Soft Sugar Cookies with Chocolate Chip Cookie Dough Frosting

21 May

Soft Sugar Cookies with Chocolate Chip Cookie Dough Frosting

What’s that one sentimental thing that you can’t bear to part with? I have this American Girl doll from when I was a kid. For those of you in-the-know, I have Kirsten, the pioneer girl from the 1850s. I wanted Kirsten for years and years and years. I read all the books from every American Girl’s series and poured over the magazines each month. I asked for Kirsten every birthday and Christmas for years. My dear mother rationally explained that these dolls cost a lot of money, and if I wanted her, I wouldn’t be able to get any other presents that year. I always readily responded, I didn’t care about other presents, I just wanted her, but my mom knew better. She knew I’d be crushed Christmas morning if I only  had one present under the tree when my greedy siblings had seven or eight apiece.

Soft Sugar Cookies with Chocolate Chip Cookie Dough Frosting

But one year, one unsuspecting year, after years of wanting/begging for Kirsten, I got her. She was the last present I opened, and I was shocked. We have my reaction on video, and it’s great because I actually start crying and clutching her to my chest. So much anticipation and love for that doll. I can never part with her.

Soft Sugar Cookies with Chocolate Chip Cookie Dough Frosting

These sugar cookies will remind you of the ones in the grocery store that have that bright frosting and sprinkles. You know they’re extremely bad for you, but you just can’t seem to say “no” when they’re in front of you.

Soft Sugar Cookies with Chocolate Chip Cookie Dough Frosting

I plan to save this sugar cookie recipe for future use. It’s the best one I’ve made so far, with the right amount of tenderness. It’s not sickeningly sweet, either. The frosting is out of this world and incredibly addictive. I may or may not have eaten a few spoonfuls and danced around the room like a monkey during my sugar high.

Soft Sugar Cookies with Chocolate Chip Cookie Dough Frosting

Makes about 24 cookies


For the cookies:

1/2 cup vegetable shortening, room temperature
1 cup granulated sugar
2 eggs
1/4 cup heavy cream
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
4 cups all-purpose flour

For the frosting:

3/4 cups unsalted butter, room temperature
1/3 cup light brown sugar, packed
1/3 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
4 cups powdered sugar, or more as needed
1/3 cup heavy cream
1/2 cup mini semisweet chocolate chips


In the bowl of a stand mixer, beat the shortening and sugar until well mixed, about 2 minutes. Add the eggs one at a time, beating for 1 minute after each addition until well incorporated. Add the cream and vanilla, briefly beat until incorporated. Add the salt, baking soda, and baking powder all at once. Add the flour, 1 cup at a time, mixing well between each addition, until all 4 cups are incorporated. Mix on low just until the dough comes together. (It will look crumbly at first, but don’t worry, it will come together soon.) Cover with plastic wrap and refrigerate for at least 30 minutes or overnight. (I refrigerated my dough for 2 days until I was ready to bake, and it worked great.)

When ready to bake the cookies, preheat the oven to 350 degrees F. Line a cookie sheet with a silicone baking mat or parchment paper. Roll out the dough so it is 3/8-inch thick. (I used my best judgement and guesstimated.) Using a biscuit or cookie cutter about 3-inches’ wide, cut the dough into rounds. Bake for 8 to 10 minutes. Do not overbake. The tops of the cookies should not longer be shiny, and they should be very light in color. Remove the cookies to a wire rack to cool completely.

To make the frosting, beat together the butter and brown sugar for about 2 minutes. Mix in the flour and salt. Beat in the vanilla. One cup at a time, add in the powdered sugar, mixing well between each addition, until all 4 cups are incorporated. Add in the heavy cream, and beat until the frosting is thick, smooth, and spreadable.

Frost each cookie generously. Sprinkle the chocolate chips carefully over each cookie, and press lightly to adhere the chips to the frosting. Any uneaten cookies can be stored in the refrigerator for a few days.

Adapted from The Cookie Dough Lover’s Cookbook

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5 Responses to “Soft Sugar Cookies with Chocolate Chip Cookie Dough Frosting”

  1. Melody May 21, 2013 at 9:24 pm #

    I want to see the video of you opening your American Girl doll. Please?

    • Adrianne May 22, 2013 at 8:39 am #

      The question is, do you have a VCR? We’ve been telling my mom to convert those things to DVDs for years now. It really is a classic home video.

  2. Mom May 23, 2013 at 9:22 am #

    Maybe you should change the name for these sugar cookies to “Kirsten Cookies,” because this is definitely a recipe to be kept.
    Javier saw your post, and, of course, they are his dream sugar cookies, so now I must make them.

    • Adrianne May 23, 2013 at 9:33 am #

      They are keepers! You and Javier could make these together! I always think sugar cookies are fun to make with kids.

  3. Tess May 23, 2013 at 10:10 pm #

    Ditto Melody’s comment!!!

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