My boys are getting excited about going trick-or-treating this week. I’m actually pretty excited about their costumes. This is probably the last year they will be okay with me picking their costumes for them (and matching too) so I’m going to really enjoy myself while I still can. They are going to be miniature In-N-Out Burger workers, and it’s pretty darn cute! We went to a classic car show trunk-or-treat over the weekend, and everyone kept asking them for a Double-Double. Of course the boys loved it. Fancy cars and buckets of candy are high on their list of favorite things.
The only problem with their costumes is that they are mostly white. White pants and little boys don’t mix. I’m actually surprised they even make white pants in their sizes, because no mother in her right mind would buy them without good reason. Thank goodness for bleach!
I decided to make some soft sugar cookies decorated for Halloween– as if we need anymore sugar in our lives this week. At least they are made with Greek yogurt, right? These cookies are so soft and fluffy. You can top them with your favorite frosting, but I loved them with my not-too-sweet cream cheese frosting. I also like this recipe because it only makes 18 large cookies. Sometimes I get really bored when I’m rolling out and cutting cookie dough, and eighteen cookies seems to be a number even I can handle. Feel free to double the recipe if you have a crowd to feed and a bit more endurance than I do.
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup butter
- 2/3 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2/3 cup Greek yogurt
- 1/4 cup butter, softened
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon heavy cream
- Sift together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In the bowl of an electric mixer, cream together butter and sugar on medium speed.
- Add egg, vanilla, and Greek yogurt and mix well.
- Add flour mixture slowly on low speed until just incorporated.
- Remove cookie dough from the bowl and wrap in plastic wrap, shaping dough into a disk. Chill overnight.
- Preheat oven to 350 degrees.
- On a well floured surface, roll out cookie dough to 1/4 inch thickness. Cut out into circles. I used the rim of a juice glass.
- Place circles of dough onto a Silpat lined or greased baking sheet, six per batch.
- Bake cookies for 9-11 minutes.
- Remove from baking sheet after 5 minutes to a cooling rack and allow to cool completely before frosting.
- With an electric mixer, cream together butter, cream cheese, and powdered sugar on low speed. Add in heavy cream and whip on high speed until frosting is light and fluffy, about 2-3 minutes.
- Keep cookies refrigerated until serving. The frosting is soft at room temperature, but cookies can be stacked with parchment paper between layers if refrigerated.