I live in a Chicago suburb, but I don’t get to the city much. So, unfortunately, I haven’t had a chance to sample some of the gourmet fare that food trucks are now offering. Of course, I am most interested in the trucks that sell cupcakes, bars, cookies, really any baked goods. I came across The Treats Truck Baking Book and I was instantly drawn to their slogan “Not too fancy, Always Delicious” because that’s how I like to think I bake. They sell the treats that we all grew up with, but probably a little better. (Sorry mom! ) Homemade chocolate chip cookies, cupcakes baked into ice cream cones, frosted sugar cookies, brownies…these are all comfort foods. You see these treats and they instantly make you happy. That is a big reason I love baking. If I had a food truck, this would be it.
If you haven’t noticed yet, we love frosted cookies in my house. Oh, and let’s not forget the sprinkles. So, I knew that the Sugar Dots, one of the Treats Truck’s signature cookies, would be a perfect choice. Usually I try to steer away from rolled cookies, just because they take a lot of time, which I don’t have. But, looking at the picture of these sugar dots, I thought they would be worth the effort. The dough was easy to put together and it rolled pretty easily with a bit of flour from time to time. I used a shot glass (Classy, I know ) to cut them into circles because somehow with all the cookie cutters I have, I do not own a small round one. So, my cookies were a bit smaller, about the size of a silver dollar. But, that’s okay because I got more cookies with more frosting. Never a bad thing! The frosting is a basic buttercream, spread with an offset spatula, and decorated with sprinkles before the frosting sets. I have to say, these cookies are crazy delicious. The sweet, creamy buttercream is a perfect complement to the buttery, tender, melt in your mouth cookie. And, these two-biters are so cute! Are they worth the time and effort? The answer is easy as I take in Jack and Sammie’s Mmmms and their smiles through frosting covered lips.
The Treats Truck Sugar Dots
Yield: 1.5 to 3 dozen cookies, depending on the size you make them. (I made mine small. and probably got more like 6 dozen)
3 cups flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
1 egg, slightly beaten
3 tablespoons heavy cream
1 teaspoon vanilla extract
In a medium bowl, combine the flour, baking powder, and salt. Mix and set aside.
Use a mixer to cream the butter and sugar until light and fluffy Add the egg and mix well.
In a measuring cup, combine the heavy cream and vanilla.
Mix the flour mixture into the butter-sugar mixture in three parts, alternating with the cream and vanilla mixture, starting and ending with the flour.
Remove the dough from the bowl, form it into a block, and wrap it in plastic wrap. Refrigerate for at least 1 hour and up to overnight.
Preheat the oven to 350°F.
With a rolling pin, roll out the dough to ¼ inch thick. I floured the table, the top of the dough and the rolling pin. Using a cookie cutter (or shot glass) cut out the cookies and place them 1 inch apart on a greased or parchment paper–lined baking sheet. They don’t spread much so I was able to get 25 small cookies/sheet.
Bake for 10 to 12 minutes, or until very lightly golden at the edges.
Allow the cookies to cool completely. Frost with buttercream using an offset spatula. If decorating with sprinkles, do so immediately after frosting each cookie or they won’t stick. Let them sit out for at least 30 minutes to set. I would pack them between wax paper to prevent from sticking and ruining the frosting.
Yield: 2 cups ( original recipe made 4 cups…way too much frosting)
1/2 stick of butter softened
3 cups sifted powdered sugar- to get out the lumps
1/4 cup whole milk
3/4 tsp vanilla
In your mixer bowl, cream the butter. Add 1/2 of the powder sugar, mix well. Add the rest of the powdered sugar, mix well. Add the milk and vanilla. Mix until smooth and creamy. Stick the frosting in the fridge for 20 to 30 minutes to firm up a bit before using.
Note: The buttercream recipe is already halved.