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–+ servings

Soft frosted sugar cookies

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Prep Time 20 minutes
Cook Time 10 minutes
Refrigeration Time: 1 hour
Total Time 1 hour 30 minutes
Servings: 20
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the cookies:
  • 1 C (7.90 oz) (225 gr) unsalted butter, at room temperature
  • 1 C (4.35 oz) (123 gr) confectioners sugar (powdered sugar)
  • 1 egg
  • 2 tsp (0.33 fl oz) (10 ml) vanilla extract
  • 1/2 tsp (0.088 oz) (2.5 gr) almond extract
  • 2 C (9.20 oz) (260 gr) all purpouse flour
  • 1/4 C (0.070 oz) (32 gr) cornstarch
  • 1 1/4 tsp (0.22 oz) (6.2 gr) baking powder
  • 1/4 tsp (0.042 oz) (1.2 gr) baking soda
  • 1/2 tsp (0.088 oz) (2.5 gr) salt
For the frosting:
  • 1/2 C (0.42 oz) (112 gr) unsalted butter, at room temperature
  • 1 1/4 C (5.40 oz) (153 gr) confectioners sugar (powdered sugar)
  • 1 pinch salt
  • 1 tsp (0.17 fl oz) (5 ml) vanilla extract
  • 1 tbsp (0.50 fl oz) (15 ml) whole milk
  • Pink or red food gel coloring (optional)
  • Colorful sprinkles, for decorating

Equipment

Method
 

For the cookies:
  1. 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.
  2. Add in the egg with the vanilla extract and the almond extract. Beat for 30 seconds more until the mixture is smooth.
  3. 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.
  4. Once the dough has been refrigerated, preheat the oven to 180° C (356° F). Also, place baking paper on two large baking sheets.
  5. 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.
  6. 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.
For the frosting and to finish:
  1. 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.
  2. 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.
  3. 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.

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