This recipe originally appeared on my other blog, but since I'm no longer updating it, I'm merging the recipes here for all to enjoy!
Over the summer, my parents celebrated their 35th wedding anniversary! And they were in town to see the kids play their summer sports, so I wanted to make them something a little special to celebrate!
I cut down a larger recipe of cookies to one that makes just 9! Because sometimes you just don’t need that many cookies around the house, especially buttercream frosted cookies since they don’t stack and are harder to keep for a longer period of time.
These big, soft cookies are just like the ones you can buy at the grocery store! I frosted mine with an icing tip and a few sprinkles, though simply spreading the frosting on would be delicious as well!
Super Soft Sugar Cookies
Adapted from Annie’s Eats
½ cup (1 stick) butter, softened
½ cup sugar
1 large egg
2 ½ tsp vanilla extract
1 ½ cups all purpose flour
1 ½ tsp baking powder
¼ tsp salt
In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2-3 minutes. Beat in the egg, mixing until smooth. Blend in the vanilla.
Turn the mixer to low speed and mix in the dry ingredients. Cover and chill the dough for at least 1 hour (or add an extra 2 tablespoons of flour and skip the chill).
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
Use a large cookie scoop (3 tablespoons) to portion the dough and roll it into a ball. Slightly flatten the ball and place on the prepared cookie sheets (2-3 inches apart). Bake for 10-12 minutes or until just set (the edges shouldn’t be browned at all). Let cool on the baking sheets for about 10 minutes, then move to wire racks to cool completely.
Frost with buttercream (I used a tip 104) and serve. Best if enjoyed within 2-3 days.
Makes about 9 cookies.
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