Frosted Cake Cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Chilling Time: 2 hours

Yield: 18 cookies

PRO TIP: Make sure you ingredients are at room temp! Eggs, Butter, Milk, etc.

Ingredients

For the Cookies:

• 6 ounces powdered sugar

• 4 ounces margarine or butter

• 4 ounces unsalted butter, softened

• 1 large egg, room temperature

• 13 ounces cake flour

• 2 teaspoons cornstarch

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon cream of tartar

• 1 teaspoon clear vanilla extract (or regular)

• ¼ teaspoon almond extract

• ¼ teaspoon salt

For the Buttercream Frosting:

• 8 ounces unsalted butter, softened

• 16 ounces powdered sugar

• 2 teaspoons vanilla extract

• 4 ounces milk

• ½ teaspoon electric pink food coloring (Americolor brand)

• 2 tablespoons rainbow sprinkles

• ¼ teaspoon salt

Instructions

For the Cookies:

1. In a stand mixer bowl with whisk attachment (or using hand mixer), cream together butter, margarine, and powdered sugar until light and fluffy

2. Mix in vanilla, almond extract, and egg on medium speed until combined

3. Add baking soda, baking powder, salt, cream of tartar, and cornstarch; mix until combined

4. Switch to paddle attachment and mix in cake flour until just combined (do not overmix)

5. Scoop batter onto parchment-lined baking sheet using medium cookie scoop

6. Cover with plastic wrap and chill for 2 hours (or up to 24 hours)

7. Preheat oven to 375°F

8. Roll chilled dough into balls, flatten to ½" thick and 3" wide, arrange on parchment-lined cookie sheet

9. Bake 8-9 minutes or until sheen disappears from top

10. Cool completely on cooling rack before frosting

For the Frosting:

1. Cream butter until smooth using stand mixer with whisk attachment

2. Gradually add powdered sugar while mixing on low until incorporated

3. Add vanilla, milk, salt, and food coloring; mix until smooth

4. Pipe onto cooled cookies using round tip (804) and top with sprinkles

Storage: Keep in airtight container for up to one week or freeze

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