I know it’s been a while since I’ve done some baking, but with the swing of the holiday spirit, I was craving some frosted sugar cookies!
In middle school, the cafeteria used to sell these soft chewy sugar cookies with icing and colored sugar on top. They were so good and since I can’t back to 6th grade (but let’s be honest, who would want to?), I decided to recreate them myself!
What You’ll Need:
For the Cookies:
- 3 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) sweet cream butter***
- 1/4 cup cream cheese
- 1 and 1/4 cups sugar
- 1/2 cup sugar (separate)
- 1 and 1/8 teaspoon vanilla extract
- 1 large egg
- 2 Large Mixing Bowl
- Shallow Bowl
- Electric Mixer
- Cookie Pan
- Wax Paper
- Flat bottomed glass (like a wine glass)
***you can use salted butter too, but then just add a pinch of salt instead, not the 3/4 teaspoon of it
For the Icing:
- 3 large egg whites
- 3/4 cup sugar
- A literal pinch of salt
- 1/3 cup water
- 1/4 teaspoon vanilla extract
- Mixing Spoon
- Medium Bowl (heat safe)
- Sauce Pan (that the bowl will sit snugly on top of)
- Electric Mixer
- Food Coloring
What To Do:
- Preheat oven to 375°F
- Line cookie pans with wax paper.
- Slowly soften the 1 cup butter, by microwaving it for 10 seconds at a time. Do not melt the butter.
- In one large bowl, mix the 3 cups flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and salt (depending on what butter you used) together.
- In another large bowl, using the electric mixer, mix the 2 sticks softened butter, 1 and 1/4 cups sugar, and 1/4 cup cream cheese together, until creamy, light, and fluffy.
- Add in the 1 and 1/8 teaspoon vanilla extract and continue mixing.
- Add in the egg and continue mixing.
- Scrape down the sides of the bowl, and add in the flour mixture (from the first bowl, step 4).
- Mix on low speed until the dough is formed. It will be sticky.
- Place the separate 1/2 cup sugar in the shallow bowl.
- Moisten hands so that the dough doesn’t stick to them.
- Form tablespoon sized balls and roll around in the sugar.
- Place cookie dough balls ~2 inches apart on the cookie sheet.
- Using the flat bottomed glass, flatten each cookie. Thicker cookies will be chewier, and thinner cookies will be crunchier.
- Bake the cookies for 8-10 minutes. (8 minutes for softer cookies, 10 minutes for crunchier cookies). Cookies will be golden brown at the base, but stay white on top. *******
- Let the cookies cool for a few minutes before devouring.
*******Icing Directions (optional):
- Add enough water to the saucepan for it to fill 3/4 of the way and boil.
- Place the heatproof bowl on top of the saucepan (it should not be floating in the water).
- Add the egg whites, sugar, salt, and water to the heatproof bowl and mix constantly until all the sugar has dissolved and it makes a uniform solution. Stir for about 5-6 minutes.
- Remove the heatproof bowl from the sauce pan.
- Using an electric mixer, beat on medium speed for 2-3 minutes until whipped cream consistency. Be careful not to over-beat. ++++
- Add the vanilla extract and mix until blended.
- Add food coloring of your choice and mix until blended (optional).
- Coat cookies in frosting and add colored sugar on top.
++++If for some reason, the frosting turns frothy instead, use the froth as a light, airy frosting. That’s what happened to me and it works just as well!
‘C’ is for cookie, and cookie is for me. ~Cookie Monster