Meet the Chef: Emily Griffin
Meet Emily, a passionate baker and cook originally from Pittsburgh, now calling Houston home. With a culinary legacy from family cooks, she launched My Messy Kitchen to share cherished family recipes. Over time, Emily started crafting her own creations, discovering a deep love for cooking and baking.
Farming to Help Save the Planet
As the largest Regenerative Organic Certified® farm in the U.S., we lead the fight for a cleaner, greener future. By farming regeneratively, we rebuild the soil, clean the air, and promote biodiversity. Join us in cultivating a thriving planet for generations to come.
Ingredients
Instructions
Step 6
Bake for 10–12 minutes or until edges are set but centers are still soft.
Step 6
Bake for 10–12 minutes or until edges are set but centers are still soft.
Step 7
As soon as they come out of the oven use a glass or dish to gently press down and flatten the cookies to be about ¼ inch thick. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
For the frosting:
Step 1
In a medium sized bowl using a hand held mixer or in the bowl of a stand mixer, beat butter and powdered sugar until smooth, about 1 minute.
Step 2
Add in vanilla and 3 tbsp of heavy cream and mix until smooth. Add more heavy cream to reach desired consistency.
Step 3
Use a spatula to frost each cookie with 2-3 tablespoons of frosting. Serve and enjoy!
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