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Whenever we go to the shopping mall, our shopping experience just isn’t complete unless we grab a cookie from Blondies Cookies.  One can smell these freshly baked jewels a mile away and almost like a magic spell, they lure you to cookie heaven. In my research on the internet for this frosted sugar cookie recipe, it appears that this is coveted recipe that neither Blondies nor Cheryl’s cookies is willing to share. So, using my taste buds and variety of ingredients, I think that I have captured the essence of this prized recipe.  So whenever we have a “mall cookie” craving, all we have to do is go to our cookie jar! This cookie by itself is great but personally, I think the buttercream icing puts it over the top.

Here’s my version of the “Mall Cookie”P1070320pumpkin cookie 2

Makes 2 dozen large Cut Out Cookies- Use a variety of large cookie cutters




4 1/2 c flour

1 Tbsp baking powder

1 tsp salt

11/2 cups butter (at room temperature)

11/2 cups sugar

3 egg yolks

5 tsp vanilla extract

2 tsp almond extract


5 cups confectioners sugar

1/2 c butter (at room temperature)

1/2 c Crisco shortening

1 Tbsp vanilla extract

5 Tbsp milk

Food Coloring (optional)

Preheat oven to 375 degrees. Line baking sheets with parchment paper. In a large bowl whisk flour, baking powder and salt. In a bowl of an electric mixer with a paddle attachment, beat the butter and sugar together until smooth and fluffy consistency. Gradually add the eggs in one at a time while beating well with each addition. Scrape bowl to make sure ingredients have been well incorporated. Add the vanilla and almond extract and beat for another 2 minutes. With the mixer on low-speed, add in the flour mixture one cup at a time. Continue until all dry ingredients are blended thoroughly. Scrape bowl to make sure all ingredients are well incorporated. Cover bowl with plastic wrap and chill the dough for 30 minutes.cookie dough 2

cookie dough 3When ready to make the cookies, flour the surface where the cookies will be rolled out. Remove dough from the bowl and shape into a ball. With a floured rolling-pin, flatten dough to a circle with a 1/2 inch thickness around.  Flour all cookie cut outs before cutting into dough. Place cut outs onto the parchment lined baking sheet and bake for 5-7 minutes. Watch cookies closely so that the edges of the cookie cut out do not brown. Remove cookies while they are slightly underdone. (cookies will continue to cook while on warm baking sheet). When the cookies are still warm carefully remove them from the baking sheet and place on a wire rack to cool completely.

cookie doughTo make the frosting, cream the butter and shortening together until fluffy. Add the confectioners sugar one cup at a time while blending on low-speed. Add the vanilla extract. Add the milk one teaspoon at a time until the desired consistency is achieved. Tint with food coloring if desired. Place frosting in a plastic storage bag and snip off one tip of the storage bag so that frosting easily flow from the bag.

Decorating Tip: When frosting the cookies, using the tip of the frosting bag, draw a thin outline of the cookie and allow to set. Using a small offset spatula, fill in the cookie with the frosting.

pumpkin cookie 3