Thursday, March 12, 2015

Frosted Sugar Cookies

As I have confessed before, I am a Cookie Monster.  I frigging love cookies.  Peanut butter cookies, chocolate chip cookies, sugar cookies; I love them all with my whole heart.  During Christmas break, my daughter and I did our annual tradition of baking a ton of cookies and eating about half the cookie dough before they even get in the oven.  This year we did an extra step and frosted the cookies and topped them with sprinkles.  My toddler thought this was literally the greatest thing ever.  I'm not sure what was the best part, decorating the cookies or eating them.  Who am I kidding....the best part will always be eating them. 

Frosted Sugar Cookies
Yields about 36 cookies

For the Sugar Cookies:
1 Cup Unsalted butter, softened
1 1/2 Cups White Sugar
1 Egg, lightly beaten
1 tsp Vanilla Extract
1/4 tsp Almond Extract (optional but recommended)
2 1/4 Cups All Purpose Flour
3/4 tsp Kosher Salt
1 tsp Baking Soda
1/2 tsp Baking Powder

For the Frosting:
1 Cup Powdered Sugar
1 1/2 Tbsp Milk (or more)
1/2 tsp Vanilla Extract


1.  In a large bowl, cream together the butter and sugar.  Once smooth, add in the egg, vanilla, and almond extract and mix until combined.

2.  In a separate medium bowl, whisk together the flour, salt, baking soda, and baking powder.   Gradually add the dry ingredients into the big bowl with the wet ingredients, stirring until combined.

3.  Roll dough into balls (about a heaping tablespoon size) and put the balls back into the bowl.  Preheat the oven to 350 degrees and place dough in the fridge to chill while the oven preheats.

4.  Once the oven has preheated and the dough has chilled for about 20 minutes, place the cookies on a pan lined with parchment paper.  Use the palm of your hand to flatten the balls slightly.

5.  Bake the cookies at 350 degrees for 9-11 minutes or until lightly golden.  Allow cookies to cool completely.

6.  In a small bowl, using a fork, stir together the powdered sugar, milk, and vanilla.  You may need to add more or less milk to get the correct consistency.

7.  Use whatever tool you prefer to immediately frost the cookies.  I do it the easy way:  I use a spoon and put a half teaspoon amount on top of the cookie, and then use the back of the spoon to spread it around evenly on the top.  I do this for about 9 cookies at a time, and then sprinkle them while still wet, so the sprinkles will stick.  Then I do another set of 9 cookies, until all are done.

8.  Let the cookies sit out on the counter until the glaze has hardened, which typically takes a few hours.  Store cookies in an airtight container at room temperature.  You don't need to refrigerate them because the sugar acts as a preservative.

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