Friday, June 8, 2012

{Body} Walmart Cake Cookies

These cookies are addicting. You have been warned. They are the perfect balance between cake and sugar cookie. If you haven't had a Walmart (or Publix) cake cookie - you haven't truly lived yet. It is the prepared cookie of choice behind the Oreo. 

These cookies are tender and soft on the inside but have a crunch thanks to the sprinkles. You can really get creative with these cookies. Colors, designs, sprinkles, ect. They are the most versatile cookie out there that doesn't require a rolling pin and cookie cutters.

I decided to go classic with the blue frosting and multicolor sprinkles. I made them for a friend of mine who is going on a road trip this weekend. I have been on a baking kick lately and he has reaped all of the benefits. It is a guilty pleasure of mine to come home from a tough Pilates class, put on my apron, and bake something decadent. The best part - I get all the enjoyment out of baking the cookies, tasting along the way, and then instantly pack them up and give them away. Its called the cookie diet.

I found the recipe for these at one of my favorite blogs Eat, Live, Run and knew they were the perfect thing to make. They are fast, easy, and super delicious.

Big Frosted Cake Cookies (Walmart Crack Cookies)
Recipe Credit: Eat Live Run

Makes 7-8 Large Cookies

1 1/3 cup all purpose flour
½ cup sugar
½ tsp vanilla
1 egg
5 ½ tablespoons butter, softened
1/3 cup buttermilk (subs. 1 cup milk, 1 tbsp lemon juice – use 1/3 of mixture)
½ tsp baking soda
 ½ tsp salt

Preheat the oven to 350. In a large bowl, combine together the flour, baking soda and salt. Set aside.
Cream together the soft butter and sugar in a KitchenAid (or by hand!) until light and fluffy. Add the egg and beat for about three more minutes until well combined. Alternate adding the buttermilk and the flour to the butter, starting and ending with the flour. Add the vanilla and beat on medium until everything is combined and the batter is smooth.
Pipe out (or scoop out) the batter onto a lined baking sheet, leaving about two inches of space between each cookie. Bake for about twelve minutes or until the edges start to turn golden. Let cool and frost to your heart’s delight!

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