Side Pannel
Soft and Thick Sugar Cookies
Soft and Thick Sugar Cookies
- Recipe Submitted by Parfait on 11/18/2014
Category: Holiday, Kids, Cookies
Ingredients List
- Cookies:
- 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)
- Frosting:
- 1/2 cup unsalted butter, at room temperature
- 2 T heavy cream
- 1 T vanilla extract
- 3-4 cups powdered sugar
- 1 T meringue powder
- Food coloring or sprinkles as desired
Directions
Cookies:
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 the heel of your hand or a glass dusted with sugar to gently flatten cookies to about a half inch thick. You don't want the bottoms to be browned or you've overbaked 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.
Frosting:
Beat butter on medium speed for about two minutes until smooth. Add cream and vanilla and beat about one more minute to incorporate. Add sugar, one cup at a time mixing on low speed until incorporated until you reach the desired consistency. Add meringue powder (this will help your frosting crust so that you can stack the cookies without smearing your frosting all over the place, I use a sheet of wax or parchment paper in between layers). You want the frosting to be fairly stiff so that it doesnt run off your cookies. Frost cooled cookies and decorate as desired. Store cookies in an airtight container.
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 the heel of your hand or a glass dusted with sugar to gently flatten cookies to about a half inch thick. You don't want the bottoms to be browned or you've overbaked 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.
Frosting:
Beat butter on medium speed for about two minutes until smooth. Add cream and vanilla and beat about one more minute to incorporate. Add sugar, one cup at a time mixing on low speed until incorporated until you reach the desired consistency. Add meringue powder (this will help your frosting crust so that you can stack the cookies without smearing your frosting all over the place, I use a sheet of wax or parchment paper in between layers). You want the frosting to be fairly stiff so that it doesnt run off your cookies. Frost cooled cookies and decorate as desired. Store cookies in an airtight container.
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