These are the cookies that inspired me to write THIS post.
In short, these are the kind of cookies that throw me into existential crisis, as you can clearly see by the content of that post. You know the cookies that you buy at the bakery in the grocery store that are cakey and delicious, and have festive seasonal and holiday themed icing and sprinkles? They taste so fake but at the same time you can’t stop yourself from eating a whole package? Today I am introducing you to the better version. Yes, better. They are more delicious, more addicting, and altogether better because you know exactly what’s in them.
A more fitting name for them might be “I-have-an-addiction cookies” or “I-fell-off-the-diet-wagon-and-I’m-not-sorry cookies”. As everyone knows, the first step to kicking a habit is admitting you have a problem. So here I go.
I have a problem. A cookie problem.
I didn’t even know I had a problem until I came across this recipe. When I started to make them for the first time, I measured out the flour and butter and thought to myself “Wow, how many cookies is this going to make?”. As I mixed the ingredients together and the batter grew exponentially, I thought “What have I done…” and when I tasted the uncooked cookie dough for the first time, all I thought was “uh-oh”. This recipe makes at least 6 dozen cookies, y’all, even if you eat several cookies-worth of unbaked dough (which I can’t recommend because of the raw eggs, right?). That makes 72 or more cookies you will have in your house. If you don’t have a cookie problem, these cookies just might do the trick. You won’t be able to stop eating them; you will want to give them away to get them out of your house so you will stop eating them, but you will not be able to bring yourself to do it. It’s a slippery slope my friends. It is safe to say that the first time I made them, I was completely unaware of what I was getting myself into. Every time after that, I had full knowledge of the consequences, and I did it anyway. So, my point is, bake these at your own risk. They are too delicious.
- Cookies: 6 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated white sugar
- 3 large eggs
- 2 tsp vanilla
- 1½ cups sour cream
- Frosting: 1 cup butter, softened
- 1 tsp vanilla
- 4 cups powdered sugar
- pinch of salt
- 6 Tbs heavy cream or ½ and ½
- For the cookies, combine flour, baking soda, baking powder, and salt in a large bowl. Set aside.
- Cream together softened butter and sugar until light and fluffy. Add eggs one at a time, beating well between additions. Add vanilla and sour cream, and beat until evenly combined.
- Gradually add the dry ingredients and beat until just combined. Cover with plastic wrap or put into airtight container and chill in refrigerator overnight or at least two hours.
- Preheat oven to 425 degrees F. Line baking sheets with parchment paper.
- Lightly flour your hands and shape dough into 1½ inch balls. Press balls of dough to slightly flatten until they are ¼ inch thick and place on parchment lined baking sheets.
- Bake 6 to 7 minutes, until cookies are light golden-brown around the edges. Immediately transfer to wire cooling racks. Cool cookies completely before frosting.
- For the frosting, cream together softened butter, vanilla, and pinch of salt.
- Alternate beating in the powdered sugar and heavy cream or ½ and ½. Beat until well combined and light and fluffy. If desired, add food coloring.
- Frost cooled cookies and add sprinkles, if desired. Allow frosting to set. Store in airtight container.
Recipe adapted from Two Peas and Their Pod.
A few notes:
*Make sure you plan ahead with these cookies; they turn out best if you really do take the time to chill the dough.
*If you are feeling ambitious and have the time and patience to make cool shapes with these cookies, you can easily flour the counter top, roll out the dough, and use your favorite cookie cutters to cut out shapes. Color the frosting and add sprinkles accordingly.
*Depending on your oven, you may need to adjust the time from 7 minutes to 6 minutes, if you find that the cookies are over-baked. Try not to over-bake them because they will get too dry in the middle and hard on the bottom.
* The frosting will stay fresh for a while in an airtight container in the refrigerator, but it needs to be removed from the fridge and returned to room temperature before frosting the cookies for the best results.
Try them out for yourself and let us know how it goes! If you develop a cookie problem because of this recipe, contact us in the comments or by email or Facebook for moral support and tips on returning back to your normal self after having an existential cookie incident.
That’s all for today!