So tomorrow is my birthday... I don't really like birthdays that much, I never really have. And, especially as you get older nothing special really happens - no elaborate parties, gifts or surprises. So, I always bake myself something that I truly love. This year I was going to make Peanut Butter Candy Bars, but I burned the shit out of the condensed milk I was making a couple days ago (because I was talking to someone in the bake shop and completely forgot about it). I didn't have time to start the process again that day, but they will make it to the blog soon - so stay tuned! Instead, today I went with something a little easier and faster. One of my all time favorite kinds of cookies are what I call Frosted Cookies. This frosting (or glaze you could call it) was the only kind of frosting my Mom knew how to make growing up. There was no recipe, it was just powdered sugar and then she added milk until it came together. So, I made a Lemon Frosting and put it on top of soft and chewy Chocolate Cookies, one of my favorite flavor combinations. I will be eating these cookies all week until my cookie jar is empty. Find the recipe below.
Lemon Frosted Chocolate Cookies
1 stick (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic packed dark brown sugar
57 grams (1/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
1/2 teaspoon organic almond flavor (like Frontier Co-Op)
2 organic large eggs
43 grams (1/2 cup) organic Dutch cocoa, sifted
198 grams (1 1/2 cups plus 1 tablespoon) organic all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
283 grams (2 cups) organic powdered sugar, sifted
3 tablespoons organic milk
1 teaspoon organic lemon flavor (like Frontier Co-Op)
1/4 teaspoon ColorKitchen Yellow Dye (optional)
1/4 teaspoon water (only add if you are using the dye)
Method Preheat oven to 375°F.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, sugar, vanilla extract and almond flavor. Mix on low until combined and there are no butter chunks.
In a separate bowl, add the flour, cocoa, baking powder and sea salt and whisk together.
Add the eggs into the mixing bowl with the butter and dump the flour mixer over top. Mix on low until combined into a cookie dough.
On a cookie sheet with parchment paper, ball cookies and flatten slightly into a round disk. They should be about 2 inches in diameter.
Bake for 11 minutes or until puffy and set.
Once the cookies have cooled, start the frosting. In a mixing bowl add all ingredients and whisk until smooth.
Frost cookies using a butter knife or piping bag.
Store in an airtight container for up to 7 days.
Gluten Free - Just substitute the organic flour for 212 grams (1 1/3 cups) organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend.
High Altitude – Bake at 375°F for 8 minutes or until puffy and set.