The best recipe for the store-bought soft frosted sugar cookies. Make them miniature or full size.
Everyone's talking about Whitney Houston. Most are mourning her death. I'm not gonna lie, I'm sad as well. Why? For one, I was overly optimistic that she was going to have a successful comeback one day. And, two, she's partially (let's say it again, PARTIALLY) responsible for who I am today and holds a place in a few of my memorable milestones. Let's talk about four of these:
1- Whitney taught me to dance. It's true, you can ask my mom, my dad and my older sister who had to put up with me dancing around in our living room. Now, some of the music I was dancing to were Christian a-cappella bands (believe it or not, I could really groove to some of that stuff!) while others were jams from the day. There was a lot of Whitney in this mix.
2- Whitney taught me to sing loud and proud. I can't sing. Whenever I say this to my best girlfriend (who is an amazing singer) she always responds to me with "you can carry a tune!" That always empowered me, but never satisfied me. I always wanted to be a singer, but God decided to bless everyone around me, yet not me, with that gift. But, despite my seagull sounding voice, I can always belt it out with Whitney. And, hey, I even learned that if I turned her up loud enough on my stereo, that I sounded just like her. Who knew? 😉
3-Whitney gave me an opportunity to share my faith. During my early years of high school, I was sitting in our high school auditorium listening to a motivational speaker, who ended her presentation with a video where Whitney's "Greatest Love of All" song was the soundtrack. The message from the motivational speaker was focused on positive change in our youth and learning to love yourself. My friend, who was next to me, starting bawling because of the powerful words in Whitney's song. After the assembly, she confided in me about the rough path she recently chose and I was able to pray with her. Whenever I hear that song today, I'm reminded of this beautiful moment so long ago.
4- Whitney was in one of the first R-rated movies I ever saw. Can someone say "The Bodyguard"?? 😉
There you have it. My positive Whitney reflections. Now, let's get on to these COOKIES! (No, I have no better transition than this...) 🙂
For one of our first Valentines Days together, Ben bought me an entire package of the Lofthouse sugar cookies you find at most grocery stores decorated for every season and holiday. Some might think this is sweet, but once I tell you that HE ate every single one of those cookies, you will quickly change your mind. It didn't necessarily bother me that he ate the cookies, because I don't like them. But, it did bother me that my Valentines gift that year was actually a gift for himself!
Every time we walk by these cookies in the store, I'm pretty sure I see drool falling from Ben's gawking mouth. I decided long ago to search for a recipe to make them homemade for him sometime, but that idea slipped my mind and never came to fruition. Then one day, Annie popped up with a recipe and I quickly bookmarked it, yet unfortunately didn't quickly make them. Finally, after almost a year later, I made them this weekend for Valentines Day, in miniature form.
Guess what? Even though these are pretty much an exact replica of the store cookies I nearly can't stand, I actually really really like these! They are definitely better than the store-bought Lofthouse cookies, a testament agreed to by Ben himself.
Recipe Card
Mini Soft Frosted Sugar Cookies
Ingredients
For the cookies:
- 4 ½ cups all-purpose flour
- 4 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 ½ cups unsalted butter , at room temperature
- 1 ½ cups sugar
- 3 large eggs
- 5 teaspoons vanilla extract
For the frosting:
- 5 cups confectioners' sugar , sifted
- ⅓ cup (5 ⅓ Tablespoons) unsalted butter, melted
- 1 Tablespoon vanilla extract
- 7 Tablespoons milk (plus more, as needed)
- Food coloring , optional
- Sprinkles (optional)
Instructions
For the cookies:
- In a medium bowl, combine the flour, baking powder and salt. In the bowl of an electric mixer, beat together the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add eggs, one at a time, beating well after each addition. Stir in the vanilla. With the mixer on low speed, gradually add the dry ingredients just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
- When ready to bake the cookies, preheat the oven to 350 degrees F. Line baking sheets with parchment paper or a silicone liner. Scoop a tablespoon of dough (about ¾-ounce) and roll into a ball then place on the prepared baking sheet. Repeat with remaining dough, spacing cookies 2 inches apart. Using your fingers, slightly press the top of each cookie. Bake for 8-10 minutes, rotating cookie sheets halfway through baking. It is important not to over bake. The edges should not even be brown. Let cool for at least 10 minutes on the baking sheet, then remove to a wire rack to cool completely.
