Frosted Soft Sugar Cookies

sugar cookies

I made this recipe a while back, but it’s worth sharing because I know there are people out there who are addicted to those awful, cardboard-y sugar cookies they sell at the chain grocery stores. You know, the ones that come in the plastic trays and are there for every season and holiday, in different colors with different sprinkles? I hate those things! They’re so powdery and nasty. But these… These I can get on board with. These are soft, sugary, and oh-so-tasty. If you like those grocery store cookies, make these. If you despise those grocery store cookies but like the idea of soft sugar cookies, make these. Hostess with the Mostess hit a home run here. She’s been making them since she was in sixth grade and even goes so far as to say these are the best sugar cookies in the world, so think about that when you’re deciding whether to make these. (Hint: you should make them!)

Directions, as I made them, are provided here for ease, but check out the original link for some adorable pictures!

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FROSTED SOFT SUGAR COOKIES

1 cup butter
1 cup granulated sugar
2 eggs
1 tbsp. vanilla
3 cups flour
3 tsp. baking powder
1/2 tsp salt

FROSTING

1/3 cup butter, melted
1 tbsp. vanilla
3 tbsp. milk
5-6 cups powdered sugar (thicken to desired consistency)
food coloring
sprinkles

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1. Preheat oven to 400 F. Line a cookies sheet with parchment paper.

2. Mix the flour, baking powder, and salt in a medium-sized bowl.

3. In a large bowl, combine butter and sugar; beat until soft and fluffy (at least 2 minutes). Beat in the eggs and vanilla until well-mixed. Add the dry ingredients in slowly and mix until just incorporated. Cover and put in the refrigerator for at least an hour to stiffen the dough. Form dough balls (1/4 cup or less) and flatten into 1/2-inch-tall circles with your hands (you can also roll the dough out with a rolling pin and cut shapes with cookie cutters, if you want fun shapes).

4. Bake for 8-10 minutes, or until just the edges of the cookies start to turn a very light golden brown. Don’t over-bake! These cookies taste much better when they are soft and just done. For an extra-doughy consistency, remove the cookies before the edges start to brown. Transfer to a wire rack to cool before decorating.

5. To make the frosting, whisk together the butter, vanilla, and milk. Slowly mix in powdered sugar, 1 cup at a time, until the frosting reaches your desired consistency (you want to be able to spread it on the cookies, but you also want it to hold it’s shape and not drip off the cookies). As you are decorating the cookies, the frosting with slowly harden. Simply add small amounts of milk (<1 tsp. at a time) to bring it back to a spreadable consistency. And of course, decorate with sprinkles as you go. So cute!

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