You know those really soft, frosted cookies that you find in bakeries at Walmart, Copp’s or any other local grocery store? You know what I’m talking about. They’re like 1/2 inch thick and usually have really thick frosting in a multitude of colors and sprinkles…we can’t forget the sprinkles! These are one of my favorite kind of bought cookies, at least as far as bought cookies go. These and Oreo’s..but that’s another story.
Anyway, I got a hankerin’ for baking today and asked my Facebook fans if they had any suggestions. Now, lets face it. I don’t have thousands of followers, but I have a handful and they usually comment on my stuff. Well, today, I had one. One friend comment. All she suggested was that she wanted to make something for the Packer game coming up this Sunday. I instantly knew what I needed to make.
My new football cookie cutter came to mind and VOILA!!! I knew what recipe to use and everything!
My sister gave this recipe to me a couple years ago and besides my raisin oatmeal cookies, this is probably my hubby’s favorite cookie that I make. They’re soft. Chewy. Fluffy. Delicious.
I topped these with my Cinnamon Butter Cream . Do you have to? No. But I had it left over from my Pumpkin Patch Cake I made last weekend. So instead of freezing it and eventually throwing it away, I decided to use it. All I had to do was use a little brown food coloring. I really like Americolor coloring. It makes very vibrant colors and results in not being able to taste the coloring. Some brands, since you have to use so much to make brighter colors, start to taste like the coloring…not good. Not good at all.
Fluffy Cut-out Sugar Cookies
Yield: about 2 dozen cookie
3/4 cup butter flavored shortening
1 cup white sugar
1 Tbsp milk
1 tsp vanilla
1 cup whole wheat pastry flour
1 1/2 cup all-purpose flour
1 tsp baking powder
1 tsp salt
In a large bowl, cream together shortening and sugar until smooth.
Beat in eggs one at a time. Stir in milk and vanilla.z
Into the creamed mixture, add the flours, baking powder, and salt.
Mix until it forms a nice ball.
Cover and place in the fridge for about and hour.
Preheat oven to 400 degrees F.
Line a cookie sheet with parchment paper.
Roll out the cookie dough to no less than 1/4 inch thickness on a lightly floured surface.
Bake 6-8 minutes. DO NOT LET THEM TURN BROWN. If you think they don’t look done at the 6-8 minutes, they are. Take them out. I only baked mine for 6 minutes and they were perfect.
Let the cookies rest for a couple minutes before transferring them to a cooling rack.
Let cool completely before frosting.
Note: you can totally use all-purpose flour for all of it instead of adding the whole wheat pastry flour. It will.work either way.
Note II: Any type of frosting or cookie icing will work to frost these cookies. Use your favorite frosting or find a recipe on here!