Sorry about the serious lack of posts lately. Last weekend Boomer and I packed up all our belongings and moved halfway across the country so I can start a new job tomorrow! I’m just in a temporary house right now so am only unpacking the bare essentials. I do have a few recipes that I photographed in advanced, so there won’t be a complete lack of posts over the next few weeks, but they might be a little scarce. Hopefully Boom and I’ll find a new place to move into soon where I can actually get my kitchen set up again!
BoomBoom wasn’t very happy seeing our house get packed up!
I made these cookies about a month ago when my brother came to town to visit. When we were kids we loved getting the soft frosted cookies they sell in the bakery section of the grocery store. These taste just like those- but of course they’re better since they aren’t filled with all kinds of weird preservatives! I ran out of powdered sugar (d’oh), so my frosting was a little soft, but a little less milk or more powdered sugar would easily remedy that problem.
Soft Frosted Sugar Cookies
- 4 1/2 cups flour
- 4 1/2 tsp. baking powder
- 3/4 tsp. salt
- 1 1/2 cups unsalted butter, room temperature
- 1 1/2 cups sugar
- 3 eggs
- 1 1/2 tbl. vanilla extract
- 5 cups powdered sugar
- 6 tbl. unsalted butter, melted
- 1 tbl. vanilla extract (OR 1 1/2 tsp. vanilla and 1 1/2 tsp. almond)
- 7-8 tbl. heavy cream
- Food coloring (optional)
- Whisk together the flour, baking powder and salt in a small bowl. In the bowl of a mixer, beat the butter and sugar on medium-high speed for 2-3 minutes, until light and fluffy. Add the eggs one at a time mixing well after each addition. Stir in the vanilla. Reduce the mixer speed to low and slowly add the flour mixture and blend until just incorporated. Cover and refrigerate the dough for at least an hour.
- Preheat the oven to 350 degrees. When the oven is hot, scoop a scant quarter cup of dough and roll it into a ball. Flatten into a thick disk and place on a baking sheet. Repeat with the rest of the dough leaving at least 2 inches of room between the cookies. Bake for 10-12 minutes until just set, be careful not to over bake. Allow to cool on the baking sheet for several minutes before transferring to a wire rack to finish cooling.
- To make the frosting, whisk the melted butter, vanilla (and/or almond), milk and powdered sugar together. If needed, slowly add more milk until the desired consistency is reached. Add food coloring if desired. Use a butter knife or offset spatula to frost the cookies. Store in an airtight container. Because the cookies are so soft, they aren’t very sturdy, if you plan to carry them somewhere pack them carefully so they won’t break apart.
Makes: About 2 dozen large cookies