As you can tell by the pictures, I am a home cook, NOT a home cook who has the talent to Martha Stewart simple cookies into works of art. My food is for eating, not to admire.
Frosted Soft Sugar Cookies
1 1/2 cups sugar
1 1/3 cups butter, softened
2 1/2 tsp. vanilla extract
3 1/2 cups flour
2 tsp. baking powder
3/4 tsp. salt
Preheat oven to 350 F.
In large bowl, combine sugar and butter and beat with electric mixer until creamy, about 5 minutes.
1/4 tsp cream of tartar
3 3/4 cups powdered sugar
2 tsp. vanilla or almond extract
1 tsp. water
In a large bowl with an electric mixer, beat butter until smooth. Add cream of tartar. Add powdered sugar once cup at a time, blending until fully incorporated. Add extract and water, mixing until combined. Whip frosting at high speed for 5 minute, until light and fluffy. Add food coloring.
Tips & Tricks :
- Make sure your butter is super soft. Microwave butter for 10 seconds to give it a little extra softness when beating.
- DO take the time to beat the sugar and butter until fluffy. This helps to make the cookie less "grainy" with sugar.
- Since I wanted to honor Valentine's Day, I had to free-hand my hearts as my cookie cutter heart made the cookies to large.
- I baked the cookies for about 11 minutes, which tanned the bottom of the cookie, but kept them soft.
- The frosting was a little thicker than I would have liked. I probably should have added a touch more liquid.
- I forgot to beat the frosting for the full 5 minutes--oops.
- Vanilla tends to tint the white icing, so if you don't want to color the icing, then you might want to use the almond extract.