We bring you here these soft frosted sugar cookies. These are dreamy. They are so cute and so delicious! These are soft sugar cookies. Meaning, they are not the typical rolled or cut out sugar cookies. So they are not crunchy, but soft.
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They are flaky, soft and so good! This time they are soft frosted sugar cookies, so we use a forsting on top of each and then decorate with some sprinkles.
As for the sprinkles, you can use whichever type you like the most. We do recommend that you use sprinkles that are really conorful. In our opinion that’s the way these cookies look the best.
Now, for the frosting, we do use here some food coloring. The best type of coloring to use in this frosting and in most other dessert recipes is a gel format. This way you don’t mess with the liquid proportion of any recipe.
In this case, since we want to get a pink colored frosting, you can use either a red or a pink coloring. make sure to add it little by little until you get a color that you really like. It is better to do this and not add too much at first, end up with a color you don’t like and then not being able to “remove” some of the coloring.
You will see that the texture of these cookies is simply amazing. Don’t be fooled by their simple look. These cookies are one of the best things ever. I can assure you that if you use recipe you will fall in love with them.
Plus, they are great for a dinner party, tea time, a gethering or any special occasion. They are truly awesome for any type of hosting event.
If you like this recipe, you have to go check out our sugar cookies, a version of sugar cookies with no frosting that you will enjoy very much.
Ingredients
Equipment
Method
- In a medium bowl sift the flour with the cornstarch, baking powder, baking soda and salt. Separately, in a large bowl add the butter with the powdered sugar and beat with an electric mixer or a hand whisk for 3 minutes until fluffy and lighter in color.
- Add in the egg with the vanilla extract and the almond extract. Beat for 30 seconds more until the mixture is smooth.
- Add the flour mixture and integrate with a rubber spatula to form a very smooth dough. Cover the bowl with plastic wrap and refrigerate the dough for 1 hour to improve consistency and flavor.
- Once the dough has been refrigerated, preheat the oven to 180° C (356° F). Also, place baking paper on two large baking sheets.
- Using a small ice cream scoop or spoon, portion the dough into 20 small balls about the size of 2 tablespoons and then place them in the baking pans, at least 5 cm apart. Slightly flatten each ball of dough with the palm of your hand.
- Bake the cookies for 10-12 minutes until they are firm and very lightly browned on the edges but not in the center. Take them out of the oven and let them cool while still on in the baking sheets for 10 minutes. Then transfer them to a wire rack to cool down completely.
- In a large bowl add the butter with the powdered sugar and salt. Beat with an electric mixer or a hand whisk for 2 minutes until the mixture lightens slightly.
- Add in the vanilla extract with the milk and beat for 1 more minute until a very smooth and slightly firm frosting is formed. If desired, add a few drops of red or pink food coloring to give the frosting a pastel pink color.
- Using a spoon, place a good amount of frosting on top of each cookie and spread it evenly over the entire surface. Then, decorate all the cookies with colorful sprinkles before the frosting hardens, and you're done.
Tried this recipe?
Let us know how it was!
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