Catering Size Cornbread Cookies

You guys have been waiting for this one for a while (I’m sorry). But I can happily say that the wait was worth it. These Mini Crumbl Cornbread Cookies are a spot-on copycat for the real deal. If you’ve never tried them before, they taste even better than you’re imagining a cornbread cookie to taste! The base cookie has actual cornmeal in the dough, but is totally soft and sweet. Next it is topped with honey butter glaze and some honey buttercream that I could honestly eat by the spoonful.

How to Make Mini Cornbread Cookies

1. Make the honey glaze by combining the butter, honey, powdered sugar, and vanilla in a sauce pan over medium heat. Stir constantly until fully combined. Turn down the heat to low and keep the glaze on the stove, stirring periodically, while you make the cookies.
2. Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper or a silicone mat. 
3. To make the cookies, cream together the butter and sugar with a stand mixer. Mix for 2 minutes or until the mixture is light in color and fluffy in texture. 
4. Scrape the sides and add in the eggs, vanilla extract, and butter flavoring. Mix until well combined.
5. Next, add the flour, corn meal, baking powder, and salt to the mixer and mix until the cookie dough comes together.
6. Portion out the dough using a #40 scoop (1 1/2 Tbsp) and press down on the top of each scoop to flatten just slightly.
7. Bake at 350° for 10-12 minutes or until the cookies no longer look wet and glossy on top.
8. Pull the cookies out of the oven and brush the top of each cookie with glaze. Allow the cookies to cool on the pan for 10 minutes before moving to a wire rack to completely cool.
9. While the cookies are cooling, make the buttercream by mixing the butter and honey until smooth and creamy.
10. Add 1/2 cup of powdered sugar at a time, mixing until incorporated before adding more. Add a splash of milk as needed to bring the mixture together. Repeat until all the powdered sugar is added.
11. Add in the vanilla and mix on high speed until nice and fluffy. You’re looking for a consistency that will scoop with a cookie scoop and keep its shape. Do not over whip or else you will lose that scoop-able buttercream.
12. Once the cookies are cool, use a small cookie scoop (I used my 1/2 tsp scoop) to drop a dollop of buttercream in the middle of each cookie. ENJOY!
13. Store at room temperature in an air tight container for 3-5 days.

How should I store these cookies? 

Once cooled, store your cookies in an airtight container on the counter for 3-5 days!

Can I freeze these cookies? 

Yes! You can freeze these cookies with or without the frosting for up to 3 months! If freezing with frosting, place all cooled cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  is also an excellent option for when you don’t want to mix things by hand. 
• Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking. 
• Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #40 scoop for the cookie dough and a ½ tsp scoop for the buttercream frosting.

More Crumbl Copycats

• Crumbl Vanilla Sugar Cookie 
• Small Crumbl Sugar Cookie Recipe
• Crumbl Waffle Cookies

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Mini Crumbl Cornbread Cookie

A catering size copycat of the Crumbl Cornbread Cookie, executed to absolute perfection. This soft cornmeal cookie is brushed with a honey butter glaze and topped with a dollop of honey buttercream.

Course Dessert

Keyword mini crumbl cornbread cookie

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Servings 30 small cookies

Ingredients

Honey Glaze

• 3 Tbsp salted butter, softened
• 2 Tbsp honey
• 1/2 cup (54g) powdered sugar
• 1/2 tsp vanilla

Cornbread Cookie

• 3/4 cup (167g) salted butter, softened
• 3/4 cups (173g) granulated sugar
• 1 egg + 1 egg yolk
• 1/2 tsp vanilla
• 1/4 tsp butter flavoring
• 1 3/4 cups (266g) all-purpose flour
• 3/4 cups (117g) corn meal
• 1 1/2 tsp baking powder
• 1/4 tsp salt

Honey Buttercream

• 1/4 cup (56g) salted butter, softened
• 1/8 cup honey
• 1 1/4 cups (134g) powdered sugar
• 1/2 tsp vanilla
• 1/2 Tbsp milk

Instructions

• Make the honey glaze by combining the butter, honey, powdered sugar, and vanilla in a sauce pan over medium heat. Stir constantly until fully combined. Turn down the heat to low and keep the glaze on the stove, stirring periodically, while you make the cookies.
  3 Tbsp salted butter, softened , 2 Tbsp honey, 1/2 cup (54g) powdered sugar, 1/2 tsp vanilla
• Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper or a silicone mat.
• To make the cookies, cream together the butter and sugar with a stand mixer. Mix for 2 minutes or until the mixture is light in color and fluffy in texture.
  3/4 cup (167g) salted butter, softened, 3/4 cups (173g) granulated sugar
• Scrape the sides and add in the eggs, vanilla extract, and butter flavoring. Mix until well combined.
  1 egg + 1 egg yolk, 1/2 tsp vanilla, 1/4 tsp butter flavoring
• Next, add the flour, corn meal, baking powder, and salt to the mixer and mix until the cookie dough comes together.
  1 3/4 cups (266g) all-purpose flour, 3/4 cups (117g) corn meal, 1 1/2 tsp baking powder, 1/4 tsp salt
• Portion out the dough using a #40 scoop (1 1/2 Tbsp) and press down on the top of each scoop to flatten just slightly.
• Bake at 350° for 10-12 minutes or until the cookies no longer look wet and glossy on top.
• Pull the cookies out of the oven and brush the top of each cookie with glaze. Allow the cookies to cool on the pan for 10 minutes before moving to a wire rack to completely cool.
• While the cookies are cooling, make the buttercream by mixing the butter and honey until smooth and creamy.
  1/4 cup (56g) salted butter, softened, 1/8 cup honey
• Add 1/2 cup of powdered sugar at a time, mixing until incorporated before adding more. Add a splash of milk as needed to bring the mixture together. Repeat until all the powdered sugar is added.
  1 1/4 cups (134g) powdered sugar, 1/2 Tbsp milk
• Add in the vanilla and mix on high speed until nice and fluffy. You’re looking for a consistency that will scoop with a cookie scoop and keep its shape. Do not over whip or else you will lose that scoop-able buttercream.
  1/2 tsp vanilla
• Once the cookies are cool, use a small cookie scoop (I used my 1/2 tsp scoop) to drop a dollop of buttercream in the middle of each cookie. ENJOY!
• Store at room temperature in an air tight container for 3-5 days.

