Soft Frosted Sugar Cookies

soft frosted sugar cookies

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…

the dough... i really wish i went back to the store to get more sugar sigh :(

fresh out of the oven and ready to be frosted! for a moment, it felt like I was in a cookie factory :)

I opted for pre-made frosting courtesy of Betty Crocker...secret revealed! shhh, no telling boyfriend. we pinky promised remember? :)

voila, the final product. they are so cute and girly!!

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!

xoxo, kat

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
For the frosting:
  • 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)
Directions:
  1. Preheat oven to 350°. Line baking sheets with parchment paper or silpats.
  2. In a medium bowl, whisk the flour, baking powder, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Use a spoon or spatula to frost the cookies. Top with sprinkles.
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10 thoughts on “Soft Frosted Sugar Cookies

  1. nom nom! my favorite kind of cookie!!! I love the ones with frosting…my boyfriend likes them fresh out of the over but with no frosting…those look SO good right now!

  2. Those cookies look so delicious! And cute :)
    I love desserts but I love girlier desserts even more! A few weeks ago, a store near me had some princess cupcakes on sale (basically vanilla cupcakes with pink frosting)…so cute, except since they were on clearance, they were mixed around and next to some frozen sausage….wrappped, but still, yuck!

    1. i am such a sucker for pink frosted cupcakes! i remember Coffee Bean used to sell those cupcakes, but they called them Birthday Cupcakes :)

  3. good tip for measuring from a grinder: grind about 3 grinds into a small bowl and pour into the measuring spoon. If still need more, grind another 2 or 3 times and add that and repeat until you have it. Be sure to count how many grinds it takes and then you will know in the future it takes x grinds for 1 teaspoon, etc.

  4. Oh, and by the way, yes, when I am baking/cooking, I need to know exact measurements, etc. I’m getting better with with practice, but my mom drives me crazy with “add a little so-and-so” me:” how much is a little? what is the measurement?” mom:”I don’t know, just a little bit” LOL

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