I would like to start this post off by saying I am no Betty Crocker nor Martha Stewart. I work with the skills I have. So my cookies are tastier than they are pretty. With that being said, this are some tasty little cookies! These cookies do require a smidge of patience, 3 hours to chill and 35 minutes to bake can make anyone with a sweet tooth antsy. Just ask Emma. The tribe leader was pacing pretty good by the time they were finally out of the oven last night. Done baking moments before bed time!
Soft Butter Cookies
- 2 1/4 Cups flour
- 1/4 Teaspoon baking powder
- 1/4 Teaspoon salt
- 1 Cup or 2 sticks of unsalted butter, room temperature
- 1/2 Cup sugar
Using a stand mixer (this dough gets stiff), cream the butter and sugar until light and fluffy. This will take a few minutes. Combine the flour, salt and baking powder. Sifting is not necessary, or at least I didn’t sift mine and they were great. Hey, I said I was a far cry from Martha! Once dough is formed, it will give your mixer a work out, roll dough in to a ball and cover in plastic wrap for drop cookies. If you want perfect little circles, bless your heart, roll in to logs and then cover in plastic wrap. We are a drop cookie house, if you haven’t caught on. Chill in the fridge for 3 hours.
Once dough is chilled, pre heat your oven to 300 degrees. During this time I would take the dough out and let it warm up a smidgen. This way you can roll it in to little balls with out the cookies cracking. Roll a teaspoon or so of dough in to a ball at a time. You can place these cookies fairly close on a tray to bake as they don’t spread much. Bake for 30-40 minutes. I would begin checking at 30 minutes. They do not get brown in color, just appear more firm. Don’t burn your butter cookies! Let cool completely before icing.
Cream Cheese Icing
- 1/2 Cup of butter, room temperature
- 8 Ounces cream cheese, room temperature
- 1 Teaspoon vanilla
- 1/4 Cup milk
- 4 1/2 Cups powdered sugar
- assorted food colorings
Cream the butter and cream cheese until well combined. Add the vanilla. Slowly, as to not cause a sugary dust cloud, add your powdered sugar. Then add milk. Whip until combined. Add the food coloring of your choice. We separated our icing in to 3 equal parts, adding red to one bowl, blue to another and leaving the last bowl white.
This icing piped on to the cookies well with our home made Ziploc baggie piping bags. If you’ve never done this before it is very simple. I do not own any piping equipment so I improvise. Simply open a Ziploc (or any brand) baggie. Fill with your icing. Squeeze the icing in to a bottom corner, snip off the corner with some sharp scissors and you’re in business. Now you don’t get the decorative edges, but you can pipe nice, neat little circles.
I hope you enjoy! I know we will when we take these little treats to our 4th of July cook out tonight.