I’ve definitely been getting into the Christmas spirit the past couple of weeks. Lots of baking and decorating have been going on around here, Christmas music playing in the kitchen…it’s safe to say preparations are in full swing! I’d had these cookies bookmarked to try for a while, and they kept popping up all over the place with rave reviews. For my birthday, I received 2 different sets of AmeriColor food coloring. I knew I wanted to make these cookies to play with my new present.
They’re all they are cracked up to be! Big and thick, cakey, and delicious. They were so much fun to decorate too! I split the batch of frosting in two, and did one half red, and one half green. I thought they were very bright and cheery for the Holidays. These kicked the pants off of the store bought variety of these cookies. Here’s how to make them!
Soft Frosted Sugar Cookies
Yields about 2 dozen large cookies
For the cookies:
4½ cups all-purpose flour
4½ tsp. baking powder
¾ tsp. salt
1½ cups (3 sticks) butter, at room temperature
1½ cups sugar
3 large eggs
5 tsp. vanilla extract
For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 tbsp.) unsalted butter, melted
1 tbsp. vanilla extract
7-8 tbsp. milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)
To make the cookies, preheat the oven to 350? F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. 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 the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 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 teaspoon 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.) Top with sprinkles if desired. Store in an airtight container.
Source: adapted from Hostess with the Mostess; via Annie’s Eats.