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Mini Crumbl Cornbread Cookie  appeared first on Cookies for Days.

Starbucks-Inspired Cranberry Cookies

Last year, I tasted the majesty of Starbucks Cranberry Bliss Bars and I instantly knew why they were so popular. The marriage of white chocolate, orange, and cranberry is just IT. But they’re only available seasonally, which is a crying shame. So, I did what I do, and made a copycat. And then I made it into a giant cookie. And then I made it into a mini cookie (this one). Because this flavorway deserves all of the avenues into your tummy. 

Starbucks Copycats

• Starbucks Birthday Cake Pop Recipe
• Cranberry Bliss Bars
• Cookies and Cream Cake Pops

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Mini Cranberry Bliss Cookies

These little bites of joy are inspired by the Starbucks Cranberry Bliss Bars! The perfect 2-bite size, these blondie-style cookies are loaded with orange zest, dried cranberries, white chocolate chips and cream cheese frosting!

Course Dessert

Keyword mini cranberry bliss cookies, starbucks inspired

Prep Time 30 minutes minutes

Cook Time 9 minutes minutes

Servings 36 small cookies

Calories 150kcal

Ingredients

• 3/4 cup (167g) salted butter, softened
• 3/4 cup (185g) brown sugar
• 1/4 cup (58g) granulated sugar
• 1 tsp orange zest
• 1 egg
• 1/2 Tbsp vanilla extract
• 2 1/4 cups (342g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ginger
• 1/2 cup (100g) white chocolate chips
• 1/2 cup (65g) dried cranberries (craisins)

Cream Cheese Frosting

• 4 oz softened cream cheese
• 2 Tbsp salted butter, softened
• 2 cups (214g) powdered sugar
• 1/2 tsp orange zest
• 1/2 cup (65g) dried cranberries (craisins), chopped
• 1/4 cup (50g) white chocolate chips, melted

Instructions

• Preheat the oven to 350° F (180°C). Line a baking sheet with either parchment paper or a silicone baking mat. Set aside.
• In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar, granulated sugar, and orange zest until light in color and fluffy in texture.
  3/4 cup (167g) salted butter, softened, 3/4 cup (185g) brown sugar, 1/4 cup (58g) granulated sugar, 1 tsp orange zest
• Scrape the sides of the bowl and add in the egg, and vanilla extract. Mix until well combined.
  1 egg, 1/2 Tbsp vanilla extract
• Add the flour, baking soda, baking powder, salt, and ginger. Mix until a soft dough forms.
  2 1/4 cups (342g) all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1/4 tsp ginger
• Add the dried cranberries and white chocolate chips and mix until distributed throughout the dough.
  1/2 cup (65g) dried cranberries (craisins), 1/2 cup (100g) white chocolate chips
• Portion out the cookie dough using a #40 cookie scoop (1 ½ Tbsp) and arrange on your prepared baking sheet. Flatten the cookie dough slightly prior to baking.
• Bake at 350° F for 9-11 minutes until no longer glossy on top. Allow the cookies to cool on the pan.
• While the cookies are cooling, make the frosting by combining the cream cheese and butter until smooth.
  4 oz softened cream cheese, 2 Tbsp salted butter, softened
• Add the powdered sugar 1/2 cup at a time, mixing until a smooth, spreadable frosting is achieved.
  2 cups (214g) powdered sugar
• Once the cookies are cool, place frosting into a piping bag. Pipe swirls of frosting onto each cookie and top with a few dried cranberries and sprinkling of zest.
  1/2 tsp orange zest, 1/2 cup (65g) dried cranberries (craisins), chopped
• Drizzle with melted white chocolate and serve!
  1/4 cup (50g) white chocolate chips, melted
• Store in an airtight container either in the fridge or on the counter. Best enjoyed within 3 days.

Nutrition

Calories: 150kcal | Carbohydrates: 24g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 111mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 146IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.5mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Mini Cranberry Bliss Cookies appeared first on Cookies for Days.

Mini Crumbl Churro Cookies

This is the catering size of my copycat Crumbl Churro cookies. Now in the perfect mini size, these cookies boast the same thick, chewy, decadent, and fudgy texture. Best served warm, the cinnamon sugar cookie is topped with a creamy cinnamon buttercream and even more cinnamon sugar. If you’re a fan of churros, you’re going to be obsessed with these.

How to Make Mini Crumbl Churro Cookies 

1. Preheat the oven to 350°F (180°C).
2. In a bowl, cream together the butter and sugar for 1 minute and then add in the eggs, vanilla extract and canola oil. Mix until well combined.
3. Add in the flour, baking powder and cinnamon, mixing until a soft dough forms.
4. Scoop the cookie dough out using a #40 scoop (1 1/2 Tbsp of dough). Roll into a ball and flatten just slightly before rolling and coating the cookie dough in the cinnamon sugar mixture. Arrange on a parchment or silicone lined cookie sheet.
5. Bake for 9-11 minutes. The cookies will spread and the center of the cookie should look puffed up and no longer wet before taking them out of the oven.
6. While the cookies are cooling, make the base buttercream frosting by whipping the butter until smooth.
7. Add the powdered sugar, one cup at a time, adding a little bit of milk after each cup of powdered sugar to keep the consistency like a thick frosting.
8. Once you have added all of the powdered sugar, mix in the cinnamon thoroughly.
9. Add the frosting to a piping bag fit with a small round piping tip. Pipe the frosting onto the warm cookies in a spiral. Start in the center of the cookie and work your way out.
10. Sprinkle some extra cinnamon and sugar on top– serve warm!

Storing Mini Churro Cookies

These cookies can be stored at room temperature, in the fridge or even frozen! Anyway you chose to store them, make sure they are in an air tight container. They will stay fresh at room temperature for about 3 days, in the fridge for up to 1 week and in the freezer for up to 3 months!

