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The Best Frosted Soft Cookie
I love those frosted soft cookies that you find in the grocery store. But I always feel like my mouth is full of flour when I eat them. Not much taste. These are the best frosted soft cookies ever. They are delicate and flavorful. Despite taking some time to make, they are surprisingly easy to do. I made them with my young daughter and she basically did all the work.
You will need ...
- Butter, Unsalted, 1/2 C
- Avocado Oil (or vegetable oil), 1/2 C
- Sugar, 1/2 C
- Powdered Sugar, 1/2 C
- Eggs, 1
- Vanilla Extract, 1 tsp
- Almond Extract, 1 tsp
- All Purpose Flour, 1 1/2 C
- Baking Soda, 1/2 tsp
- Cream of Tartar, 1/2 tsp
- Salt, 1/2 tsp
NOTES:
This will take a few hours as the dough is best when chilled. Plan accordingly so you can give it the time it needs.
Make the Dough
First, follow the standard method of making cookie dough. Cream the butter and the sugars together until smooth. Add in the oil and beat until smooth. Next, add in the eggs one at a time, then the extracts and beat until smooth. Finally, add in the dry ingredients gradually and mix until just combined. Please note this dough will be sticky.
Cover the dough and let it sit in the fridge for an hour to firm up. This helps with the shaping. If it is too warm, it will be too sticky.
Shape the Dough
Once the dough has chilled for a bit, use a portion scoop to measure out the dough. Then, roll the dough into balls and place them on a plate or a sheet tray.
Chill the Dough
Place the tray of dough balls into the fridge for at least two hours. This will help the cookies maintain their shape when baking. Please do not skip this step.
Preheat the oven to 350 degrees F
Place the chilled dough balls on a parchment lined sheet tray. Space them about 2 inches apart as they will spread when baking. Be sure to place the remaining dough back into the fridge until its their turn to go into the oven.
Bake the cookies for about 15 minutes, turning them halfway through. Baking times will vary depending on your location and your oven. When these cookies are ready, they will be slightly darker than when they went in. They will still be soft and may seem like they are not done. Just look for the disappearance of the wet shine on the tops. After you take them out, let them sit on the tray for 5 minutes before transferring them to the baking rack to cool.
Make Some Frosting!
- Butter, Unsalted, 1 C
- Powdered Sugar, 6-8 C
- Vanilla Extract, 1 tsp
- Salt, 1/2 tsp
- Cream, 4 T
- Coloring
In the bowl of a stand mixer, beat the butter until soft. Gradually add in the powdered sugar and beat until smooth. Add in the vanilla extract, salt, and cream. Beat the frosting for a few minutes until it appears smooth and slightly lighter in color.
At this point, you should add in the coloring of your choice. Beat until fully incorporated.
Frost the Cookies
Use a spoon and drop some frosting on the tops of the cookie. Carefully spread the frosting onto the top of the cookie. Be gentle as these cookies are very delicate and will break under pressure. If it is easier, you can let the cookie sit on a plate and spread the frosting on it while it sits.
If you want to, drizzle some sprinkles on the frosting to decorate the cookie. This is best done right after applying the frosting as it begins to harden a little after a while, making it difficult for the sprinkles to stick.
These cookies will keep in an airtight container on the countertop for about 3-5 days. You can also pop them in the freezer if you have any leftovers.