Last week was one of those weeks where I just couldn’t bake enough.  How is that different than any other week, you ask?  You are getting to know me too well.  Sugar cookies and caramel-stuffed brownies in one day didn’t satisfy my baking craving.  I insisted on proceeding to make scones and cake also!  It was so great!

I know baking is a precise science, but sometimes I like to experiment.  I try to choose experiments that will still produce edible results :).  I came across this sugar cookie recipe that took me back to high school.  In our high school cafeteria they had these giant, chewy sugar cookies with the perfect frosting.  I still dream about those cookies and was hoping this recipe might replicate them.  These sugar cookies were not as nostalgic as I had hoped but they were absolutely delicious in their own right.  Again, I used my muffin top pan to make these sugar cookies huge and cakey.  Also, the original recipe required chilling for 3 hoursor overnight but I did not want to wait and thought it was a safe experiment to try so I just refrigerated for 15 minutes and the cookies’ texture did not suffer at all.

If a cakey, soft and chewy cookie with a rich and thick frosting are what your sugar cookie dreams are made of , these cookies will not disappoint.


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(Recipe adapted from Cherry Tea Cakes)

Linked to:  Tidy Mom I’m Lovin’ It Fridays

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