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I flipped through my Cookie Dough Lover's Cookbook to see what else I could do with the leftovers. I settled on these soft sugar cookies since they seemed easy and didn't yield too many portions. I halved the recipe and gave some to my skating coach and skating friend.
When I returned home, I tried them and thought they were pretty good. The cookies weren't soft enough for me, but then again, I have a high bar (check out these Lofthouse-style cookies). In fact, if I have leftover cookie dough frosting again, I would recommend spreading them on regular chocolate chip cookies (my two favorite recipes are here and here) or the Lofthouse-style ones.
I still have some leftover chocolate chip cookie dough. Want some?
Soft sugar cookies with cookie dough frosting
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 1/4 cup milk of choice
- 1 and 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 4 cups all-purpose flour
In the bowl of a stand mixer or in a large bowl if using a handheld mixer, cream together the butter and sugar with the paddle attachment on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time until each is fully incorporated.
Add the milk and vanilla and mix until smooth.
Add in the salt, baking soda and baking powder. Then add the flour, about half a cup at a time until the dough comes together. It should be soft but not sticky. If it is sticky, add a little bit of flour at a time (about 1 TBSP at a time).
Cover and set in the refrigerator for at least 30 minutes or overnight.
Preheat your oven to 350 degrees F.
Line 2 standard cookie sheets with parchment paper or a silicone mat and set aside.
Roll out the dough to about 3/8 inches thick and using a round cutter (or the top of a cup), cut out circles. Alternatively, you can pinch the dough to the size of a golf ball, roll in between your hands and smush the dough down into a circle.
Place 12 cookies on each prepared baking pan. These cookies will not spread out.
Bake for about 8-10 minutes or until the tops are puffy and the bottoms are slightly golden. Do not overbake these.
Remove the cookies from the oven and allow them to cool completely. Once the cookies are cool, you can frost the tops with the cookie dough frosting and garnish with mini chocolate chips.
Cookies should be stored in an airtight container at room temperature and will keep for about a week.
Yield: I halved the recipe and got 12 cookies; I had just enough leftover frosting from the cookie dough stuffed dark chocolate cupcakes so I did not have to make a new batch
Source: Ever so slightly adapted from The Cookie Dough Lover's Cookbook, by Lindsay Landis; pages 57-59; frosting is also from the book, and you can find the recipe here