My kids love those cookies from the grocery store. You know the ones. The seem to have no flavor. The cookie is more cake than cookie and you just know that the vibrant colors of frosting are filled with chemicals.
It pains me to buy them but I have. I’ve been pressured in to submission.
I was thrilled when I came across a copycat recipe on Serious Eats. It was my opportunity to make my kids happy and feel better about the ingredients. This recipe is very close to the grocery store version and they went really fast at a July 4th gathering.
You can really get creative and customize this recipe for your occasion.
Copycat Grocery Store Frosted Cookies - adapted from Serious Eats
- 2-1/2 cups Confectioners Sugar
- 1/4 tsp. Kosher Salt
- 1/3 cup Heavy Cream
- 1 tsp. Vanilla Extract
- Gel Food Coloring, as needed
- Sprinkles, for decoration
- 1 cup Unsalted Butter, take out of refrigerator about 20 minutes before use.
- 1 cup Granulated White Sugar
- 2 tsps. Baking Powder
- 1-1/2 tsp. Kosher Salt
- 2 large Egg Whites
- 2 Tbs. Heavy Cream
- 2 tsps. Vanilla Extract
- 2-3/4 cups Cake Flour
- In the bowl of a stand-up mixer, fitted with the paddle attachment, combine confectioners sugar, salt, cream and vanilla.Beat, on medium, until creamy and soft, about 5 minutes.Divide among however many bowls that you want colors.Use gel food coloring and add a drop at a time, and stir until you get desired color.Cover with plastic wrap right on the frosting. The frosting can stay at room temperature, up to 24 hours.
- You can make the dough in the same bowl and use the same paddle.Preheat ovent to 350°.
- Combine butter, sugar, baking powder and salt.Mix at low speed and gradually increase. Beat until fluffy and light in color, about 5 minutes.In another bowl or measuring cup, whisk together, egg whites, cream and vanilla.With mixer running, gradually add in egg mixture. Scrape down bowl, as needed.
- Reduce speed and add flour a little at a time. You want to sprinkle the flour over the wet mixture and let in work in slowly. The dough will be soft.Use a sturdy spatula to fold th dough over itself 2 -3 times.
- Using a 2 Tablespoon scoop, scoop cookies onto 2 parchment lined baking sheets. You should have about 24 cookies.Bake until puffed and just starting to brown (golden) around the edges, about 15 minutes. Do Not Over Bake!Let cool on pan for 15 minutes.
- When completely cooled, frost each cookies with 1 Tbs. of frosting. A butter knife is best with this frosting. Add sprinkles or other decoration.Keep at room temperatur, in an airtight container for up to 3 days.