Hey guys! We’re all friends here. That means we should be totally open and honest with one another, right? Right.
I’ve shared all sorts of dirt over the last couple of years. But today, I have my biggest confession yet.
I love crack cookies. Supermarket crack cookies to be exact.
You know the one’s I’m talking about. Those big cakey cookies, smothered in rich frosting, decorated for the nearest holiday, and packed into a plastic snap container. I know you know.
I know you’ve had a hit or two before. I know you walk by the bakery aisle at your local grocer trying to resist… trying to get that goodness off your mind. Usually you resist, but, well, sometimes you just need your fix.
Or is that just me?
This year I decided that if I’m going to indulge in a zillion calorie cookie (or two), well then I should at least cut out all those preservatives and strange ingredients and learn to make my own. See, I’m being healthy here!
After perusing the internet a bit, I came across this star of a recipe. These crack… errrr… cake cookies taste just like the real thing. The cookie is soft, moist, cakey, and smothered in an obscene amount of smooth butter cream frosting. I actually increased the amount of frosting from the original recipe, because let’s face it, the obscene amount of frosting is pretty much the defining characteristic of
crack cake cookies. Am I right? Of course I’m right. These are the things I know.
The other thing I know is that you should make these, like, today. You should decorate them in fun pastel colors for Easter this weekend. Then you should enjoy one with a nice glass of iced coffee for an afternoon snack. Then you should pack up the rest and take them to share with friends, or family, or co-workers, or anyone else that you are trying to impress. Because let’s face it… everyone loves CAKE Cookies.
- 4 1/2 cups flour
- 4 1/2 tsp baking powder
- 3/4 tsp salt
- 3 sticks butter
- 1 1/2 cup sugar
- 3 eggs
- 5 tsp vanilla
- 8 cups powdered sugar, sifted
- 1 stick of butter, melted
- 1 1/2 Tbs vanilla
- 7 Tbs milk (more if needed)
- Food coloring
Preheat the oven to 350 degrees and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt, and set aside.
In the bowl of a stand mixer, beat the butter and sugar on medium high speed until light and fluffy, about 3 minutes. Lower the speed to medium and beat in the eggs, one at a time. Scrape down the sides of the bowl with a spatula, then mix in the vanilla.
Add the flour, one cup at a time, and beat on medium speed until fully incorporated after each addition. Cover the dough and chill for at least an hour, but even over night. Roll the dough into 24 large balls, place them on the prepared baking sheet, and use the palm of your hand to gently flatten each ball a little bit.
Bake for 12-15 minutes, just until the edges turn golden and the tops are set. Do not over bake. After removing from the oven, allow the cookies to cool for a couple of minutes on the baking sheets before transferring them to a wire rack to finish cooling.
To make the frosting, sift the powdered sugar into a large bowl. I don’t have a fancy sifter, so I just use a large wire sieve and a spatula. Don’t skip this step, you want to be sure that your powdered sugar is free of lumps. Add the melted butter, vanilla, and 7 Tbs of milk and stir with a spatula until smooth. It will take some elbow grease because this frosting is thick, more like a soft dough than a runny icing. If using food coloring, add it now. If the frosting is still too thick to spread, add a little more milk to thin it out before frosting cookies.
Annie’s Eats Soft Frosted Sugar Cookies.
If you still happen to be “the new girl” in the office and want to show your co-workers how adorably dorky you are, well then by all means, individually wrap your cookies and deliver them in a seasonal pail.