Death By Butter Cookies


My friend Michelle has been raving about these cookies, and now I know why! She texted me the recipe this weekend, and I made them for the family last night. They look similar to a sugar cookie but have a unique consistency and flavor. They are light, yet moist. Rich, yet not overly sweet.


After mixing the ingredients, the dough should be refrigerated for two hours. When chilled, the dough can easily be rolled into balls. The first time I made these, I rolled the dough into balls before I chilled it. The result was a huge mess. The proper order is mix, chill, roll, and bake:-)

After the cookies are baked and while still warm, dust them with powdered sugar. If you don’t have a sifter with a hand lever, a strainer or fine mesh sieve will work fine.

These cookies are really yummy and could be eaten plain or perhaps dressed up with fresh fruit and a chocolate drizzle.  They would probably freeze well if any were left over (which is unlikely). Let me know if you try these. I would love to hear back from you!

Death By Butter Cookies

1 Box Duncan Hines Butter Recipe Cake Mix
1 stick butter (room temp)
1 (8 oz.) bar cream cheese (room temp–I used low fat)
1/4 tsp vanilla extract
1 egg
powdered sugar (approximately 1 cup)

Put all ingredients in a bowl. Using mixer, blend well. Chill for at least 2 hours. Shape into walnut sized balls, then roll into powdered sugar.

Bake at 350 degrees for 10-12 minutes (mine took closer to 17 minutes). Remove from oven, and dust with more powdered sugar.