Soft Sugar Cookies with Cookie Dough Frosting

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Raise your hand if you love cookie dough!

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Me too. Cuckoo enough for it that I jumped (read: did the Oo! Oo! Me! Me! dance inside my head) at the chance to review fellow food blogger Lindsay Landis’ cookbook dedicated entirely to the topic – The Cookie Dough Lover’s Cookbook!

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I’ve been reading Lindsay’s blog Love & Olive Oil for ages, and went completely nuts over the eggless Chocolate Chip Cookie Dough Balls she posted a couple years ago. Turns out I’m not the only one, and after the recipe became an online smash, she decided to write a cookbook with 50 recipes featuring homemade, egg-free, raw cookie dough. Brills!

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In addition to being a cookie dough addict and food blogger, Lindsay is also a graphic designer and it totally shows in her cookbook. Not only does each recipe sound totally mouthwatering – Cookie Dough Billionaire Bars, anyone? – but the photographs and book design are absolutely gorgeous.

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After eagerly flipping through the book, I quickly settled on the first recipe I’d try: Soft Sugar Cookies with Cookie Dough Frosting.

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Puffy, fluffy sugar cookies slathered in a thick, cookie-dough flavored frosting.

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RIGHT?!

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Now, before you go into sugar shock from the recipe name alone, I have to tell you that this cookie is perfectly sweet. Just, perfect! Sweet but not too sweet. You’ll see. :)

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Start the soft sugar cookies by creaming together vegetable shortening and sugar. The vegetable shortening is what helps make these cookies light and fluffy.

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Next crack in a couple eggs (I had to learn how to do this one handed after Ben one-upped me with his cracking skillz while making omelets the other day.)

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Followed by heavy cream and vanilla extract. Lindsay went really heavy on the vanilla in both the cookie and frosting recipe, which I appreciate. :)

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Mmmkay, wet ingredients – done!

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Next, add dry ingredients like flour, salt, and both baking soda and baking powder to help make the cookies puff up.

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At this point the dough should be soft, but not sticky. Eggs be damned – it tastes delicious too! ;)

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Refrigerate the dough for at least 30 minutes, then roll, cut and bake the cookies. Tip: use 2 dowel rods as rolling pin guides to achieve uniform thickness when rolling out dough. Just keep them on the cutting board and roll right over ‘em!

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While the cookies are cooling, whip up the cookie dough frosting that’s going to be slathered on top. First, cream together butter and brown sugar until light and fluffy.

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Beat in flour, salt and vanilla extract,

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followed by powdered sugar and heavy cream.

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I CANNOT GET OVER THIS STUFF! I wanted to stick my entire face in the bowl!

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Instead I swirled a thick coating of the frosting on top of each cookie. :)

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The final step is to dot the top of each cookie with mini chocolate chips.

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Lindsey? Thanks. :)

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Soft Sugar Cookies with Cookie Dough Frosting

Print this recipe!

Makes 24 cookies

From The Cookie Dough Lover’s Cookbook, by Lindsay Landis (re-printed here with permission)

Ingredients:

For the cookies:

1/2 cup vegetable shortening, at room temperature

1 cup granulated sugar

2 eggs

1/4 cup heavy cream

1 1/2 teaspoons vanilla extract

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

4 cups all-purpose flour (or more as needed)

For the frosting:

3/4 cups unsalted butter, at room temperature

1/3 cup light brown sugar, backed

1/3 cup all-purpose flour

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

4 cups powdered sugar, or more as needed

1/3 cup heavy cream

1/2 cup mini semisweet chocolate chips

Directions:

1. 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.

2. 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.

3. 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.

4. 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.

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These cookies will blow, your mind. The cookie is soft, and the frosting – the luscious cookie dough frosting! – is absolutely unreal. You will want to slather it on everything. A steak, your shoe, the dog… What a recipe!

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The Cookie Dough Lover’s Cookbook Giveaway

Get a chance to make, taste, and see for yourself, by entering to win a copy of The Cookie Dough Lover’s Cookbook!

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Enter to win one cookbook by leaving a comment telling me your favorite type of cookie by Thursday, June 14 at 12pm central. 

Good luck – and may the cookie dough flavored frosting be with you!

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