Please tell me I’m not the only one who still has more than a mild obsession with those jumbo frosted cake-like cookies found in the aisles of Wal-Mart and Costco.
Please. We can tell each other these things. I don’t judge.
Anyways, I found myself thinking about these cookies this morning. I think the last time I had them I was a freshman in college and one of the girls in my dorm brought them over to me after a very upsetting break-up involving my boyfriend at the time getting so drunk that we both got kicked out of my sorority formal. I spent the entire night taking care of him while he worshiped the toilet gods and then the next morning, he dumped me.
But back to the cookies! They’re big, they’re soft and they taste just like old fashioned vanilla cake. I heart them.
Here’s what you need for success:
In a large bowl, mix together the flour, baking powder and salt.
Now set that aside and cream together your butter and sugar. You want the butter to be soft for this–I usually just take the butter out of the fridge about two hours before I plan to bake. That gives it time to soften up nicely.
Add the egg and mix for about a minute on medium speed. While that going, combine the buttermilk and vanilla in a small cup.
Alternate adding the dry ingredients and buttermilk to the butter while the mixer is on low. The end result should look just like cake batter!
I think it’s easiest to pipe these out since the batter is so thick. You could totally use the plastic bag trick, too!
Bake at 350 for about twelve minutes, or until the edges start to turn golden. Your kitchen will smell amazing!
Oh, but we’re not done yet. No, no, no…the best is yet to come!
I figured since now we are all professional cake decorators, we could implement our newly found piping skills on these cookies! Cause practice makes perfect, you know? Today I used small tips (got these at Michaels for ninety nine cents each) and plain ol’ plastic baggies again.
I made a simple buttercream (shortening + powdered sugar + vanilla) and divided it into little blobs that I could color with food coloring.
Word to the wise: be careful how much food coloring you add! A little goes a long way and folks, it stains.
Once you have mixed and colored to your heart’s delight, scoop out the buttercreams into separate plastic bags with tips in them and get going!
I feel this moral obligation on my heart to tell you it’s sorta impossible to just eat one of these cookies. They’re so light! They’re so cakey! They do make nice gifts though so if you absolutely don’t think there’s any way in the world you can bake these and not eat the entire batch, wait until you have a special occasion or get dumped by a horrendous college boyfriend. I hear they’re great for that sort of thing. These would also be fun to decorate for a birthday party or baby shower!
Big Frosted Cake Cookies (or, Wal-Mart Crack Cookies)
Recipe adapted from Gourmet
makes 7-8 large cookies
1 1/3 cup all purpose flour
1/2 cup sugar
1/2 tsp vanilla
5 1/2 tablespoons butter, softened
1/3 cup buttermilk
1/2 tsp baking soda
1/2 tsp salt
Preheat the oven to 350. In a large bowl, combine together the flour, baking soda and salt. Set aside.
Cream together the soft butter and sugar in a KitchenAid (or by hand!) until light and fluffy. Add the egg and beat for about three more minutes until well combined. Alternate adding the buttermilk and the flour to the butter, starting and ending with the flour. Add the vanilla and beat on medium until everything is combined and the batter is smooth.
Pipe out (or scoop out) the batter onto a lined baking sheet, leaving about two inches of space between each cookie. Bake for about twelve minutes or until the edges start to turn golden. Let cool and frost to your heart’s delight!