Recently, I was inspired by a fellow blogger to bake. As I looked through tons of posts on Facebook I found perfectly frosted cookies made by the talented Rachael from Baked by Rachael.
And on a cold Saturday, I figured there was no better way to spend a Saturday afternoon cozied up inside with the munchkin baking cookies. But not just any cookies. No. These were soft, moist, sweet, melt in your mouth, perfect, buttery cookies.
I had my nieces and nephews come over later that night and they made a meal out of ALL the cookies, conveniently littering my living room rug with blue and white sprinkles.
But it was worth it to see their glee filled faces light up…and then immediately fall into a food coma.
They were super easy to make and it made it an even sweeter deal because I had all the ingredients in my pantry.
I used Rachael’s perfect recipe.
I started with butter cut up into cubes.
Then I whipped it up with some sugar, vanilla and egg yolks. Making sure to carefully scrape the bowl at the sides of course. I continued by adding in the flour and baking powder until it made a nice ball of dough.
I wrapped up the ball and placed it in the refrigerator to rest for an hour.
Then I used an ice cream scoop to scoop out the dough onto a sheet pan lined with parchment paper.
Then I smushed them with the palm of my hand.
It was therapeutic.
I baked them for 11 minutes at 350-degrees and let them cool for a minute. Then I transferred them to a wire rack to cool off completely.
In the meantime I made the icing.
Then I was ready to ice. I put the cooling racks on top of the parchment lined sheets so that the icing would drip onto the parchment paper and it would be a no fuss clean up. Ice them with as much or as little icing as you want and add on your sprinkles of choice while the icing is still wet. I made more of a thin icing this time around, next time I think I will opt for a nice fluffy frosting instead.
I like doilies. And these cookies.
For Rachael’s perfect recipe, click here.
Originally published December 13th 2013