Friday evenings are our “dessert nights”. Casey and I both have a sweet tooth, and I’ve found that scheduling specific days to make dessert is a good idea rather than have sweet stuff sitting around all week. 😉
Casey’s favorite dessert is sugar cookies. That perplexes me a little. I mean, I like them, but with all the other amazing desserts out there, (like chocolate chip cookies, lemon bars, and coconut cream pie), I wouldn’t necessarily put sugar cookies at the top of the list.
Oh, and cheesecake! I love cheesecake.
Sorry, got distracted for a second. Anyway, every time I ask Casey to pick a dessert for the weekend, he says “Sugar cookies!” So that’s what we had this Friday, with a fun and “slightly” healthier twist.
I love chocolate chip cookie cake (seriously, it’s my favorite), so I thought, “Why not sugar cookie cake?”
Better yet, individual sugar cookie cakes with icing! I have these cute mini cake pans that I rarely get the opportunity to use, and I thought they would be so fun with sugar cookie cake.
The inspiration for these cakes can be found here: http://www.crazyforcrust.com/2017/03/easter-sugar-cookie-cake/ I want to make this pretty Easter version sometime too, maybe next Easter (doesn’t hurt to plan ahead, right?)
These cakes are simple but delicious, and they turned out so cute! I love it!
Sugar Cookie Cakes
1/3 cup Sucanat (whole cane sugar, or you can use regular sugar)
1/3 cup butter, softened
2 teaspoons vanilla extract
2/3 cup whole wheat flour
1/8 teaspoon salt
1/2 teaspoon baking powder
3/4 cup powdered sugar
1 1/2 Tablespoons butter, softened
1/8 teaspoon almond extract
pinch of salt
2 to 3 teaspoons fat free milk
Cream 1/3 cup butter and Sucanat together in medium sized bowl. Add egg and vanilla and mix well. Stir together flour, 1/8 teaspoon salt, and baking powder in separate bowl. Add to wet ingredients and mix again just until well blended. Grease two mini cake pans (about 4×4 each, or one 8×8 pan) and spread cookie dough into pan(s). Bake at 350 degrees F for 13-16 minutes (or just until cakes start to turn golden at the edges). Do not over bake! I like to take my cookies out when they are still a little underdone so they are nice and chewy. (No crunchy, crumbly cookies for me. 😉 ) Let cool in pans for about 15 minutes and then turn out onto cookie rack. Let cool completely before frosting. To frost: Beat softened 1 1/2 Tbsp butter and powdered sugar together until fluffy. Add almond extract and pinch of salt and continue beating, adding milk gradually just until icing is at a spreadable consistency. Spread icing over cookie cakes and enjoy!
~K in the Kitchen