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

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These cookies are similar to the "Lofthouse" brand.

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Bakery Style...Frosted Sugar Cookies**** 1 Picture

Ingredients

  • Ingredients:
  • For the cookies:
  • 4 1/2 cups all-purpose flour
  • 4 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 1/2 cups (3 sticks) butter, at room temperature
  • 1 1/2 cups sugar
  • 3 large eggs
  • 5 tsp. vanilla extract
  • For the frosting:
  • 5 cups confectioners’ sugar, sifted
  • 1/3 cup (5 1/3 tbsp.) unsalted butter, melted
  • 1 tbsp. vanilla extract
  • 7-8 tbsp. milk (plus more, as needed)
  • Food coloring (optional)
  • Sprinkles (optional)

Details

Servings 2
Adapted from annies-eats.net

Preparation

Step 1

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.

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