Loft House-Style (Soft Baked) Sugar Cookies
I've been looking for an excuse to try making loft house-style sugar cookies, so when I saw cute green and white sprinkles at the grocery store, I figured there was no time like St. Patrick's Day for cookies. You need something sweet to offset that salty colcannon and sauerkraut , right? My dad had us over to his house for corned beef sandwiches (I had a grilled cheese made from swiss cheese, tomato, and thousand island dressing and it was actually pretty delicious!) so I brought these cookies. They got thumbs up from everyone, as did the ones I took to work on Monday. So, I guess this recipe is a keeper!
I like them because they are soft and fluffy (and because when you make them yourself, you can use as much frosting as you want... read: a lot), but it's also nice that they are so easy to make. I didn't chill the dough in the fridge because I figured that since they weren't going to be cut-outs it wouldn't really matter. And it didn't. Which is glorious. They were mixed and baked within half an hour. I made the frosting while they cooled, and then they were ready to go. These are like the cookie version of a quick bread (which, to me, is perfect in every way).
Loft House-Style (Soft Baked) Sugar Cookies
For the cookies: 1 cup butter, room temperature 1 cup sugar 2 eggs 1 tbsp vanilla 3 cups flour 3 tsp baking powder 1/2 tsp salt
Preheat the oven to 400º.
Mix the dry ingredients and set aside. In a separate bowl, combine the butter, sugar, eggs, and vanilla. Beat until they are well combined. Add the dry ingredients in slowly and mix well. Form dough balls (about 2 Tbsp. each) and flatten into thick circles with your hands.
Bake on a parchment-lined baking sheet for 8-10 mins or until just the edges of cookies start to turn a very light golden brown. Don’t over-bake! Cool completely before frosting.
For the frosting: 1/3 cup butter, melted 1 Tbsp vanilla 3 Tbsp milk Up to 6 cups powdered sugar (thicken to desired consistency) food coloring
Whisk butter, vanilla, milk and egg yolk together. Slowly mix in powdered sugar, 1 cup at a time, until the frosting reaches your desired consistency. If it gets too thick, add more milk in very small amounts.
Source: Hostess with the Mostess
