Sugar cake cookies (aka cakies according to my husband) are a wonderful accidental discovery of mind. I had some cake mix on hand, and I was curious to see if I could use it to make cookies. It definitely didn’t turn into traditional cookies, I’ll tell you that, but my husband and I were pleasantly surprised by the outcome. After that, I sort of forgot about our accidental discovery until I split a sugar cookie recipe in half & didn’t want to waste half of an egg. That’s the key. Double the egg in any sugar cookie recipe and it will give you cake cookie, which are exactly as they sound: cookies with the spongy consistency of a cake. You’ll need:
1 cup softened butter
1 cup sugar
2 tbsp milk (I use Almond milk & it tastes fine)
1 tsp vanilla
2 eggs (traditional cookies just add 1)
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
- Mix dry and wet ingredients separately, and then mix them together.
- Scoop out a couple tablespoons of dough for each cookie that you would like to make & put the sheet pan in the freezer for about 10 minutes to prevent them from spreading too much in the oven. (I like to save whatever dough I don’t end up using in the freezer to have on hand.)
- Pop them in the oven at 350 degrees until they are golden brown.