XL Protein Sugar Cookie With Vanilla Frosting Core

Step 1

Mix together the sugar, butter, pumpkin, and vanilla extract in a large bowl. Add all of the dry ingredients except for the protein powder (leaving out the sprinkles and frosting as well) and mix it all together until it forms a thick paste.

Step 2

Mix the protein powder in last until it forms a dough ball (protein powder is very absorbent so it will thicken into a dough). Fold in the sprinkles, then refrigerate the dough for one hour. Chilling the dough is vital as it prevents the cookie from spreading too thin.

Step 3

Portion out two tablespoons of vanilla frosting for your cookie core and place in the freezer to firm up while the cookie dough chills.

Step 4

After one hour, preheat the oven to 325 degrees F.

Step 5

Break off a small piece of the cookie dough (about a tablespoon or so) and then with the rest of the cookie dough create a cavity in the center. Place the frozen frosting into the cavity in the center, then take the small piece of dough and place on top to cover up the frosting. Form the cookie into an oval in your hands so it stands up slightly taller than it is wide.

Step 6

Add to a parchment paper-lined cookie sheet and bake for 11-12 minutes. This cookie is safe to eat raw, so I prefer slightly underbaking at 11 minutes, but 12 minutes will give you a slightly firmer cookie.

Step 7

Remove from the oven and let the cookie sit for 1 hour. The cookie continues to bake inside once it is removed from the oven and will firm up. If you were to eat it right away, the cookie would be way too doughy. Don't worry, it's worth the wait!

Step 8

If you want the cookie to completely firm up, but still remain very soft, store it in the fridge until set.