Where I work, everyone is absolutely in LOVE with these giant super soft sugar cookies with pink icing on them. You can buy them at almost any coffee shop in this area. We buy them frequently and share them since they are so large. I’m not really a sugar cookie person, but THESE cookies, are YUMMY!
I decided that I wanted to try making them at home, so I looked around for some recipes and this one is VERY close to what we get at work. The true name is “Uncle Seth Cookies” but most people just call them pink frosted cookies.
Grace was a very good helper, she unwrapped the butter, put in the eggs, poured in the milk and stirred the flour mixture into the batter with me. She LOVES helping in the kitchen.
Here is the recipe:
2c White Sugar
1/2 t. Salt
3 t. Baking Powder
1 t. Vanilla
Preheat your oven to 375 Fahrenheit and lightly grease your cookie sheets.
Cream the butter and sugar together.
Add eggs 1 at a time and mix well.
Stir in Milk and Vanilla
Sift flour, salt and baking powder together and stir it into the cream mixture until well blended.
Drop HEAPING spoonfuls on your cookie sheets and bake for 10-12 minutes.
Cool on wire racks before frosting.
These cookies are meant to be LARGE, approx 3″-4″ in diameter.
They cannot be rolled out, the dough is like a thick cake batter and these cookies will be cake like. They are not very pretty on their own, which is why the pink frosting is used. You can make your own icing by using my recepie for butter cream frosting and coloring it pink if you’d like to. The most common around here is to use strawberry or cherry frosting on them. (YUM!) Today I used cherry frosting because I couldn’t find strawberry at the store. They will not get brown on top, the bottom edges will start to get brown and they will bounce back to the touch, so you will know they are done.
I took some to work and everyone LOVED them, even though I didn’t think they were as good as the ones we get at work, some people said that they were better. I can’t wait to try them with strawberry or butter cream icing on them.
I made these again last week with 3 eggs (instead of 4), I used 7oz of milk instead of a full cup (8oz), and I used 1 1/2 teaspoons of vanilla, and I liked them A LOT better. I also found the strawberry frosting at Wal-mart and they were delicious. I’m making them for a lunch we’re going to next week. I can’t wait to share them and see what everyone else thinks!