Soft Frosted Sugar Cookies

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 4 1/2 cups All-purpose flour
  • 4 1/2 tsp Baking powder
  • 1 Food coloring
  • 1 1/2 cups Granulated sugar
  • 5 cups Powdered sugar
  • 1 Sprinkles
  • 3/4 tsp Table salt
  • 8 tsp Vanilla

• Dairy

  • 1 3/4 cups Butter
  • 7 tbsp Milk

Found on foodfolksandfun.net

Description

Ingredients

• FOR THE COOKIES:
• 4½ Cups all-purpose flour
• 4½ Teaspoons baking powder
• ¾ teaspoon table salt
• 1½ Cups butter, at room temperature
• 1½ Cups granulated sugar
• 3 large eggs, at room temperature
• 5 Teaspoons vanilla extract
• FOR THE FROSTING:
• 5 Cups powdered sugar, sifted
• ⅓ cup butter, melted
• 1 tablespoon vanilla extract
• 7-8 Tablespoons milk, plus more as needed
• food coloring
• sprinkles

Directions

• FOR THE COOKIES: Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats.
• In a large bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat 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. Add the vanilla and mix until just combined. Add the dry ingredients and mix on low speed until just combined and theres no flour pockets. Cover the dough with plastic wrap and chill for 1 hour.
• Scoop 3 tablespoons of the dough and roll into a ball. Place on the prepared baking sheet and flatten the ball slightly with the palm of your hand. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake one baking sheet at a time and bake about 10-12 minutes or just until set, and do not over-bake! The edges of the cookies will be lightly browned. Cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely. Repeat with the remaining dough.
• FOR THE FROSTING: In a medium bowl add the powdered sugar, melted butter, vanilla, and milk. Whisk until smooth, whisking in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. Color with food coloring if desired.
• TO FINISH: Frost the cookies by adding a dollop to the center and use an offset spatula or spoon to smooth out to the edges. 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 at room temperature for up to 4 days.