Description
Frosted Sugar Cookies with Sprinkles
Ingredients:
For the Cookies:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
For the Frosting:
3 cups powdered sugar
3 tablespoons milk (adjust for consistency)
2 tablespoons unsalted butter, melted
Food coloring (optional)
Sprinkles for decoration
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Instructions:
1. Prepare the Cookies:
Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg, vanilla extract, and almond extract (if using).
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Roll dough into 1-inch balls and place on prepared baking sheets, spacing them about 2 inches apart.
Bake for 8-10 minutes or until edges are lightly golden. Cool on wire racks.
2. Make the Frosting:
In a medium bowl, whisk together powdered sugar, milk, and melted butter until smooth.
Divide frosting into separate bowls and add food coloring as desired.
3. Decorate the Cookies:
Spread frosting evenly on the cooled cookies.
Top with sprinkles while the frosting is still wet to ensure they stick.
Allow the frosting to set before stacking or serving.
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Tips:
For softer cookies, underbake them slightly and let them finish cooking on the baking sheet.
Customize the frosting colors and sprinkles for any occasion or holiday.
#SugarCookies #ColorfulTreats #BakeWithLove
Step-by-Step Guide
Follow this detailed process for perfect cookies every time. First, ensure your butter is truly softened to room temperature for proper creaming. Cream the butter and sugar on medium-high speed for a full 3-4 minutes until pale and fluffy; this incorporates air for a lighter texture. When adding the dry ingredients, mix on low speed just until no flour streaks remain to avoid tough cookies. Use a cookie scoop for uniformly sized dough balls. Bake one sheet at a time on the center rack for even heat distribution. The cookies are done when the edges are just set and barely golden; the centers will look soft.
Serving Suggestions
These festive cookies are versatile. Arrange them on a tiered stand for a party centerpiece. Package them in clear cellophane bags tied with ribbon for thoughtful homemade gifts. For a dessert platter, pair them with fresh berries and a light whipped cream. They also make a delightful accompaniment to a cup of coffee, tea, or a cold glass of milk.
How-to Summary
To summarize: Cream softened butter and sugar, then mix in egg and extracts. Combine dry ingredients separately, then blend into wet mixture. Form dough balls, bake until edges are lightly golden, and cool completely. Whisk powdered sugar, milk, and melted butter for frosting, color as desired, spread on cookies, and immediately add sprinkles.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can refrigerate the dough, wrapped tightly, for up to 3 days. Let it soften slightly at room temperature before scooping and baking.
Why are my cookies spreading too much? This is often due to butter that is too warm or an oven that isn’t hot enough. Ensure your butter is softened but not melted, and always preheat your oven fully.
Can I omit the almond extract? Absolutely. Use an additional teaspoon of vanilla extract for a classic vanilla flavor.
How do I store frosted cookies? Store in a single layer in an airtight container at room temperature for up to 5 days. Place parchment paper between layers if stacking is necessary.
My frosting is too thick/too thin. How do I fix it? For thick frosting, add milk one teaspoon at a time. For thin frosting, add more sifted powdered sugar a tablespoon at a time until the desired consistency is reached.
Common Mistakes to Avoid
- Overmixing the dough: This develops gluten, leading to dense, tough cookies.
- Using hot, melted butter: This causes excessive spreading. Butter should be softened but cool.
- Frosting warm cookies: The frosting will melt and slide off. Ensure cookies are completely cooled.
- Adding sprinkles after frosting sets: They won’t stick. Apply sprinkles immediately after frosting each cookie.
- Overbaking: Cookies continue to cook on the hot baking sheet. Remove them when the edges are just golden.
Conclusion
Mastering these frosted sugar cookies is a rewarding baking project that yields beautiful, delicious results perfect for any celebration. By following the detailed steps, avoiding common pitfalls, and using the provided tips for storage and customization, you can create a timeless treat that is as joyful to make as it is to share. Happy baking!