No, this is probably not the first blog nor will it be the last blog that is going to showcase these cookies. They have been floating around the blogosphere for quite some time now, but I finally got a chance to make them. I have found that I was very fortunate growing up in that dinner was cooked every single night and it was always delicious. I also was lucky enough to always have freshly baked cookies in the cookie jar, and if we didn’t, one of us would drop what we were doing and make some. Growing up, the only cookies that were bought from the store were Oreos, and I know my mom is itching to try the homemade version. You can say I was a little spoiled, I do have “Betsy Crocker” as a mom and all ;).
So where am I going with this? Those soft frosted sugar cookies that every single grocery store carries never made an appearance in our household. It wasn’t until I was older that I had them as a treat from our school’s PTA, oh yum. I found myself craving them more often than I like to admit. I rarely buy cookies from the store because I know I can always make a much better version at home so when I saw this recipe I was beyond stoked. I ended up making them for Dawn’s Bookworm Baby Shower for the milk and cookies display. They ended up being a hit and we luckily had some leftovers since we had so many different cookies to offer people. The cookies themselves are delicious since they have a rich butter, sugary flavor, but when topped off with a thick layer of frosting it turns them into something special. Another added bonus is that you can make these for any holiday or occasion and customize the frosting/sprinkles to your needs. I bet they would look great in red, white, and blue for the upcoming 4th of July holiday!
Soft Frosted Sugar Cookies
Yield: about 2 dozen large cookies
For the cookies:
- 4 1/2 cups all-purpose flour
- 4 1/2 teaspoons baking powder
- 3/4 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 tablespoons milk (plus more, as needed)
- Food coloring (optional)
- Sprinkles (optional)
Line baking sheets with parchment paper or silicone baking mats and set aside. Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla and reduce the mixer speed to low. Gradually add in the flour mixture until just incorporated. Cover and chill the dough for one hour.
Once the dough has been chilled, preheat the oven to 350º. Scoop a scant quarter cup and roll into a ball. Flatten into a thick disk and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2 inches apart. Bake for 10-12 minutes until just set, taking care not to overbake. The edges will be barely browned, if at all. Allow cooling on the baking sheet for several minutes before transferring to a wire rack to cool completely.
To make the frosting, place the confectioner’s sugar in a medium bowl. Whisk in the melted butter, vanilla, and milk. Continue whisking until smooth, adding more milk as needed, a tablespoon at a time, to reach your desired consistency. Tint with food coloring, if desired. Use an offset spatula to frost the cookies, and top with sprinkles if desired. If the frosting becomes too thick to be workable, whisk in additional milk. Store in an airtight container.