Apr 18 2012

Soft Frosted Sugar Cookies

Published by at 8:39 am under Food,Recipes

I know you’ve seen them and you’ve probably bought them once or twice–those pillowy sugar cookies with technicolor frosting sold in the plastic clamshells in the bakery section of the grocery store.  They are full of sugar and artificial ingredients but when you really want something indulgent and sweet, those little babies are just the ticket.

Well, let me tell you, a few weeks ago, I not only wanted something indulgent, these cookies are nearly all I wanted.  See, Greg and I have a little announcement–we’re expecting our first child in October!!  For those who have been through the first trimester before, it all makes sense–the drop off in posting recently is really a result of being unable to stomach even the tastiest of meals.  If I can’t smell it or eat it or look at it without queasiness, I certainly can’t write about it.  At one point, I thought Our Share of the Harvest was going to have to feature only recipes for smoothies and peanut butter sandwiches from then on.

Then, Greg brought home some of those grocery store cookies.  Now, I didn’t make meals out of them but it was heavenly to taste something and not need to go lie down to avoid throwing up.  I remembered that a few of my favorite bloggers had copycat recipes in their repertoire and I missed flexing my baking skills.

These copycat cookies are similarly as soft and delicious as the grocery store version but they taste more…real.  They are sweeter and more buttery with an authentic homemade cookie taste.  They really are little sugar bombs though–I found the “scant quarter cup” given in the directions made giant cookies so I scaled down to about 2 tablespoons dropped on the cookie sheet which was a more manageable cookie size.  Greg wolfed down two of the giant cookies after work one day and ended up with a wicked sugar buzz.

I’m back to normal now that I’ve moved into the second trimester so I’m back to cooking, baking and posting regularly.  But I’ll be keeping these cookies in my own repertoire–but only as an indulgence.

Oh, and don’t read anything into the pink frosting–we still have no idea if this little one is a boy or girl :)

Soft Frosted Sugar Cookies

Yield: Makes about 2 dozen

Soft Frosted Sugar Cookies

From Cook Like a Champion, adapted from Annie's Eats, originally from Hostess with the Mostess


    For the cookies:
  • 4 1/2 cups all-purpose flour
  • 4 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups 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 tablespoons milk (plus more, as needed)
  • Food coloring (optional)
  • Sprinkles (optional)


Line baking sheets with parchment paper or silicone baking mats and set aside. Whisk together flour, baking powder and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla and reduce mixer speed to low. Gradually add in the flour mixture until just incorporated. Cover and chill the dough for one hour.

Once the dough has been chilled, preheat oven to 350º. Scoop 2 tablespoons of dough and roll into a ball. Flatten into a thick disk (I just used the palm of my hand) and place on the prepared baking sheet. Repeat with remaining dough, spacing the cookies at least 2 inches apart. Bake for 9-11 minutes until just set, taking care not to overbake. The edges will be barely browned, if at all. Allow to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.

To make the frosting, place the confectioner’s sugar in a medium bowl. Whisk in the melted butter, vanilla and milk. Continue whisking until smooth, adding more milk as needed, a tablespoon at a time, to reach your desired consistency. You can add more confectioner's sugar if it gets too thin. Tint with food coloring, if desired. Use an offset spatula to frost the cookies, and top with sprinkles if desired. Store in an airtight container.



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5 responses so far

5 Responses to “Soft Frosted Sugar Cookies”

  1. Kristenon 18 Apr 2012 at 10:22 am


  2. Carolynon 18 Apr 2012 at 2:57 pm

    I really need to make these one day. Even though sugar bombs, I love that you can omit the artificial food dyes which is what makes my daughter go insane, they would be great for a school birthday celebration.

  3. Lindseyon 18 Apr 2012 at 3:04 pm

    Great point! The coloring and even the sprinkles are just for looks–you can omit them to serve a more natural cookie. And I think kids would go nuts over these–I think the job of frosting and sprinkling them would be really kid-friendly and fun!

  4. ellyon 19 Apr 2012 at 9:13 pm


    I’ve had these on my to-make list for a while – I really need to get around to them soon!

  5. Jenon 19 Apr 2012 at 10:12 pm

    Congrats! I’m in my 11th week and still very sick, so I’m envious that you are back to some cooking!

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