Sunday, September 29, 2013

Cake Batter Cinnabon Cookies

Lord I love Cinnabon. I'm that "extra frosting" type of girl. There's just something about the zing of the cinnamon, the chewy/doughy roll and a giant smattering of tangy cream cheese frosting (which is the ONLY way I will eat cream cheese, I might add) that really gets me going. You know what else gets me going? EASY stuff. Something I can throw together quickly when one of us has a hankerin', and something that doesn't sacrifice taste for the ease. This most definitely qualifies. It starts with a Betty Crocker Decadence cake mix. Cinnamon Swirl, to be exact. You know, the kind with CINNABON cinnamon in it. 
The good stuff. Throw in some sour cream to give it that tang, and VOILA! Insta-happiness. Well. 15 minute happiness. Close enough.

1 box Betty Crocker Decadence Cinnamon Swirl cake mix
1 tsp baking powder
1/3 cup sour cream
2 eggs
1/2 tsp vanilla 

Preheat oven to 350ยบ. 

Combine cake mix pouch and baking powder. Stir in sour cream, eggs and vanilla until well combined (get most of the lumps out if you can!). Now comes the fun part. Take the cinnamon swirl topping pouch and dump it on top. Now swirl it into the cookie dough! Don't get all excited about it, just gently swirl it in. We want cinnamon ribbons, guys! 

Now. Drop 1-2 tbsp at a time onto a parchment or silicone lined baking sheet (I used my 1.5tbsp cookie scoop). You can put these fairly close together.. They'll spread, but it's fairly minimal. Leave maybe 2" between each for safety's sake. Bake for 9-10 minutes. Do NOT leave them until they start to brown! You don't want the top to brown at all, and they will appear slightly under baked at first. Let them sit on the baking sheet for 2-3 minutes and then transfer to a cooling rack (or a piece of parchment on your counter if you're too lazy to dig out your cooling rack like I am). The bottoms will be lightly browned, and this is PERFECT. After they're able to sit for a few minutes, they turn perfectly chewy and tangy!

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