Thursday, October 6, 2011

Soft Frosted Sugar Cookies

It officially feels like fall. Why does summer always go by SO fast, leaving me with a list of things I wanted to do?? It rained just about the whole day today so I mostly stayed inside with sweats on and looking like I just climbed out of bed. You think I would be used to it, growing up in Washington and all. As long as it doesn't stick around for too long, i'm ok with it.
Anyway, on to the cookies. I think of Christmastime when I think of sugar cookies. Growing up that's the only time we really made (and decorated) them. I'm not a big sugar cookie person, mainly since there's no chocolate involved. But I wanted to try these so I made them for a girl's night. These cookies were really good, thick and fluffy. I would make them again. The frosting wasn't what I expected though..I was hoping for a light and fluffy frosting, but instead this was more like a glaze. A little runny at first but then hardens rather quickly. Overall, I would definitely reccomend giving them a shot!
Soft Frosted Sugar Cookies
Annie's Eats

Yield: about 2 dozen large cookies
For the cookies:
4½ cups all-purpose flour
4½ tsp. baking powder
¾ tsp. salt
1½ cups (3 sticks) butter, at room temperature
1½ cups sugar
3 large eggs
5 tsp. vanilla extract

For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 tbsp.) unsalted butter, melted
1 tbsp. vanilla extract
7-8 tbsp. milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)

To make the cookies, preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat 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 and scraping down the bowl as needed. 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. 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 frost the cookies, 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 an offset spatula or spoon to frost the cooled cookies. Top with sprinkles if desired. Store in an airtight container. Follow TawnyAlexander on Twitter

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