Alright, let’s talk about makin’ them Cheryl’s cookies, the kind that make your mouth water just thinkin’ ’bout ’em. I ain’t no fancy baker, mind you, but I know a thing or two about makin’ good food, and these cookies? Well, they’re somethin’ special. So listen up, and I’ll tell ya how to do it, real simple-like.
First off, you gotta get your stuff together. You need some butter, gotta be soft, not hard like a rock. And sugar, the white kind, and some cream cheese, the kind in the little brick. That cream cheese, that’s the secret, makes ’em real soft and chewy. Oh, and eggs, gotta have eggs, and some vanilla, the kind that smells good. You know, the real stuff, not that fakey stuff.
Then you need your flour, the regular kind, and some bakin’ soda, just a little bit, and some salt. Don’t forget the salt, makes everything taste better. Now, for the frostin’, that’s important too. More butter, gotta be soft again, and more sugar, but this time the powdery kind, you know, the confectioner’s sugar. And some more vanilla, and a little bit of milk, to make it smooth.
Makin’ the Cookie Dough
Alright, so first thing, you take that soft butter and the white sugar, and you put it in a big bowl. Then you gotta beat it, beat it good, till it’s all light and fluffy. I use my old mixer, been usin’ it for years, works like a charm. You can use a spoon if you ain’t got a mixer, but it’ll take ya longer, and your arm might get tired.
- Cream the butter and sugar together until light and fluffy.
- Beat in the cream cheese until well combined.
- Add the egg and vanilla extract and mix well.
Once it’s all light and fluffy, you throw in that cream cheese, and you beat it some more, till it’s all mixed in good. Then you crack in the egg, and pour in the vanilla, and mix it up again. See? Easy peasy.
Now, in another bowl, you mix up your flour, your bakin’ soda, and your salt. Just stir it around with a fork, that’s all you gotta do. Then, you slowly add that flour mixture to the butter mixture, a little bit at a time, and you mix it up till it’s all just combined. Don’t overmix it though, or your cookies will be tough.
Rollin’ and Cutin’
Once your dough is all mixed up, you gotta wrap it up in some of that plastic wrap stuff, and stick it in the fridge for a while. Gotta let it chill, makes it easier to roll out. An hour or two is good, but if you ain’t got that much time, even half an hour will do.
When the dough is chilled, you take it out, and you sprinkle some flour on your counter, so the dough don’t stick. Then you roll it out, not too thin, not too thick, just right. You know, like when you make them pie crusts. Then you get your cookie cutters, whatever shapes you like, and you start cuttin’. Stars, hearts, circles, whatever tickles your fancy.
- Roll out the dough on a lightly floured surface.
- Use cookie cutters to cut out desired shapes.
- Place cookies on a baking sheet lined with parchment paper.
Bakin’ and Frostin’
You put them cookies on a bakin’ sheet, gotta line it with that parchment paper stuff, so they don’t stick. And then you stick ’em in the oven. Now, my oven, she’s a little temperamental, so I gotta watch ’em close. But you want to bake ’em at 350 degrees, for about 8 to 10 minutes. Just till the edges start to turn a little golden brown, that’s how you know they’re done.
While them cookies are bakin’, you make the frostin’. You take that soft butter and that powdery sugar, and you put it in a bowl, and you beat it up good, just like you did with the cookie dough. Then you add the vanilla, and a little bit of milk, just a splash at a time, till it’s the right consistency. You know, not too thick, not too thin, just right for spreadin’.
Chocolate Cookie Variation!
Now if you want to get real fancy, you can make some chocolate cookies too. Just add some melted chocolate, the unsweetened kind, to the cookie dough. About three ounces should do it. Just melt it down, and stir it in when you add the egg and vanilla. Everything else stays the same.
- For chocolate cookies, add melted unsweetened chocolate to the dough.
When the cookies are done, you take ’em out of the oven, and let ’em cool on a wire rack. Don’t try to frost ’em when they’re hot, or the frostin’ will melt right off. Once they’re cool, you spread on that frostin’, and you can add sprinkles if you want, make ’em look all pretty. My grandkids, they love the sprinkles.
And that’s it, that’s how you make them Cheryl’s cookies. They ain’t hard to make, just take a little time and a little patience. But trust me, they’re worth it. Nothin’ better than a warm, soft cookie with a glass of milk, or a cup of coffee. Go on, give it a try, you won’t be disappointed.
These copycat cheryl cookie recipe cookies are real tasty, just melt in your mouth. Just like the ones from that fancy store, but these are homemade, and that makes ’em even better. And you can add whatever flavors you want, you know, lemon, almond, whatever you like. Just have fun with it, that’s what bakin’s all about.
