Recipe
-
Prep Time: 15 min
- 1/2 cup (113 grams) unsalted butter, softened
- 1/3 cup (65 grams) shortening (i like to use butter flavored, but plain is fine)
- 3/4 cup (150 grams) sugar
- 1/4 cup (30 grams) powdered sugar
- 1 egg, room temp
- 1/2 tsp (2 grams) vanilla
- 1/2 tsp (2 grams) almond extract
- 2 3/4 cups (344 grams) flour (spooned & leveled, not packed)
- 1/4 tsp (1 gram) baking soda
- 1/4 tsp (1 gram) baking powder
- 1/4 tsp (1 gram) cream of tartar
- 1/2 tsp (3 grams) salt
- 1 tbsp (15 grams) of half and half, room temp
- 1 1/2 tbsp (22 grams) sour cream, room temp
- 1/2 cup (113 grams) unsalted butter, softened
- 2 – 2 1/2 cups (240-300 grams) powdered sugar
- 2 tbsp (30 grams) heavy whipping cream
- 1/4 tsp (1 gram) almond extract
- 3/4 tsp (3 grams) vanilla
- pinch of salt
- 1/2 tbsp (3 grams) cocoa powder
- 1 tbsp (15 grams) water
- 4 tbsp (56 grams) unsalted butter, softened
- 4 oz (113 grams) cream cheese, softened
- 1 – 1 1/2 cups (120-180 grams) powdered sugar
- 1 tsp (4 grams) vanilla
- 1/2 tbsp (3 grams) cocoa powder
- 1 tbsp (15 grams) water
- When measuring your flour, if you are not using a baking scale, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which gives so much flavor to your cookies! It is heavenly! Try not to skip this step!
- When baking your cookies, try not to crowd your pan. For this recipe, I usually bake 3 cookies at a time.
Bake Time: 10-13 min
Yields: 8 large cookies or 16 smaller cookies
What you need
Cookies
Buttercream Frosting
Cream Cheese Frosting
What to do
1. In a medium bowl, add flour, baking soda, baking powder, cream of tartar and salt. Give that a quick mix to ensure everything is well incorporated.
2. Using a stand mixer with paddle attachment (or hand mixer), mix the butter, crisco, granulated sugar and powdered sugar on low/medium speed. We want the mix to become light and fluffy. Add the egg, vanilla extract and almond extract. Mix on low until everything is combined.
3. Slowly add the dry ingredients as you run the mixer on low. Add the half and half and the sour cream and mix again. The dough should start to come together as you mix. (*Note: if you are using a hand mixer, you might need to use a rubber spatula to bring everything together. We are looking for the dough to come together into the shape of a rough ball.
4. Using your hands, divide the dough into 8 large cookies or 16 smaller cookies. (*Note, these are supposed to be big and thick cookies) Place cookies on a baking sheet lined with parchment paper. Using a kitchen glass, press down on each ball to flatten the cookies. At this point I like to cover the cookie dough with plastic wrap and chill them in the fridge for at least 12 hours. If you are looking to bake right away, pop the cookies (uncovered) in the fridge for at least 30 minutes so that they can firm up and rest.
5. (*Note: cookies should be cold when placed in the oven) Preheat oven to 350. Remove cookies from the fridge and immediately divide them, we want to bake 3-4 cookies per baking sheet. If baking smaller cookies, bake for about 8-10 minutes (or until cookies are not greasy looking on top). If baking larger cookies, bake for about 11-13 minutes. Please note, ovens do vary. We are looking for non greasy cookies and no browning on the edges. Remove cookies from oven and allow them to cool while you make the frosting. Note, you can leave the cookies on the baking sheet to cool.
6. For the buttercream frosting, place softened butter in a large bowl. Using hand mixer, on medium speed, beat butter until it is fluffy and smooth. Add the powdered sugar, cream and salt and beat again. Beat until smooth and everything is incorporated. Add food gel (i used a very small drop of blue food gel) vanilla and almond extracts. Mix until everything is combined.
7. For the cream cheese frosting, add butter and cream cheese to a bowl, mix with a hand mixer on medium speed. Mix until fully incorporated and fluffy. Add all other ingredients. Beat until smooth.
8. Using a spoon or piping bag, top each cooled cookie with the frosting. For the robin’s egg look (black specks on the frosting), I mix the cocoa powder, a little water in a bowl. Then dab a clean pastry or paint brush and flick the top of the cookies! Top with candy eggs and enjoy! Buttercream cookies can be stored at room temperature (or fridge) for up to 3 days. Cream cheese frosting cookies should be stored in the fridge for 2-3 days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
