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Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies

You know those crazy soft frosted cookies they sell at grocery stores and Target that come in different color frosting/sprinkles for different holidays and are probably (read: definitely) horrible for you? I freaking love those cookies. In college my roommate and I could finish off a box by ourselves (I now realize that I did not appreciate my youthful metabolism). This recipe was my attempt at making those cookies for myself, partly so I would know what went into them and partly because I didn't want to trek to Target. Although they don't really taste the same as the store-bought version, they sure satisfied that pure-sugar craving. 

I didn't have red food coloring at home but I added heart-shaped sprinkles in honor of Valentine's day which is about to sneak up on all of us. If you want to make these pink for Valentine's, add a couple drops of red to the frosting after adding the milk. 

Soft Frosted Sugar Cookies 

Recipe adapted from allrecipes.com  

Makes 24 large cookies 

For the cookies:

  • 1 cup vegetable shortening
  • 1 cup granulated sugar
  • 2 large eggs 
  • 1 teaspoon vanilla extract 
  • 1/4 cup milk
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda

For the frosting: 

  • 1/4 cup butter
  • 3 cups confectioner's sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk 
  • Food coloring, if desired
  • Sprinkles, if desired

Preheat oven to 350F.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening and granulated sugar on high until fluffy, about 2 minutes. Add the eggs, one at a time and mix until incorporated. Mix in the vanilla and milk until smooth. In a separate bowl, combine the flour, salt and baking soda. Add the flour mixture 1/2 cup at a time and beat until fully incorporated. 

If needed, refrigerate the dough for 15 minutes to make it easier to handle. Line 2 baking sheets with parchment or silicone baking liners. Spoon the dough out onto the prepared baking sheets in 2-tablespoon mounds, placing them about 2 inches apart. Flatten the mounds slightly with the back of a spoon. Bake cookies until golden brown, 10-12 minutes. 

Meanwhile, make the frosting. In the bowl of the stand mixer, beat together the butter, confectioner's sugar and vanilla. Beat in milk, one tablespoon at a time, until frosting reaches desired consistency. Mix in food coloring if desired. 

Allow cookies to cool completely before frosting. Decorate with sprinkles, if using. 

Note: Cookies keep, in an airtight container and separated with wax paper, at room temperature for 2-3 days. 

 

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