A Pan-full of Sugar Cookies - Like Sweet Tooth Fairy

I am a sucker for a good sugar cookie

and there is one in town that we are 

in love with at

Sweet Tooth Fairy.

They are just barely baked

so they just melt in your mouth and

have a hint of coconut and almond flavoring.

When my sister from Texas came to visit

a couple of years ago we discovered these

and went back every day!  

Addicting.

So when her daughter, my niece, brought over

some bar sugar cookies she made off

Pinterest, I decided to play around and 

see if I could make one that reminded

me of

Sweet Tooth Fairy's fabulous cookie.

What's great about this idea is that 

you mix, pat in pan, bake and frost

all in a few steps and you have

a pan-full of melt-in-you-mouth

sugar cookies

without flouring and rolling and 

frosting each cookie.

They are perfect for feeding a crowd.

She got the recipe from

Six Sisters Stuff

who got it from

The Repressed Pastry Chef

and

Lady with the Red Rocker

and the Repressed Pastry Chef

said she got it from

Anissa's Kitchen

so who knows where the original sugar

cookie recipe comes from, but we loved it.

This is a variation on the above to make

mine more like Sweet Tooth Fairy's.

A Pan-full of Sugar Cookies Recipe

1 C. butter, room temperature

2 C. granulated sugar

4 large eggs

2 tsp vanilla

1/2 tsp. coconut flavoring

5 C. flour

1 tsp. salt

1/2 tsp. soda

Cream the butter and sugar and then add the eggs

one at a time, scraping sides between additions.

combine the dry ingredients in a medium sized bowl

and whisk together to incorporate the salt and the

soda.

When the sugar and egg mixture is light and fluffy,

mix in the flour mixture and combine well.

Spray a large sheet pan

13x18x1

(You used to be able to buy these in Costco

and also at most kitchen stores.)

Press the dough into the pan and smooth out.

Place in a preheated 375 degree oven

for 12-13 minutes.  You can easily

overbake these and I would rather have

my sugar cookies a little underbaked.

I baked until it looked dry on the top,

it will sink a little when it cools.

Cool completely and frost with

Almond Coconut Frosting

3/4 C. softened butter

6 C. powdered sugar

1 tsp. clear vanilla

1 1/2 tsp. almond flavoring

1/2 tsp. coconut flavoring

5-6 T. cold water 

pink or red food coloring

sprinkles

Place all ingredients in a mixer bowl using the

whip attachment.  Whip until creamy.  Add 

additional water if needed 1 T. at a time to

make a creamy soft frosting. Add the food coloring

a little at a time to make a pink frosting.  Beat for 5-7

minutes to make it really creamy.

When the pan is completely cool, frost the

cookies and add the sprinkles before the

frosting sets up.  Let the frosting set up

before cutting.  

Click here for a printable recipe.

Even though the pan makes a ton of cookies,

they will go quickly because you hardly

have to chew!!

I think the coconut softens and rounds out the

almond flavoring.  If you aren't a fan of

almond flavoring, just use 2 tsp. vanilla

for the frosting, but we love our frosting

with almond and this twist on it

makes a fabulous frosting.

I made these to take to a pool party -

trying to get in the last few before

summer ends.

Sure enough, you serve sugar and 

mermaids come swimming up for

a bite!

I will be posting this with

Foodie Friday

On The Menu Monday