Mini Soft Frosted Sugar Cookies
The favorite soft sugar cookies you find in the stores, but homemade and better!
Prep Time1 hr 20 mins
Cook Time10 mins
Total Time1 hr 30 mins
Servings: 5 1/2 dozen mini cookies
For the cookies:
- 4 1/2 cups all-purpose flour
- 4 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups unsalted butter , at room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 5 teaspoons vanilla extract
For the frosting:
- 5 cups confectioners' sugar , sifted
- 1/3 cup (5 1/3 Tablespoons) unsalted butter, melted
- 1 Tablespoon vanilla extract
- 7 Tablespoons milk (plus more, as needed)
- Food coloring , optional
- Sprinkles (optional)
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 3/4-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.