Wednesday, September 28, 2011

Chewy Frosted Sugar Cookies




So, you know those brightly frosted cookies that are right by the door or at the front of the bakery section of your grocery store?  You know, the ones with the perfect amount of frosting and bright sprinkles that are packaged and and just calling your name to take them home?  I believe you all know what I'm talking about, right?  Right!  Okay, so now that we are all on the same page I'll get to the point.  I believe that at some point in time everyone has caved and bought a package of those delicious looking cookies and indulged themselves with a glass of ice cold milk and one, two...or maybe even more (we're not judging here) of those delicious cookies.  I know I have and I enjoy every bite every time I have one.

Well, it's occured to me on several occasions that I should attempt to make these at home.  I have also been asked on various occasions to make these for one thing or another.  While I always jump at the opportunity to grant people's request and get in the kitchen and bake, this is one of those cookies that I wanted to be perfect before sharing with others.  I've come across several knock-off recipes but none have impressed me enough to make again, let alone share with others.  Finally, I've come across the perfect recipe that tastes incredible, and should I dare say they are even better than those pretty, bright ones at the grocery store.


By topping them with various colors and sprinkles, it makes them easily customized for any party, event or holiday.  They are very easy to make and one of the best parts is they include basic ingredients that are staples in most pantries, so the ingredients are always on hand.  This just creates one problem!  I now have the perfect recipe, that I keep on hand, and I can make them any time I crave them and indulge in a couple (or a batch!) anytime I desire!

Chewy Frosted Sugar Cookies


Ingredients:

For the cookies-

4 1/2 Cups all-purpose flour
4 Tsp baking powder
1/2 Tsp salt
1 1/2 Cups (3 sticks) unsalted butter, room temperature
1 1/2 Cups sugar
4 Large eggs
4 1/2 Tsp pure vanilla extract

For the frosting-

5 Cups powdered sugar, sifted
1/3 Cup (5 1/3 Tbsp) unsalted butter, melted
1 Tbsp vanilla
7-8 Tbsp milk (plus more if needed)
Food coloring (optional)
Sprinkles (optional)


Directions:

Preheat oven to 350.

Line a baking sheets with parchment paper or silicon baking mats.

In a medium bowl combine the flour, baking powder and salt and whisk to blend ingredients.  Place butter and sugar in a bowl of an electric mixer and beat the two ingredients together on medium-high until they are combined and lighty and fluffy, about 2-3 minutes.  Beat in the eggs, one at a time, mixing well after each addition.  Turn the mixer to low and slowly add the flour mixture, mixing until just incorporated.  Cover the dough and chill for 1 hour.

When ready to make the cookies; scoop a scant* quarter of a cup of dough, roll into a ball and place on prepared baking sheet.  Repeat with the remaining dough, place dough at least 2-3 inches apart.

Place the cookies in the oven and bake for 10-12 minutes, until just set.  (Do not overbake.  The edges should be very lightly brown in color, if browned at all!)  Transfer to a wire cooling rack and allow to cool completely.

*Scant-just less than.  Do not pack or fill the measuring cup to the top.

For the frosting-

Place the confectioners sugar in a medium bowl.  Add the melted butter, vanilla and milk and whisk until smooth.  Whisk in additional milk as needed, 1 teaspoon at a time, until desired consistency is achieved.  Tint with food coloring as desired.

To frost, use an ofset spatula or spoon to spread the frosting onto the cooled cookies.  (If the frosting begins to thicken while your decorating the cookies, add a little bit of milk at a time.)  Top with sprinkles, if desired.  Store in an airtight container.

*I found it easier to frost a few cookies and then top with sprinkles.  The sprinkles stick to the cookies better if they are added as soon as the cookies are frosted.
Recipe Source: adapted from Hostess with the mostess

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