Monday, September 17, 2012

Frosted Sugar Cookies

Justin's mom makes the most amazing frosted sugar cookies every Christmas. You know those sugar cookies that you can buy in every grocery store in the country? They're basically the homemade version of those but better because they're just a pinch less sweet. (I think that the store-bought ones can taste like just sugar sometimes, whereas these actually have some flavor beyond that.)

The frosting recipe for these makes more than you probably need, so you should go ahead and pile on a nice, thick layer of it because that's part of what makes these awesome. Obviously, you want to wait until they cool completely before you frost them, too, or your frosting will end up in a big puddle. If you let them sit out for a bit, the frosting will harden nicely on the top, making the cookies somewhat stackable. If you're going to add sprinkles though, I would suggest doing it as you go along so that they'll actually stick to the frosting before it hardens. I should also note that the dough for these cookies will be the consistency of extra thick cake batter. It should mostly hold it's shape when you drop it by spoonfuls onto the pan, but it shouldn't be anywhere near as solid as "normal" cookie dough would be.


3 1/4 c flour
1 tsp salt
2 tsp baking powder
1 c butter or margarine, softened
1 1/2 c sugar
2 eggs
1 tsp vanilla extract
2 tsp milk

1/2 c butter or margarine, softened
1/8 tsp salt
16 oz powdered sugar, sifted and divided
1 tsp vanilla extract
3-4 tbsp milk, divided
Food coloring, optional


To make cookies, sift together flour, salt, and baking powder. Set aside. Cream butter and sugar together in a large bowl. Beat in the eggs one at a time. Stir in vanilla and milk. Add dry ingredients, and mix until just combined. Drop by heaping spoonfuls onto a greased cookie sheet, and bake at 375 F for 8-10 minutes. Let cool 3-5 minutes, and then remove from pan. Cool completely before frosting.

For the frosting, cream together butter, salt, and 6 oz of powdered sugar. Mix in vanilla, 2 tbsp milk, and remaining sugar, beating until smooth. Stir in food coloring if desired. Mix in remaining milk a little at a time until desired consistency is reached.

Servings: 24

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