Soft Frosted Sugar Cookies
One of the surprising facts that I learned after I had my daughter was that kids could be careless whether toys are expensive or not. They could be as content playing with empty boxes, used wrapping paper, rocks, etc. The second thing was that they want to imitate you, the parents. So whatever you use or do, they’re interested in that as well. Since I spend a lot of time in the kitchen, my daughter naturally wants to cook every time I do. While I normally love these Old Fashioned Sugar Cookies without frosting, I thought that these would be fun to make with my daughter – since she’s obsessed with wanting to “bake” and “cook” like me, plus she absolutely loves sprinkles (I mean, who doesn’t?).
These cookies were soft and melt-in-your mouth heavenly. You can color the frosting to match whatever occasions that you need them for (pink for Valentine’s, dark green for St. Patrick’s Day, etc)… the variation is endless! They make about two dozens of 3-5 inches cookies, so this is a generous batch.
4½ cups all-purpose flour
4½ tsp. baking powder
¾ tsp. salt
1½ cups (3 sticks) unsalted butter, at room temperature
1½ cups sugar
3 large eggs
5 tsp. vanilla extract
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)
Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl combine the all of the dry ingredients (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.
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.
Yield: about 2 dozens large cookies
Recipe printed from Annie’s Eats