Sweet, Sweet Saturday

Today was a great day!  I ran errands with my husband during the day and hung out in the kitchen most of the evening.  While on Pinterest, I stumbled upon a delicious sugar cookie recipe.  It was provided by Amy at the blog Sing For Your Supper.  She is an excellent baker who takes amazing photos of her kitchen adventures (which is a goal of mine).  When Amy promised a great version of the beloved store-bought sugar cookie with sweet icing, I couldn't resist.  My husband is a sucker for a soft and chewy cookie that mimics the kind you can get at a bakery.  I love to try new recipes and see what I can create.  So, here you go!  Amy's text is in blue and mine is in black.  I took my own photos while trying this recipe out. The quality is decent (I used Instagram on my phone).  

Soft Frosted Sugar Cookies

For the cookies:
4 1/2 cups all-purpose flour
4 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups sugar
3 large eggs
5 teaspoons vanilla extract

For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 tablespoons) unsalted butter, melted
1 tablespoon vanilla extract
7-8 tablespoon milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)

Preheat the oven to 350 degrees.  Line baking sheets with parchment paper or silicone baking mats.  In a medium bowl, whisk the flour, baking powder and salt.  In the bowl of an electric mixer fitted with a paddle attachment, beat the 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.  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.   

This part was quite easy.  I love my KitchenAid mixer and it proved to me just how valuable it is during this process.  

When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball.  Flatten the ball slightly and place on the prepared baking sheet.  Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. 

I only placed 6 per baking sheet.  My cookie baking experience has proven that putting the dough too close is a disaster.  I didn't want to risk it with this recipe.   

Bake about 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.

They look good so far!  I'm quite impressed with myself.  The last batch of sugar cookies I made were slightly flat. ;)

To make the frosting, place the confectioners’ sugar in a medium bowl.  Add the melted butter, vanilla, and milk to the bowl and 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 a spatula or spoon to frost the cooled cookies (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable).  Top with sprinkles if desired.  Store in an airtight container. Makes 2 dozen large cookies.

Recipe source: Annie’s Eats, originally from Hostess With the Mostess

Wow!  Pretty impressive...and the taste is exactly what I expected.  I definitely recommend this recipe....so RUN to the store and get your ingredients together.  These cookies will be part of your family for life!