Buttery, melt-in-your-mouth amazingness, these frosted sugar cookies are the made-from-scratch version of the store bought ones. Love at first bite!
Since I started this blog, little over 3 years ago (how times flies!!!) I have made thousands hundreds of cookies but what makes my husband’s heart skip a beat are the soft, cakey sugar cookies found at the grocery store. You know which cookies I’m talking about, don’t you? The soft sugar cookies that come in different colors and flavorings depending on the season.
I never understood what’s all the fuss about these cookies. Although I have tried them on various occasions I still can’t say they are one of my favorite cookies. Maybe because I’m a chocolate kind of girl. Or maybe because I haven’t had the right soft sugar cookie!
Few days ago I was thumbing my friend Sally’s cookbook (you might remember her from these peanut butter chocolate cupcakes) and stopped at page 118 where Sally promises buttery, soft and sweet cookies without a long list of ingredients. 3 batches of cookies later and I finally got it why these soft sugar cookies are so irresistible.
I’ve seen quite a few copycat recipes for the store bought version but most of them called for a boxed cake mix. This recipe doesn’t call for a box mix and uses just the basic ingredients you are likely to find in sugar cookies – butter, sugar, egg, all purpose flour, vanilla and leaveners.
Start by creaming the butter with the sugar, beat in the egg and last fold in the dry ingredients.
Sally’s advice is to scoop the cookie dough and refrigerate for at least 2 hours. This will prevent the cookies from spreading while baking. I have to say, I had a little problems at this point. I don’t know for sure how little or how much the cookies were supposed to spread, but mine did spread.
For the first batch I used a small OXO scoop and refrigerated the cookie dough for about 2 hours. The cookies turned out buttery, melt-in-your-mouth amazingness but not as thick as I hoped.
For the second batch I used an OXO medium size scoop and refrigerated the cookies overnight. Just like the first batch, the cookies turned out amazing, but spread.
For the third batch I used the medium size scoop and froze the cookie dough for 1 hour. No difference in taste or texture.
No matter what size cookie dough you choose and no matter how long you refrigerate the cookie dough – you must try these cookies!
Top them with a generous amount of buttercream and lots and lots of sprinkles!
Speaking of sprinkles, today a few of my friends and I are throwing a surprise bridal show for Sally! Congratulations Sally!!! Thanks to Anna and Jaclyn for organizing it!
So, grab your sprinkles and join the fun!
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Yields 16 cookies
10 minPrep Time
10 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 1/2 cup butter, room temperature
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 6 tablespoons butter, room temperature
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
Instructions
- In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract and scrape the sides of the bowl with a spatula.
- Gently fold in the flour, baking powder, baking soda, cream of tartar and salt.
- Scoop out the dough with a medium size scoop and refrigerate for at least 2 hours.
- When ready to bake, heat the oven to 350F and bake the cookies for 10 minutes.
- Remove from the oven and cool completely on the baking sheets before removing.
- To make the frosting, add the butter to a mixing bowl.
- With the paddle attachment on, beat on low speed until light and fluffy.
- Gently, mix in the powdered sugar and vanilla extract.
- To reach your desired frosting consistency, pour a couple of drops of heavy cream at a time beating continuously until it turns out the way you like it.
- Spread a generous tablespoon of frosting over each cooled cookie and decorate with colorful sprinkles.
Notes
Recipe from Sally's baking addition cookbook
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