For four people, an air fryer prepared a perfectly cooked pork tenderloin with a mustard crust, potatoes, and green beans.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 1 cup butter
- 2 cups white sugar
- 4 eggs
- 1 cup milk
- 5 cups all-purpose flour
- ½ teaspoon salt
- 3 teaspoons baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
- In a large bowl, cream the margarine and sugar together. Add the eggs one at a time, mix well. Stir in the milk and vanilla. Sift together the flour, salt and baking powder; stir into the creamed mixture until everything is well blended. Drop cookie dough by heaping spoonfuls onto the prepared cookie sheet.
- Bake for 10 to 12 minutes in the preheated oven. The tops of the cookies should spring back to the touch like a cake. Cool on wire racks before frosting.
- Try topping these cookies with Decorator Frosting.
Nutrition Facts
| Calories | 245 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 180 mg |
| Sugars | 17 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This is the recipe I was hoping to find! Quick, easy and delicious! Tastes like the pretty pink frosted ones at the grocery. I think you could have a lot of fun with different flavored frostings on this basic cake like cookie. Soft and sweet but not too sweet!
Cake like cookies + not too sweet = perfect.
Ever heard of loft house cookies? These are it… .hands down.. Best cake like cookie.. I
Amazing doesn’t begin to cover this recipe. I’ve always searched for a recipe that tastes like the store bought ones. These are those but better!!! Not only is the cookie yummy the icing actually hardens!
Yes! These are the pink frosting cookies you want! I didn’t have any butter left after making a batch of butter cream icing for another project so I used shortening. It’s great. I colored some of my left over (wilton recipe) butter cream icing pink and to add sprinkles, it’s easiest to dump sprinkles on a plate and tap the frosted cookie upside down on the sprinkles. I will make these often!!!!! Edit: For a flat surface to frost, just smash the cookies with the back of a spatula when they are done cooking.
Good soft and puffy. Not too sweet, which is good for adding buttercream frosting.
Dough too runny. I made half recipe. Did not turn out well. The cookies were very flat. I added 1/4 cup more flour didn’t help. Taste was ok. Won’t make again.
Perfect, soft, cake-like cookies. I opted to use pink frosting on these, but used the butter icing recipe from this site instead of the one recommended. These are perfect for Valentine’s day, but could be made for any holiday just by switching the coloring in the icing!
I made these today for the first time. We already have a soft sugar cookie recipe that we have used for a long time to make pink frosted cookies. But, Lisa, your recipe is waaayyyy better. Thank you so much!
This is a WONDERFUL recipe for sugar cookies if you don’t care about rolling them out and cutting shapes. These remind me of the tops of cupcakes, moist and delicious. I would highly recommend the decorator icing recipe that is linked to this one. I cut the cookie and icing recipes in half, and it yielded me 30 iced cookies. They were so good I was glad I only made a half batch because they ALL would have been eaten!
I was expecting these to be like the lofthouse grocery store sugar cookies but they were very different. They were very good though! Almost like a cookie and a cake at the same time. I used the sugar cookie frosting from this site and it went perfectly with the cookies. Next time i would cut the recipe in half, i have a TON of extra cookies. Maybe about 5 dozen.
Delish! Kids LOVED them! Nice light melt in your mouth cookie. Instead of icing them, I put sprinkles on before I baked. Looked very nice! Used a 1 tbsp scoop for some and 2 tbsp for others.
Fabulous! This is much better than my old recipe for pink frosted cookies. I dropped the batter from a cookie scoop and they came out very uniform. I’d add more vanilla next time.
Pretty good but a bit bland but kids love them. Add some almond or lemon flavoring/zest for some zip. I found it best to use a small ice cream/cookie scoop and leave it alone. They do spread quite a bit so leave ample room on your cookie sheet.
These are *exactly* the cookie I was looking for. They’re like the grocery store ones w/pink (or purple or green or whatever) frosting and sprinkles. Thank you for making my kids and me very happy.
These cookies are great. Great taste and very soft. They are not very attractive though. I tried to flatten them out so they would look smoother–but it did not work. Taste really really good though.
This was a great recipe. Instead of using 1 cup of butter, I only used 3/4 cup. They were so yummy! Thanks for the great recipe!!
These turned out pretty light and airy. There’s nothing lowfat about them, but they sure were worth the calories! I’ll defintitely make again! Thanks!
Try putting blue food colouring in the dough, and sprinkles on top. My friend called them “Dr. Seuss cookies”.m The kids love them
These cookies are delicious and fun to make! I wanted to bake something simple and came across this recipe so I tried it out and I was amazed by how quick it was was to prepare and cook. A delicious, simple recipe to make!
These cookies were just what I was looking for-soft and even better with frosting and sprinkles. I halfed the recipe to make sure we liked it, it made alot of cookies! Only thing I changed was to add a little more vanilla, used the small pampered chef cookie scoop, turned out great. I frosted them with the Butter Icing for Cookies from this site also.