:00 am

    Trying today for New Year 2019. Grandsons will be delighted.
    Reply
    • Mary // Chattavore says

      January 1, 2019 at 11:05 am

      Yea! I haven’t made these in a while...need to fix that soon. They are so good!
      Reply
  5. Lisa A Spencer says

    February 11, 2019 at 4:01 pm

    I am confused by these photos. One photo appears to be thick and another appears to be thin. Which ways do they turn out???
    Reply
    • Mary // Chattavore says

      February 11, 2019 at 5:20 pm

      The thickness may vary based on the brand of cake mix and the temperature of the batter. The pictures were made with two different brands of cake mix and there is a possibility that there was a variation in the temperature of my kitchen (the two different sets of photos were take two years apart).
      Reply
  6. Mindy Borton says

    April 1, 2019 at 3:13 pm

    Do they freeze? If not how long do they last?
    Reply
    • Mary // Chattavore says

      April 1, 2019 at 8:19 pm

      I have never frozen them, but I think it would work. Just put them in the freezer on the sheet pan then transfer to a freezer bag when frozen. They should last 3-4 days on the counter in a bag or airtight container (but mine never stick around that long!).
      Reply
  7. Pam says

    December 16, 2019 at 7:49 pm

    I followed instructions but dough is to thin? Should I add more flour to mix?
    Reply
  8. Pam McAnally says

    December 16, 2019 at 7:57 pm

    I followed the instructions but the consistency is to thin. I have it in fridge now. Should I add more flour? Help!
    Reply
    • Mary // Chattavore says

      December 16, 2019 at 10:13 pm

      Hi, Pam. I have never had this dough turn out thin, so I can’t say whether the recipe will turn out well if you add flour. If you do, I would balance it with a little bit of sugar and maybe a tiny bit more almond extract too, as the flour will dilute the flavors a bit. I hope it works out. Just as an FYI, I typically use Pillsbury white cake mix (though I have successfully used other brands) so you may try that? I have never had a problem with the cookies not turning out at all, but I have noted that different brands have a different texture and shape when baked.
      Reply

Trackbacks

  1. Wedding Cake Bars - Chattavore says:
    July 6, 2020 at 6:02 am
    […] confections in as many of the dessert recipes that I share here as possible. I already have wedding cake cookies and wedding cake bites…so why not wedding cake bars? They’re basically just cake mix […]
    Reply

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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