(Photos updated September 9, 2015)
Is everyone in their final preparation stage for the fourth tomorrow? Or maybe just beginning? These cookies might just make your table look a little more festive. And I am sure that your guests would be very pleased. In fact, you may have to hide some for yourself! Just don’t be like me and realize at 8 o’clock at night that you are all out of red food coloring and the only substitute is rose purple. Ugh.
You know those sugar cookies you see in the grocery store that are always in a clear package with crazy colored frosting according to whatever holiday it is? Well, I am bringing you the homemade version. And let me tell you, these knock the socks off the store-bought cookies. They are soft and sugary cookies that you may not be able to stop at one. There is something about a soft cookie that makes my heart beat a little faster.
I hope everyone has a great fourth!
Soft Frosted Sugar Cookies
Yield: about 2 dozen 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, at room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 5 teaspoons vanilla extract
For the frosting
- 5 cups confectioner’s sugar
- 1/3 cup unsalted butter, melted
- 1 Tablespoon vanilla extract
- 7-8 Tablespoons milk
- food coloring (optional)
- sprinkles (optional)
In a medium bowl, whisk together the flour, baking powder and salt. In the bowl of an electric mixer, beat the sugar and butter 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. Mix in the vanilla. With the mixer on low speed, slowly add in the dry ingredients and mix just until incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour.
To make the cookies, line baking sheets with parchment paper or silpat. Set aside
Preheat the oven to 350ºF. Scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheets. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart.
Bake for 10-12 minutes, or just until set. Let cool on the baking sheet for 5-10 minutes, then transfer the cookies to a cooling rack. Let cool completely before frosting.
To make the frosting, place the confectioner’s sugar in a medium bowl. Add the melted butter, vanilla and milk to the bowl and whisk until smooth. Tint with food coloring if desired. Frost the cookies with an offset spatula or spoon. Top with sprinkles if desired. Store in an airtight container.
Source: Annie’s Eats