Death By Butter Cookies~a cross between a tea cake and a sugar cookie~are buttery sweet clouds of deliciousness made from a cake mix!
Death By Butter Cookies were new to me until my friend Michelle shared the recipe with me not long ago. They are similar to a sugar cookie but have a unique consistency and flavor. They are light, yet moist. Rich, yet not overly sweet. The consistency is what makes them so unique. Best of all, they are a snap to make.
The recipe starts with a cake mix, thus circumventing the need to measure flour and sugar. Although they are easy, time is required for chilling the dough, so these need to be made well in advance of serving.
One important note: after mixing the ingredients, the dough should be refrigerated for two hours before forming cookies. The first time I made these, I skipped the chilling step and was left with a huge mess. The dough was sticky and totally unmanageable. The proper order for making these turn out well is 1) mix dough, 2) chill dough for 2 hours, 3) roll dough into balls, and 4) bake.
After the cookies are baked and while still warm, dust them with powdered sugar using a hand sifter. If you prefer a bit of crunch, you can roll the cookie dough balls in raw (Demerarra) sugar crystals before chilling.
These cookies are really yummy and would pair well with fresh fruit. I may even use the cookies as a base for a fresh strawberry shortcake when berries are in season this summer! They freeze well, too, so these would be perfect to make ahead for a trip to the beach or lake.
I so hope you enjoy these; I’d love to hear from you if you try them! Thanks so much for visiting my site! As always, be blessed, and stay savvy!
- 1 box Duncan Hines Butter Recipe Cake Mix
- 1 stick butter (at room temperature)
- 1 8 oz bar cream cheese (at room temperature)
- 1/4 tsp vanilla extract
- 1 egg
- 1 cup powdered sugar
- extra powdered sugar to sprinkle after baking
- Preheat oven to 350 degrees.
- Mix cream cheese and butter until smooth.
- Add all other ingredients; mix well.
- Chill dough for at least 2 hours or overnight.
- Roll into 2" balls; roll balls into powdered sugar.
- Place on parchment lined cookie sheet 2" apart.
- Bake 12-15 minutes or until just beginning to crackle on top and turn golden along edges.
- Sprinkle more powdered sugar on top.
- Powdered sugar (as listed in ingredients) goes into the cookie mix. EXTRA is used to sprinkle on top of cookies, if desired.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 386Total Fat 17gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 5gCholesterol 57mgSodium 452mgCarbohydrates 56gFiber 1gSugar 38gProtein 3g