Soft Frosted Sugar Cookies

26 Dec

Hello my darling readers – welcome to the start of the “12 Days of Christmas”! That’s right, Christmas hasn’t ended, it has it’s own season too! (ending January 6th, aka: Epiphany) And to celebrate this joyous time of year, I’m going to post some tasty treats twelve days in a row. Be prepared – some yummy things are coming your way!

You know those sugar cookies you can buy at the store that are incredibly soft with a super sweet layer of frosting and topped with festive sprinkles? Well folks, you can make them at home! These cookies are perfect to make for any holiday or special occasion because the frosting and toppings can be easily customized. Wrap these up for a simple and delicious gift that anyone would be delighted to receive!

PS: Congrats to Melissa, who won the OXO Egg Beater giveaway! Keep an eye out for an email from me.

Soft Frosted Sugar Cookies

For the cookies:
4 1/2 cups all-purpose flour
4 1/2 tsp baking powder
3/4 tsp salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups sugar
3 large eggs
5 tsp vanilla extract

For the frosting:
6 cups confectioners’ sugar, sifted (plus more, as needed)
1/3 cup unsalted butter, melted
1 Tbsp vanilla extract
6 Tbsp milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)

Yield: 2 dozen medium sized cookies

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, combine the flour, baking powder, and salt. Whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.

When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set. (Do not overbake!  The edges should be no more than very lightly browned if at all) Let cookies cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.

To make the frosting, place the confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk if too thick, 1 teaspoon at a time, or more confectioners’ sugar if too thin, 1/4 cup at a time, until it reaches your desired consistency.  Tint with food coloring if desired. Use an offset spatula or spoon to frost the cooled cookies. (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.) Top with sprinkles if desired. Store in an airtight container and enjoy!

Source: Slightly adapted from Annie’s Eats


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