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

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!

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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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