Perhaps one of the most popular cookie combinations since the invention of the cookie is a soft sugar cookie with creamy buttercream frosting.
There are countless holidays, parties, and events that people adore adding sugar cookies to the menu. They can be simple with rainbow sprinkles or decorated with edible pearls and gold. Enjoy this simple home baker’s recipe that never fails to bring a smile to everyone who tries them. They are our chef’s family classic.
Supreme Soft Sugar Cookies
¾ cup butter softened
1 cup granulated sugar
1 Tbsp. vanilla extract
½ tsp. almond extract
½ tsp. salt
2 tsp. baking powder
2 ½ cups Panhandle Milling all-purpose flour
3 cups powdered sugar
¼ cup butter softened
2 tsp. vanilla extract
¼ cup milk
Wash and sanitize hands, tools, and work surfaces.
In a large bowl, cream together butter, sugar, eggs, vanilla, and almond until combined.
Add salt, baking powder, and flour and mix until well incorporated.
Cover dough bowl with plastic wrap and chill in the refrigerator for one hour. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Roll cookies into 1-inch balls and flatten with the bottom of a drinking glass until 1/4-inch thick. Never eat raw dough.
Bake for 8-10 minutes, or until slightly golden brown on the bottom. Let cool completely.
Wash and sanitize work surfaces that raw dough came in contact with and don’t allow baked cookies to contact those surfaces.
In a stand mixer or large mixing bowl, beat together powdered sugar and butter until creamy. Mix in vanilla and milk until smooth.
Frost cooled cookies with frosting and top with sprinkles if desired. For an elegant touch, lightly spray the top of the cookies with Wilton edible gold spray.