Crack Cookies (57/366)

(57/366)

I’ve recently become addicted to what Andrew calls Crack Cookies. Unsurprisingly, he calls them Crack Cookies because they are so addicting. They’re the soft sugar cookies with a thick layer of buttercream icing they sell at the grocery store. I may or may not have eaten an embarrassing number of these cookies in the past two weeks. I may or may not have eaten so many of these cookies I got a stomachache.  Let’s just say that I ate a lot of these cookies in the past two weeks.

So, naturally I decided to see if I could figure out how to make them myself. And it turns out, I’m not the only one out there addicted to these cookies. They are often referred to as Lofthouse Cookies because that’s the brand that is commonly sold in the grocery store, although I’ve always bought a generic store brand myself.

These cookies are pretty easy to make. The cookies themselves are pretty fluffy and not overly sweet. Elise’s take on them were that they tasted like they tasted a lot more natural than the store bought ones. They weren’t as melt-in-your-mouth as the store bought ones, but less teeth-achingly sweet (so you can eat more of them). I call it a win.

Crack Cookies

adapted from The Brown Eyed Baker

For the cookies:

• 6 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter
• 2 tsp vanilla
• 2 cups sugar
• 3 eggs
• 1 1/2 cups sour cream

Buttercream Icing:

• 1 cup unsalted butter, softened
• 1 tsp vanilla
• 4 cups powdered sugar
• pinch of salt
• 5 Tbsp heavy cream

Preheat the oven to 425 degrees.

In a stand mixer, cream together the butter and sugar until fluffy, at least 3-4 minutes. Add the eggs one at a time, making sure each one is completely incorporated before adding the next one. Finally, add the vanilla and the sour cream and beat until fully combined.

In a separate bowl, combine the flour, baking soda, baking powder, and salt. Slowly add this to the wet mixture until the dry ingredients are fully incorporated.

Divide the dough into two parts and wrap each part in plastic wrap and chill for at least 2 hours or until firm.

Once the dough is chilled, roll out on a floured countertop to about 1/4″ thick. Cut out circles and transfer to a parchment paper-lined cookie sheet.

Bake for 7 minutes until just lightly browned. Immediately transfer to a rack to cool.

To make the frosting, cream the butter and vanilla. Add the heavy cream and slow add the powdered sugar and salt until smooth and creamy. Beat in food coloring if desired.

Once the cookies have completely cooled, frost and add sprinkles. This is imperative. Sprinkles are a must.

Makes 5-6 dozen.