Soft frosted sugar cookies

I did not have healthy habits in college. I ate too many Lean Cuisines. I spent way too much money on expensive jeans. I really enjoyed the bars, even on school nights. I watched WAY too much reality TV. Somehow in there I managed to train for and finish a marathon and a half-Ironman, but I really wasn’t taking amazing care of myself.

The other day at the doctor, about 30 weeks pregnant, I weighed the same amount as I did at my highest weight in college. I distinctly remember the day I stepped on the scale, saw that number, and immediately knew I had to change a few things. I lost the first 10 pounds pretty quickly, started dating Mike, ran my second marathon 27 minutes faster than my first one, and realized that life was a lot better when I paid a little more attention to taking care of myself and started making smarter choices.

So what does this all have to do with these cookies? Well, other than the fact that I ate way too many of the store-bought ones during college, probably not a lot. But obviously, homemade cookies are always better, and there’s a really good reason I ate tons of these. They’re amazing. Super soft and cakey, with a thick layer of vanilla frosting and sprinkles on top. Even with my new, improved healthy eating, Lean Cuisine-scorning life, I love these.

(adapted from Sweet Pea’s Kitchen)

makes 20-30 cookies

1 stick butter (1/2 cup), softened
1 cup granulated sugar
2 eggs
1 tsp vanilla
3 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
pinch salt
3/4 cups full fat plain yogurt or light sour cream

1 stick butter (1/2 cup), softened
2 cups powdered sugar
1/2 tsp vanilla extract
a few tbsp milk
food coloring

Cream the butter and sugar in the bowl of a stand mixer. Add the eggs one at a time, then add the vanilla and yogurt. Mix on medium speed for about a minute, then scrape down the sides of the bowl.

Stir the flour, baking soda, baking powder, and salt together in a small bowl and add to the butter mixture. Mix on low speed, just until combined.

Flatten the dough into a disk and wrap with plastic wrap. Chill for at least 4 hours.

Preheat the oven to 375 and line two cookie sheets with parchment.

Roll the dough out on a floured surface and cut with a round cookie cutter. Bake the cookies on the lined baking sheets for about 8 minutes, then cool completely.

To make the frosting, cream the butter and vanilla, then add the powdered sugar. With the mixer running at medium speed, add the milk, 1 tsp at a time, until the frosting has a spreadable consistency. Add a few drops of food coloring.

Frost each cookie and top with sprinkles

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