Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies

Who doesn't love a good soft frosted sugar cookie? I mean, really? It's simple sweet colorful goodness. These cookies are in the vein of Lofthouse Cookies.The cookie itself is pretty comparable -- soft, somewhat bland, but tasty -- and the frosting has more of a butter flavor than the actual Lofthouse cookies. All-in-all, a very satisfying homemade option.

I'd like to say more about these, but you're probably here for the recipe anyway, so here it is. Also check out Preppy Kitchen because they have LOTS of great recipes there, and that's where I got this recipe. The only thing I changed, really, is subbing cake flour for half the all-purpose flour.

Here you go.

Soft Frosted Sugar Cookies
Adapted from Preppy Kitchen

Cookie Ingredients: 

• 135 g (1 cup + 2 tablespoons) cake flour
• 135 g (1 cup + 2 tablespoons) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/2 cup butter (room temperature)
• 200 g (1 cup) granulated sugar
• 1 large egg @ room temperature
• 1/4 cup sour cream @ room temperature
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract

Frosting Ingredients:

• 1/2 cup butter (room temperature)
• 240 g (2 cups) powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk
• gel food coloring (optional)
• sprinkles

Instructions:

Measure out the dry ingredients -- flours, salt, baking powder, baking soda, and cornstarch -- and mix completely with a whisk.

Cream butter and sugar. Beat in the egg, vanilla, and almond extract. Add sour cream and beat to combine. Scrape down the sides of the bowl as needed.

Add dry ingredients and mix just until combined.

Lay a large piece of plastic wrap on the counter and scoop dough into the center. Fold the sides up to enclose the dough and flip over. Press dough into a flat square, and gently roll with a rolling pin to push dough into the corners, taking care to not press too hard and squeeze dough out of the plastic.

Refrigerate dough for at least one hour.

Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper.

Sprinkle a cutting surface with a little flour. Unwrap the dough and roll it out on the counter to 1/4-inch thickness.

Use a pizza cutter and a ruler (preferably) to cut dough into 2-inch squares. Depending on how you roll it out, you will end up with 24 to 30 perfect 2" squares. Re-roll or bake scraps as desired.

Place squares on prepared baking sheets, spacing about 1 1/2" apart.

I like to bake mine one sheet at a time. Bake each pan of cookies for 8-9 minutes -- do not over-bake. You don't want much, if any, browning at all on the edges.

Remove from oven, allow to cool on pan for a few minutes before moving to a wire rack to cool. (I usually slide the whole sheet of parchment with the cookies onto a wire rack.

While cookies cool, mix the frosting ingredients in a medium bowl until smooth and creamy. Add more milk or powdered sugar to adjust consistency to your liking.

Spread about 1 tablespoon of frosting onto each cookie and sprinkle immediately with sprinkles.

Store cookies in an airtight container.

Makes about 2 dozen 2" cookies

I no longer waste my time and cookie dough with round cutters.