Pink Cookies
If you have not noticed yet, your girl has a bit of a sweet tooth. I love baking cookies for meany reasons. They are pre portioned out into the perfect snack size (never mind the fact I will still eat 10), they are fast to make when my sweet toots kicks in and the ingredients are never that complicated. These cookies have almond extract which gives them a sweet richness. When you mix that with the creaminess of the cream cheese frosting it makes for the most delectable cookie. It a fun more relaxed take on a sugar cooke.
Cookie Dough
3/4 cup Granulates Sugar
1/3 cup Powder sugar
1/2 cup Butter softened
1/3 cup Oil
1 Egg
1/2 teaspoon Vanilla
1/2 teaspoon Almond Extract
1 tablespoon Water
2 1/2 cups Flour
1 teaspoon Salt
1/4 teaspoon Baking Soda
1/3 cup Granulated Sugar (for rolling the dough in)
Frosting
4 oz Cream Cheese softened
1/2 cup Butter softened
1 lb powder sugar
1/4 cup Milk
1 teaspoon Vanilla
1/2 teaspoon Almond Extract
Pre heat your oven to 350
Start by creaming your butter on medium speed, then adding the oil and sugars.
Add the eggs and mix until incorporated.
Add in the extracts and mix in low speed.
Slowly add in your flour, salt and baking soda a little at a time until its full incorporated.
Your dough should be crumbly.
Place dough in some plastic wrap and chill for up to an hour.
Place remaining sugar into a shallow bowl.
Once chilled I used a #16 scoop to portion out my dough.
Roll the dough into a ball in your hand then roll it through the granulated sugar making sure to coat all of it.
Place sugared dough balls on a lined baking sheet and use the bottom of a drinking glass to smash down the cookies. I know this should have to go without saying but if the bottom of your glass is not flat it will leave a mound in the middle of your cookie and they will be raw on the inside. The edges of the cookie should crumble a little. It’s part of their vibe.
Bake them for 10-15 min.
Now I know I’m getting repetitive but from the words of a baker, if you want the perfect cookie you have to stop over baking them. As soon as the edges look a little tan they are done. DON’T SECOND GUESS IT I’M TELLING YOU THEY ARE DONE!! (sorry too aggressive??)
Let cookies cool on a cooling rack before frosting.
To make the frosting start by mixing your cream cheese on medium speed until creamy.
Add the butter and continue to mix until it light and fluffy.
Scrape down the sides of the bowl and mix for a few more seconds until it’s smooth.
Turn off the mixer and add the extracts and the powder sugar to your mixer. Turn mixer on slowly and mix on low until the powder sugar is incorporated. Then turn up the mixer and continue to mix.
Slowly add milk until frosting is the right consistence. You may need a little more or less.
If you want to add food coloring add it to the frosting now and mix until the color is consistent. I divided my frosting into 3 bowls and did 2 shade of pink and white. I like to use gel food coloring to help get the true tone I’m after.
I love how easy and carefree these Cookies are to make and frost. They are made to be a little more on the rustic side. To Frost I take a large dollop of frosting and place in the middle of my cookie. I use a small off set spatula and spread the frosting out to al most the edge of the cookie. I like to leave a little space so you can see the rustic edged of the cookie. Now I know I said I liked cookies because they naturally come pre portioned but these did not last a day at our house, so you fell free to come up with your own serving size!
Cheers Babe
XOXO
