Buttersnap Cookies
Buttersnap Cookies are buttery, tender treats with a rich flavor, perfect for any occasion. Their simple ingredients and delightful texture make them a favorite among cookie lovers.
Ingredients
Instructions
- In a large mixing bowl, combine the dry cake mix and eggs.
- Mix until the dough begins to form a ball.
- Chill the dough for 1 hour.
- Remove one-quarter of the dough; keep the remainder chilled.
- Roll out the dough on a floured surface to 1/8-inch thickness.
- Cut into shapes or rounds using a floured cookie cutter.
- Place the cookies 1 inch apart on a greased cookie sheet.
- Bake at 375°F (190°C) for 6 to 9 minutes, until golden on the edges.
- Remove the cookies from the cookie sheet and cool.
- Once cooled, spread buttercream frosting on the cookies.
Tips & Substitutions
For added flavor, consider incorporating vanilla extract or a pinch of salt into the dough. If you don't have buttercream frosting, cream cheese frosting or a simple glaze made from powdered sugar and milk can work as delicious alternatives. Make sure to keep the dough chilled to prevent spreading while baking, ensuring your cookies maintain their shape. For a twist, try adding chocolate chips or nuts to the dough.
Serving Suggestions
These Buttersnap Cookies are delightful on their own but can be enhanced with a dusting of powdered sugar or sprinkles on top of the frosting. They pair beautifully with a glass of milk or a warm cup of tea. For a fun dessert platter, serve alongside a slice of Blueberry Cream Pie(Like Mom Used To Make; Makes 2 Pies) or some delicious Extraordinary Fudge.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can refrigerate them for up to two weeks. To reheat, simply place the cookies in a preheated oven at 350°F (175°C) for about 5 minutes to restore their original texture and warmth.
Nutrition & Diet Analysis (per serving)
Each serving of Buttersnap Cookies contains roughly 29 calories, with 0g protein, 6g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix for this recipe?
Yes, you can use any flavor of cake mix, such as chocolate or vanilla, to customize your Buttersnap Cookies. Just keep in mind that different flavors will change the overall taste of the cookies, so choose one that you enjoy or want to experiment with.
How can I make these cookies gluten-free?
To make gluten-free Buttersnap Cookies, substitute the regular cake mix with a gluten-free cake mix. Ensure that all other ingredients, including the frosting, are also gluten-free. This way, you can enjoy the same delicious cookies without gluten.
Can I freeze the dough for later use?
Absolutely! You can freeze the cookie dough after chilling it. Wrap it tightly in plastic wrap or place it in an airtight container, and it will last for up to three months. When you're ready to bake, thaw the dough in the refrigerator overnight before rolling and cutting.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).