Soft Frosted Sugar Cookies
I am sure you have seen these cookies if you read other food blogs. When I made them for our monthly work birthday celebration, I felt like I was the last blogger in the world to make them.
And boy, was I missing out! For years, every time I saw this recipe pop up in a blog, I thought to myself “man, I really need to make those soon”. Then something else would pop up and these cookies just never made it to the top of my baking list.
When I asked my guys who had birthdays what they liked, one said she liked anything, one said she loved chocolate, and one said he liked anything but chocolate. I was stumped. I wasn’t sure where to go with it, so I started searching through my cookbooks and saved recipes.
I was in the mood to bake cookies so these cookies were a natural fit. To say these were a hit would be an understatement. Some of the people on my team ate more than one during staff meeting that day. And staff meeting is at 9am. I’m glad I can provide such a well balanced breakfast for my team 😉
I had planned ahead and saved one lone cookie for Hubby to have. I knew he’d be disappointed if I had baked something and didn’t let him try it. He instantly asked for an entire batch so he could have another one.
These cookies are just so well known and so well liked, it’s a no brainer. You can customize the frosting color and the sprinkles to make them themed for any occasion. They would be a huge hit at a 4th of July party this week. In fact, I might be whipping up another batch to take over to some friends house… Don’t be like me and put off making these cookies. Believe me, you’ll wish you had made them sooner!
One Year Ago: Lemon Cookie Bars and Grilled Chicken Salad with Mango Salsa
Two Years Ago: Summer Shrimp Salad
Three Years Ago: Chocolate Mousse Cupcakes with Chocolate Dipped Strawberries and Pita Bread
Four Years Ago: Chorizo, Shrimp, and Lentil Stew
Five Years Ago: Layered Cookie Cake and Chocolate Chip Cupcakes with Chocolate Frosting
Soft Frosted Sugar Cookies
These cookies are similar to the famous Lofthouse cookies you can buy at the store, except they are homemade and taste a thousand times better!
Yield: 2 dozen large cookies
Ingredients:
For the Cookies
4 1/2 cups flour
4 1/2 tsp baking powder
1 tsp salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups sugar
3 eggs
5 tsp vanilla extract
For the Frosting
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 Tbsp) unsalted butter, melted
1 Tbsp vanilla extract
7-8 Tbsp milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)
Directions:
Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk the flour, baking powder and salt. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar 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. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set (do not overbake! The edges should be no more than very lightly browned if at all). Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.
To make the frosting, place the confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use a spatula or spoon to frost the cooled cookies (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. Best eaten the day they are made. Store in an airtight container for a couple days.
Recipe seen on Sing For Your Supper, originally from Hostess with the Mostest
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These look awesome!
Did it take a long time to get the ice cream to freeze?
Janna,
I let it set in the ice cream about 30 minutes between each step. I wasn’t in a big hurry and 30 minutes was perfect.
I love the last photo, the way the ice cream has so perfectly filled the liner and the way the frosting swirls on top. And that frosting sounds fabulous! I am going to try it on my Chile Variado Cupcakes for an extra spicy combination.
This was a REAALLY good idea!
I love cookie-dough anything. 🙂
I totally do the mush thing too! In fact, for all my birthdays as I kid I would ask for cake mush, which meant my mom would take my slice of cake and ice cream and mash it up for me with a fork. The amazing thing is that while I would be full after a slice of cake and a scoop of ice cream, I can eat double that when in mush form. Yum!
That’s awesome Katie – glad I’m not the only cake mush eater out there!
This is insane! And by insane, I mean TOTALLY AWESOME! COME ON!!!! I am SO making these!
What an awesome idea! How do you store them – does the cake part get too cold if you freeze them?
Hillary
Chew on That
These are so incredible – Love them!!!
Hillary – I kept them in the freezer. It did make the cake part cold, but I’m personally a fan of cold/frozen cake anyways.