Soft Sugar Cookies

Hi, did you forget about me? I haven’t forgotten about you! I’ve just been a tiny bit busy with my daughters cheerleading. We got through homecoming week and I am hoping to be able to breathe for a little bit. I like being busy but that also means not as much time in the kitchen as I hope. I am going to work hard to change that.

Now, onto these delicious cookies! I can’t begin to stress to you how awesome these are. They have become my favorite cookie. I have always loved the store- bought soft sugar cookies, but the icing usually is kinda eh. These cookies are much better than the store-bought kind. They have a lot more flavor and the icing is simply the best. One piece of advice I would give, is to use vanilla sugar instead of plain sugar. I found that using the vanilla sugar gives the cookies that extra punch of flavor. But don’t worry, if you don’t have vanilla beans stored in your sugar, you can use regular and they’ll still taste better than the store-bought.

Soft Sugar Cookies:

Cookies:

Makes about 2 dozen cookies

  • 4 1/2 cups all-purpose flour
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (3 sticks) butter, at room temperature
  • 1 1/2 cups sugar (Vanilla)
  • 3 large eggs
  • 5 teaspoons vanilla extract
  1. Preheat the oven to 350 degrees.  Line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk the flour, baking powder and salt.  Set aside
  3. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar 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.  Blend in the vanilla.
  4. 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.
  5. 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.
  6. 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.
 Frosting:
  • 5 cups confectioners’ sugar, sifted
  • 1/3 cup (5 1/3 tablespoons) unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 7-8 tablespoon milk (plus more, as needed)
  • Food coloring (optional)
  • Sprinkles (optional)
  1. 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.
  2. Tint with food coloring, if desired.  Use a spatula or spoon to frost the cooled cookies (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable).  Top with sprinkles if desired.  Store in an airtight container.

Source:  Sing for your supper who got it from Annie’s Eats, originally from Hostess With the Mostess

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