Love at First Bite Butter Cookies
Simple butter cookies are made more delicious by adding finely ground chocolate wafer cookies to the dough. Strawberry wafer cookies also provide a slight pink plush to a creamed butter and powder sugar frosting. Is it love at first bite? Course Desserts
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
- 1 and 1/4 cups sweet butter (unsalted) room temperature
- 6 ounces cream cheese room temperature
- 3/4 cups superfine sugar
- 1.5 teaspoons vanilla extract
- 1 egg
- 1/4 teaspoon salt
- 2 cups + 1/2 cup flour
- 1 cup ground chocolate wafer cookies about 12
- 1 tablespoon unsweetened cocoa powder
- 1 stick salted butter softened
- 1 cup ground strawberry wafer cookies about 12
- 2 cups powdered sugar
- 3 to 6 tablespoons milk
- 1/4 teaspoon coarse sea salt
- Sprinkles for topping
- Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or a nonstick baking mat.
- In a food processor, pulse the chocolate wafer cookies until they are finely ground. Measure out 1 cup.
- Beat the butter, cream cheese, sugar, and vanilla extract until creamy.
- Beat in egg until just incorporated.
- Beat in the salt, 2 cups flour, ground chocolate wafer cookies, and unsweetened cocoa powder until the batter is thick and does not stick to your hands. If you have a KitchenAid you can probably mix the whole thing with it but I just have a hand held and I eventually had to knead the dough with my hands to mix everything together (I didn’t want to risk overheating my mixer).
- Add the last 1/2 cup of flour as you shape the dough into a flat round, kneading it into the dough mixture. This serves as a good test of the cookie dough. It should be sticky but not wet. If you place it on an un-floured surface and pick it up, there shouldn’t be that much dough sticking to the surface. Cover the dough in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough on a lightly floured surface till it’s 1/8th of an inch thick.
- Use a heart shaped cookie cutter (3 x 2.5 inches) to cut dough and then place the cookies on the lined baking sheets.
- As the dough warms up sometimes it’s harder to peel the cut cookies off the counter top. Keep the surface covered in flour and pick up the cut cookies with hands dusted in flour.
- Take the leftovers and knead the dough into a ball again and roll it out, using flour when necessary. Cut more cookies. Continue until there is no more dough.
- Bake 18 to 20 minutes and cool on a wire rack.
- In a food processor, pulse the strawberry wafer cookies until they are finely ground. Measure out 1 cup.
- Beat butter until smooth and fluffy.
- Beat the ground strawberry wafer cookies into the butter.
- Add the powdered sugar a 1/2 cup at a time until incorporated. If needed, add milk a tablespoon at a time until the right consistency is reached.
- Frost all the cookies at once if you are giving them away as gifts or bringing them to a party. Alternatively, you can put the frosting in an air tight container and store in the fridge so that whenever you want a cookie, you only have to frost one instead of 35. Top with sprinkles if desired.
Knead the dough like you would when making bread, pushing down with the heal of your hand and rotating the dough in quarter turns. When it is ready to roll out, make sure a large area of the counter-top is floured.
I only used a 3 x 2.5 inch heart shaped cookie cutter. Feel free to make the cookies different sizes. If you do so though, make sure you bake the cookies in batches by size. For smaller cookie sizes, keep a closer eye on the baking time as it will probably be shorter.
For the frosting, you might have to add some milk before adding any powdered sugar, as the mixture gets pretty dry from adding the 1 cup ground strawberry wafer cookies.
Without the frosting, these cookies make a great light coffee cookie. Feel free the ditch the frosting if desired.