Soft Frosted Sugar Cookies
Thick, soft sugar cookies with a vanilla-almond flavor and a swirl of sweet pink buttercream. Cut into rounds, no chilling marathon required.
- Prep
- 30 min
- Cook
- 11 min
- Total
- 41 min
- Serves
- 24
Pull the cookies while the centers still look slightly underdone for the softest bite. Store frosted cookies in a single layer for up to 4 days.
Method
-
Whisk the flour, baking powder and salt together in a bowl.
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Beat 1 cup butter and the granulated sugar for until light and fluffy. Beat in the egg, vanilla and almond extract.
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Mix in the dry ingredients on low speed until a soft dough forms. Chill for .
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Heat the oven to 350°F and line two baking sheets with parchment.
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Roll the dough 1/2 inch thick on a floured surface and cut out rounds with a 3-inch cutter. Place 2 inches apart.
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Bake , until the edges are just set and the tops are still pale. Cool on the sheet for , then on a rack until completely cool.
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Beat the frosting butter, powdered sugar, cream and vanilla until fluffy, tinting with food coloring if you like.
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Swirl the frosting onto the cooled cookies and top with sprinkles.
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