Soft Frosted Sugar Cookies

by Jennifer Wieland
Soft Frosted Sugar Cookies

 

 

Does anyone else or their kids have an addiction to those cake-like sugar cookies that are frosted with seasonally colored buttercream and topped with sprinkles? Yeah, my 11-year-old is obsessed with them and while they are delicious did you know that it’s ridiculously easy to make them yourself? Even better though is that they are even tastier than the store-bought ones! Score big points in your house with these Soft Frosted Sugar Cookies!

Soft Frosted Sugar Cookies

The cakey cookie dough comes together easily and bakes up to pale perfection in just minutes. 

Soft Frosted Sugar Cookies

No chemical, preservative filled cookies and frosting in these soft frosted sugar cookies. Basic buttercream can be flavored how you want to amp up the flavor of the finished cookies. Tint the frosting with a seasonal color of your choice or leave the frosting in its dye free, natural state. Add the sprinkles of your choosing to really make these yummy bites of happiness into some kid-friendly eye candy. 

Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies
Serves 36
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139 calories
20 g
25 g
6 g
2 g
4 g
36 g
57 g
12 g
0 g
2 g
Nutrition Facts
Serving Size
36g
Servings
36
Amount Per Serving
Calories 139
Calories from Fat 51
% Daily Value *
Total Fat 6g
9%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 25mg
8%
Sodium 57mg
2%
Total Carbohydrates 20g
7%
Dietary Fiber 0g
1%
Sugars 12g
Protein 2g
Vitamin A
4%
Vitamin C
0%
Calcium
2%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cookies
  1. 1/2 c. butter, softened
  2. 1 c. sugar
  3. 2 eggs
  4. 3/4 tsp. vanilla
  5. 6 tbsp. milk + 1 tbsp. white vinegar, combined
  6. 3 c. all-purpose flour
  7. 1 1/2 tsp. baking powder
  8. 1/2 tsp. baking soda
  9. 1/2 tsp. salt
For the Frosting
  1. 1/2 c. butter , softened
  2. 1 tsp. vanilla or other extract of choice
  3. 2 c. powdered sugar, sifted
  4. 1-2 tbsp. heavy whipping cream
  5. food coloring (optional)
For the Cookies
  1. Preheat oven to 350° and line baking sheets.
  2. In the bowl of a stand mixer fitted with a paddle attachment cream the butter, sugar, eggs, vanilla on medium-high speed for a minute or two. Add in the soured milk mixture and beat on medium until well combined. This will take a few minutes and may still be a little lumpy. In another bowl stir together the flour, baking powder, baking soda and salt. Add the dry ingredients in three batches and scrape down the bowl as needed. Mix until just combined.
  3. Scoop dough onto lined baking pans and using the bottom of a cup dipped in flour press the dough down until it is about 1/4 of an inch thick. Bake for 8-10 minutes. The cookies will not even have started browning, don’t worry though they are ready to come out. Let cool for 2-3 minutes on pan and then transfer to a wire rack to finish cooling. Frost when completely cooled.
For the Frosting
  1. Cream the butter and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Add the powdered sugar in three batches and be sure to thoroughly scrape down the sides and bottom of the bowl between each addition. Once combined add 1 tbsp. of the cream and mix. Add the second one if necessary. Add any food coloring at this point. Beat the finished frosting on high for 2-3 minutes until smooth and creamy. Use to frost cookies or cakes.
Notes
  1. These cookies are perfect for parties and holidays!
beta
calories
139
fat
6g
protein
2g
carbs
20g
more
My Sweet Sanity http://mysweetsanity.com/

 

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Jennifer is a mom to 5 boys, 1 girl and 1 husband. Her kids range in age from 4-20 so things are always crazy with everything from preschool, to autism, to college. She tries to bake, craft and blog her way through all of the craziness that life throws her way.

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