For my friend’s NYC bachelorette party I made some festive cookie favors! I was running late for the bus so I didn’t realize until we arrived and checked into the hotel that I hadn’t snagged any photos yet. As I was positioning the cookies near the window in order to capture some natural light I noticed a cool view of Times Square below. How fun!
The cookies were light and cakey, not chewy, and the frosting paired perfectly! Something to note: I chose to roll the cookie dough into little balls rather then roll it flat with a rolling pin and use cookie cutters. They hardly spread at all so they ended up much smaller than I anticipated. They were dainty little two-bite cookies–very light and delicious, I must say. The ladies seemed to really enjoy them!
Chocolate Sugar Cookies with Pink Frosting and Sprinkles:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Preheat oven to 375 F.
Blend butter and sugar on medium speed with an electric hand mixer or with the paddle in a standing mixer. Add egg and vanilla and blend. Mix dry ingredients and gradually mix in. Wrap dough tightly in plastic wrap and chill for at least one hour. Remove from refrigerator and either roll out on a floured surface and use cookie cutters to cut shapes OR pinch about one tablespoon of dough, roll into a ball and bake on a parchment paper-lined baking tray in a preheated 375 degree oven for 12 to 14 minutes.
- 4 tablespoons meringue powder
- 1/2 cup water
- 6-7 cups confectioners’ sugar
- 1 tsp vanilla extract
- 1/4 cup Crisco
- a few drops of gel food coloring (I used the smallest drops of Wilton Creamy Peach)
Whip the meringue powder and water on high speed for several minutes until it’s fluffy and peaks form. Gradually add the remaining ingredients until desired consistency is reached. Add more water if frosting is too thick and more confectioners’ sugar if frosting is too thin. Add food coloring and continue to beat until color is evenly distributed.
When cookies are completely cool, use a small offset spatula to spread a thin layer of frosting on top if each cookie. Frosting side down, dip cookie into a bowl of sprinkles. (Or “jimmies” as we like to call them in Boston!) Allow frosting to set before packaging.