My boys are big fans of Crumbl Cookie, mom and dad not so much. In an effort to give my boys a cookie that is both soft and has a better tasting frosting than Crumbl cookies I have made these Valentines Soft cookies. This recipe will yield you 24 smaller sized cookies. I made a double batch because 24 cookies don’t take us very fay in my house. LOL!
Valentines Soft Cookies
Ingredients
Cookies
- 1/2 cup unsalted butter, softened
- 1/3 cup Crisco (butter flavor)
- 3/4 cup sugar
- 1/4 cup powdered sugar
- 1 egg
- 1/2 tsp vanilla
- 1/2 tsp almond extract
- 2 3/4 cups flour (spooned & leveled, not packed)
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp cream of tartar
- 1/2 tsp salt
- 1 tbsp of half and half
- 1 1/2 tbsp sour cream
Frosting
- 1/2 cup unsalted butter, softened
- 2 – 2 1/2 cups powdered sugar
- 2 tbsp heavy whipping cream
- 1/4 tsp almond extract
- 3/4 tsp vanilla
- pinch of salt
Prepare
1. First, in a medium bowl, add flour, baking soda, cream of tartar and salt. Give that a quick mix to ensure everything is well incorporated.
2. Next, 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. Then slowly add the dry ingredients as you run the mixer on low. Add the half and half and the sour cream and mix again. 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. Place cookies on a baking sheet lined with parchment paper. Using a kitchen flat bottomed drinking glass, press down on each ball to flatten the cookies. Refrigerate the cookies for 30 minutes before baking.
Time to Bake
5. 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.
Frosting
6. For the 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 (if using) vanilla and almond extracts. Mix until everything is combined.
7. Using a spoon or piping bag, top each cooled cookie with the frosting.
8. Finally, add sprinkles and enjoy. Cookies can be stored at room temperature (or fridge) for up to 3 days.