Catering Size Cookies

• Copycat Crumbl Chocolate Oreo Cookies (Catering Size)
• Crumbl Cookies Cosmic Brownie Recipe (Small Catering Size)
• Mini Hazelnut Sea Salt Cookies 

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Crumbl Copycat Churro Cookies (Catering Size)

This is a copycat for the catering size of Crumbl’s Churro Cookies. A warm, thick, and chewy cinnamon sugar cookie base that is finished off with a rich cinnamon buttercream + a sprinkle of more cinnamon sugar.

Course Dessert

Keyword catering size cookies, churro cookie, crumbl churro cookie

Prep Time 20 minutes minutes

11 minutes minutes

Servings 24 cookies

Calories 137kcal

Ingredients

• 3/4 cup salted butter, softened
• 3/4 cup granulated sugar
• 1 egg + egg yolk
• 1 1/2 tsp vanilla extract
• 2 Tbsp canola oil
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• Cinnamon Sugar Mixture: 1/4 cup granulated sugar + 1/2 tsp ground cinnamon

Cinnamon Buttercream:

• 1/2 cup salted butter, room temperature
• 1/2 Tbsp ground cinnamon
• 3 cups powdered sugar
• milk, to thin

Instructions

• Preheat the oven to 350°F (180°C).
• In a bowl, cream together the butter and sugar for 1 minute and then add in the eggs, vanilla extract and canola oil. Mix until well combined.
  3/4 cup salted butter, softened, 3/4 cup granulated sugar, 1 egg + egg yolk, 1 1/2 tsp vanilla extract, 2 Tbsp canola oil
• Add in the flour, baking powder and cinnamon, mixing until a soft dough forms.
  2 1/4 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp ground cinnamon
• Scoop the cookie dough out using a #40 scoop (1 1/2 Tbsp of dough). Roll into a ball and flatten just slightly before rolling and coating the cookie dough in the cinnamon sugar mixture. Arrange on a parchment or silicone lined cookie sheet.
  Cinnamon Sugar Mixture: 1/4 cup granulated sugar + 1/2 tsp ground cinnamon
• Bake for 9-11 minutes. The cookies will spread and the center of the cookie should look puffed up and no longer wet before taking them out of the oven.
• While the cookies are cooling, make the base buttercream frosting by whipping the butter until smooth.
  1/2 cup salted butter, room temperature
• Add the powdered sugar, one cup at a time, adding a little bit of milk after each cup of powdered sugar to keep the consistency like a thick frosting.
  3 cups powdered sugar, milk, to thin
• Once you have added all of the powdered sugar, mix in the cinnamon thoroughly.
  1/2 Tbsp ground cinnamon
• Add the frosting to a piping bag fit with a small round piping tip. Pipe the frosting onto the warm cookies in a spiral. Start in the center of the cookie and work your way out.
• Sprinkle some extra cinnamon and sugar on top- serve warm!

Nutrition

Calories: 137kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.005g | Sodium: 27mg | Potassium: 14mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Crumbl Copycat Churro Cookies (Catering Size) appeared first on Cookies for Days.

Catering Crumbl Oreo Cookies 

This is the catering size of my popular Crumbl Oreo Cookie copycat recipe. And while giant cookies are great, I am absolutely obsessed with this mini version! The Crumbl Oreo cookie boasts a rich and decadent chocolate cookie base that is chock full of crushed oreos and is topped with a thick, sweet, and creamy frosting. It is AMAZING! And this catering size lets you enjoy every bite of that amazingness without worrying about a stomach ache later.

How to Make Frosted Chocolate Oreo Cookies

1. Preheat oven to 350°F (180° C).
2. In a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar, and brown sugar.
3. Add the egg and vanilla. Mix until light in color and creamy.
4. Next, add in the dry ingredients (flour, black cocoa, crushed oreos, baking soda, baking powder and salt) and mix into the dough until completely combined.
5. Portion out the dough into 1 1/2 Tbsp portions (#40 scoop). Roll into a ball and arrange on a cookie sheet. Press down slightly on the cookie dough, flattening it into what looks like a hockey puck.
6. Bake for 9-12 minutes, until the cookies are no longer glossy on the top.
7. Allow the cookies to cool on the pan for 15 minutes before frosting.
8. While the cookies are cooling, make the frosting by whipping the butter, cream cheese, and vanilla until smooth.
9. Add the powdered sugar, one cup at a time. Make sure it is completely incorporated before adding the next cup. 
10. If needed, add milk a tsp at a time until you’ve reached your desired consistency. 
11. Add the frosting to a piping bag fit with a small round piping tip. Pipe the frosting onto the warm cookies in a spiral. Start in the center of the cookie and work your way out.
12. Sprinkle extra crushed Oreos on top of the frosting, if desired. Serve warm! 
13. Store in an air tight container either in the fridge or on the counter for 3 days.

Mini Cookies

• Mini Sugar Cookies
• Mini Chocolate Cookies
• Snickerdoodle Mini Cookies

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Copycat Crumbl Chocolate Oreo Cookies (Catering Size)

A mini dark chocolate cookie base infused with oreo crumbs, topped with a velvety vanilla-cream cheese frosting and garnished with more oreo crumbs. This is the perfect copycat for the catering Crumbl Chocolate Oreo Cookies!

