Ingredients
Cookies
- 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
- 2/3-3/4 cup (120-140 grams) red, white and blue jimmies
Buttercream Frosting
- 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
Cream Cheese Frosting
- 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
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. Add the jimmies and gently mix. 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 buttercream or cream cheese frosting! Sprinkle with more jimmies and enjoy!
Storage: Cookies with buttercream can be stored at room temperature for 2-3 days. Cookies with cream cheese frosting can be stored in fridge for up to 5 days. Cookies also freeze incredibly well. TO freeze, wrap frosted cookies tightly in plastic wrap and then store in a ziplock bag (air pushed out!). Freeze up to 2 months in the freezer. To thaw, place ziplock bag in fridge overnight. Cookies will be ready to eat after 12 hours of fridge time.
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- 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.
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!