The 12 Days of Cookies: Frosted Sugar Cookies

Frosted sugar cookies are a holiday classic!


Frosted Sugar Cookies

Recipe from Sonja Borchardt, Brandon

3 1/2 cups flour

1/4 teaspoon salt

1 teaspoon baking powder

1 cup unsalted butter, room temperature

1 1/2 cup sugar

2 eggs

2 teaspoons vanilla extract

In a separate bowl, whisk together the flour, salt and baking powder. Set aside.

Beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add eggs and vanilla and beat until combined. Add flour mixture and beat until you have a smooth dough.

Divide dough in half and wrap each half in plastic wrap. Refrigerate for about 1 hour or until firm enough to roll.

Preheat oven to 350 degrees.

Remove half of chilled dough and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Keep turning the dough to make sure it does not stick to the counter. Cut out desired shapes using a lightly floured cookie cutter.

Bake cookies for about 10 minutes (depending on size) or until they are brown around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with butter cream frosting (recipe below).

Makes about 36 4-inch cookies.

Butter cream frosting

2 cups unsalted butter, room temperature

4 cups powdered sugar, sifted

1/4 teaspoon salt

1 1/2 teaspoons vanilla extract

1/4 cup buttermilk

In a 5-quart mixer, add the butter and using a paddle attachment, slowly beat in the powdered sugar. Add salt, vanilla and buttermilk and beat until slightly stiff.