They’re called “Cakies” because they look like a cookie, but they are moist like a piece of cake.

The first time I made these “cakies” was for a recent family dinner, and everybody had more than one. The best part is that you probably have all of the ingredients already in your house, so you can make them on a whim!

Ingredients:

2/3 cup butter, softened
1 ½ cup brown sugar, packed
2 eggs
1 tsp vanilla (I prefer the real stuff, not the imitation)
2 ½ cup all purpose flour
½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup (8 oz) sour cream

Directions:

For the Cookies:

1. Preheat over to 350ºF.
2. Soften the butter by placing it in the mixing bowl and throwing in the microwave for 10 seconds. If it needs more time, microwave at 5-second intervals until softened (but not melted).
3. Cream together the brown sugar and softened butter. (Use you can use a blender, but a spatula will work just fine). Add eggs and vanilla – and blend it together again.
4. In a smaller bowl, stir together the dry ingredients (flour, baking powder, baking soda, and salt).
5. Now it’s time to mix it up, by alternating mixing the dry ingredients and the sour cream into the batter. Mix, stir, and blend it together.
6. Drop heaping teaspoons of dough onto a cookie sheet (greased or non-stick).
7. Bake for 8 minutes. Cool on wire racks. (If you do not have cooling racks, place on paper towels on the counter top. It worked for me!)
8. Spread a little icing on the top – and voila! You have a couple dozen amazing cookies to share (or not)!

For the icing:

Melt ¼ cup of butter in a small pot on the stove. Remove from heat, stir in 1.5 cups of powdered sugar and a couple tablespoons of milk. Stir until well blended.

TIPS

For the cookies:
I had a fairly small baking sheet, so I could only make 8 cookies at a time on a tray. To keep the dough from spreading too much when it was in the oven, I put the bowl of batter into the fridge while waiting for the cookie tray to come out of the oven. This keeps the butter from getting too soft and helps the cookies from spreading too much in the oven.

For the icing:
My icing started to get crusty as it was cooling off.  To keep this from happening, I occasionally warmed it back up on a very low heat and stirred vigorously to smooth it out again. At one point, I added about 2-3 drops of water (literally that little). You could probably use milk, but it’s easier for me to measure drops of water than drops of milk.