Course Dessert

Keyword catering size cookies, crumbl chocolate oreo cookies, mini crumbl oreo cookies

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 24 cookies

Calories 194kcal

Ingredients

Oreo Cookie Base

• 3/4 cups (167g) salted butter
• 1/3 cup (76g) granulated sugar
• 3/4 cup (185g) brown sugar
• 1 eggs
• 1/2 Tbsp vanilla
• 1 1/3 cups (202g) all-purpose flour
• 1/2 cup (60g) black cocoa powder
• 1 cup (88g) crushed oreos (approx 20 oreos, crushed)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

Cream Cheese Frosting

• 1/8 cup (28g) salted butter, softened
• 4 oz cream cheese, room temperature
• 1 tsp vanilla
• 2 cups (214g) powdered sugar
• milk to thin, if needed

Instructions

• Preheat oven to 350°F (180° C).
• In a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar, and brown sugar.
  3/4 cups (167g) salted butter, 1/3 cup (76g) granulated sugar, 3/4 cup (185g) brown sugar
• Add the egg and vanilla. Mix until light in color and creamy.
  1 eggs, 1/2 Tbsp vanilla
• Next, add in the dry ingredients (flour, black cocoa, crushed oreos, baking soda, baking powder and salt) and mix into the dough until completely combined.
  1 1/3 cups (202g) all-purpose flour, 1/2 cup (60g) black cocoa powder, 1 cup (88g) crushed oreos (approx 20 oreos, crushed), 1 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
• Portion out the dough into 1 1/2 Tbsp portions (#40 scoop). Roll into a ball and arrange on a cookie sheet. Press down slightly on the cookie dough, flattening it into what looks like a hockey puck.
• Bake for 9-12 minutes, until the cookies are no longer glossy on the top.
• Allow the cookies to cool on the pan for 15 minutes before frosting.
• While the cookies are cooling, make the frosting by whipping the butter, cream cheese, and vanilla until smooth.
  3/4 cups (167g) salted butter, 4 oz cream cheese, room temperature, 1 tsp vanilla
• Add the powdered sugar, one cup at a time. Make sure it is completely incorporated before adding the next cup.
  2 cups (214g) powdered sugar
• If needed, add milk a tsp at a time until you’ve reached your desired consistency.
  milk to thin, if needed
• Add the frosting to a piping bag fit with a small round piping tip. Pipe the frosting onto the warm cookies in a spiral. Start in the center of the cookie and work your way out.
• Sprinkle extra crushed Oreos on top of the frosting, if desired. Serve warm!
• Store in an air tight container either in the fridge or on the counter for 3 days.

Nutrition

Calories: 194kcal | Carbohydrates: 35g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 129mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 29g | Vitamin A: 187IU | Calcium: 15mg | Iron: 0.4mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Copycat Crumbl Chocolate Oreo Cookies (Catering Size) appeared first on Cookies for Days.

Pink Velvet Cookie Recipe

First off, let’s chat about what a pink velvet cookie is. It’s a soft and slightly cakey cake batter cookie that is dyed pink. On top you’ll find a thick swirl of cream cheese frosting and, in this case, cutie Christmas sprinkles. In a word: divine. 

Pink velvet cookies were made for all of your ‘pink Christmas’ loving friends. BUT ALSO they would be so freaking cute for a Wicked watch party??? Serve them as-is but with green sprinkles, color the frosting green, or pinkify the whole cookie! Oooh, Glinda would be so thrillified.

How to Make Pink Velvet Cookies 

1. Preheat the oven to 350°F (180°C). 
2. In a bowl, cream together the butter and sugar until light and fluffy. I typically mix for about 2 minutes in my stand mixer. 
3. Add in the eggs, cake batter flavoring and a few drops of pink food coloring. Once mixed, add in the flour and baking powder. Mix until thoroughly combined.
4. Divide the dough into 3 Tbsp portions and roll into a ball and flatten slightly before arranging on a parchment or silicone lined cookie sheet.
5. Bake for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
6. While the cookies are cooling, make the frosting by whipping the butter, cream cheese, and vanilla until smooth.
7. Add the powdered sugar, one cup at a time. Add in the pinch of salt and then add milk a few tsp at a time until you’ve reached your desired consistency.
8. Put the finished frosting into a piping bag fit with a round piping tip. Pipe the frosting onto the still warm cookie in a spiral, starting in the center and working your way out and top immediately with Christmas Sprinkles.

How to store leftover cookies

Okay, I typically store these cookies in the fridge and then eat them chilled. BUT if you would rather enjoy them warm like Crumbl, I suggest waiting to frost the cookie until you’re ready to serve. Pop the cookie in the microwave for 7ish seconds and then frost once it’s warm. So good!

Can I freeze Pink Velvet Cookies?

You sure can! I recommend placing all finished cookies onto a baking sheet and popping the pan into the freezer. Let the cookies ‘flash freeze’ for 30 minutes or until the frosting is a little more firm. Remove the pan and place cookies in an airtight container or ziptop bag between layers of parchment paper. Freeze and use within 3 months!

Christmas Cookie Faves:

• Christmas Birthday Cake Cookies 
• Christmas Funfetti Milkshake Cookies  
• Christmas Crack Cookies

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Christmas Pink Velvet Cookies

A cake batter-flavored Christmas Pink Velvet cookie that is soft and sweet and perfectly PINK! Topped with velvety cream cheese frosting, this one is better than Christmas morning.

Course Dessert

Keyword pink velvet cookies

Prep Time 30 minutes minutes

Cook Time 13 minutes minutes

Servings 24 cookies

Calories 220kcal

Ingredients

• 1 ½ cups (333g) salted butter, softened
• 1 ½ cups (345g) granulated sugar
• 3 eggs
• 1 ½ tsp cake batter flavoring
• pink food coloring
• 4 ½ cups (684g) all-purpose flour
• 3 tsp baking powder

Vanilla Cream Cheese Frosting

• 1/4 cup (56g) butter, softened
• 8 oz cream cheese, room temperature
• 2 tsp vanilla
• 4 cups (428g) powdered sugar
• 1 pinch salt
• milk or heavy cream, to thin
• Christmas sprinkles

