I liked this recipe for Butter Fluff Cookies because it includes butter and cream cheese and tastes like a rich,fluffy cloud. It is also quick and easy and you can vary it in so many ways. Like this:
Variation 1 – 3: Rolled in red sanding sugar before baking, green and red sprinkles mixed into the dough before baking, rolled in tiny green candy balls before baking.
Variation 4: Add mini Chocolate chips. (Variation 5 not pictured – Heath Toffee Bits)
Variation 6: Chopped walnuts (pecans, almonds also good!)
Why did I try variations? Because when I first tasted the mixed cookie dough, I thought it needed pizazz. So I pizazzed. And when I was finished, guess what was my favorite? The plain fluffy cloud. Seconded quite closely by the chopped walnut — cuz I like nuts! Without further ado:
- 1 box yellow cake mix
- ½ cup butter, softened
- ½ teaspoon vanilla
- 8 oz cream cheese, softened
- 1 egg
- ⅓ cup powdered sugar for rolling cookies
- Optional add ins - chocolate chips, chopped nuts, sprinkles
- Optional for coating rolled cookie balls - sanding sugar, sprinkles
- Beat butter, vanilla, egg and cream cheese until fluffy.
- Mix in cake mix until well blended. If using add-ins, divide dough as needed and stir in chocolate chips or chopped nuts.
- Chill for 30 minutes to an hour
- Preheat oven to 350 F and line cookie sheet with parchment paper.
- Roll into balls and dip in a bowl of powdered sugar or alternatively, sanding sugar or sprinkles.
- Bake at 350 for 10-12 minutes until the edges are lightly brown.
- Allow to cool on baking sheet for 5 minutes. Then slide parchment paper and cookies onto cooling rack. Let set till cool and firm.
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