Ingredients: |
Ingredients: SUGAR COOKIES
1cup all purpose flour
1 ⅛ teaspoon baking powder
¼ teaspoon salt
6 tablespoons salted butter, softened
6 tablespoons sugar
1 ½ teaspoons vanilla extract
1 large egg
FOR THE FROSTING
1 ¼ cups powdered sugar (confectioners' sugar)
1 ½ tablespoons salted butter , softened
1 teaspoon vanilla extract
2 to 3 tablespoons milk (Start off by using 2 tablespoons of milk. If you would like the frosting to be thinner, add more milk). Use cream as alternative.
3 to 4 drops food coloring , optional
sprinkles , optional
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Directions: |
Directions:Line a baking sheet with parchment paper or a silicone baking mat.
In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate medium sized bowl, mix together the butter and sugar with an electric mixer for 2 minutes.
Beat in the vanilla and the egg.
With the mixer on low speed, slowly add the dry ingredients to the wet ingredients, mixing just until incorporated. Cover the dough and chill in the refrigerator for 45 minutes.
When you are ready to bake the cookies, heat the oven to 350 degrees F (177 degrees C). Scoop up a quarter cup of the dough and roll it into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough and space the cookies at least 2 inches apart.
Bake 8-10 minutes. Do not overbake. The edges should be very slightly browned. Let cool on baking sheet for 2 minutes, then transfer the cookies to a cookie rack to cool completely.
TO MAKE THE FROSTING
In a medium sized bowl, whisk together the confectioners' sugar, butter, vanilla, and milk 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 a knife or offset spatula or spoon to frost the cooled cookies.
Top with sprinkles, if desired |
This recipe for Small Batch Sugar Cookies is from