To frost the cookies:
- In a medium bowl, whisk together the confectioners' sugar, melted butter, vanilla and milk until smooth. You will want a thick consistency, but not too thick so that it is hard to spread on the cookie. Whisk in additional milk, one teaspoon at a time, to reach desired consistency. Tint with food coloring, if desired. Use an off-set spatula to spread each cooled cookie with the frosting. Top with sprinkles if desired. Store in an airtight container for up to 3-4 days.
- Source: Adapted from Annie's Eats, originally Hostess with the Mostess
Nutrition
C says
Can I use gluten free flours with this recipe?
Nikki Gladd says
If you're familiar with how to substitute gf flours in recipes, you can probably make it work. I, however, do not have experience using gf flours so cannot give you the measurements. Thanks.
Kathy says
How many will this make?
Nikki Gladd says
Hi Kathy, This recipe makes around 5 dozen miniature sugar cookies.
Kinda says
Is it possible to make these in to shapes with a cookie cutter?
Marissa says
In ingredients is it 4 (1/2) cups of flour or 4 and a half cups of flour
Nikki Gladd says
four and a half cups of flour 🙂
Michelle says
What size star tip did you use to make the grass looking part on the Eater cookies where you added the chocolate eggs in the middle as well?
Nikki Gladd says
Hi Michelle,
I used Wilton #21 star tip.
Rebekah says
Love these. Made them today for Girl Scout camp. 🙂
Amy says
Can you freeze these with the icing?
Nikki says
I don't think the icing would freeze well, but not certain of it as I haven't tested it myself. It might be okay, but I feel like the icing might not hold up well after thawing...
Kathy T says
Found you via pinterest. These are the most delicious cookies. thanks for sharing.
Nikki says
Thanks, Kathy! Hope you'll enjoy them on Valentines' Day as well! 🙂
Kat says
I am whipping these up right now! The only thing i modified was the milk in the frosting. I just got back from a vacation and haven't been to the store yet, so I only have light cream in my fridge! Hopefully it will work...I wouldn't think that a little extra fat would do any harm! Really cute recipe 🙂
Sara says
thanks for sharing this! love them!
Steve says
When you say "Scoop a tablespoon of dough (about 3/4-ounce) and roll into a ball." do you mean to literally place a ball of dough on the baking sheet, or should you flatten it to a cookie shape before baking?
Nikki says
Hi Steve,
You can place the ball of dough right onto the cookie sheet. Do not flatten it into the cookie shape. You can press it down to flatten just slightly, though. I didn't, and they turned out just the way I wanted them. I just reread my directions and will go and clear that up... 🙂
Thanks!
Teri says
I made these on Sunday. We ate a few, they were great. We ate more on Monday, they were fabulous. On Tuesday they were OUTSTANDING! As much as those "grocery store cookies" are (embarrassingly) yummy, these are so much better!
Nikki says
I so agree, Teri! Thanks for the review! 🙂
Noelle says
Nice tribute to Whtiney!!! I lovvvve these little cookies, I bake them very rarely, because I'm scared I'd eat them all!!Found you from Annies Eats. I love your blog and nice photos!
Sarah says
I love the little sugar hearts on the top, they are really cute!
Jessica @Sunny Side Up says
I have to admit that my sister and I were well known to have "ice skating" competitions in our basement, challenging each other to see who could do the best "triple lutz" to Whitney songs. I was so sad to hear about her passing. Her recent struggles only make me sadder. It's nice that you gave her a nice tribute.
And of course your cookies look so good!
Georgia @ The Comfort of Cooking says
These cookies are beautiful, Nikki! They look perfect for springtime or any occasion. Thanks for sharing!
Jen @ BeantownBaker.com says
I've been wanting to make these FOREVER. Seriously, I need to just do it...
Vicki Lindsey says
Happy Valentines! You CAN carry a tune! 🙂 XOXO... Also, the cookies look great! YUMMMMMMMMMMMMMMMMMMMMMMMM!
Amber says
I have also taken a liking to these cookies, they are pretty addicting! They are more adorable in mini form.
Blog is the New Black says
These cookies are CUTE! Love anything mini!