I realize that Shanon said last week that she was the last blogger to post these cookies, but actually I’m right there with you, Shanon! While it seems that they have been all over my friends’ blogs, I couldn’t help but get in on the action as well. My cousin and I made a batch of these a few weeks ago (as making cookies seems to be our usual activity when she visits) and with this recipe on my radar for what seems like forever, we made it a point to pump these babies out. And needless to say, I promptly sent her back to Johnson & Wales with over half of them because having them in the house is dangerous. Seriously dangerous. Let the college kids and their ridiculous under-30 metabolisms deal with the calories.
source: adapted from Hostess with the Mostess via Annie’s Eats
For the cookies:
- 4 1/2 cups all-purpose flour
- 4 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 5 tsp vanilla extract
For the frosting:
- 4-5 cups confectioners’ sugar, sifted
- 1/3 cup (5 1/3 tbsp.) unsalted butter, melted
- 1 tbsp vanilla extract
- 6-7 tbsp milk (plus more, as needed)
- Food coloring (optional)
- Sprinkles (optional)
- To make the cookies, preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
- When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set. (Do not overbake! The edges should be no more than very lightly browned if at all.) Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.
- To frost the cookies, place 4 cups of the confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. If the frosting is too loose to frost the cookies with, whisk in more sugar, 1/4 cup at a time. Tint with food coloring if desired. Use an offset spatula or spoon to frost the cooled cookies. (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.) Top with sprinkles if desired. Store in an airtight container.