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Raise your hand if you love cookie dough!
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!
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!
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.
After eagerly flipping through the book, I quickly settled on the first recipe I’d try: Soft Sugar Cookies with Cookie Dough Frosting.
Puffy, fluffy sugar cookies slathered in a thick, cookie-dough flavored frosting.
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.
Start the soft sugar cookies by creaming together vegetable shortening and sugar. The vegetable shortening is what helps make these cookies light and fluffy.
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.)
Followed by heavy cream and vanilla extract. Lindsay went really heavy on the vanilla in both the cookie and frosting recipe, which I appreciate.
Mmmkay, wet ingredients – done!
Next, add dry ingredients like flour, salt, and both baking soda and baking powder to help make the cookies puff up.
At this point the dough should be soft, but not sticky. Eggs be damned – it tastes delicious too!
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!
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.
Beat in flour, salt and vanilla extract,
followed by powdered sugar and heavy cream.
I CANNOT GET OVER THIS STUFF! I wanted to stick my entire face in the bowl!
Instead I swirled a thick coating of the frosting on top of each cookie.
The final step is to dot the top of each cookie with mini chocolate chips.
Soft Sugar Cookies with Cookie Dough Frosting
Makes 24 cookies
For the cookies:
1/2 cup vegetable shortening, at room temperature
1 cup granulated sugar
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
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.
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!
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!
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!