Eric Kim's Grocery Store Cookie
Remember Lofthouse Cookies from the Supermarkets? Every little league game, school bake sale featured those sprinkle adorned, frosting laden, cakey cookies in the plastic trays. Imagine a homemade, luscious, delicious, version.
Equipment
- Small sheet pan that will fit in your freezer I have a side by side so sadly a regular-sized cookie sheet will not fit
- Cookie sheets
- 2 Tablespoon Ice cream scoop #40 the size of the scoop will be on it somewhere! Sometimes on the handle or the rim of the scoop, even on the little thing-a-ma-jigger that pushes the dough out of the scoop
Ingredients
Cookie
Da Dry Stuff- Combine in small bowl and set aside
- 2 ¼ cups cake flour (285 grams)
- 2 teaspoons baking powder
Da Wet Stuff
- ½ cup unsalted butter (115 grams) 1 stick, at room temperature
- 3 ounces cream cheese (85 grams) at room temperature
- 1 cup granulated sugar (200 grams)
- ½ teaspoon kosher salt
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
Frosting
- 1 cup freeze-dried raspberries (30 grams) finely ground in a food processor or spice grinder
- 1 cup unsalted butter (225 grams) 2 sticks, at room temperature
- 2 cups confectioners’ sugar (245 grams)
- 1 teaspoon vanilla extract
- Pinch of kosher salt
Da Bling
- Multi-colored Sprinkles Happy dust!
Instructions
- Make the cookies: In a large bowl, using a spoon, cream the butter, cream cheese, sugar and salt until smooth and fluffy. Add the eggs and vanilla extract, and whisk to incorporate some air and to dissolve the sugar crystals, about 1 minute. Stir in the flour and baking powder until just incorporated.
- Heat oven to 350 degrees and line two rimmed sheet pans with parchment paper. Using two spoons or a cookie scooper, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart. (You should get about 7 to 8 cookies per sheet pan.) Place the sheet pans in the freezer for 15 to 20 minutes until the dough is no longer sticky and easier to handle.
- While the dough chills, make the frosting: In a fine-mesh sieve set over a medium bowl, sift the ground raspberries, using a spoon to help pass them through, until most of the ruby-red powder is in the bowl and most of the seeds are left behind in the sieve. (Discard the seeds.)
- To the bowl, add the 1 cup butter, confectioners’ sugar, vanilla extract and salt and, with an electric hand mixer, mix on low speed until the butter absorbs the sugar. Then, turn the speed up to high and beat until the frosting doubles in size, about 2 minutes, scraping down the sides of the bowl with a rubber spatula to ensure all the ingredients are incorporated. Transfer the frosting to a small container, cover tightly, and set aside. (You should have about 2 cups of frosting.)
- Remove the sheet pans from the freezer. Roll the chilled dough into even balls and flatten them slightly with your fingers so they’re about 2 inches wide and 1 inch high. Bake the cookies for 13 to 15 minutes, rotating the pans and switching racks halfway through, or until they no longer look wet on top, are still light in color and spring back to the touch. They will puff up and crack slightly. Let cool completely on the sheet pan. (They will continue to cook as they sit.)
- Using a butter knife or offset spatula, frost each cooled cookie with the raspberry frosting and adorn with the sprinkles.