So I might be unreasonably excited about today’s post. First because cookies. Second because cookies based on the most popular recent recipe on my website, Kentucky Butter Cake. And third because the reason I made these cookies was because I got so many emails requesting me to turn the cake INTO cookies. So basically these little love nuggets came about because you smart people invented them. Which makes you basically geniuses. You turned a dessert made to be eaten with a fork on a plate into a dessert I can shove into my face as fast as I can get them off the baking sheet. Major win. I do have to say I love turning my favorite cakes into cookie versions…these Texas Sheet Cake Cookies are a prime example. The original cake recipe is an easy one, but requires cooling time (as all cakes do). Which means the time from oven to tummy is usually a few hours. These gems on the other hand will be in your belly pretty dang quickly. As God intended. The cookie dough is really simple. I wanted to get the cookie to really replicate the texture of the cake and I think I nailed it! It’s both dense and soft. Don’t let them over-bake. You want them to be just done or maybe even a little underdone. While they’re baking whip up your glaze. The cake is glazed while warm…same situation here. Just a teaspoon or so of glaze works perfect! The glaze half melts into the cookie and half makes a sugary crust. PERFECTION. It won’t take long for the glaze to set up. Then dust them with some powdered sugar. Because it’s pretty. And really….look at that cookie… These literally melt in your mouth. Please please make them! And then say thank you to yourself 🙂
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