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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Hi! How big are your cookie balls and do you flatten them at all?
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.
They look perfect for the holiday season, I love a good cookie with a cuppa!
Mmm, you and me both!
The cookies sound and look delicious. Thank you for sharing the recipe at The Really Crafty Link Party. Pinned.
They were. I just made some Snickerdoodle ones using a similar recipe. I love how the holidays inspire baking.