SOFT SUGAR COOKIES WITH BUTTERCREAM FROSTING RECIPE

This sugar cake is soft clean and very good with crimson buttercream vortex on top! They resemble their attic house cookies that everybody constantly appears to like, however I give them a chunk of encouragement with the aid of including in a hint of almond extract! 

SOFT SUGAR COOKIES WITH BUTTERCREAM FROSTING RECIPE
SOFT SUGAR COOKIES WITH BUTTERCREAM FROSTING RECIPE

Without a doubt, those sugar cookies wonder me with how nicely they grew to become out! I cannot get over the gentle texture and how ideal it's mate with icing buttercream. now not to say you could decorate them in such a lot of one-of-a-kind approaches!

Those cookies are made very just like different cookies! They start via creaming together butter at room temperature with sugar and then mixing in eggs, vanilla, and almond extract. Flour, sugar powder, baking powder, and salt are added collectively in separate bowls and brought collectively. The dries are slowly delivered into the dough, together with 3 tablespoons of milk.

On this recipe i use White Lily Flour than the standard logo of multipurpose flour. The purpose I do that is because White Lily Flour has a slightly lower protein percentage in comparison to all-everyday dreams of four and makes the crumbs just a chunk smoother in texture. but, these cookies will be true in case you use the regular brand flexible!

SOFT SUGAR COOKIES WITH BUTTERCREAM FROSTING RECIPE

INGREDIENTS:

  • Soft Cookie Dough
  • 1 cup butter softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 eggs
  • 3 cup flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/2 cup powdered sugar
  • 3 tbsp milk 2%
  • Buttercream Icing
  • 1 cup butter room temperature
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 2 tbsp milk
  • 1-2 drops food coloring

INSTRUCTIONS:

  1. Pre-heat oven to 350F and line a cookie sheet with parchment paper.
  2. Add the softened butter and sugar to a stand mixer. Mix together until slightly fluffy.
  3. Mix in the eggs, vanilla extract, and almond extract.
  4. Place the flour, baking powder, salt, and powdered sugar in a large bowl. Whisk together until completely mixed.
  5. Add half of the dry mixture to the batter and start to mix. Pour in the milk and the remaining dry ingredients and continue to mix until fully incorporated throughout.
  6. If the dough is sticky, place in the refrigerator for 30-60 minutes. Once the dough is able to be handled without being too sticky (it will still be somewhat sticky!) roll a tablespoon of dough in your hands and flatten using the palm of your hand. Shape the dough until it is a flattened disc and about 1/2 " thick.
  7. Bake the cookies for 7-9 minutes or until just slightly browned on the bottom.
  8. While the cookies cool, make the buttercream. Add room temperature butter to a stand mixer and cream the butter until smooth.
  9. Start to slowly add the powdered sugar 1 cup at a time.
  10. Place the vanilla extract, milk, and food coloring in the buttercream and mix until smooth. Add additional powdered sugar if necessary to reach desired consistency.
  11. Using a butter knife or a small spatula spread the buttercream onto cooled cookies. Sprinkle your cookies with your choice of sprinkles!
  12. Allow the buttercream to setup, at least an hour, before placing your cookies in storage.
  13. Enjoy!!

You May Also Like This Recipes

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel