Soft Sugar Cookies with Cookie Dough Frosting

Have you bought this cookbook yet?

The Cookie Dough Lovers Cookbook

I didn't even know about the book till I started seeing the recipes pop up on various blogs.  I had to buy it!  I absoutely adore cookie dough. Especially chocolate chip cookie dough. I actually like it more than the baked cookies.

This is my first recipe from the book.  It's a soft sugar cookie with a buttercream type icing that resembles cookie dough flavor.  The icing has brown sugar & powdered sugar in it and also flour.  The cookie itself is not very sweet.  I followed the list of ingredients but when it came to rolling out the dough, I instead chose to roll the dough into balls and then flatten them with a drinking glass.  I guess I was feeling lazy.  Maybe I should have flattened my cookies a bit more before baking because they ended up being pretty thick!   I think the cookies were just ok.  I liked the icing but don't think I would make the cookie recipe again.  I have many other sugar cookie recipes that I like alot more.

But I love the whole idea of this cookie and I think they look wonderful.  I really loaded on the icing.  I actually had enough icing left over that I have a pretty good amount stored in the fridge for another use.



Soft Sugar Cookies with Cookie Dough Frosting

The Cookie Dough Lover's Cookbook: Cookies, Cakes, Candies, and More

For the cookies:
1/2 cup vegetable shortening, at room temperature
1 cup granulated sugar
2 eggs
1/4 cup heavy cream
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
4 cups all-purpose flour (or more as needed)

For the frosting:
3/4 cups unsalted butter, at room temperature
1/3 cup light brown sugar, backed
1/3 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
4 cups powdered sugar, or more as needed
1/3 cup heavy cream
1/2 cup mini semisweet chocolate chips

Directions:
1. In a large mixing bowl, beat together shortening and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, mixing well after each addition. Add heavy creamy and vanilla and beat until smooth. Add salt, baking soda, and baking powder, followed by the flour, 1 cup at a time, mixing until dough comes together. Dough should be soft but not sticky; if it is sticky, add more flour, 1 Tablespoon at a time as needed. Cover and refrigerate at least 30 minutes, or overnight.
2. Preheat oven to 350 degrees. Roll out dough to 3/8 inch thick. Cut it into 3-inch circles and transfer to baking sheets lined with parchment paper. Bake 8-10 minutes, or until tops are puffed and no longer shiny and bottoms are just barely golden brown. Do not overbake. Transfer cookies to a wire rack to cool completely.
3. To prepare frosting, beat together butter and brown sugar in a large mixing bowl until light and fluffy, about 2 to 3 minutes. Mix in flour and salt, followed by vanilla. Add 4 cups of the powdered sugar, 1 cup at a time, mixing well after each addition. Add heavy cream, and beat until fluffy. Add more powdered sugar as necessary, 1/4 cup at a time, until frosting is thick yet spreadable.
4. With an offset spatula, spread 1 heaping Tablespoon of frosting onto each cookie. Sprinkle with chocolate chips, pressing lightly so chips adhere to frosting. Refrigerated in an airtight container, frosted cookies will keep for up to 3 days.