THE BIG PINK COOKIE RECIPE

The Big Pink Cookie Recipe image

A recipe for the famous Big Pink Cookie. A giant soft sugar cookie with hints of almond and cardamom, slathered in a thick layer of pastel pink cream cheese frosting.

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

all purpose flour - 5 cups
baking powder - 2 teaspoons
salt - 1 1/2 teaspoons
cardamom - 1 teaspoon
unsalted butter at room temperature - 1 1/2 cups, (3 sticks)
granulated sugar - 1 1/2 cups
eggs at room temperature - 4
pure vanilla extract - 1 1/2 teaspoons
almond extract - 1 1/2 teaspoons
cream cheese, softened - 8 ounces
unsalted butter at room temperature - 1/2 cup (1 stick)
almond extract - 1 teaspoon
powdered sugar - 3-4 cups
freeze dried strawberries, crushed & sifted 1/4 cup or a couple of drops of pink or red food coloring
decorative sprinkles, if desired - 1/4 cup

Steps:

Sift together the flour, baking powder, salt, and cardamom in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on high speed for about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. The mixture should be light and fluffy. Crack the eggs into a liquid measuring cup and add the vanilla. With the mixer on low, slowly add to the sugar mixture one egg at a time, allow each egg to blend in completely before adding the next. Cream in the almond extract (*hint, the mixture may seem to curdle when you add the almond extract. Don't worry, it will recede once the dry ingredients are mixed in). Scrape the sides of the bowl down. Slowly add the dry ingredients and beat on medium until a smooth consistency is achieved. The dough will be soft and sticky at this point. Divide the sticky soft dough into three equal disks and wrap individually in plastic wrap. Chill the dough in refrigerator for at least an hour up to overnight, the dough needs to firm up so it's easier to to roll out. While the dough chills, you can prep the frosting. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cream cheese and almond extract until completely smooth. If using crushed freeze dried strawberries, sift together with the powdered sugar, then slowly add in powdered sugar mix to taste - use 3 cups for a stronger cream cheese frosting and 4 cups for a sweeter cream cheese frosting. If you are using food coloring, slowly add, one small drop at a time, until you are happy with the color. Blend until color is evenly distributed throughout the frosting. Place the frosting in refrigerator until ready to use. Preheat the oven to 350°. Be sure to have cookie cutters and a rolling pin available. I used a 3.5" round and 3.5" x 4" heart shape for the large cookies. For the medium cookies, 3" round and 2.5" x 3" heart shape. Remove dough from refrigerator and roll