Soft Frosted Sugar Cookies

I have a few guilty pleasures when it comes to food, and it doesn't have anything to do with the exorbitant amount of sweets I eat on a regular basis. Growing up with homemade meals and the best homemade desserts you can imagine, I never ate many prepackaged  sweets. Whenever I found myself in front of the Lofthouse cookies, however, I couldn't seem to help myself. I admit, I'm a sweet snob, but these store-bought staples are good and I wanted to try and replicate them at home.

I was reluctant that these would be like the 'original.' But they are. They're delicious.Easily on my 'favorite cookies' list, which is surprising because I'm usually not a sugar cookie kind of girl.  The soft and pillowy cookie matches perfectly with the thick and creamy icing. Of course, they're perfect for any holiday, just adjust the frosting color and sprinkles! Yay :)

Soft Frosted Sugar Cookies 

adapted from What Megan's Making

Yield: 1 dozen large cookies

Ingredients: 

For the cookies: 

1 1/2 Cups all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/2 Cup butter(1 stick), at room temperature

1/2 Cup sugar

1 large egg

1 1/2 tsp. vanilla extract 

For the frosting: 

1 2/3 cups confectioners sugar, sifted 

2 Tbs. unsalted butter, melted

2 Tbsp. whole milk (plus more, as needed)

Food coloring (optional)

Sprinkles (optional) 

Directions: 

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 a large bowl combine the butter and sugar and beat together with an electric mixer on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the egg and blend in 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. 

Preheat the oven to 350 degrees F. When the dough is chilled, 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, keeping the cookies at least 2-3 inches apart. Bake about 10-12 minutes or until set. (Do not over-bake! 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 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 if necessary, 1 tsp at a time, until you reach your desired consistency. Tint with food coloring if desired.  Use a spoon to frost the cooled cookies. Top with sprinkles. Store in airtight container. 

Enjoy!