Description
This simplifies these cookies to a formula that works with just about any cake mix of a certain weight. (If you don’t love to measure, this 4-ingredient recipe is your ticket to cookie bliss.) You can find 3 variations below. Cookies can be stored in an airtight container up to 3 days or frozen up to 3 months.
Ingredients
- 1 (15.25 ounce) package white cake mix
- 2 large eggs
- 6 tablespoons unsalted butter, melted
- ½ cup powdered sugar
Instructions
- Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C).
- Stir cake mix
- eggs
- and butter together in a large bowl to form a soft cookie dough.
- Shape dough into 1-inch balls; roll in powdered sugar to coat. Set balls about 2 inches apart on ungreased baking sheets.
- Bake in the preheated oven
- one pan at a time
- just until edges are firm and cracks appear slightly moist
- 9 to 11 minutes. Cool on pans for 3 minutes; transfer to a wire rack to cool completely.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 48