Soft bakery style sugar cookies topped with classic buttercream frosting and colored sprinkles. No dough refrigeration required, just make the dough and bake!
My husband’s name is David. David doesn’t care for sugar cookies. In fact, he sort of hates them. I, on the other hand, LOVE a frosted sugar cookie.
Actually there are a lot of foods I like that David doesn’t like. There are even some foods I don’t like, but admittedly I’m not that picky. I’m a firm believer that if you think you don’t like a certain food you should try it time and time again anyway, because at some point you might find a way of preparing it that you love.
This is probably why I haven’t given up on quinoa yet. I try it every few weeks, and I usually still don’t like it, BUT I did find these little brown rice and quinoa packets that I just love. See? If I had totally written off quinoa I may have never tried Seeds of Change. <—- BTW, that wasn’t a sponsored sentence. I’m just a girl in love with a brand of microwave-ready rice packets and I want the world to know.
aaaaaand I’m rambling about health food in a post about cookies.Point being, I think you can learn to love any food. I’ve always been certain that I could get David to love a sugar cookie.
Speaking of, he says that these are the best sugar cookies he’s ever had. I won’t even tell you how many of this small batch he ended up eating; but let’s just say he ate enough of them for me to know that he was being honest.
They are very good. If I didn’t have so many small batch treat ideas on my “to make” list, I’d probably make/eat them every day. They’re soft and perfectly sweet. The dough requires no refrigeration which is great because it cuts down on the waiting time between, “Man, I want a cookie” and the moment where you stuff said cookie in. your. face. YUM.
I used red, white, and blue sprinkles to make things a little festive, since it is almost the 4th. BUT you could top with any sprinkles you like. If you follow me on instagram, I posted a picture of these sugar cookies a couple of weeks ago with a bunch of assorted colorful sprinkles. I made them with my younger sister and we had a lot of fun decorating them together. She’s a gem.
Just a note about the mixing method. This cold butter method is how I make most of my small batch cookies. It really cuts down on prep time. You’re essentially softening a small amount of cold butter with your beaters, instead of *heaven forbid* having to wait for it to soften at room temperature OR, even worse, softening it too much in the microwave and ending up with paper thin cookies. So familiarize yourself with this cookie mixing method, because it’ll show up on this blog again. *Ahem, small batch chocolate chip cookies.*
- 1/4 cup [b][i]cold[/i][/b] unsalted butter, cut into 1/4″ cubes
- 1/3 cup sugar
- 1 egg yolk, from a [i]large[/i] egg
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2/3 cup flour
- 1/8 tsp salt
- 1/4 tsp baking powder
- 3 tbsp [b][i]cold[/i][/b] salted butter, cut into 1/4″ cubes
- 1 cup powdered sugar
- 1/4 tsp almond extract
- 1/8 tsp vanilla extract
- 2-3 tsp 1%milk
- assorted sprinkles (optional)
- Preheat oven to 350˚F. Line a baking sheet with parchment paper.
- Measure cubed butter, sugar, egg yolk, vanilla, and almond extract into a medium/small mixing bowl. Set aside while mixing dry ingredients.
- In a small bowl, whisk together flour, salt, and baking powder. [url href=”http://www.smallbatchtreats.com/small-batch-essentials/”%5DI use my mini whisk![/url] Set aside.
- Using a hand mixer, start on a low speed and gently start mixing the butter/sugar mixture. The butter will start to soften, and as it does increase the speed on the mixer until the butter and sugar are creamed. This should only take about 1 minute.
- Add the dry ingredients and mix on low speed, increasing the speed as the flour starts to incorporate. Stop mixing when a dough forms.
- Divide dough into six equal pieces (I use a medium cookie scoop). Roll into balls. Place on parchment lined sheet. Press down [i]slightly[/i] with the bottom of a glass cup.
- Bake for 10-12 minutes. Remove from oven and cool 5 minutes on cookie sheet before removing to cooling rack. Cool completely before frosting.
- Combine butter, powdered sugar, almond extract, vanilla extract, and 2 tsp milk together in a small mixing bowl. Starting on a low speed, use the hand mixer to start mixing the frosting ingredients together. The butter will start to soften, and as it does increase the speed on the mixer until the butter is totally softened and the frosting is creamy. Add up to one additional teaspoon of milk if needed for desired frosting consistency.
- Frost cookies and decorate with sprinkles! Enjoy!