Saturday, November 19, 2011

Soft Frosted Sugar Cookies


Its officially Hunting Weekend! Or, as I like to call it, When The Boys Are Away, The Girls Will Play weekend! Nearly all of the men I know have gone off hunting for the weekend, including my own man. I don't know what it is about deer season that gets men all riled up but they're excited and they leave us alone for at least three days (if not more) after nonstop marathon sessions of Modern Warfare *sigh*. But thats a different story!


I made these cookies for my boyfriend to take up north to his cabin where him and about six other men are hunting for the weekend. I figured they would need some sugar to keep them going! These cookies were absolutely amazing! So buttery and sugary and just light and perfect! They really tasted like those soft frosted cookies from the store but even better because they're homemade! I did have a little problem with the frosting, it was really thin at first. I got it to thicken more by adding a lot more powdered sugar but it still didn't look as perfect as those grocery store cookies. However it tasted yummy so thats all that really matters, right?


I made the Browning logo (a deer's head) from chocolate candy melts just by tracing the logo from a printout I found online onto some wax paper. My boyfriend absolutely adored them and I hope the men liked them as well! Now I have to get back to the kitchen because its "Doe's Night". Every year when the hunting men-folk go off on their merry way, us girlfriends and wives left behind have a girls night in full of food, booze, and lots of good fun! I can't wait!

Soft Frosted Sugar Cookies
For the cookies:
4 1/2 cups all-purpose flour
4 1/2 tsp. baking powder
3/4 tsp. salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups sugar
3 large 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, sprinkles, or candy melts (optional)

To make the cookies, preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat 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 and scraping down the bowl as needed. 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. Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.

To frost the cookies, 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 an offset spatula or spoon to frost the cooled cookies. Top with sprinkles or decorate as desired. Store in airtight container. Makes about 2 dozen large cookies.

Source: Recipe from Annie's Eats

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