Frosted Sugar Cookies
Frosted sugar cookies are a fun treat any time of year. Break out your cookie cutters and have at it! We made chili pepper cookies for Cinco de Mayo. Read our post for more info...
Recipe
Ingredients: (Makes about 18 large cookies.)
Cookies:
1 cup (2 sticks) butter, at room temperature
1 1/2 cups sugar
2 eggs
1 1/2 teaspoons vanilla
1/2 teaspoon salt
3 cups all-purpose flour
Frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon vanilla
3 – 4 cups powdered sugar
1/4 cup half & half
Directions:
Cookies:
In a bowl of a standing mixer fitted with the paddle attachment, cream the butter, sugar until smooth and creamy. Beat on medium speed until pale yellow and fluffy (about 2 minutes).
Add the eggs, one at a time, making sure the first one is incorporated before adding the next one. Add the vanilla and salt, and mix well.
Mixing on low, gradually add the flour (about 1 cup at a time) until just blended. Do not over mix. (The dough may be slightly sticky.)
Divide the dough into 2-3 equal portions and cover each in plastic wrap (or place in large Ziploc bags) and pat or roll each to about a 1/2-inch thickness. Chill well; about 2 hours or overnight.
When ready to bake the cookies, place the oven rack in the middle of the oven and preheat oven to 375 degrees. Line a cookie sheet with parchment paper and set aside.
On a floured surface, roll out dough, one chilled portion at a time, to desired thickness. (The thinner the cookie, the crisper it will be.) Cut out cookies in desired shape. Transfer cookies to the parchment-lined cookie sheets. Bake until set and slightly golden around the bottom edge, about 12 minutes.
Cool completely before frosting.
Frosting:
Place the butter in the bowl of a standing mixer fitted with the paddle attachment. Add 2 cups of the powdered sugar. Start on low speed and mix until combined and creamy. Add the half & half and vanilla and mix well. (It may look lumpy and curdled at this point. But don’t panic.) Increase the speed to medium and mix until light and fluffy, about 3 or 4 minutes. Gradually add the remaining powdered sugar, beating well after each addition, about 1 minute on medium-high. Add enough sugar to reach your desired consistency (and don’t use all 4 cups if you don’t need it). Scrape down the sides of the bowl as necessary.
Add a few drops of food coloring, if desired. Use (and store) at room temperature.
*Note: Total time for this recipe includes 2 hours for chilling the dough, and 30 minutes for the cookies to cool before frosting.