Gooey Butter Cookies

 I use to make these when we were in Sag Harbor. I remember giving a bunch to the ladies at the local post office and every time I went in they asked when I was going to make more!

An old tired and true recipe. 

NOTE 1: This is an old recipe. When I made these the cake mix boxes were larger. I now add the upsizer. 

This is from Carol and I use this ALL the time

THREE OUNCE CAKE MIX "UPSIZER"

(Source: Jill Cataldo-post found HERE-adapted from the Better Homes & Gardens New Cook Book white and yellow cake recipes)

1 1/2 c. all-purpose flour

1 c. granulated sugar

2 tsp. baking powder

1/4 tsp. baking soda

Whisk all dry ingredients together and store in a clean mason jar. Always be sure to stir or whisk the mixture before weighing, or measuring it to add to a dry cake mix.

I use this upsizer with the downsized cake mixes in any cake mix cookie recipe calling for an 18.25 ounce cake mix.

FOR BETTY CROCKER AND PILLSBURY CAKE MIXES AND ANY OTHER BRANDS THAT WEIGH 15.25 OUNCES.: Use 3 ounces of mix weighed on a kitchen scale OR  8 level Tablespoons plus 1 level measuring teaspoon of cake mix upsizer.

FOR DUNCAN HINES CAKE MIXES AND ANY OTHER BRANDS THAT WEIGH 16.5 OUNCES.: Use 1.75 ounces weighed on a kitchen scale OR 5 level Tablespoons of cake mix upsizer. 

NOTE 2-To make these easier to handle, I use my small cookie scoop, dump the dough ball into a small round tupperware bowl with high sides, where I've got some of the powdered sugar waiting. Do a hula-hoop twirl till the now rolled cookie is covered, tamp the bowl to loosen the sugar if it packs down. Doing them this way, I don't have to touch the cookies till they're dryish. Sticky cookie hands used to be the worst part of making these.

You can also chill the dough for 10 minutes makes it easier to form into balls- it does come out better if you use room temp batter.

NOTE 3- I added more vanilla- used 1/2 tsp.