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Soft, sweet and addictive. You’re welcome.
Mix the dry cake mix and flour then add the eggs, oil, sour cream and extract. Mix well with a handmixer or Kitchen Aid.
The dough will be fairly stiff, enough to roll into 1″ balls with flour dusted hands. I placed them on a Silpat type baking sheet, these are lovely to keep your cookies from getting too brown. If you don’t have a Silpat or silicone baking sheet, put your dough in the fridge and go get one!
Gosh, I’m bossy! But, seriously, they can be easily overbaked if you don’t have one.
Flatten the balls with the heel of your hand to about 1/2″ thick. Bake these at 350F for about 10-12 minutes, depending on how big you made your cookies. You will know they are done when they feel somewhat firm in the center. Do not over bake these! If you over bake, you’ll lose that soft cake-like texture, and that would be a shame.
Your oven may be cooler or hotter than mine, so your cooking time may vary. You want the cookie set but not gooey. You don’t want the bottoms brown, we’re talking pasty white almost, but set. This is why the silicone baking mats are so nice, they protect the cookies from browning too fast.
Take them out of the oven and let them sit for a minute to cool off a bit and firm up. Transfer to a sheet of foil to cool completely. While they cool, start the icing.
For the icing:
Beat Crisco and butter until smooth and blended. Add the salt, milk and extract. Beat for a minute then add the meringue powder, Dream Whip powder and sugar, and mix well. Then, carefully beat on medium-high for about a minute or until the frosting is light and fluffy.
As soon as the cookies are room temperature, frost them. You can either pipe on with a pastry bag or schmear on with a spatula. At this point, you MUST use sprinkles… If you don’t, the sugar cookie faeries will come and take your cookies away, because you don’t deserve them.
Here is the secret!! Shhh….
Store the cookies in a Tupperware type container or lay them flat on a cookie sheet and cover with plastic wrap after icing. The cookies will get that dense, cake-like texture after being stored overnight or for a few hours.
The icing will set a thin crust and be soft underneath.