A cookie spin on a nostalgic bake, these yellow cake cookies are perfectly chewy and topped with a rich chocolate buttercream frosting. They make for a delicious throwback, great for celebrations.
Equipment
- Large Baking Sheet (17” x 11”)
- Parchment Paper
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- 2-tablespoon Cookie Scoop
- Spatulas
- Mixer
- Fine Mesh Sieve
- Wire Rack
Ingredients
COOKIE
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 tbsp dry milk powder
- ⅛ teaspoon turmeric for color only (no flavor)
- ¾ cup unsalted butter softened
- 1 cup granulated sugar plus extra for rolling
- 2 tbsp light brown sugar
- 2 large egg yolks
- 1 whole egg
- 1 ½ teaspoons pure vanilla extract
- 1 tsp cake batter extract
FROSTING
- ¾ cup unsalted butter softened
- 2 ¼ cups powdered sugar sifted
- 3 tbsps cocoa powder sifted
- ⅛ tsp salt
- 3 tbsps semi-sweet chocolate
- 1 tbsp heavy cream
Instructions
- In a bowl, whisk together flour, cornstarch, baking soda, salt, dry milk powder, and turmeric
- In a separate bowl, cream butter and sugars for 3 minutes until light and fluffy.
- Add egg yolks and whole egg, mixing until smooth.
- Mix in vanilla extract and cake batter extract.
- Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour extra sugar into a bowl. Scoop 2 tablespoon-sized balls, and roll in the sugar to coat before placing on a tray. Place in the fridge for 20 minutes
- Preheat oven to 350°F. Line a large baking sheet (I used a 17” x 11”) with parchment paper.
- Place no more than 6 cookies on a baking tray at once, for the best bake
- Bake 9 minutes. The edges should be set, but the centers will look slightly underbaked.
- Remove the cookies from the oven and leave them to cool on the pan for 5 minutes before transferring to a wire rack to cool completely
- To make your chocolate buttercream. Add your softened butter to a large mixing bowl and beat for a few seconds to smooth it out. Sift in your powdered sugar and cocoa powder and mix until combined. In a microwave-safe bowl, add your semi-sweet chocolate, heating it for 30-45 seconds, stirring every 10 seconds, until melted. With your mixer on, pour your melted chocolate into your frosting and beat until combined. Finally, add in your salt and heavy cream, mixing until smooth
- Pipe or spread your frosting onto your cooled cookies and enjoy!
