Can you believe Halloween is less than a week away? That means it’s also the beginning of holiday parties, gift-giving occasions and end-of-the-year celebrations. These cookies are easy to make, taste delicious and perfect to bring to any event on your calendar – except maybe your spin class 😉 If you volunteered to bring a dessert to any of these events, do yourself and everyone else a favor and make these cookies. If you don’t have the time to make or just won’t, please bring the chips or ice instead.
If you’re a fan of those Lofthouse sugar cookies from the grocery store, I’m about to change your world. I know people go crazy for those things, but I’m not a big fan. They just taste a little too artificial and chemically. One reason is because they are filled with crap. Now, I’m the last person to preach about eating stuff that’s not good for you, but these cookies are SO much better than the store-bought. Soft little buttery pillows of goodness topped with thick sugary frosting…excuse me, I need a minute.
I found this recipe on Pinterest several years ago. I tweaked the frosting a smidge and make the cookies about half the size. I made a batch using the instructions in the original recipe, approximately ¼ cup of dough per cookie, and when I look them out of the oven, my sister said they “looked like large breasts”. They were pretty spectacular.
Anyway…here are some cookies I made for Christmas last year. They remind me of How The Grinch Stole Christmas 🙂
A word of advice, hold off on making the frosting until the cookies are completely cooled. It sets up quickly once spread on the cookie, so it’s great to have a helping hand when adding sprinkles. Seriously, if you frost all of the cookies and then try to add sprinkles, they will roll right off. Frost one cookie and then sprinkle it. Since the frosting hardens a little, they are easy to stack in containers, so cram as many in there as you can. Your friends will thank you.
Soft Frosted Sugar Cookies
Makes 4 dozen
1½ cups (339 g) unsalted butter (room temp)
1½ cups (338 g) sugar
3 large eggs (room temp)
5 teaspoons vanilla extract
4½ cups (630 g) unbleached all-purpose flour
4½ teaspoons (20 g) baking powder
¾ teaspoon salt
5 cups (625 g) confectioner sugar (sifted)
⅓ cup (76 g) unsalted butter, melted
1 teaspoon almond extract
1 teaspoon vanilla extract
¼ cup milk (plus more, as needed)
In the bowl of an electric mixer, combine the butter and sugar and beat on medium speed until light and fluffy. Beat in the eggs, one at a time, scraping down bowl as needed. Add the vanilla and combine.
In a medium bowl whisk together the flour, baking powder and salt. With the mixer on low-speed, add in the dry ingredients until incorporated. Cover and chill for at least 1 hour.
Preheat oven to 350º. Move the oven rack to the lower third of the oven. Line baking sheets with parchment paper. Use a small cookie scoop or roll dough into a small ball, place on baking sheet and flatten slightly. Bake for 9-11 minutes. Edges should be lightly browned. Let cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
To make the frosting, place the confectioner sugar in a mixing bowl. Add the melted butter, almond, vanilla and milk to the bowl and beat until smooth. Beat in additional milk if necessary, 1 tablespoon at a time, until you reach the desired consistency. Tint with food coloring if desired. I use a small offset spatula to get those little swirls. For best sprinkle results, see my very serious notes above. Enjoy!