Instructions

• Preheat the oven to 350°F (180°C).
• In a bowl, cream together the butter and sugar until light and fluffy. I typically mix for about 2 minutes in my stand mixer.
  1 ½ cups (333g) salted butter, softened, 1 ½ cups (345g) granulated sugar
• Add in the eggs, cake batter flavoring and a few drops of pink food coloring. Once mixed, add in the flour and baking powder. Mix until thoroughly combined.
  3 eggs, 1 ½ tsp cake batter flavoring, pink food coloring, 4 ½ cups (684g) all-purpose flour, 3 tsp baking powder
• Divide the dough into 3 Tbsp portions and roll into a ball and flatten slightly before arranging on a parchment or silicone lined cookie sheet.
• Bake for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
• While the cookies are cooling, make the frosting by whipping the butter, cream cheese, and vanilla until smooth.
  1/4 cup (56g) butter, softened, 8 oz cream cheese, room temperature, 2 tsp vanilla
• Add the powdered sugar, one cup at a time. Add in the pinch of salt and then add milk a few tsp at a time until you’ve reached your desired consistency.
  4 cups (428g) powdered sugar, 1 pinch salt, milk or heavy cream, to thin
• Put the finished frosting into a piping bag fit with a round piping tip. Pipe the frosting onto the still warm cookie in a spiral, starting in the center and working your way out and top immediately with Christmas Sprinkles.
  Christmas sprinkles

Nutrition

Calories: 220kcal | Carbohydrates: 51g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 63mg | Potassium: 34mg | Fiber: 1g | Sugar: 32g | Vitamin A: 30IU | Calcium: 36mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Christmas Pink Velvet Cookies  appeared first on Cookies for Days.

Crumbl Hazelnut Sea Salt Cookies

I am a huge fan of hazelnut chocolate spread (aka, Nutella). But I think it is SO rich. Which is why I turned Crumbl’s famous hazelnut cookies itty bitty. These tiny nutty, chocolatey, salty cookies are the perfect size for enjoying without getting a stomach ache! You can expect the same soft, chewy texture as the full-size version, just in a smaller package. This cookie boasts the original base and is stuffed with a delightfully-gooey choco hazelnut pocket. And because that feels too simple, we finish this off with yet another dose of Nutella drizzled across the top and a generous sprinkling of flakey sea salt.

Looking for the original sized cookie? I’ve got you covered. Check out copycat hazelnut cookies.

How to Make Crumbl Hazelnut Sea Salt Cookies 

1. Preheat the oven to 350°F (180°C).
2. In a bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and granulated sugar. I typically mix for about 2 minutes to get the right light and fluffy texture. 
3. Add the eggs and vanilla. Once mixed, add in the flour, baking soda, baking powder and salt. Mix thoroughly.
4. Portion out the dough into 1 ½ Tbsp portions. Roll into a ball and arrange onto a parchment or silicone lined cookie sheet.
5. Use your thumb to press a ‘pocket’ into the middle of each dough ball. Spoon about ½ tsp of chocolate hazelnut spread into each pocket and then close the cookie dough around the chocolate spread. Flatten just slightly prior to baking.
6. Bake for 7-9 minutes, until the cookies have spread and have started to crackle a little on top. Allow the cookies to cool on the pan for 10 minutes.
7. Spoon the remaining chocolate hazelnut spread into a zip top bag, snip the corner slightly and zig zag the spread across the top of the still warm cookie. Immediately sprinkle it with sea salt. Serve warm.

Storage

Allow these cookies to cool and store in an airtight container at room temperature. You can serve these cooled, but they are divine when served warm. I recommend popping leftovers in the microwave for 10 seconds before enjoying. These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies to keep the drizzle intact.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Hand Mixer – This is an excellent option for when you don’t want to mix things by hand.
• Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking. 

Mini Cookies:

• Mini Sugar Cookies
• Mini Chocolate Cookies
• Snickerdoodle Mini Cookies

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Mini Hazelnut Sea Salt Cookies

This is the mini version of the Crumbl Hazelnut Sea Salt cookie. An original cookie base stuffed with chocolate hazelnut spread and topped with flakey salt, it is decadent in all of the best ways.

Course Dessert

Keyword crumbl copycat, crumbl hazelnut sea salt cookies, hazelnut sea salt cookies

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Servings 24 cookies

Calories 145kcal

Ingredients

• ¾ cups (167g) salted butter, softened
• 1 cup (246g) brown sugar
• ¼ cup (58g) granulated sugar
• 1 eggs
• ¾ Tbsp vanilla extract
• 2 ¼ cups (342g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¼ cup (80g) chocolate hazelnut spread
• 1 Tbsp flakey sea salt

Instructions

• Preheat the oven to 350°F (180°C).
• In a bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and granulated sugar. I typically mix for about 2 minutes to get the right light and fluffy texture.
• Add the eggs and vanilla. Once mixed, add in the flour, baking soda, baking powder and salt. Mix thoroughly.
• Portion out the dough into 1 ½ Tbsp portions. Roll into a ball and arrange onto a parchment or silicone lined cookie sheet.
• Use your thumb to press a ‘pocket’ into the middle of each dough ball. Spoon about ½ tsp of chocolate hazelnut spread into each pocket and then close the cookie dough around the chocolate spread. Flatten just slightly prior to baking.
• Bake for 7-9 minutes, until the cookies have spread and have started to crackle a little on top. Allow the cookies to cool on the pan for 10 minutes.
• Spoon the remaining chocolate hazelnut spread into a zip top bag, snip the corner slightly and zig zag the spread across the top of the still warm cookie. Immediately sprinkle it with sea salt. Serve warm.

Nutrition

Calories: 145kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 110mg | Potassium: 50mg | Fiber: 1g | Sugar: 13g | Vitamin A: 10IU | Calcium: 20mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Mini Hazelnut Sea Salt Cookies  appeared first on Cookies for Days.

Christmas Cake Batter Cookies

These cake batter cookies are the perfect addition for your Christmas cookie trays this year! The thick and chewy sugar cookie base is infused with cake batter flavoring and tons of merry sprinkles. On top you’ll find a velvety smooth cream cheese cake batter frosting that is absolutely divine. Top it off with even more festive sprinkles and you’ve got a cookie worthy of rockin’ around the Christmas tree.

