I hope you all enjoyed an Easter full of hope, joy, and (well, obviously) cookies. Happy baking!
Soft Frosted Sugar Cookies
Painted Sugar Cookies
Mini Layer Cakes
Funfetti Mini Cakes
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 48 Mini Cookies
- Category: Dessert
For the cookies:
- 1 cup (230 gm) unsalted butter, at room temperature
- 1–1/2 cups (170 gm) powdered sugar
- 1 large egg
- 1–1/4 teaspoons vanilla extract
- ½ teaspoon almond extract
- 2–3/4 cups (330 gm) cake flour
- 2 tablespoons cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the frosting:
- ¾ cup (170 gm) unsalted butter, at room temperature
- 3 cups (340 gm) powdered sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1–1/2 – 2 tablespoons milk
- Food coloring and sprinkles, if desired
To make the cookies:
- In a large bowl, cream the butter and powdered sugar together with a mixer on medium speed until smooth, about 1 minute. Scrape the sides of the bowl and add the egg and extracts, beating on medium just until combined. Add the cake flour, cornstarch, cream of tartar, baking soda, baking powder, and salt. Stir on low just until combined and a dough comes together. Cover the bowl with plastic wrap and place in the fridge to chill until it comes to a play-doh consistency, about 1 hour. When ready to bake, preheat the oven to 375 degrees and line two baking sheets with parchment paper. Use a small cookie scoop or a spoon to portion out 1-1/2 teaspoon sized rounds of dough. Roll them in your hands briefly to smooth and place 2” apart on the prepared pans. Flour the flat bottom of a glass or measuring cup and gently press each round of dough down until it is just over ¼” thick. Bake in the oven until the edges and tops are barely set, about 7-8 minutes. Allow to cool completely prior to frosting.
To make the frosting:
- In a large bowl, cream the butter on medium speed until smooth and pale. About 2 minutes. Add the powdered sugar, salt, vanilla, almond extract, and 1 tablespoon of milk. Stir together on low until combined and then beat until smooth. Add additional milk to bring the frosting to your desired consistency. Add food coloring and spread on the cookies, adding sprinkles if desired.
I haven’t baked these yet, so I’ll add to this comment when I complete the process but thus far, they taste amazing. Yes, I’m kind of a cookie dough connoisseur, even though it’s not recommended to eat raw cookie dough. But in any event, I’ve had some dough in my times and I can already tell these are going to taste amazing. Im pretty sure it’s the almond that takes it over the edge from good to amazingly delicious!
Just made these. I almost never comment, but they were spot on. I used more baking powder instead of cream of tartar as I didn’t have that and earth balance unsalted butter. So good, my kids loved them and they filled the lofthouse craving and had notes of Cheryl and Co sugar cookies as well. Thank you for this recipe!