https://www.cutoutandkeep.net/projects/frosted-fluffy-sugar-cookies • Posted by Kristi @ 30 Pounds of Apples
These cookies are quick and easy, so you can whip up a batch on relatively short notice. They’re not overly sweet, soft as can be, and can be dressed up in whatever colors you like. And since they’re best eaten within a day or two of baking, they’d make a killer hostess gift, birthday treat, or dinner party contribution.
These cookies are quick and easy, so you can whip up a batch on relatively short notice. They’re not overly sweet, soft as can be, and can be dressed up in whatever colors you like. And since they’re best eaten within a day or two of baking, they’d make a killer hostess gift, birthday treat, or dinner party contribution.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream together the butter and sugar in the bowl of a standing mixer (or other large mixing bowl) until slightly lighter in color, about 3-4 minutes in the standing mixer. Add the egg and beat until combined, scraping down the bowl once or twice. Add the vanilla and blend.
Add the dry ingredients and mix on low speed just until completely combined, scraping down the bowl at least once to collect all the dry ingredients.
Cover bowl with plastic wrap and refrigerate for 1-2 hours.
Preheat oven to 350°F. Line a large baking sheet with parchment. Remove dough from the refrigerator and discard plastic wrap. Form twelve balls, each about 1 1/2″ inches in diameter, using the palms of your hands to form them into balls. Space evenly across the baking sheet leaving about two inches between them. If you have any remaining dough after you have formed all twelve balls, add bits of dough to the smaller ones and re-roll.
Press the heel of your hand gently onto each ball so that it forms a thick disc. Bake at 350°F for about 11-12 minutes until bottom edges have barely begun to brown and tops still glisten slightly. Do not overbake, as cookies will dry out quickly if baked too much.
Remove pan from the oven and allow to cookies to rest for 3-5 minutes. Lift cookies onto a cooling rack and allow to cool completely before frosting.
Sift powdered sugar into a small bowl. Add melted butter, vanilla, milk (start with 2 tablespoons), and gel color and whisk together. If icing is a bit too thick, add just a bit more milk. Icing should be thick enough that the tracks of whisk form when stirred but disappear within 5-6 seconds once the whisk is still.
Spoon a small dollop of icing onto a cookie and spread gently with a knife. If you’re using sprinkles, add them now. Work one cookie at a time: the icing will begin to harden within minutes of being applied, so your sprinkles may not stick if you wait until all cookies have been iced.
Serve immediately, or allow icing to harden for a couple of hours. Once the icing has hardened, store cookies in an airtight container.