How to Make Birthday Cake Cookies

1. Preheat the oven to 350°F (180°C). Line a cookie sheet with a silicone baking mat or parchment paper. Set aside. 
2. In a bowl, cream together the butter and sugar until light and fluffy. It typically takes about 2 minutes. 
3. Next, add in the eggs and cake batter flavoring. Once mixed, add in the flour,  baking powder and sprinkles. Mix until thoroughly combined.
4. Divide the dough into 1 ½ Tbsp portions, roll into a ball and flatten slightly before arranging on the prepared cookie sheet.
5. Bake for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
6. While the cookies are cooling, make the frosting, by whipping the butter and cream cheese until smooth.
7. Add the powdered sugar, one cup at a time, mixing each time until it is fully incorporated.
8. Add in the cake batter flavoring and mix to incorporate. Add milk a tsp at a time until you’ve reached your desired consistency, if needed.
9. Add the frosting to a piping bag fit with a round piping tip. Pipe on the cookie in a spiral, starting in the center and working your way out.
10. Sprinkle some extra sprinkles on top and serve warm.

Cookie storage

Store these cookies in an airtight container at room temperature for up to 3-5 days. Serve warm!

Christmas Cookie Must-Makes

• Christmas Funfetti Milkshake Cookies  
• Christmas Crack Cookies
• Christmas Cookies

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Christmas Birthday Cake Cookies

This is a copycat Crumbl birthday cake cookie, but tiny and super festive! It’s a thick cake batter sugar cookie that’s filled with sprinkles and topped with a swirl of cake batter cream cheese frosting and more festive sprinkles.

Course Dessert

Keyword Birthday cake cookies, cake batter cookies, crumbl birthday cake cookies

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 151kcal

Ingredients

• ¾ cup (167g) salted butter, softened
• ¾ cups (173g) granulated sugar
• 1 egg + 1 egg yolk
• 1 tsp cake batter flavoring
• 2 ¼ cups (342g) all-purpose flour
• 1 1/2 tsp baking powder
• ¼ cup (53g) Christmas sprinkles

Frosting

• 4 oz cream cheese, room temperature
• 2 Tbsp salted butter, room temperature
• 2 cups (214g) powdered sugar
• ¼ tsp cake batter flavoring
• 3 tsp milk, if needed
• Christmas Sprinkles

Instructions

• Preheat the oven to 350°F (180°C). Line a cookie sheet with a silicone baking mat or parchment paper. Set aside.
• In a bowl, cream together the butter and sugar until light and fluffy. It typically takes about 2 minutes.
• Next, add in the eggs and cake batter flavoring. Once mixed, add in the flour, baking powder and sprinkles. Mix until thoroughly combined.
• Divide the dough into 1 ½ Tbsp portions, roll into a ball and flatten slightly before arranging on the prepared cookie sheet.
• Bake for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
• While the cookies are cooling, make the frosting, by whipping the butter and cream cheese until smooth.
• Add the powdered sugar, one cup at a time, mixing each time until it is fully incorporated.
• Add in the cake batter flavoring and mix to incorporate. Add milk a tsp at a time until you’ve reached your desired consistency, if needed.
• Add the frosting to a piping bag fit with a round piping tip. Pipe on the cookie in a spiral, starting in the center and working your way out.
• Sprinkle some extra sprinkles on top and serve warm.

Nutrition

Calories: 151kcal | Carbohydrates: 34g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 30mg | Potassium: 27mg | Fiber: 1g | Sugar: 17g | Vitamin A: 10IU | Calcium: 19mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Christmas Birthday Cake Cookies  appeared first on Cookies for Days.

Funfetti Milkshake Cookies

My copycat Crumbl Funfetti Milkshake cookie recipe has only been published in my cookbook, Cookies for Days until now! And it’s finally gracing the internet with its presence, Christmas style! 

This is a super-soft sugar cookie with nice buttery edges that is rolled in sprinkles and topped with a cake batter milkshake frosting. It is festive in all of the best ways and totally tastes like a milkshake (like, really).  If you’re more of a cookie bar kinda person, you can easily make my Funfetti Milkshake Cookie Bars festive with a little sprinkle switch. 

Here’s my pro tip: get the festive sprinkle mix from your local grocery store’s bakery. You’ll get a huge container for a fraction of the price that you’d find on the sprinkle aisle. Most times you can even request color combinations!

How to Make Crumbl Funfetti Milkshake Cookies 

1. Preheat the oven to 350°F (180° C).
2. Cream together the butter and granulated sugar until combined. I typically let this mix for about 2 minutes. 
3. Next, add in the eggs, vanilla extract, and canola oil. Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
4. Portion the dough into 3 Tbsp portions. Roll into a ball and then flatten slightly before rolling the edges of the dough into the sprinkles.
5. Bake for 9-11 minutes or until the cookies have spread and the center of the cookie no longer looks wet and glossy.
6. Allow the cookies to cool completely on the pan. Once the cookies have cooled, make the frosting.
7. First, melt the white chocolate chips in the microwave by heating them at full power for 30 seconds and then stirring. Repeat until the white chocolate is completely melted. Set aside.
8. With a stand mixer or with an electric hand mixer, cream the butter until light and fluffy. This will take 1-2 minutes. 
9. Now alternate adding 1/2 cup of powdered sugar with just enough heavy cream to bring the mixture together. Repeat until all of the powdered sugar has been added. The frosting should stay thick.
10. Next, mix in the cake batter flavoring. Once incorporated, slowly mix in the melted white chocolate.
11. You can further adjust the thickness of your frosting by adding more heavy cream, if desired.
12. Frost each cookie generously and then chill the cookies in the fridge until ready to serve. Serve with a dollop of whipped cream in the center of the cookie, if desired.

How should I store Funfetti Milkshake Cookies?

Once these cookies have cooled and been frosted, store in an airtight container in the refrigerator for 3-5 days. These cookies are meant to be served chilled!

Can you freeze these cookies?

Yes! Frost your cookies like normal and then arrange on a cookie sheet. Place the whole cookie sheet in the freezer for 30min-1hour to ‘flash freeze’ them. Once they are stiff to the touch, place in a ziptop freezer bag or airtight container and store in the freezer. They will last for up to 3 months! Need more detailed guidance? Check out my post on how to freeze cookies!

