Soft Sugar Cookies with Cookie Dough Frosting

Have you ever had one of those soft sugar cookies with vanilla icing from the grocery store?  They’re kind of a guilty pleasure for me.  I always love to have one at someone’s house, but I hate to buy them because I’m a baker and feel like I shouldn’t be buying cookies.

These sugar cookies from The Cookie Dough Lover’s Cookbook by Lindsay Landis are very close to those soft grocery store sugar cookies with one key difference.  Cookie Dough Frosting!!!   The cookie dough frosting is a sweet, brown-sugary flavored frosting that complements the plain sugar cookie very well.  The frosting starts out very much like cookie dough with a mixture of butter and brown sugar and the addition of flour salt and vanilla.  From there, it is turned into frosting by adding powdered sugar and heavy cream.  Like cookie dough, I like it enough that I could just eat it by the spoonful!

5.0 from 1 reviews
Soft Sugar Cookies with Cookie Dough Frosting
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
Soft Sugar cookies topped with cookie dough flavored frosting.
  • For the Cookies:
  • ½ cup vegetable shortening at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • ¼ cup heavy cream
  • 1½ tsp. vanilla extract
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 4 cups all-purpose flour (or more as needed)

  • For the Frosting:
  • ¾ cup unsalted butter, at room temperature
  • ⅓ cup light brown sugar, packed
  • ⅓ cup all-purpose flour
  • ½ tsp. salt
  • 1½ tsp. vanilla extract
  • 4 cups powdered sugar, or more as needed
  • ⅓ cup heavy cream
  • ½ cup mini semi-sweet chocolate chips
  1. In a large mixing bowl, beat together the shortening and sugar on medium until light and fluffy, about 3 minutes.
  2. Add eggs, one at a time, mixing well after each addition.
  3. Add heavy cream and vanilla and beat until smooth.
  4. Add salt, baking soda and baking powder, followed by the flour, 1 cup at a time, mixing until the dough comes together.
  5. The dough should be soft but not sticky; if it is sticky, add more flour 1 Tbsp. at a time.
  6. Cover and refrigerate at least 30 minutes.
  7. Preheat oven to 350F.
  8. Roll out the dough to ⅜ inch thick. Cut it into 3-inch circles and transfer to baking sheets lined with parchment paper.
  9. Bake 8 to 10 minutes, or until the tops are puffed and no longer shiny and the bottoms are just barely golden brown. Do not overbake. Transfer cookies to a rack to cool completely.
  10. To make the frosting: beat together butter and brown sugar in a large mixing bowl until light and fluffy, 2 to 3 minutes. Mix in flour and salt, followed by vanilla. Add 4 cups of powdered sugar, 1 cup at a time, mixing well after each addition.
  11. Add heavy cream and beat until fluffy. Add more powdered sugar, as necessary, ¼ cup at a time, until frosting is thick but spreadable.
  12. With an offset spatula, spread 1 heaping tablespoon of frosting onto each cookie. Sprinkle with chocolate chips, pressing lightly so chips adhere to frosting.


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