I can’t believe it’s December already. Where did the year go? Also, what happened to my plans to save up this year so that I would be ready for Christmas? This year, like so many others, my friends and family will be receiving my annual cookie boxes in lieu of real gifts. Sorry, guys, find me a job that makes more money, and I will buy you better gifts. Not that anyone’s complained…
Last year’s lineup was: snickerdoodle blondies, TKOs, palmiers, peppermint graham crackers, marshmallows, and friendship bread. This year, I’m still narrowing down my list, but I think that I want to include a sugar cookie. But then there is the issue of what KIND of sugar cookie… I’m trying to narrow my options down… Problem being that I don’t generally make sugar cookies. Not during the other 11 months out of the year, at least.
So this is option 1 – soft baked sugar cookies. Just like you get from the grocery store. You know the ones – they come loaded with frosting and sprinkles, not a speck of brown in sight. Just pure, soft, melt-in-your-mouth pillows of sugar. I thinned my frosting a bit too much, but was already disheartened from not getting it as red as i wanted, so I gave up and just went ahead frosting them. Plus, I thought it looked pretty that way.
I’m not sure if they will make the cut for this year’s Christmas cookie boxes, but I think I can make these again… during one of the other 11 months of the year…
Soft Frosted Sugar Cookies
[ Printable Recipe ]
For the cookies:
4 ½ cups all purpose flour
4 ½ teaspoons baking powder
½ teaspoon salt
3 sticks butter, room temperature
1 ½ cups sugar
3 large eggs
5 teaspoons vanilla extract
For the frosting:
5 cups powdered sugar
⅓ cup unsalted butter, melted
1 tablespoon vanilla extract
7-8 tablespoons milk
Preheat oven to 350 degrees F; line sheets with parchment.
1. In a medium bowl, combine flour, baking powder, and salt.
2. In an electric mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, scraping down the bowl after each addition. Beat in vanilla until blended. Gradually add flour mixture and beat on low just until incorporated. Cover and chill at least 1 hour.
3. When ready to bake, scoop into 1-ounce balls (about 1 tablespoon) and gently press down center to flatten a little bit. Bake 10 – 12 minutes until set, they should not be browned at all. Allow cookies to cool on baking sheet, then transfer to wire rack to cool completely.
4. To frost the cookies, sift powdered sugar into a medium bowl. Add melted butter, vanilla, and milk to the bowl, whisking until smooth. If frosting is too thick, whisk in additional milk as necessary, 1 teaspoon at a time. If frosting is too thin, add additional powdered sugar.
* To save for later, scoop into 1-ounce balls, flatten slightly, then freeze to bake at a later date. Add a couple extra minutes to the baking time if baking from frozen.
*Baking in 1-ounce balls, this batter will make up to 4 dozen cookies
[ Adapted from Annie’s Eats ]