By Tracey
Soft Frosted Sugar Cookies
from Annie’s Eats
Ingredients:
Cookies
- 4 1/2 cups all-purpose flour
- 4 1/2 teaspoons baking powder
- 3/4 teaspoons salt
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 large eggs, at room temperature
- 5 teaspoons vanilla extract
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)
Directions:
To make the cookies: Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract. With the mixer on low, add the flour mixture a little at a time, beating just until combined. Cover the bowl with plastic wrap and refrigerate the dough for 1 hour.
Meanwhile, preheat oven to 350 F. Line two baking sheets with parchment paper.
Measure about 1/4 cup of dough for each cookie (I used a scale – it was about 55-60g per cookie). Roll the dough into balls then place on the prepared cookie sheets and press to flatten just slightly (seriously, just a little – they’ll spread as they bake), spacing them at least 2 inches apart (I baked 6 per sheet). Bake for 12-13 minutes, or until the edges of the cookies are just set. Don’t overbake or they won’t have the soft texture you want. Transfer the baking sheets to wire racks and let the cookies cool on the sheets for about 5 minutes, then transfer them to the racks to cool completely.
To make the frosting: Combine the confectioners’ sugar, butter, vanilla and milk in a large bowl, and whisk to combine. If necessary, you can add more milk, 1 teaspoon at a time, until you have the consistency you want. Add food coloring, if desired, and whisk to combine. Frost the cooled cookies with an offset spatula. Top with sprinkles if desired and set aside to let the frosting set. Store in an airtight container.
Makes about 2 dozen cookies.
