December 15, 2016

Southern Fried Recipes

It’s that time of year again – Stockings are hung, Santa is on his way and calories don’t count! One of the best traditions of Christmas is leaving a plate full of warm cookies for Santa Claus when he comes on Christmas Eve. This tradition goes back to the Great Depression when families did not have much, so parents encouraged their children to share with others by leaving snacks out for Santa Claus and his reindeer on Christmas Eve. Once you taste these cookies, however, you might not want to share!

Carry on this delicious holiday tradition this Christmas with your friends, family and, most importantly, Santa Claus!

Yield: 2 – 2.5 dozen cookies


  • 1 and 1/4 cup (160g) all-purpose flour (spoon & leveled)
  • 1 and 1/4 cup (190g) dry vanilla boxed cake mix
  • 1/2 teaspoon baking soda
  • 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 egg, at room temperature
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup (180g) chocolate chips (A blend of white chocolate and semi-sweet)
  • 1/2 cup (80g) red and green sprinkles


  1. In a large bowl, sift together flour, cake mix, and baking soda. Set aside.

  2. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.

  3. Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate, cover tightly, and store in refrigerator until ready to bake.

  4. Once dough has been chilled, preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper or silicone baking mats.

  5. Scoop rounded balls of the cold dough onto an ungreased baking sheet, using about 1.5 tablespoons of cookie dough per cookie. Shape your cookie dough balls to be taller than they are wide. Press a few chocolate chips into the tops of the cookie dough balls, if desired. That makes a pretty cookie. Make sure to keep dough chilled when working in batches.

  6. Bake the cookies for 10-12 minutes until edges are slightly browned. The centers will still appear very soft, but the cookies will set as they cool. You can also press a few more chips and sprinkles into the tops of the cookies at this point.

  7. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.

  8. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Allow to come to room temperature and continue with step 4.

Credit: Recipe and pictures are from Sally’s Baking Addiction.

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