Soft Frosted Sugar Cookies

These frosted sugar cookies are reminiscent of the soft Loft House cookies you buy at the grocery store.  They're a guilty little pleasure that you can't help but snack on (all day long, if you're me).

I love that these cookies are thick and soft! They remind me of gourmet bakery cookies. They're also fabulous because you don't have to roll them out! Big time saver. Dough balls are pressed flat with the bottom of a cup and then baked. Really simple. I cut a few hearts out of some of the pressed dough, just for fun. These would be great for Valentine's Day or to give to neighbors and friends. The frosting is on the sweet side, but still really tasty and like I mentioned above, very similar to the Loft House cookies (but much better, of course). 

These are great, simple cookies you can whip up anytime. Bake some today, you (and your loved ones) will be glad you did!

I halved the recipe below since I was making them for only three of us. My half recipe measurements are in pink.

Soft Frosted Sugar Cookies

        Inspired By: Annie-Eats.com
        Yield: about 2 dozen large cookies

For the cookies:
4½ cups all-purpose flour ( 2 1/4 cups)
4½ tsp. baking powder (2 1/4 teaspoons)
¾ tsp. salt (rounded 1/4 teaspoon)
1½ cups (3 sticks) butter, at room temperature (1 1/2 Sticks)
1½ cups sugar (3/4 cup)
3 large eggs (1 whole egg, plus 1 yolk)
5 tsp. vanilla extract (3 teaspoons)

For the frosting:
5 cups confectioners’ sugar, sifted (2 1/2 cups)
1/3 cup (5 1/3 tbsp.) unsalted butter, melted (3 Tablespoons)
1 tbsp. vanilla extract (2 teaspoons)
7-8 tbsp. milk (plus more, as needed) (3-4 Tablespoons)
Food coloring (optional)
Sprinkles (optional)

Directions:
To make the cookies, preheat the oven to 350˚ F.  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 the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.  Blend in the 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.*

When you are ready to bake the cookies, 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, spacing the cookies at least 2-3 inches apart.  Bake about 10-12 minutes or just until set.  (Do not overbake!  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 as necessary, 1 teaspoon at a time, until you reach your desired consistency.  Tint with food coloring if desired.  Use an offset spatula or spoon to frost the cooled cookies.  (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.)  Top with sprinkles if desired.  Store in an airtight container.

* My dough was thick, so I skipped chilling it and just baked them. They baked up nice and fluffy and didn't spread.

** These don't stack well. The frosting sets up, but it gets a little smashed when stacked.

Frosted Sugar Cookie Bars

I love frosted sugar cookies! They're one of my favorite treats. I don't know what it is about a soft, pillowy sugary cookie topped with creamy vanilla frosting, but I love it. When I was pregnant with my second baby, I craved sugar cookies the entire third trimester and that never went away.

This recipe is really quick and very satisfying. The cookie part taste just like a rolled out sugar cookie, but without all the work. You simply mix up the dough, press it into a pan (note the large pan size) and bake. The frosting is also really quick and very yummy. If you love sugar cookies, you must give this recipe a try!

Here is the yummy sugar cookie dough (not that I would ever sneak some dough). I halved the recipe and pressed it into a 9-in fluted tart pan, just for fun and presentation.

Here is the baked giant sugar cookie awaiting a glorious topping of vanilla, almond frosting.

Spread out the creamy goodness...

For a splash of color and because my four year old insisted, I added rainbow sprinkles to finish off the cookie. You can use any sprinkles you want and also tint the frosting.

This sugar cookie is as good as it looks. The cookie is soft, but has a nice dense texture and a delicious flavor from the vanilla and almond extracts. The frosting is light and fluffy and has the perfect amount of sweetness. The sprinkles on top give it a good crunch and add a nice touch of color.

Frosted Sugar Cookie Bars
1 cup butter, at room temperature I halved the recipe and used a 9 x 9 tart pan

2 cups sugar

4 eggs

2 teaspoons vanilla extract I used 1 tsp vanilla and 1/2 tsp almond extract

5 cups flour

1 teaspoon salt

1/2 teaspoon baking soda

Preheat oven to 375 degrees. Grease a 13 x 18 inch sheet pan and line with parchment paper.

In a medium bowl, combine the flour, salt and baking soda and set aside. In the bowl of an electric mixture, cream together the butter and sugar until light and fluffy, about 3 minutes on medium high. Add the eggs one at a time, mixing after each. Add the vanilla. Add the flour mixture in 2 addition, mixing until just combined.

Press the cookie dough into the sheet pan, using a greased spatula or parchment paper to spread it evenly. Bake for 10-15 minutes until lightly golden and a toothpick inserted into the middle comes out clean. Cool completely.

Buttercream frosting

1/2 cup shortening I halved the frosting recipe too

1/2 cup butter, at room temperature

4 cups confectioners sugar

1 tablespoon vanilla extract 

4-5 tablespoons milk

Pinch of salt

In the bowl of an electric mixer, cream together the shortening and butter until combined and smooth. Add the vanilla and salt and mix until combined. Add the confectioners sugar 1 cup at a time, mixing after each addition. Cream together on medium high for about a minute. Add the milk 1 tablespoon at a time, mixing until smooth. 

Spread onto cooled cookie. Slice into bars and serve.

Inspired By: therepressedpastrychef

Makes 24 bars

Since I baked mine in a round fluted tart pan, I cut the cookie into wedges instead of bars. 

Also, note the pan size if you're making the full recipe. It's 13 x 18!