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Cake Mix Cherry Chip Cookies

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Servings: 16 cookies
Ingredients Method

Ingredients
  

  • 1 box 15.25 oz Cherry Chip Cake Mix (I used Betty Crocker)
  • 1/2 tsp. almond extract
  • 6 Tbsp. melted butter
  • 1 large egg
  • Frosting:
  • 1 3/4 c. powdered sugar
  • 1/4 c. butter softened
  • 1/4 tsp. almond extract
  • 1 Tbsp. milk more, as necessary, for making it creamy

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit. Line cookie sheets with nonstick baking liners or lightly spray with nonstick baking spray.
  2. In the bowl of an electric mixer, add cake mix, almond extract, melted butter and the egg. Mix until incorporated.
  3. Scoop or form dough into 1 1/2" balls. Place them at least two inches apart on the cookie sheet. Press the dough balls down with the palm of your hand to flatten them.
  4. Bake for 7 minutes, or no more than 8 minutes. Allow them to cool on the cookie sheet for a few minutes, before carefully removing them to cooling racks.
  5. After the cookies are cool, prepare the frosting by creaming together in the bowl of an electric mixer the powdered sugar, softened butter, almond extract and just enough milk to make it creamy (start with 1 Tbsp. and add it very slowly after that, mixing between). 1 Tbsp. was enough for mine. Turn the mixer on a medium-high speed and allow it to mix for at least 3 minutes, to let the frosting get nice and creamy.
  6. Frost the cookies and enjoy!