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Alexandra’s Soft & Sweet Sugar Cookies, Christmas Style!

December 6, 2018

Earlier this week I was in the mood for some sugar cookies – something I think is a classic part of the Christmas season.  Todd and I LOOVVEE those soft sugar cookies you see in the super market with the different colored frostings and matching sprinkles, so I decided to whip up a batch of my own. I named these Soft and Sweet because they are sooo soft, and very sweet with the added frosting.

For this particular batch I used Duncan Hines brand, which produces more cakey cookies. If you want less cakey, use a different brand. Once they are put in the fridge for a bit, and the frosting sets, the cookies really come together so deliciously.

I usually try to have step by step photos, and show my ingredients, but with these cookies, I really wanted to just enjoy the baking process, and photograph less.

Makes:

30 Cookies

Baking Time:

10 Minutes Prep + 30 Minutes Before Baking + 11 Minutes to Bake (x 3) + 2 Minutes to Cool (x 3) = 1 hour, 19 minutes

Ingredients:

  • 1 Box of Vanilla Cake Mix – I used Duncan Hines French Vanilla
  • 1 Stick of Butter (or 8 Tablespoons), Softened
  • 2 Eggs
  • 1 Teaspoon of Vanilla Extract
  • 4 oz of Cream Cheese, Softened – this is half a rectangle
  • Frosting – I used Duncan Hines brand
  • Sprinkles

You’ll Also Need:

  • Mixing Bowl
  • Mixer/Spoon/Spatula for Mixing Ingredients
  • Teaspoon for Vanilla
  • Pam, or Butter and Flour
  • Cookie Sheet
  • Cookie Scoop
  • Optional, Aluminum Foil
  • Plate or Cooling Rack for Cookies
  • Spoon for Frosting

Ingredient Notes:

CAKE MIX: I picked up Duncan Hines because I love their French Vanilla mix, but I forgot that Duncan Hines also bakes more cakier, so the finished cookies are more like little bits of delicious cake. Pillsbury and Betty Crocker are less cakier.

FOIL: Great for easy clean up!

Recipe:

Step 1: Mix the cake mix, butter eggs, vanilla, and cream cheese until a soft dough forms.

Step 2: Pre-Heat the oven to 350 degrees – mine takes 6 minutes, so I did it in the last 6 minutes of the dough being in the fridge (#3).

Step 3: Refrigerate the cookie dough for at least half an hour.

Step 4: Scoop out, and roll 12 cookie balls. Place unused dough back in the fridge.

Step 5: Bake cookies for 11 minutes!

Step 6: Let cookies cool on cookie sheet for 2 minutes, then move to a plate, or cooling rack.

Step 7 – 9: Repeat steps 5 and 6.

Step 10: When cookies have cooled completely – frost, and decorate. Cookies that aren’t cooled enough will melt the frosting.

Store finished cookies in the fridge, as well as any unused frosting you may have left (if using from a store bought container).

Please DO NOT claim this recipe as your own nor should you sell my recipe, and DO NOT re-publish my photos as your own. DO NOT copy and paste my recipe anywhere, link to it instead.

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Filed Under: Christmas, Recipes Tagged With: Alexandra Original Recipe, Cake Mix Recipe, Christmas, Christmas Recipe, Cookie Recipe, Cream Cheese Recipe, Duncan Hines, Quick and Easy Dessert, Soft Baked Cookies, Sugar Cookie Recipe

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Comments

  1. Kath says

    December 8, 2018 at 7:36 pm

    Hi! How big are your cookie balls and do you flatten them at all?

    Reply
    • Alexandra says

      December 8, 2018 at 7:47 pm

      Good question… I am not really sure. I use a cookie scoop – maybe 1.5″? I tried to look up some cookie scoops, but none of the online descriptions say, and I don’t flatten them – I don’t feel like mine needed it, but if you’re concerned, you can flatten them after 2-3 minutes of cooling.

      Reply
  2. Julie says

    December 18, 2018 at 11:53 pm

    They look perfect for the holiday season, I love a good cookie with a cuppa!

    Reply
    • Alexandra says

      December 26, 2018 at 3:12 am

      Mmm, you and me both!

      Reply
  3. Teresa says

    December 19, 2018 at 3:59 pm

    The cookies sound and look delicious. Thank you for sharing the recipe at The Really Crafty Link Party. Pinned.

    Reply
    • Alexandra says

      December 26, 2018 at 3:13 am

      They were. I just made some Snickerdoodle ones using a similar recipe. I love how the holidays inspire baking.

      Reply

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Hey There! I’m Alexandra!

Hey There! I’m Alexandra!

Welcome to EyeLoveKnots! My passion is crafting with a huge love for crochet & plastic canvas crafts (oh, & baking!). My list could go on for miles though. I am also a cat mom to two, and big time coffee lover.

Meet the Team!

Meet the Team!

On the left, Jessica is the maker behind Nice and Knotty, and on the right, Abby is the maker behind A Stitch Shy of Normal.

Together, they help me bring awesome crochet projects to you! Click the image to learn more about them, and get their Instagram links, where they are constantly sharing tons of crochet inspiration.

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