Other festive faves

• Christmas Crack Cookies
• Cranberry Bliss Biscotti 
• Christmas Crumbl Chocolate Chip Cookies

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Funfetti Milkshake Cookies

A soft sugar cookie rolled in festive sprinkles and frosted with a cake batter/white chocolate frosting. The Christmas edit of Funfetti Milkshake Cookies are the best way to enjoy a milkshake in December.

Course Dessert

Keyword Christmas cookies, crumbl funfetti milkshake cookies

Prep Time 24 minutes minutes

Cook Time 13 minutes minutes

Servings 12 cookies

Calories 675kcal

Ingredients

• 1 ½ cups (333g) salted butter, softened
• 1 ½ cups (345g) granulated sugar
• 3 eggs
• 3 tsp vanilla extract
• ¼ cup (60ml) canola oil
• 4 ½ cups (684g) all-purpose flour
• 3 tsp baking powder
• ½ cup (107g) christmas sprinkles

Frosting

• 1 cup (200g) white chocolate chips, melted and cooled
• 3/4 cup (167g) salted butter, room temperature
• 4 1/2 cups (482g) powdered sugar
• 1 tsp cake batter flavoring
• up to 1/4 cup heavy cream
• whipped cream, if desired

Instructions

• Preheat the oven to 350°F (180° C).
• Cream together the butter and granulated sugar until combined. I typically let this mix for about 2 minutes.
• Next, add in the eggs, vanilla extract, and canola oil. Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
• Portion the dough into 3 Tbsp portions. Roll into a ball and then flatten slightly before rolling the edges of the dough into the sprinkles.
• Bake for 9-11 minutes or until the cookies have spread and the center of the cookie no longer looks wet and glossy.
• Allow the cookies to cool completely on the pan. Once the cookies have cooled, make the frosting.
• First, melt the white chocolate chips in the microwave by heating them at full power for 30 seconds and then stirring. Repeat until the white chocolate is completely melted. Set aside.
• With a stand mixer or with an electric hand mixer, cream the butter until light and fluffy. This will take 1-2 minutes.
• Now alternate adding 1/2 cup of powdered sugar with just enough heavy cream to bring the mixture together. Repeat until all of the powdered sugar has been added. The frosting should stay thick.
• Next, mix in the cake batter flavoring. Once incorporated, slowly mix in the melted white chocolate.
• You can further adjust the thickness of your frosting by adding more heavy cream, if desired.
• Frost each cookie generously and then chill the cookies in the fridge until ready to serve. Serve with a dollop of whipped cream in the center of the cookie, if desired.

Nutrition

Calories: 675kcal | Carbohydrates: 143g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 41mg | Sodium: 125mg | Potassium: 113mg | Fiber: 2g | Sugar: 74g | Vitamin A: 59IU | Calcium: 79mg | Iron: 4mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Christmas Funfetti Milkshake Cookies   appeared first on Cookies for Days.

Funfetti Milkshake Cookie Recipe

Ingredients in Funfetti Cookie Bars

How to Make Funfetti Milkshake Cookie Bars

How should I store Funfetti Milkshake Bars?

Once frosted, store your cookie bars in an airtight container in the fridge for 3-5 days! These cookie bars also freeze really well and can be stored in a resealable freezer bag for up to 3 months – just top with whipped cream when you’re ready to serve.

Favorite Cookie Bars

• Millionaire Shortbread Bars 
• S’mores Bars
• Sugar Cookie Bars

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Funfetti Milkshake Cookie Bars

Funfetti Milkshake Cookie Bars are a cookie shop copycat in bar form! A thick vanilla sugar cookie rolled in sprinkles and topped with a white chocolate/cake batter frosting that really does taste like a milkshake (it’s wild!).

Course Dessert

Keyword cookie bars, funfetti milkshake cookie, funfetti milkshake cookie bars

Prep Time 19 minutes minutes

Cook Time 15 minutes minutes

30 minutes minutes

Servings 24 servings

Calories 227kcal

Ingredients

• 1 cup (222g) salted butter, softened
• 1 cup (230g) granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 Tbsp canola oil
• 3 cups (456g) all-purpose flour
• 2 tsp baking powder
• ½ cup (107g) rainbow sprinkles

Frosting

• 1/2 cup (200g) white chocolate chips, melted and cooled
• 1/2 cup (111g) salted butter
• 3 cups (321g) powdered sugar
• ~1/4 cup (60mL) heavy cream
• 1/2 tsp cake batter flavoring
• whipped cream, if desired

Instructions

• Preheat the oven to 350°F (180°C). Spray a 9×13 baking pan with nonstick spray and set aside.
• In the bowl of a stand mixer or with an electric hand mixer, cream together the salted butter and granulated sugar until light in color and fluffy in texture.
  1 cup (222g) salted butter, softened, 1 cup (230g) granulated sugar
• Scrape the sides of the bowl and add in the eggs, vanilla, and canola oil. Mix until combined.
  2 eggs, 2 tsp vanilla extract, 2 Tbsp canola oil
• Next, add the flour, baking powder, and rainbow sprinkles. Mix until a soft dough forms.
  3 cups (456g) all-purpose flour, 2 tsp baking powder, ½ cup (107g) rainbow sprinkles
• Press the dough into the prepared baking pan evenly.
• Bake at 350°F (180°C) for 15-18 minutes or until the dough has puffed up and the center no longer looks wet and glossy. Allow the cookie bars to cool completely before frosting.

