Monday, May 24, 2010

Fluffy Sugar Cookies with Buttercream Icing

I am a huge fan of those generic fluffy sugar cookies with thick icing that is available in the bakery section of almost any grocery store. Every time I run into them, I grab it, stare at it for 5 seconds and then proceed to put it back. Hubby once bought some and hid them in the trunk of his car. Don't ask why :D

These cookies turned out almost exactly like the store bought ones except I've had much better buttercream icing.  My favorite favorite favorite sugar cookies of all times are still from Soergel Orchards. Theirs is almost like a cake top with powdered sugar. OH YUMMMM.

Original Recipe
1/2 cup room temperature butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
2 teaspoon baking powder
3 cups flour
1/2 teaspoon salt

2 cups powdered sugar
1/2 cup room temperature butter
1-2 tablespoon milk
Food coloring (optional)

1. Preheat oven to 350 degrees F.
2. For the cookies, beat the butter and sugar until creamed. Add in eggs and vanilla and beat until smooth.
3. Combine dry ingredients.
4. Add dry ingredients and milk into the creamed mixture in two batches.
5. Refrigerate dough for up to an hour. (If you don't refrigerate it will be too sticky to mold)
6. Use 2 tablespoons to make 2-3 inch balls of dough. (After baking you want cookies that are about the size of the palm of your hand).
7. Bake for 10-12 minutes. The top of the cookies shouldn't be browned.
8. For the frosting beat all ingredients together until smooth adding more milk if necessary. When cookies are cool, frost and add sprinkles if you like.


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