Soft Frosted Sugar Cookies
Soft Frosted Sugar Cookies
These have been my go-to sugar cookies for I think 10 years now? [Controversial opinion] I like the Lofthouse Sugar Cookies from the grocery store. I know they are so over-the-top sugary but I like the icing and how soft the cookies are. So ages ago I Googled how to make them and found a great recipe.
Now don’t freak out - these cookies are not as sweet as the Lofthouse ones are! But they are as soft. The key to these cookies is beating the butter and sugar to incorporate air to make the cookies light and fluffy. Also be forewarned, the recipe makes A LOT of cookies. But I’ve never halved it and never had to throw any out, so I recommend going for it.
I usually make them every year at Galentine’s Day. I’ve even decorated them to look like conversation hearts one year when I got an edible marker! But you can makes these for any occasion.
INGREDIENTS
Cookies
4 1/2 cups all-purpose flour
4 1/2 tsp. baking powder
1 tsp. salt
1 1/2 cups butter, room temperature
1 1/2 cups granulated sugar
3 eggs
5 tsp. vanilla extract
Icing
1/4 cup butter, room temperature
4 cups icing sugar
6-8 tbsp. milk
1 tbsp. vanilla extract
Sprinkle of salt
Food colouring
YIELD
About 60 cookies (depends on size)
TIME
Prep - 20 minutes
Chill - 1 hour+
Roll and cut - 15 minutes
Bake - 8-12 minutes
Decorate - 1 hour +
TOOLS
2 medium bowls
Stand or hand mixer
Rolling pin
Baking sheets and cooling racks
Icing bags and nozzle (optional)
DIRECTIONS
In a medium bowl, whisk the flour, baking powder, and salt, set aside.
In the bowl of an electric mixer, beat the butter on medium high speed for 1 minute. Scrape down the sides and add the sugar and beat at medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating in between. Add in vanilla and beat until combined. Scrape down sides.
Add the dry ingredients in three parts and mix at low speed until just combined. Since the recipe is so large, be sure to scrape down the sides and bottom to ensure everything has been mixed.
Shape into a disk and wrap tightly with plastic wrap. Refrigerate for at least 1 hour and up to 24 hours.
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats. Remove dough from the refrigerator. If you’ve chilled it for more than 2 hours, give it at least 30 minutes to come closer to room temperature.
With a rolling pin, roll the dough out to ¼-inch thickness on a lightly floured surface. Use any shape of cookie cutters to cut out cookies, and place on prepared baking sheet.
Bake cookies for 8-12 minutes, depending on the size of your cookies. Take them out of the oven while they are still white on top and on the sides. To check they are done, carefully use a spatula to life one off the sheet and see if the bottom is slightly golden.
Transfer to a wire rack and cool completely before decorating.
To make the icing, beat the butter on high speed for 1 minute. Add the rest of the ingredients, mixing in between cups of icing sugar, and beat until combined. Add more icing sugar or milk until you have the desired thickness of the icing. Use food colouring to make whatever colours you want. Use a spatula or piping bags to decorate the cookies.
Recipe adapted from What Megan's Making.
NOTES
The key to getting light and fluffy cookies is: 1) beating the butter and sugar for long enough and 2) not overbaking! Follow the directions carefully.