Frosting

• First, melt the white chocolate chips in the microwave by heating them at full power for 30 seconds and then stirring. Repeat until the white chocolate is completely melted. Set aside.
  1/2 cup (200g) white chocolate chips, melted and cooled
• With a stand mixer or with an electric hand mixer, cream the butter.
  1/2 cup (111g) salted butter
• Alternate adding 1/2 cup of powdered sugar with just enough heavy cream to bring the mixture together. Repeat until all of the powdered sugar has been added. The frosting should stay thick.
  3 cups (321g) powdered sugar, ~1/4 cup (60mL) heavy cream
• Next, mix in the cake batter flavoring. Once incorporated, slowly mix in the melted white chocolate.
  1/2 tsp cake batter flavoring
• You can further adjust the thickness of your frosting by adding more heavy cream, if desired.
• Spread on the cooled cookie bar and top with sprinkles.
• Cut into bars and then top each bar with a dollop of whipped cream.
  whipped cream, if desired
• Store in the fridge and serve chilled. Enjoy!

Nutrition

Calories: 227kcal | Carbohydrates: 40g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 72mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 174IU | Vitamin C: 0.01mg | Calcium: 27mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Funfetti Milkshake Cookie Bars  appeared first on Cookies for Days.

Sugar Cookie Bars Recipe

Ingredients in Lofthouse Sugar Cookie Bars

How to Make Lofthouse Sugar Cookies 

1. Preheat the oven to 350° F (180° C) and spray a 9×13 pan with non-stick spray. Set aside.
2. In the bowl of a stand mixer, or with an electric hand mixer, cream together the margarine and powdered sugar until smooth and creamy.
3. Scrape down the sides and add the egg, vanilla and butter extract. Mix on a high speed until everything is mixed evenly and the mixture is creamy and smooth.
4. Next, add the cake flour, baking powder, and salt. Mix until a soft dough forms.
5. Take the dough and spread into the bottom of the prepared 9×13 pan. I like to use an offset spatula to make it easier. 
6. Bake at 350° F (180° C) for 12-15 minutes or until the cookie base has puffed up and they no longer look glossy in the center. They will be soft and feel undercooked if you tap the top of the bars. As long as they are not glossy on top, pull them out of the oven to ensure they are not overcooked.
7. Allow the cookie bars to cool completely before frosting.

Can I use butter instead of margarine?

Yes, you can. The texture won’t be the same as the Lofthouse cookies though. Because of the higher water content in margarine, the water evaporates and leaves the bar with the best, melt in your mouth texture.

How should I store Sugar Cookie Bars?

Once cooled and frosted, store your cookies in an airtight container on the counter for up to 4 days! I recommend placing parchment between rows of cookies to prevent them from sticking together. These cookie bars also freeze really well and can be stored in a resealable freezer bag for up to 3 months!

Lofthouse Cookie Lover? Try These:

• Chocolate Lofthouse Cookies
• Cookies and Cream Lofthouse Cookies
• Best Copycat Lofthouse Sugar Cookies Recipe

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Lofthouse Sugar Cookie Bars

Lofthouse Sugar Cookie Bars are hands down the most tender, buttery, pillowy-soft sugar cookie bar you will ever sink your teeth into. If you’re a fan of Lofthouse cookies, you’re going to obsess over this easy cookie bar version.

Course Dessert

Keyword lofthouse sugar cookie, Lofthouse sugar cookies, sugar cookie bars

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Servings 24 bars

Calories 142kcal

Ingredients

• 1 cup (222g) margarine**, softened
• 1 1/4 cup (134g) powdered sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp butter extract
• 2 1/2 cups cake flour
• 1 tsp baking powder
• 1/2 tsp salt

Frosting

• 1/2 cup (111g) margarine**, softened
• 3 cups (321g) powdered sugar
• 1/4 cup (60mL)(approximately) heavy whipping cream
• 2 tsp vanilla extract
• 1/4 tsp butter extract

Instructions

• Preheat the oven to 350° F (180° C) and spray a 9×13 pan with non-stick spray. Set aside.
• In the bowl of a stand mixer, or with an electric hand mixer, cream together the margarine and powdered sugar until smooth and creamy.
  1 cup (222g) margarine**, softened, 1 1/4 cup (134g) powdered sugar
• Scrape down the sides and add the egg, vanilla, and butter extract. Mix on a high speed until everything is mixed evenly and the mixture is creamy and smooth.
  1 egg, 1 tsp vanilla extract, 1/2 tsp butter extract
• Next, add the cake flour, baking powder, and salt. Mix until a soft dough forms.
  2 1/2 cups cake flour, 1 tsp baking powder, 1/2 tsp salt
• Take the dough and spread into the bottom of the prepared 9×13 pan. I like to use an offset spatula to make it easier.
• Bake at 350° F (180° C) for 12-15 minutes or until the cookie base has puffed up and they no longer look glossy in the center. They will be soft and feel undercooked if you tap the top of the bars. As long as they are not glossy on top, pull them out of the oven to ensure they are not overcooked.
• Allow the cookie bars to cool completely before frosting.

Sugar Cookie Frosting

• To make the frosting, use your stand mixer or electric hand mixer to cream the margarine until smooth.
  1/2 cup (111g) margarine**, softened
• Alternate adding in 1/2 cup of powdered sugar and then just a tiny splash of heavy cream, mixing until the powdered sugar is completely mixed in with the margarine.
  3 cups (321g) powdered sugar, 1/4 cup (60mL)(approximately) heavy whipping cream
• Repeat this step until all of the powdered sugar has been added. Your frosting should stay thick throughout this process.
• Mix in the vanilla extract and butter extract until combined.
  2 tsp vanilla extract, 1/4 tsp butter extract
• You can now slowly add more heavy cream to the mixture to thin the frosting to your desired consistency.
• Use gel food coloring to dye the frosting your desired color. I typically use pink.
• Frost the cookie bars evenly (again, I like to use an offset spatula!) and then add sprinkles to the top of the frosting immediately.
• Enjoy! Store in an airtight container for up to 4 days or in the freezer for up to 3 months.

Notes

**DO NOT use the imperial brand of margarine. It has a higher water percentage than most margarine sticks and the cookie bars will not turn out. I use the store brand (food club) of margarine which is 80% vegetable oil. I have also made these using all butter – while the texture is different, they are still delicious.

Nutrition

Calories: 142kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 70mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 46IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 0.2mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Lofthouse Sugar Cookie Bars  appeared first on Cookies for Days.