Soft frosted sugar cookies

You know those soft sugar cookies you get in the bakery section of the grocery store covered in lots of frosting? Yep, these are it! Now you can enjoy those wonderfully soft, delicious, sugary cookies at home. Found on Annie’s Eats, these were easy to make and tasted just like the store-bought…well I think a lot better, but I am a sucker for homemade over store bought baked goods any day!

ENJOY!

Ingredients:
For the cookies:
4½ cups all-purpose flour

tsp. baking powder
¾ tsp. salt
1½ cups (3 sticks) butter, at room
temperature
1½ cups sugar
3 large eggs
5 tsp. vanilla extract

For the frosting:
5 cups confectioners’ sugar,
sifted
1/3 cup (5 1/3 tbsp.) unsalted butter, melted
1 tbsp. vanilla
extract
7-8 tbsp. milk (plus more, as needed)
Food coloring
(optional)
Sprinkles (optional)

Directions:
To make the cookies,
preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone
baking mats.  In a medium bowl combine the flour, baking powder and salt, and
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 cool on the baking sheet for several minutes.  Transfer to a
wire rack to cool completely.

To frost the cookies, 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 as necessary, 1 teaspoon at a
time, until you reach 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.

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