“Oops! My kids must have dropped them in the cart, but since you’ve already scanned them I guess I’ll keep ’em. Darn.”
“But Ma’am, they’ve been opened and there are three cookies missing.”
“What? That’s so strange. My son can’t ever wait until we get home…”
“Ma’am, you have frosting on your forehead.”
- 4½ cups flour
- 4½ tsp baking powder
- 1 tsp salt
- 1½ cups (3 sticks) softened butter
- 1½ cups sugar
- 3 eggs
- 5 tsp vanilla extract
- 2 sticks softened butter
- 3½ cups powdered sugar
- 1 tsp vanilla
- 3 tbs strawberry preserves
- Pink food coloring
- Preheat your oven to 350 F and place parchment paper on your cookie sheets.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- With your electric mixer and paddle attachment, beat the softened butter until light and fluffy.
- Add the sugar and beat until light, about 2-3 minutes.
- Add each egg one at a time, mixing well after each one.
- Mix in the vanilla.
- On low, add the flour in batches until everything is combined.
- Cover and chill the dough for an hour.
- When the dough is finished chilling, using a cookie scoop, scoop the dough (about ¼ cup size) and roll into balls. Flatten each ball slightly and place on parchment 2 inches apart.
- Bake for 10-12 minutes. Do not over bake. There shouldn't be any browning.
- Once finished baking, transfer to a wire rack to cool.
- With your electric mixer and a paddle attachment, beat the softened butter for about 2 minutes.
- Add the powdered sugar on low. Once mixed, turn on high and whip for about a minutes.
- Add the vanilla and strawberry preserves and continue to beat until light and fluffy. Add a little pink food coloring adjusting how bright you want the frosting.
- With a star tip, pipe the frosting onto the cooled cookies. Add sprinkles to finish.