Froot Loops Cookies

I know I promised to you all that I would never use cake mix. I lied. It was just a little lie. It doesn't really count if I'm using the cake mix to make not-cake, right? I mean, these are just the easiest cookies in the whole world and they're delishus and you have to make them someday. So it's ok if there's a teensy little lie thrown in there.

 

You'll forgive me when you eat these.

The ingredients are very simple and stuff that you should have on hand. Unless you want to get all fancy up in here. That's cool, cause this recipe is just a blank canvas waiting for fancifying. I made orange & strawberry cookies, and the orange ones tasted like froot loops, the strawberry ones tasted like strawberry ice cream, and the snozzberries tasted like snozzberries.

It all begins with cake mix. Pick a box of something that sounds fun. Like strawberry cake mix!


Add an egg, a package of cream cheese, a stick of butter, 1/2tbsp vanilla extract & a 1/2tbsp of some other extract that matches. Mix it up.

← (It smells like strawberry ice cream!)



Roll 'em up into balls, cover 'em with powdered sugar, bake em up, and woo! Done!

This recipe has been around the webs on practically every recipe site out there. And there's so many ways you can change this. Yellow cake with vanilla & almond extract,  chocolate cake with coconut extract, spice cake with rum extract & cinnamon sugar...  I think next time, I'm going to try making a batch of strawberry dough and a batch of orange dough and mixing them together to make half & half cookies. That sounds fun!

Ingredients for Froot Loops variety

1 box of orange cake mix
1 package of cream cheese, softened
1 stick of butter, softened
1 egg
1/2 tablespoon of vanilla extract
1/2 tablespoon of lemon extract
Powdered sugar in a bowl, approximately 1/2-3/4 of a cup

1) Heat oven to 350º
2) Cream butter & cream cheese together.
3) Beat in the egg.
4) Beat in the extracts.
5) Dump in the cake mix & beat it on low until no longer in danger of sending cake powder all over your kitchen, then mix higher & higher until it's all incorporated into a really heavy dough.
6) Roll the dough into balls and roll the balls in the powdered sugar.
7) Drop them on your parchment-paper-lined cookie sheets and don't worry if they're close together, they don't spread out too much.
8) Bake for approximately 10-15 minutes. You want the cookies to be firm to the touch if you poke them a bit with your finger.
9) Immediately remove to your cooling racks. These cool off really fast, so don't hesitate to rip them off the cooling racks and straight into your mouth. Your mouth will thank you.

There you have it, the easiest cookies in the whole world. I wish I had a pretty picture to show you, but it's been really grey and somewhat rainy and we've had no good light, so the pics are coming out meh. Instead, I leave you with a picture of my breakfast:



Toasted whole wheat bagel with baked goat cheese and a drizzle of extra virgin olive oil. SO good, I'm gonna make it again tomorrow. And probably every day until we're out of goat cheese and/or olive oil. Try it with chevre cheese. Delishus!