Wednesday, April 11, 2012

Soft Frosted Sugar Cookies

I made these cookies quite some time ago and even managed to post about it. Unfortunately I had an argument with my computer almost right after posting and I somehow deleted the post without any back-up in existence...

I planned on posting it again but for some reason forgot about it... until now!

These cookies are very nice. Soft and flavourful and very girlie. They are so very easy to make and contain ingredients most people always have on hand! One warning though....if you follow the recipe you end up with really big cookies...I mean BIG cookies. For most of you that is not a problem, but if it is... just make the cookies smaller!


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) unsalted butter, 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 butter, melted
1 tablespoon vanilla extract
7-8 tablespoons milk (plus more, as needed)
Optional: food colouring and sprinkles


Preheat the oven to 180˚C (350˚F) and line baking sheet(s) with silicone mats or parchment paper.

In a medium bowl whisk together the flour, baking powder and salt.

In a mixer cream together the sugar and butter on medium-high speed until soft and fluffy, about 3 minutes.

Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla and blend.

Turn the speed of the mixer to low and add the dry ingredients mixing just until the flour is incorporated. Cover the bowl and chill the dough for 1 hour in the refrigerator.

To make large cookies scoop a scant quarter cup of dough and roll it into a ball. Flatten the ball slightly with the palm of your hand and place on the baking sheet. Repeat with the rest of the dough, leaving the cookies about 2-3 inches apart.

Bake the cookies for 10-12 minutes or just until set. Be careful not to over bake the cookies. You want the edges a very lightly browned at best, if browned at all.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a rack to cool completely.

To make the frosting sift the confectioners' sugar into a medium bowl. Add the butter, vanilla and milk and whisk until everything is smooth. It might be necessary to add more milk, 1 teaspoon at a time, to reach the consistency you want.

Colour the frosting with food colouring if you want to.

Use a knife or offset spatula to frost the cookies. Add some sprinkles and you're done!

Store the cookies in an airtight container

Source: Annie's Eats

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