From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Instructions
1
Preheat the oven to 350 degrees.
2
In a large mixing bowl, stir together cake mix and flour. Add eggs, oil and sour cream and mix on medium speed until well blended. (batter should be stiff)
3
Line a cookie sheet with parchment paper.
4
Use a medium cookie scoop or Tablespoon to roll dough into approximately one inch balls and place on a cookie sheet.
5
Press cookies down with the back of a spoon dipped in sugar to flatten cookies to about a half inch thick.
6
Bake approximately ten minutes until just set. You don’t want the bottom of cookies to brown or you’ll end up with a crunchy cookie, not a soft one.
7
Let cookies cool for a minute on the pan and then transfer to wire racks until completely cooled.
My Calorie Intake
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Tips & Tricks (5)
- Chill Dough Before Baking 🧊Refrigerate your dough for at least 30 minutes to prevent excessive spreading and achieve thicker, chewier cookies with better-defined edges.
- Room Temperature Ingredients Matter 🌡️Bring sour cream and eggs to room temperature before mixing to ensure even incorporation and create a smoother, more cohesive batter.
- Don't Overbake for Soft Texture 🍪Remove cookies from the oven when edges are set but centers still look slightly underbaked—they'll continue cooking on the hot pan for perfect softness.
- Use Pudding Mix Wisely 🎂The pudding in your cake mix adds moisture and flavor, so reduce additional liquid slightly and avoid adding extra vanilla to prevent an overly sweet or dense cookie.
- Line Baking Sheets for Easy Decorating ✨Use parchment paper instead of greasing pans to prevent sticking, making cookies easier to transfer and decorate while keeping them pristine for your artistic designs.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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