February 3, 2013

super soft, sugar cookies

I love soft sugar cookies!! Well, I love the crunchy ones too....but, if I had to choose...I would go with soft. I came across this recipe on the net and was intrigued by the claim that this cookie was guaranteed to turn out a soft, puffy cookie. I have to say, I was not let down!! The dough was perfect...easy to roll out, easy to cut out and easily lifted from the table with a metal spatula. The secret to this dough: cake flour. Buy it, use it, you'll like it!!

These little colorful heart shaped sprinkles I used are the bomb! They remind me of the 80's with their bright colors. And....being as I was a teenager in the 80's....it just kinda warms my heart is all.

I also had some teeny tiny heart sprinkles: red, pink and white. See below.

I really liked the recipe for the butter cream...so definitely try it if you get the chance. I'll use it again for sure. It is really just a basic butter cream recipe but was just right in my opinion.

{recipe found on the wonderful blog A Bountiful Kitchen}

Soft Sugar Cookies

1 1/2 cups butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons baking powder
1/2 teaspoon salt
5 cups cake flour

Cream the butter and sugar. Add the eggs and vanilla and mix well. Add dry ingredients and mix. Chill dough before rolling. Roll out dough to 1/4 inch thick, cut out shapes and bake in 350 degree oven for 10 minutes.

Butter cream Frosting

1 cup butter
4 cups powdered sugar
a bit of milk, start with 1 Tbsp and mix, add more milk as necessary to desired spreading consistency
1 teaspoon vanilla

Beat softened butter and powdered sugar til smooth. Add milk and vanilla, mix well. Tint frosting with food coloring. Decorate with sprinkles while frosting is still wet. Enjoy!!