Deedles Dish in a Nutshell

I am a Midwestern girl from a long line of cooks who doesn't think cooking needs to be complicated. Enjoy the recipes!

Sunday, June 17, 2012

Soft Sugar Cookies with Cookie Dough Frosting

I'm very picky about my cookies but I have always had a soft spot for sugar cookies with frosting.  I remember there being a cookie shop in the mall where I got my hair cut in college and I would always treat myself after getting my hair done.  The softer the cookie, the better.  The more frosting the better.

I've never made sugar cookies at home before but this recipe looked too good to be true.  Sugar cookies AND cookie dough flavored frosting?? Just stop it.  This frosting is legitimately life changing.  I want to put it on everything.  I ended the night with a stomach ache because I couldn't stop eating it.

Recipe from Iowa Girl Eats blog

Soft Sugar Cookies with Cookie Dough Frosting
Cookie Ingredients
1/2 cup vegetable shortening, room temp
1 cup granulated sugar
2 eggs
1/4 cup heavy cream
1 1/2 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
4 cups all purpose flour (more if needed)

Frosting Ingredients
3/4 cups unsalted butter, room temp
1/3 cup light brown sugar, packed
1/3 cups all purpose flour
1/2 tsp salt
1 1/2 tsp vanilla extract
4 cups powdered sugar (more if needed)
1/3 cup heavy cream
mini semi-sweet chocolate chips

In a large mixing bowl, beat together shortening and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, mixing well after each addition. Add heavy creamy and vanilla and beat until smooth. Add salt, baking soda, and baking powder, followed by the flour, 1 cup at a time, mixing until dough comes together. Dough should be soft but not sticky; if it is sticky, add more flour, 1 Tablespoon at a time as needed. Cover and refrigerate at least 30 minutes, or overnight.

Preheat oven to 350 degrees. Roll out dough to 3/8 inch thick. Cut it into 3-inch circles and transfer to baking sheets lined with parchment paper. Bake 8-10 minutes, or until tops are puffed and no longer shiny and bottoms are just barely golden brown. Do not overbake. Transfer cookies to a wire rack to cool completely.

To prepare frosting, beat together butter and brown sugar in a large mixing bowl until light and fluffy, about 2 to 3 minutes. Mix in flour and salt, followed by vanilla. Add 4 cups of the powdered sugar, 1 cup at a time, mixing well after each addition. Add heavy cream, and beat until fluffy. Add more powdered sugar as necessary, 1/4 cup at a time, until frosting is thick yet spreadable.

With an offset spatula, spread 1 heaping Tablespoon of frosting onto each cookie. Sprinkle with chocolate chips, pressing lightly so chips adhere to frosting. Refrigerated in an airtight container, frosted cookies will keep for up to 3 days.

Ummmm, right?? Amazing.  Seriously enjoy and be ready to have your life changed.

Good eatin',


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