Well, I tell ya, if you’re lookin’ to make them cookies like Cheryl’s, the ones that just melt in your mouth, then you come to the right place. Now, I ain’t no fancy baker or nothin’, but I know a good cookie when I taste one. And these Cheryl’s Cookies copycat recipe, well, they’re somethin’ special.
First thing’s first, you gotta get your stuff together. You know, the flour, the sugar, the butter – all that good stuff. I ain’t gonna give you exact measurements, ’cause I just eyeball it, but I reckon it’s somethin’ like this:
- A good chunk of butter, maybe a cup or so. Make sure it’s soft, you know, like room temperature.
- Then, you dump in some sugar. A cup, maybe two, dependin’ on how sweet you like ’em. I like ’em sweet, so I usually put in a good amount.
- Now, for the flour, just keep addin’ it ’til the dough feels right. Not too sticky, not too dry. You’ll get the hang of it.
- A pinch of salt, just to balance things out.
- A little bit of them bakin’ powders, or whatever they call it. Make the cookies rise up nice and fluffy.
- And if you got some eggs, crack one or two in there. Makes the cookies richer, I think.
- Oh, and don’t forget a little splash of that vanilla stuff. Makes ’em smell real good.
Now, you mix it all up good. I just use my hands, but you can use one of them fancy mixers if you got one. Just make sure everything’s mixed together real well.
Once the dough is ready, you gotta roll it out. I just put some flour on the counter and roll it out with a pin. Not too thin, not too thick. Just right. Then, you get to cuttin’ out the cookies. You can use any shape you want. I like stars and hearts, but you can do whatever you please. The important thing is to make sure they’re all about the same size, so they bake evenly.
Then, you put them cookies on a bakin’ sheet. I don’t bother with greasin’ the pan, but you can if you want. Just make sure they ain’t too close together, or they’ll stick. Now, for the bakin’. I put ’em in the oven at 375 degrees, for about 6 to 8 minutes. But you gotta keep an eye on ’em, ’cause every oven is different. You want them to be set, but not brown. That part is important, you don’t want no burnt cookies, y’hear?
While the cookies are bakin’, you can make the frostin’. Now, I ain’t gonna lie, I usually just buy the frostin’ from the store. It’s easier that way. But if you wanna make your own, go ahead. Just mix up some butter, powdered sugar, a little milk, and some vanilla. Whip it up good ’til it’s nice and fluffy. And put any color you like, my grandbaby likes pink so I always put some pink in it. And you can add some sprinkles too, if you’re feelin’ fancy.
Once the cookies are done bakin’, let ’em cool for a minute or two before you frost ’em. Then, just spread the frostin’ on top and add some sprinkles, if you want. And that’s it! You got yourself some cookies that taste just like Cheryl’s, but without all the fuss. These tasty little cookies melt in your mouth, just like them Cheryl Co. sugar cutouts, but these are made easier.
These cookies are perfect for any occasion. You can take ’em to a potluck, give ’em as a gift, or just eat ’em yourself. They’re so good, they won’t last long. I guarantee it. So go on, give this recipe a try. You won’t be disappointed. And don’t worry if they don’t look perfect. The taste is what matters. And trust me, these cookies taste mighty fine.
Now, I ain’t no expert, but I’ve been bakin’ cookies for a long time. And I know what makes a good cookie. And these cookies, well, they’re some of the best I’ve ever made. So go ahead and give ’em a try. You might just surprise yourself. And if you got any questions, just ask. I’m always happy to help a fellow baker out. After all, that’s what makes a good community and a good batch of cookies . Sharing the love, and the sweetness.
So there you have it. My simple, down-home recipe for cookies that taste just like Cheryl’s. It ain’t fancy, but it’s good. And that’s all that matters. Now, go on and bake somethin’ delicious. And don’t forget to share!
