Soft Frosted Sugar CookiesPosted: October 20, 2011 | |
These are probably the most girly cookies a girl can ever give to her boyfriend! :)
My boyfriend loves sugar cookies, it’s one of his favorite cookies. And trying to be the best girlfriend that I can be, I wanted to make these cakey puffy sugar cookies for him when I first spotted them on Sing For Your Supper months ago. I don’t know why, but yesterday seemed like the perfect day to surprise him with homemade cookies. Shhh, don’t tell him but it’s actually semi-homemade, pinky promise? :)
When it comes to baking, I am an OCD control freak!! I had a bit of a hissy fit when I didn’t have those cute little measuring cups and had to use one of those liquid measuring cups…I know, call me crazy ridiculous! Sigh… and in the midst of mixing everything, I realized I didn’t have enough sugar and had to use a mixture of both white and brown sugar which actually did not turn out so bad but was still short on sugar. Also, I over-salted the cookie dough… But of course, my amazing boyfriend said they were fine and didn’t taste any hint of extra salt..I’m always my own worse critic, le sigh I guess that’s why I love him :)
By the way, how in the world do you measure salt when your salt is in a salt grinder??? I use sea salt for all my cooking and baking, is sea salt saltier than regular salt?
I am so sorry for my mini rant! Can we still be friends? :)
These cookies were actually quite yummy. I just love the texture of these types of cookies…it’s soft, fluffy, and cakey! With the frosting, it’s like eating only the tops of cupcakes!
KITCHEN TIP: After frosting the cookies, put them back in the fridge so that the frosting hardens a bit. Taste a lot better! :)
Here are a few pics from my sugar cookie baking fiasco day…
Are you an OCD control freak when you’re in baking mode too? Or is that just me??
Hope you all have much better success than I did! Happy Baking!
Soft Frosted Sugar Cookies (from Sing For Your Supper)
serving size 2 dozen large cookies
For the cookies:
- 4 1/2 cups all-purpose flour
- 4 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups (3 sticks) of butter, room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 5 teaspoons vanilla extract
- 5 cups confectioners’ sugar, sifted
- 1/3 cup (5 1/3 tablespoons) unsalted butter, melted
- 1 tablespoon vanilla extract
- 7-8 tablespoons of milk (extra if needed)
- food coloring (optional)
- sprinkles (optional)
- Preheat oven to 350°. Line baking sheets with parchment paper or silpats.
- In a medium bowl, whisk the flour, baking powder, and salt.
- In another bowl with an electric mixer fitted 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.
- 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 ready to bake, 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 for about 10-12 minutes or until just set (do not overbake). The edges should be no more than very lightly browned if at all. Let cool on the baking sheet for a few minutes then transfer to a wire rack to cool completely.
- To make the frosting, 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’ve reach your desired consistency. Tint with food coloring if desired.
- Use a spoon or spatula to frost the cookies. Top with sprinkles.