Baking bright and cheerful Polka Dot Cookies made me happier than a warm chocolate chip muffin with a dollop of whipped butter. I had the pleasure of designing this recipe for you from scratch – I hope you enjoy it.
The ice cold milk with the muffin was that I was fortunate enough to collaborate with Tracey of TraceyRapisardiStyle. Wait till you see what she did with the cookies once they exited the cooling rack. But more on that later; let’s get our hands floured up first!
Add the butter to your mixing bowl;
then add the sugar.
Cream ingredients until fluffy. Don’t you just adore the movement captured in this still image?
A big thank you to Mandi Rapisardi for her brilliant eye and creative approach to photography. She added a very special touch to this post and was a blast to work with!
Then add the eggs, one at a time and pure vanilla extract. I always use pure as it really packs an unmatched flavor punch.
Whisk together the baking powder and flour; slowly combine with wet mixture to form a sweet, buttery dough.
Form the dough into balls and…
roll in sugar for a little something extra. They will look slightly sugar-kissed when they are done.
Line ’em up and press!
I used the bottom of a drinking glass for the flat ones,
the bottom of a patterned glass for the sunbursts,
…and the bottom of the cookie scoop for the fillable version.
A big huge heaping XOXO and thank you to the brilliantly talented Tracey Rapisardi for styling this blog post. To see what she did with the sweet and scrumptious Polka Dot Cookies once they were finished cooling, please visit her blog here and don’t forget to sign up for email updates.
But, wait, before you go… What was your favorite photo in this post? What do you think about the recipe? What would you like to see next? I love hearing your feedback so feel free to comment below!
Oh, and here’s the recipe. 🙂
Polka Dot Cookies from Kitchen à la Cate
1 cup unsalted butter (2 sticks), room temperature
1 ¾ cups sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon baking powder
3 cups all purpose flour
food coloring (liquid or gel, I used McCormick’s neon green + yellow for lime green; blue + green for the dark teal; Wilton rose gel for the dark pink)
¼ cup sugar in a small round bowl
Preheat the oven to 350°. Cream the butter and sugar on medium speed until fluffy and light in color. Take your time with this step; the mixer should be creaming for at least five minutes. Add the eggs, one at a time, beating for two minutes after each addition. Mix in vanilla.
Whisk baking powder and flour in a separate bowl to combine. Gradually add the dry ingredients to the wet mixture. Once combined, add the food coloring of your choice. The dough will be warm; wrap it in plastic wrap or pop into a plastic bag. Refrigerate for 20 to 30 minutes.
Using a 1¼ inch cookie scoop, form cookies. Drop dough into your hand and roll into a ball. Roll ball in the ¼ cup of sugar to coat and place on a parchment lined cookie sheet.
For flat cookies, press each dough ball with the bottom of a flat or patterned glass and bake in preheated oven for 7 to 8 minutes. Cool on a wire rack for 1 minute and carefully remove cookies from sheet to finish cooling.
For filled cookies, bake the sugar coated ball shapes in preheated over for 7 to 8 minutes. Remove from oven and form a well in each cookie, while hot, using the backside of the cookie scoop. Remove cookies from sheet to finish cooling. Once completely cooled, fill with your favorite– whipped cream, frosting or ice cream. Jimmies add an extra charming and colorful look!