You know what I love? Those sugar cookies with the colored frosting that you find at Ralphs. You know the ones that are soft and chewy and impossible to eat just one of? The ones in the bakery section with the multi colored sprinkles? I love those cookies. The day that I got my driver’s license I drove to Ralph’s to get them (not joking). So when I saw this recipe on Annie’s Eats to replicate them, I was hooked. And now I’m in trouble, 2 dozen cookies are now down to 19…
These are better than those Ralph’s cookies. Not only because they are handmade, but because you get to lick the frosting from the bowl and halfway through eating your cookie you can add more sprinkles to the top. They truly melt in your mouth.
This recipe makes 24 BIG cookies. And it makes much more frosting than I actually used, so I ended up freezing the leftover frosting for future usage (frosting freezes well). Also, keep in mind that once you make your cookie dough it needs to sit in the fridge for an hour before baking, so don’t do these last minute.
Frosted Sugar Cookies
Makes 2 dozen
For the cookies:
- 4½ cups all-purpose flour
- 4½ tsp. baking powder
- ¾ tsp. salt
- 1½ cups (3 sticks) butter, at room temperature
- 1½ cups sugar
- 3 large eggs
- 5 tsp. vanilla extract
For the frosting:
- 5 cups confectioners’ sugar, sifted
- 1/3 cup (5 1/3 tbsp.) unsalted butter, melted
- 1 tbsp. vanilla extract
- 7-8 tbsp. milk (plus more, as needed)
- Food coloring (optional *I used 4 drops of red food coloring)
- Sprinkles (optional)
To make the cookies, preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In a large 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 (yes, these are BIG cookies). 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 (I only put 6 on each baking sheet). 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.
Recipe from Annie’s EatsI think these cookies came out perfectly. They don’t travel well (i.e. the frosting gets a little messy if you stack them), so make them for a BBQ or baby shower and lay them out flat. Enjoy! (I’m off to have another one.)