recipe: soft and thick sugar cookies

Yes, two recipes in a week (and another tucked away for next) because this was too good not to share. 

For Valentine's Day we were staying home and not making a big fuss but, I made a new recipe for dinner and wanted dessert to be special. Earlier in the week, I had pinned a recipe for sugar cookies claiming they were better than the Lofthouse cookies found in the grocery store. And easy. Sold.

The boys and I hit the grocery store on Thursday afternoon, picked up the few ingredients we didn't have on hand and George helped me whip up a batch. That quickly turned to two. Ahem. Just go ahead and make them. Really.
Soft and Thick Sugar Cookies
Recipe adapted from Noshings
Source: Homemade By Holman

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)

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 10 minutes until just set.  Let cool about 1 minute on the pan and then transfer to wire racks to cool completely.

Frost as desired. There is a frosting recipe in the pin/link but, I used canned and added red sugar to top. Let frosting set and store in airtight container.


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