My word. These were yummy. Easy too. We had them as part of our Memorial Day cookout along with a skillet chocolate chip cookie– and ice cream, of course! All-American, right? 😉
This recipe was adapted from Milk Bar Life by Christina Tosi, via the Washington Post. Apparently, these cookie squares are known as “The Greta” (named after Tosi’s mother) at Momofuku Milk Bar. They would be perfect with red (or even red, white, and blue!) sprinkles for the Fourth of July. I opted to top them with cinnamon sugar which is another tasty option. 🙂
Yield: 2 dozen 2-inch cookie-cakes
- 2 sticks, 16 T, unsalted butter, at room temperature, plus more for the pan
- 2 cups granulated sugar
- 2 large eggs
- 1/2 cup canola, grapeseed, or other neutral oil
- 1 1/2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp coarse salt
- 1 tsp baking soda
- 1/2 cup whole milk
- 2 to 4 T decorative sprinkles or sparkling sugar OR 1 T granulated sugar mixed with 1 tsp ground cinnamon
- Preheat the oven to 350 degrees, preferably on convection.
- Generously grease a 9 x 13-inch deep sided baking pan with butter. Line with parchment paper- hanging over all sides of the pan. Coat the parchment paper with cooking oil spray.
- Combine the butter and sugar in the bowl of a stand mixer and beat on high-speed for 3 minutes, until fluffy and homogenous. Stop to scrape down the bowl.
- Add the eggs, oil, and vanilla extract. Beat on medium-low speed for 1 minute, or until just combined. Stop to scrape down the bowl.
- Add the flour, salt, and baking soda. Beat on medium-low speed until just combined, about 30 seconds, then add the milk and beat for about 30 seconds to form a soft dough.
- Using an offset spatula, spread the dough evenly in the pan, making sure it gets into the corners.
- Scatter the cinnamon-sugar or sprinkles on top generously.
- Bake on the center rack for 20 (if you desire a slightly under-baked in the center cookie) to 30 minutes (for a firmer cookie), or until the cookie slab has puffed, lightly browned and is firm to the touch.
- Cool completely in the pan.
- Using the parchment paper, remove cookie the cookie from the pan. Cut into 24 two-inch squares.
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