Death by Butter Cookies
READ THIS FIRST: This is NOT over 2 hours of active prep time, but the cookie dough must be refrigerated for at least 2 hours before you roll and bake. You can easily make the dough the night before you bake. The key with this dough is keeping it cold-the high content of butter makes it necessary. Personally, I like the taste of these cookies the day after they've been baked-they have a sort of Madeline quality to them. These cookies WILL NOT come out crispy-they are more like small cakes, so extending the cooking time only burns them-as does greasing your cookie sheet!
Ingredients
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- 1 box butter cake mix
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- 1/4 tsp vanilla extract
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- 1/2 cup (1 stick) stick butter
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- 1 egg
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- 8 oz. cream cheese
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- 1/2 cup powdered sugar, more for dusting
Directions
- Allow your butter and cream cheese to soften only slightly.
- Using the paddle attachment of your stand mixer, thoroughly cream the cream cheese, butter and vanilla extract together.
- Add the cake mix and egg, mixing thoroughly.
- Cover dough with plastic wrap and refrigerate AT LEAST 2 hours. It’s key that you don’t shorten this step, if the dough is too warm, it’ll be tacky and difficult to roll. An easy test is to check your fingers-if your fingers are covered in dough, the dough is too warm and should be placed back in your fridge.
- Once properly cooled, preheat your oven to 350 F degrees. Place powdered sugar in a small bowl.
- Take your dough out of the fridge. Pinch off walnut-sized portions of dough, roll into balls and then cover in powdered sugar. Place ball on cookie sheet, about 2 inches apart-the dough has a pretty good spread as it cooks, so be sure to give your cookies enough room on the cookie sheet!
- Bake for 12 minutes, or until a rich golden brown on the bottom.
- Allow to cool on the pan. Dust with additional powdered sugar.