Molly’s Party Cookies
Yes, I agree, 2020 is a dumpster fire. I even have a candle saying so! However, this year has also had wonderful moments that have been overshadowed by an overwhelming negativity in the news and outside our windows. So, for the next month I aim to practice gratitude and optimism (it’s a start…).
Among the many challenges of this year, I have become an aunt, had a wonderful small family wedding that all our grandparents were able to witness, none of our family contracted COVID at said wedding, I have many close friends with healthy and uneventful pregnancies, and my new Husband and I spent the summer maximizing outdoor adventures in the PNW. I have much to be grateful for, and counting my blessings helps temper the anxieties of everyday life.
As the weather turns and I’m not spending every possible moment outdoors, I hope to share a moment of zen in the kitchen. I began baking during my Master’s program and medical school as a form of anxiety relief (and procrastination). I am returning to my kitchen in 2020, where recipes make sense and outcomes are generally predictable.
I wrote the recipe for these cookies three and a half years ago, the week before my residency match. I was riddled with anxiety and needed an optimistic cookie. At the time, I called them a monster three-ring circus cookie. I made them this week for a friend’s birthday, at a time we can all benefit from a little optimism. I think instead of Birthday Cookies, I should call these Optimism Cookies. Whatever the name, these are the perfect texture and sure to brighten anyone’s day! They’re a one-bowl wonder and SO easy to throw together. The only time consuming part is letting them chill before baking!
While you’re making these cookies, watch Shakespeare in Love for the quote of the year:
Henslowe: Mr. Fennyman, allow me to explain about the theatre business. The natural condition is one of insurmountable obstacles on the road to imminent disaster.
Fennyman: So what do we do?
Henslowe: Nothing. Strangely enough, it all turns out well.
Fennyman: How?
Henslowe: I don’t know. It’s a mystery.
It will be ok. How? I don’t know. Cookies?
Birthday Cookies
Ingredients
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 2 Large eggs
- 3 tsp Vanilla extract
- 2 tsp Almond extract
- 3 cups All-purpose flour
- 4 tsp Corn starch
- 1.5 tsp Baking soda
- Pinch of salt
- 1 cup Sprinkles
- 1 handful Broken Mother's Circus Animal Cookies
Instructions
- Combine the butter, sugar, egg, and extracts in the bowl of a stand mixer and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes(or use a hand mixer and beat for at least 7 minutes). Do not shortcut the creaming process; make sure dough is very light in color and fluff. Stop to scrape down the sides of the mixer as necessary.
- Add the flour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.
- Add the sprinkles and some of the animal cookies. Beat momentarily to incorporate, less than 1 minute, or fold in by hand.
- Form heaping mounds of dough (~3-4T, I made 19 cookies). Place mounds on a large plate and flatten slightly with the palm of your hand. Press a few broken animal cookies into the top of each cookie. Cover with plastic-wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line two baking sheets with parchment paper or spray with cooking spray. Place dough on baking sheets, spaced at least 2 inches apart (I bake 6-7 cookies per sheet). Bake for 14 minutes, or until edges have set and tops are just beginning to set, even if undercooked, pale, and glossy in the center. These cookies should not turn golden or brown at all and should stay white. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
- Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.