These have surpassed my famously popular chocolate chip cookies to become my daughter’s favorite cookie. If she’s particularly upset about school, the thought of coming home to one of these cookies freshly baked for her will snap her out of it every time.
I won’t go into the details of the process of making them at all, but I will point out two interesting things that make this cookie recipe different from others. First, it uses egg whites rather than whole eggs – but you don’t have to whip them or anything before incorporating into the dough – instead, you whisk them with some cream and vanilla. That’s the second thing, cream – I’ve used buttermilk in cookie recipes before, but never cream. It only uses 2 Tablespoons which is kind of inconvenient if you don’t normally have cream in your fridge, but it also uses 1/3 cup in the icing so I suppose it isn’t too bad. I try to plan it that I’ll have something in mind to use the remainder so it doesn’t go to waste (the egg yolks can be a problem in that regard too).
I use a cookie scoop to portion them out, they bake perfectly every time and I always use a bit of blue food coloring in the icing because that’s what I used the first time I made them and now that’s what my darling daughter expects! I put whatever sprinkles I have on hand on top of the icing – it’s been a great way to finish off leftovers from various projects but it’s quickly run down my supplies because I make these so often. (I’m trying to make my own sprinkles next week!) These cookies are definitely going to be handed down from generation to generation because they will forever be associated with cheering my girl up on a bad day.