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 a cake cookie, which is exactly as it sounds: 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.