Currently "blahhhhing" to 🎶 Mrs Robinson, Simon & Garfunkel

In my family, my mom is the one who bakes the best cookies. They’re even better than my grandma’s. Don’t worry grams knows it. For years I’ve tried to match her chocolate chip cookies and melt in your mouth peanut butters. My cookies never come out quite the same. I don’t know what exactly she’s putting in them but it’s obviously illegal. 😉

There is one cookie that mom doesn’t like to bake though. And that cookie is the cookie I’ve mastered.

I consider them to be one of the things I do best.

They’re never perfectly frosted - I’m not a pro decorator but they’re a comforting sweet cookie :


1 Egg


1/4 TSP Almond extract

1 TSP Vanilla extract

1 CUP Butter


2.75 CUPS All purpose flour + some extra for your roll out surface

2 TSP Baking powder

1/2 TSP Salt

1 CUP White sugar, granulated

MAKES 24 cookies

The final dough is similar to a Play-Do texture

Turn out the dough onto a floured surface

Roll out dough a heavy 1/4”

I find a lot of my cookie cutters on Amazon, and craft stores like Michael’s Stores & JoAnn Fabrics

Cut out cookies, Bake at 350 for about 6-7 mins. Don’t let cookies over bake and get brown - ew.

Cool on cookie sheet until firm enough to transfer to a cooling rack

Let cool completely



Heavy whipping cream

Confectioners sugar

Incorporate heavy whip into bowl of sugar until you have a thick but spreadable frosting - that’s all the direction I got for this one folks. It’s a eye to taste to consistency thing.

The two secrets to this recipe are bake time and frosting consistency. Don’t over bake - slightly under bake and mix a thick but creamy frosting.

xo, K

Kayla Tafoya