Soft Frosted Sugar Cookies
Soft, buttery sugar cookies that melt in your mouth. One of my most popular videos on Youtube!
I was introduced to the Sugar Cookie at the age of 14. My friend had made these large, puffy sugar cookies slathered with buttercream icing and decorated with sugared sprinkles. I remember going back for seconds, thirds even. In awe, I asked her for the recipe and she was kind enough to send me the link to the one she had used. Since then, I’ve adapted the few ingredients that make up this cookie into other creations- sugar cookie bars and chocolate sugar cookies. I’ve also used this recipe as a base for Piñata cookies as well as my superhero themed cookies. It works wonders and the dough is incredibly forgiving.
While I did make a video featuring this particular recipe a couple years ago, I cringe every time I view it. The worst part is, it’s one of the most popular videos on my Youtube channel and certainly doesn’t to enough justice to my channel or the recipe. Plus I was super awkward at that age (I still am to an extent- but that was beyond embarrassing). So I decided it was about time to recreate an old-time favorite.
A couple of notes-
1. When making these cookies, it is important to add both, the baking powder and the soda. They add the optimal amount of leavening and work wonders together.
2. Any sort of icing can be used to decorate the cookies- or no icing if you prefer a simple, less-sweet flavor (the icing adds all the sugar, really). For this particular icing, try and use melted butter. The butter I used in the video was on the brink of melting so it integrated nicely in the milk. However, if your butter is not soft, you’ll end up with a curdled mess (but fear not, it will all work out when you add the confectioners’ sugar).
Soft Frosted Sugar Cookies
- 1 cup (200 g) softened butter at room temperature
- 1 cup (150 g) granulated sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 3 1/4 cups (400 g) all purpose flour (I know I said only 3 cups in the video- that works fine, but adding the extra 1/4 cup flour makes the dough firmer)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
For the icing:
- 4 tbsp (25 g) butter- either melted or on the verge of melting.
- 1/4 cup (60 mL) cold milk (more or less depending upon desired consistency)
- 1 tsp vanilla
- 3 cups (340 g) confectioners' sugar
To make the cookies:
- In a bowl combine the flour, salt, baking powder, and baking soda. Whisk until incorporated.
- In another bowl, whisk together the butter, sugar, and vanilla until light and fluffy.
- Add in the eggs, and mix until well combined. Fear not if the mixture looks sort of clumpy and separated, it comes together when you add the flour.
- Gradually add in the flour mixture and switch to a rubber spatula if necessary. You can add 1/4 cup more of flour if needed.
- Divide the dough into two even balls and wrap in cling-film. This is so that a skin does not form on the dough, and it remains smooth.
- Chill the dough for an hour or two, or until slightly firm.
- Unwrap the dough dust with flour and, roll to a 1/4 inch thickness on a floured surface. Cut the dough with cookie cutters, or roll the dough into a log and slice. Keep flouring the tops to prevent it from sticking.
- Place this dough onto a parchment paper lined baking sheet.
- Bake the cookie cut outs in a 200 C or 400 F preheated oven for 4-6 minutes - 6 works fine for me, but keep an eye on them as you may need to bake them for a little longer.
To make the icing:
- Whisk together the butter and milk. The softer the butter, the easier this step is. Melted butter is probably the best.
- Add the vanilla and confectioners' sugar, beating until fluffy and smooth. Add more milk for a thinner consistency or more sugar for a thicker one.
- Color the icing with your food dye if you'd like.
- Spread the icing onto the cookies and top with sprinkles. Wait till the icing has hardened (approx. 1 hour or less if refrigerated) before stacking or serving. (NOTE- the dough keeps well in the freezer for up two months or in the refrigerator for a couple days).
- For the icing (NOTE- I used enough for 30 cookies as I freezed one of the balls. The recipe below is for 60 cookies.)