Frosted Soft Sugar Cookies
24 to 30 cookies
- 1 1/2 cups C&H® Granulated Sugar
- 1 1/3 cups butter or margarine, softened
- 2 eggs
- 2 1/2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/4 teaspoon cream of tartar
- 1 (1 lb.) pkg. (approx. 3 3/4 cups) C&H® Confectioners Sugar
- 2 teaspoons vanilla or almond extract
- 1 teaspoon water
- 1 to 2 drops food coloring
Preheat oven to 350°F. Prepare parchment-lined cookie sheet.
In a large bowl, combine sugar and butter or margarine and beat with an electric mixer until creamy, about 5 minutes. Add eggs, one at a time, blending well after each addition. Add vanilla, scraping down the sides of the bowl.
In a separate bowl, mix together flour, baking powder and salt. Add flour mixture to butter mixture, one cup at a time; blend until all the flour mixture is incorporated. Roll into 1-inch balls, and place on prepared cookie sheet.
Bake for 10 to 15 minutes, until the bottoms turn light brown. Let stand for 5 minutes before removing to cool on a wire rack.
Frost when completely cooled.
In a large bowl, with an electric mixer, beat the butter until smooth and creamy. Add cream of tartar. Add sugar, one cup at a time; blend until fully incorporated. Add extract and water, mixing until combined. Whip frosting at high speed for 5 minutes, until light and fluffy. Add food coloring.
For an extra special touch, you can garnish your frosted cookies with colored sugar. To create, simply mix 1/2 cup of granulated sugar with a few drops of food coloring of your choice.
To soften cold butter to room temperature in a hurry, place butter in the microwave for 15 to 20 seconds on HIGH.
When beating butter for frosting, make sure it is creamy and frosting-like before adding additional ingredients. This will ensure proper mixing.