Chocolate chip cookies, non-chocolate non-chip cookies, and decorated non-chocolate non-chip cookies! Image © 2013 Jason Enevoldsen

From Alice

• 1 cup (2 sticks) Butter, margarine, or other solid fat
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 “Eggs” (substitute of your choice)
• 1.5 tsp vanilla
• 2 1/4 cups flour
• 1 tsp baking soda

Optional

• 1 1/2 cups chocolate chips/chunks
• red coloring preferred by you
• frosting (mix powdered sugar/a drop of vanilla/drops of water or lemon juice until it is the right thickness.)

Directions:

Preheat to 375 F (190 C)

Mix butter and sugars.

Add “eggs.”

Mix flour and baking soda. Add to butter/sugar/”egg” mixture.

Add chocolate chips if you want chocolate chip cookies. Don’t if you want frosted cookies. (Unless you want both.)

Scoop out half.

Add red coloring to the half in the mixer.

Take one small scoop (about a teaspoon) of the red and one of the uncolored. Roll them together and make a flattened cookie-ish shape on your baking pan. If it is too goopy to do this, chill the dough for a bit.

Bake 10 minutes, they should look a little puffy and not quite finished, this way they turn out soft.

Once cool you can frost and decorate them!

I wanted to make frosted Valentine’s Day cookies (hence the red food coloring) with my daughter, but our regular sugar cookie recipe is a little too crumbly. The chocolate chip cookies are stiff enough for even her, so I just left the chips out.  Examples of all three styles are in the picture above.