December 6, 2012

Soft and Sweet


I love the one for one rule. 

When somebody brings you a treat, you take them a treat upon returning their serving dish.  To me it’s always a chance to try to new recipe!  So upon returning my friend’s dish that was given to me stacked with Chocolate Chip Cake, I replenished it with Soft Sugar Cookies.

Although I am not a huge cookie fan, I have been eyeing several different versions of this recipe for the pillowy soft, thick, sugar cookies for a while and couldn’t wait to try it out.  The recipe seemed super easy – and it didn’t disappoint.  I would make these over and over again!




Soft Sugar Cookies

Print this recipe!

1 18 oz box white cake mix with pudding in the mix*
2/3 cup flour
2 large eggs
1/3 cup canola oil
2 T sour cream (I used reduced fat)

Preheat oven to 350 degrees.  In a large mixing bowl, stir together cake mix and flour.  Add eggs, oil and sour cream and mix on medium speed until incorporated.  Batter will be fairly stiff. 

Use a cookie scoop or roll into approximately one inch balls and bake on a baking sheet lined with a Silpat or parchment paper.  This will help keep the bottoms of the cookies from browning. 

Use your fingers lightly dusted with flour to gently flatten cookies to about a half inch thick.  You don't want the bottoms to be browned or you've over baked these.  Bake approximately ten minutes until just set.  Let cool about one minute on the pan and then transfer to wire racks to cool completely.

Frost with desired frosting when cooled (I used store bought vanilla frosting for convenience).




*it will say there is pudding in the mix on the front of the box (however usually in small print!).



Top with sprinkles or use food coloring in the frosting for a more festive feel!



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