Finally, into the oven they go for 8-10 minutes. The key is to underbake them slightly. I pull them out when the edges are just barely starting to turn a light golden brown, but the centers still look soft and puffy. They will look underdone, but trust me, this is what keeps them so soft and cake-like. They will continue to cook and set on the hot baking sheet as they cool. I let them cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. The whole house smells like a birthday party and Christmas rolled into one.
Pro Tips for Best Results
My number one tip is to use a standard cake mix, not a “pudding in the mix” variety or a “supreme” style with extra oil packs. The pudding mixes have a different moisture content and can make the cookies spread too much or become greasy. A classic, simple cake mix is your most reliable bet for the perfect soft, cakey texture. I always keep a box in the pantry just for these cookies.
Don’t overmix the dough. Once the ingredients are combined and a uniform dough forms, stop mixing. I once let my mixer run for an extra minute, and the cookies baked up a bit tougher. The cake mix already has stabilizers and emulsifiers, so you just need to bring it together. Overworking it isn’t necessary and can affect the tender crumb.
If your dough feels too sticky to roll, don’t add more flour from your pantry. This can throw off the balance. Instead, just pop the whole bowl of dough in the refrigerator for 15-20 minutes. This chills the butter and makes the dough much easier to handle without changing the recipe’s chemistry. I do this almost every time, especially if my kitchen is warm.
Common Mistakes to Avoid
The first mistake I made was not softening the butter enough. I used cold, hard butter, and my mixer struggled. The dough was crumbly and wouldn’t come together properly, leading to dry cookies. Your butter should be softened so it yields easily to pressure but isn’t melted or oily. Taking it out of the fridge 30-60 minutes before you start is perfect. (See the next page below to continue…)