Thick and Indulgent (But Not Too Sweet) Frosting Filled Cookies

By Sugar Spun Run · 90 min

Ingredients

Instructions

1. Beat the butter and both sugars until light and fluffy, about 2 minutes on high speed.
2. Add the eggs and vanilla and stir until combined.
3. Whisk the cake flour, baking powder, baking soda and salt in a separate bowl. On low speed, gradually stir the dry ingredients into the wet until fully combined.
4. Stir in the mini chocolate chips, semisweet chips, white chocolate chips and sprinkles until evenly distributed.
5. Cover and chill the dough at least 30 minutes.
6. Beat the 6 Tbsp softened salted butter until smooth, then gradually add the powdered sugar. Stir in the vanilla, lemon juice and sprinkles.
7. Scoop the frosting into 1 Tbsp portions onto a lined tray (15-16 scoops) and freeze while the dough chills; if the dough is already chilled, freeze the frosting at least 15 minutes. Preheat the oven to 375°F (190°C).
8. Scoop the dough into ¼ cup (83 g) portions. Roll each smooth between your palms, make a dent with your thumbs, press in a frozen frosting scoop, then wrap the dough around it and roll into a smooth ball. Repeat with the rest.
9. Place the balls at least 2 inches (5 cm) apart on a parchment-lined sheet. For thicker, rounder cookies, chill them 15 minutes or longer first.
10. Bake in the centre of the 375°F (190°C) oven for 12 to 13 minutes, until the tops are still pale and the bottoms just turn light golden.
11. Cool on the sheet at least 15 minutes, then move to a rack to cool completely before eating.

Summarized from Sugar Spun Run's video. Watch it for the details.

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