Soft-baked sugar cookies… all cookies should be soft-baked really, but too many of them are not.
This recipe will fix that:
For the cookies:
- 4 ½ cups all purpose flour
- 4 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 sticks butter, room temperature
- 1 ½ cups sugar
- 3 large eggs
- 5 teaspoons vanilla extract
For the frosting:
- 5 cups powdered sugar
- ⅓ cup unsalted butter, melted
- 1 tablespoon vanilla extract
- 7-8 tablespoons milk
Preheat oven to 350 degrees F; line sheets with parchment.
1. In a medium bowl, combine flour, baking powder, and salt.
2. In an electric mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, scraping down the bowl after each addition. Beat in vanilla until blended. Gradually add flour mixture and beat on low just until incorporated. Cover and chill at least 1 hour.
3. When ready to bake, scoop into 1-ounce balls (about 1 tablespoon) and gently press down center to flatten a little bit. Bake 10 – 12 minutes until set, they should not be browned at all. Allow cookies to cool on baking sheet, then transfer to wire rack to cool completely.
4. To frost the cookies, sift powdered sugar into a medium bowl. Add melted butter, vanilla, and milk to the bowl, whisking until smooth. If frosting is too thick, whisk in additional milk as necessary, 1 teaspoon at a time. If frosting is too thin, add additional powdered sugar.
* To save for later, scoop into 1-ounce balls, flatten slightly, then freeze to bake at a later date. Add a couple extra minutes to the baking time if baking from frozen.
*Baking in 1-ounce balls, this batter will make up to 4 dozen cookies