If you haven't already decorated sugar cookies this Christmas season with your spouse/significant other/kids, bust out the sprinkles and icing and do it! Last week Caleb and I decorated sugar cookies together and it was so much fun! I didn't have to roll the dough out and use cookie cutters because 1) my mother-in-law gave me this pan that bakes the cookies into shapes for you and 2) you can just roll the dough into balls and flatten them into circles to bake them! So easy! Also this recipe is for those delicious grocery store soft sugar cookies that are always frosted according to the holiday. Like most things, these are SO much better homemade!
Soft Frosted Sugar Cookies
4 1/2 cups flour
4 1/2 tsp baking powder
3/4 tsp salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
5 tsp vanilla extract
for the frosting:
5 cups confectioners' sugar, sifted
1/3 cup unsalted butter, melted
1 Tbsp vanilla extract
7-8 Tbsp milk (plus more, as needed)
food coloring (optional)
To make the cookies, whisk together the flour, baking powder, and salt in a medium bowl. 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 baking sheet lined with parchment paper. Repeat with the remaning dough, spacing the cookies at least 2-3 inches apart. Bake at 350 degrees for 10-12 minutes or just until set. (Do not overbake! 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 tsp 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. If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable. Store cookies in airtight container.
source: recipes from annie's eats, originally from hostess with the mostess