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I haven’t shared a cookie recipe in awhile. We love cookies around here. (Like I really need to say that…is there anyone who doesn’t love cookies? BTW, we also love sunshine and puppies).
These cookies were a big hit when I started making them for study groups that we hosted. And they’re really easy..a slightly different method than most cookies, but easy!
Stick Cookies
The dough for these cookies mixes up just like any other cookie dough. Cream your butter and sugars, add eggs and vanilla. Then mix in your dry ingredients. At this stage, the dough reminds me a little of my brown sugar cookies.
But instead of scooping your cookies and baking, you pack the dough into a loaf pan. Make sure to line the pan with plastic wrap (yes, mine is red…I don’t use it a ton and like to get the “holiday” colors at Christmas and a couple of rolls lasts me most of the year).
Fold the pieces of plastic wrap over the top and press the dough firmly into the pan. Then, refrigerate for about an hour. The plastic wrap makes it easy to get the dough out of the pan.
Next, you slice your dough loaf into 1/2 inch slices. (Let’s be honest, I am not Martha Stewart and I’m not using a ruler here).
Lay each slice down and cut it into three sticks. Place the sticks on your baking sheets (I use baking stones), being sure to leave space between them. They spread.
Bake the cookies until they are cracked on the tops and slightly browned..about 12 minutes. Then remove to racks to cool.
The Icing on the Cookie
The icing is just a simple powdered sugar icing. My tips for that:
- Add the milk slowly. It’s a whole lot easier to add another drop of milk than another cup of powdered sugar to get the right conisistency.
- Add the tiniest pinch of salt.
- A splash of vanilla fills out the flavor a lot.
Like I said, these cookies are a big hit with my cookie-loving family. When my kids saw me making these today, I got a “Oh good, these!” and a “You haven’t made these in a long time..yum!”
What’s a cookie recipe you don’t pull out enough?
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla
- 3 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- Icing:
- 1 cup powdered sugar
- tiny pinch salt
- 1/2 teaspoon vanilla
- 2-3 Tablespoons milk
Instructions
- Cream butter and sugars.
- Add eggs, one at a time.
- Add vanilla.
- Add flour, salt, baking soda, and cinnamon.
- Mix until combined.
- Line a loaf pan with plastic wrap, and dump dough into pan.
- Pat dough firmly into pan, covering with plastic wrap.
- Refrigerate for about 1 hour.
- Remove dough from pan and unwrap.
- Slice into 1/2 inch slices.
- Cut each slice into 3 sticks.
- Place sticks on baking sheet (leave plenty of room between cookies to allow for spreading)
- Bake at 350 until tops appear cracked and cookies are slightly browned, about 12 minutes.
- Remove to cooling racks and be sure to cool completely before frosting.
- Mix icing ingredients until you have a consistency that is thick, but loose enough to drizzle.
- Drizzle over cooled cookies.
Original Recipe at Mostly Homemade Mom
This recipe, like all my recipes, is shared in the Meal Plan Monday link up. You can find the link in my sidebar – or right here!
Gentle Joy Homemaker says
April 10, 2017 at 5:48 amWe love cookies too! We make all kinds of cookies… but these are very unique and I look forward to trying them. Thank you… I will be pinning this. 🙂
Susan says
April 10, 2017 at 4:58 pmI hope your family likes them as much as we do!
Ariel says
April 25, 2017 at 10:06 pmMmmm! Ill have to get back to cookie baking! I took a short break because of a “burn period”, but I think I might have my ‘touch’ back now! I wonder how this one would taste with chocolate or double chocolate chip cookies?!
Susan says
April 26, 2017 at 3:34 pmOooo! I’ll bet you could really customize these lots of ways. The method really does help with the burning (which I have a tendency for, too) because you’re not swapping batches out every 12 minutes.