Bakery Style...Frosted Sugar Cookies****

These cookies are similar to the "Lofthouse" brand.

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Bakery Style...Frosted Sugar Cookies****

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    dozen


Ingredients

  • Ingredients:

  • For the cookies:

  • cups all-purpose flour

  • tsp. baking powder

  • ¾

    tsp. salt

  • cups (3 sticks) butter, at room temperature

  • cups sugar

  • 3

    large eggs

  • 5

    tsp. vanilla extract

  • For the frosting:

  • 5

    cups confectioners’ sugar, sifted

  • cup (5⅓ tbsp.) unsalted butter, melted

  • 1

    tbsp. vanilla extract

  • 7-8

    tbsp. milk (plus more, as needed)

  • Food coloring (optional)

  • Sprinkles (optional)

Directions

Directions: -Combine flour, baking powder and salt, whisk together and set aside. -Beat 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 and scraping down the bowl as needed. -Blend in the vanilla. - 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. -Preheat the oven to 350˚ F. -Line baking sheets with parchment paper. -Scoop a scant quarter cup of dough and roll into a ball. -Flatten the ball slightly and place on the prepared baking sheet, spacing cookies at least 2-3 inches apart. -Bake 10-12 minutes or just until set. (Do not overbake! The edges should be no more than very lightly browned if at all.) -Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely. Frosting: -In a medium bowl, ass 10x sugar, melted butter, vanilla, and milk; whisk until smooth. -Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. -Tint with food coloring if desired. -Use an offset spatula or spoon to frost the cooled cookies. -Top with sprinkles if desired. Store in an airtight container.


Nutrition

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