cookie dough frosted soft sugar cookies

so i’m totally in love.

and i have been for a while.

like nearly my entire life a while.

it’s been this love affair that i haven’t been particularly open about… see it’s not exactly good for me.

i love cookie dough.

there. i said it.

it’s been well documented on here that i love cookies in general. i mean… i’m doing martha’s cookie madness for the rest of the year. but when it comes to cookie dough. that’s a-whole-nother infatuation. like i may or may not have been known to buy the break and place cookie dough and not baked anything from the pack. and i may or may not have eaten cookie dough for dinner a couple of times in sheer laziness. there’s a rare chance that those two statements are fact.

another infatuation i have… those soft iced sugar cookies that you can get at the grocery store. you know the ones. they have that icing that changes colors depending on the season / holiday. the super soft ones. yeah. you know what i’m talking about. well this happens to combine both these love affairs.

i know right!

see i was browsing pinterest the other day and came across this recipe. i knew i needed these in my life asap. i mean soft sugar cookies and chocolate chip cookie dough buttercream?! duh.

cookie dough frosted soft sugar cookies

  • 1/2 c vegetable shortening, room temperature
  • 1 c sugar
  • 2 eggs, room temperature
  • 1/4 c + 1/3 c heavy cream, room temperature
  • 3 tsp vanilla, divided
  • 1/2 tsp + 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 4 c + 1/3 c flour
  • 3/4 c (1 1/2 sticks) softened, unsalted butter
  • 1/3 c light brown sugar, packed
  • 4 c powdered sugar
  • 1/2 c mini chocolate chips
  1. beat together shortening and sugar on medium speed until light and fluffy. add eggs, one at a time making sure each addition is throughly incoporated. add the 1/4 cheavy cream and half the vanilla, beat until smooth. add 1/2 tsp salt, baking soda and baking powder until combined. follow with the 4 c flour, 1 c at a time. if the dough looks a little sticky, add 1 tbs of flour at a time until the dough is no longer sticky. cover and refrigerate for at least 30 min, or overnight.
  2. preheat oven to 350F. line your baking sheets with parchment / silpat.
  3. roll your dough out to 3/8 in thick. using a 3 in cookie cutter, cut out the dough and place the circles on the lined cookie sheets. bake 8-10 min, or until tops are puffed and no longer shiny. be careful not to over bake. transfer cookies to a wire rack to cool completely.
  4. while cookies are cooling completely, put together your buttercream. beat together the brown sugar and butter until light and fluffy. add in the remaining flour, salt and vanilla. beat in 4 c of powdered sugar, 1 c at a time, mixing each addition well. add heavy cream and beat until fluffy. you want the frosting to be thick but spreadable so if you need some additional powdered sugar, add it 1/4 c at a time.
  5. frost your cookies using about 1 heaping tbs of buttercream per cookie. sprinkle with mini chips, pressing so they stick.

so that’s the best combination ever! soft sugar cookies + cookie dough buttercream = greatness. these really were the perfect combination and balance. the cookies weren’t overly sweet so they balanced perfectly with the sweet frosting.

oh and remember how i said i was told that one of martha’s cookies tied for a coworker’s favorite? well these were the other cookies that were in that tie. so that naturally means you should try them. like today.


recipe from: iowa girl eats via the cookie dough lover’s cookbook


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