Eric Kim's Grocery Store Cookie

Remember Lofthouse Cookies from the Supermarkets? Every little league game,
school bake sale featured those sprinkle adorned, frosting laden, cakey cookies
in the plastic trays. Imagine a homemade, luscious, delicious, version.

Servings:

Author:

Prep Time
30 minutes

Cook Time
15 minutes

Course:

Cuisine:

American

Keywords:

Instructions

1 Make the cookies: In a large bowl, using a spoon, cream the butter, cream
cheese, sugar and salt until smooth and fluffy. Add the eggs and vanilla
extract, and whisk to incorporate some air and to dissolve the sugar crystals,
about 1 minute. Stir in the flour and baking powder until just incorporated.
2 Heat oven to 350 degrees and line two rimmed sheet pans with parchment paper.
Using two spoons or a cookie scooper, plop out 2-tablespoon/50-gram rounds
spaced a couple of inches apart. (You should get about 7 to 8 cookies per sheet
pan.) Place the sheet pans in the freezer for 15 to 20 minutes until the dough
is no longer sticky and easier to handle.
3 While the dough chills, make the frosting: In a fine-mesh sieve set over a
medium bowl, sift the ground raspberries, using a spoon to help pass them
through, until most of the ruby-red powder is in the bowl and most of the seeds
are left behind in the sieve. (Discard the seeds.)
4 To the bowl, add the 1 cup butter, confectioners’ sugar, vanilla extract and
salt and, with an electric hand mixer, mix on low speed until the butter absorbs
the sugar. Then, turn the speed up to high and beat until the frosting doubles
in size, about 2 minutes, scraping down the sides of the bowl with a rubber
spatula to ensure all the ingredients are incorporated. Transfer the frosting to
a small container, cover tightly, and set aside. (You should have about 2 cups
of frosting.)
5 Remove the sheet pans from the freezer. Roll the chilled dough into even balls
and flatten them slightly with your fingers so they’re about 2 inches wide and 1
inch high. Bake the cookies for 13 to 15 minutes, rotating the pans and
switching racks halfway through, or until they no longer look wet on top, are
still light in color and spring back to the touch. They will puff up and crack
slightly. Let cool completely on the sheet pan. (They will continue to cook as
they sit.)
6 Using a butter knife or offset spatula, frost each cooled cookie with the
raspberry frosting and adorn with the sprinkles.

Eric Kim's Grocery Store Cookie

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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