Monday, February 13, 2012
You know those soft sugar cookies you buy in the grocery store? The ones that are always placed right at the front door so you see them as soon as you walk in the store. They are never on the shopping list, but they just look so cute and soft and yummy and because you have to make them feel wanted, you take them home. Know which ones I am talking about now. Well, don't worry, I have a solution for you. Skip them. You don't need them. Ignore the looks they are giving you and the onset of cravings that strike the minute you see them. These cookies, these soft sugar cookies, are so much better.
It doesn't take long at all to make these and you can put whatever color of frosting and sprinkles you want on them. You can make them red and green for Christmas, pink and red for Valentine's Day, green for St. Patty's Day or the colors of your favorite football team. I chose pink and blue. I chose those colors, because dear readers, I have been keeping a secret from you. We are so happy and excited to announce to that we are having a baby!!! I have been keeping this secret for awhile as we are 18 weeks! We find out in just a few weeks if we are team blue or pink. When we ate the cookies we couldn't pick which one so we would eat half of one and half of the other!
Just a note, when I make these next time, I will make them smaller. They were just a bit big and we cut most of them in half. Enjoy!!
Soft Frosted Sugar Cookies
Printer friendly recipe
Source: Sing For Your Supper
For the cookies:
4 1/2 cups all-purpose flour
4 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups sugar
3 large eggs
5 teaspoons vanilla extract
For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 tablespoons) unsalted butter, melted
1 tablespoon vanilla extract
7-8 tablespoon milk (plus more, as needed)
Food coloring (optional)
Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk the flour, baking powder and salt. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar 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. 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 over bake! 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 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 as necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use a 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. Makes 2 dozen large cookies.