A luscious soft cookie that makes 3 dozen, so you can share!
I LOVE shortcuts, so anytime I can save lots of time and measuring, I will use a cake mix to whip up a batch of cookies.
These treats will not disappoint. They do need to chill in the fridge, so you can get other things done while you're waiting to bake.
These are based on the gooey butter cookie recipe by Paula Deen.
Middles are not gooey, but very soft.
And these freeze nicely too.
They went fast at my farmer's market bake sale.
STRAWBERRY SHORTCAKE CREAM CHEESE COOKIES
1 stick butter, room temperature
1 box (8 ozs.) cream cheese, room temperature
1 egg, room temperature
1/2 tsp. vanilla extract
1 box (16 ozs) strawberry cake mix
3/4 c. powdered sugar
(Wait to preheat oven while this dough chills)
Prepare cookie sheet with silpat or parchment paper.
In a large mixing bowl, cream butter and cream cheese; beat until smooth.
(Best way to soften cream cheese is to place unwrapped in a bowl; let set on the counter until soft, or microwave for 25 seconds or so).
Add egg and vanilla; mix with mixer until blended.
Slowly add cake mix and mix well, scraping down sides when needed.
Cover with plastic wrap and place in the fridge for about 45 - 50 minutes. Place powdered sugar into a bowl.
I used my medium cookie scoop to measure; drop dough into the powdered sugar and roll around. Place onto prepared cookie sheet. Press the cookies slightly to flatten.
(Refrigerate dough between baking times)
Bake about 12 minutes; will be soft in the centers. Cool on the cookie sheet for about 5 minutes; remove to rack to cool.
(Bottoms may brown, but not tops.)
Sprinkle cooled cookies with more powdered sugar if desired. Store in sealed container.
These froze nicely...I placed waxed paper between layers in a sealed container to freeze.
You may also enjoy these cake mix creations...
.jpg)
I’d like to make these, too, but need a strawberry cake mix. I’ll bet my littlest granddaughter would love to help in the kitchen next week when I have her.
ReplyDelete