Submitted by Negacoca
Soft and fluffy sugar cookies with a creamy frosting, perfect for decorating.
Source: www.seriouseats.com
Show Full Ingredient List
- 10 ounces powdered sugar
- 1/4 teaspoon salt
- 2 1/2 ounces cream
- 1 teaspoon vanilla
- 2 sticks butter
- 7 ounces sugar
- 2 teaspoons baking powder
- 1 1/4 teaspoons salt
- 2 ounces, from about 2 large eggs egg whites
- 1 ounce cream
- 2 teaspoons vanilla
- 11 ounces cake flour
- gel paste
- sprinkles
Step 1
10 ounces powdered sugar
1/4 teaspoon kosher salt
2 1/2 ounces heavy cream
1 teaspoon vanilla extract
In the bowl of a stand mixer fitted with a paddle attachment, combine powdered sugar, salt, cream, and vanilla. Mix at low speed to moisten, then increase speed to medium and beat until creamy and soft, about 5 minutes.
Step 2
Using a spatula, scrape frosting into a small bowl, or as many bowls as you would like colors, and cover with plastic pressed directly against the surface. Set aside until needed, up to 24 hours at room temperature.
Step 3
Adjust oven rack to middle position and preheat to 350°F (180°C).
Step 4
2 sticks unsalted butter, pliable but cool, about 60°F (16°C)
7 ounces sugar
2 teaspoons baking powder
1 1/4 teaspoons kosher salt
Using the same bowl and paddle attachment used for frosting (no need to clean), combine butter, sugar, baking powder, and salt. Mix at low speed to moisten, then increase speed to medium and beat until fluffy, pale ivory, and soft, about 5 minutes.
Step 5
2 ounces, from about 2 large eggs egg white
1 ounce heavy cream
2 teaspoons vanilla extract
Meanwhile, whisk egg whites, cream, and vanilla in a glass measuring cup until homogeneous.
Step 6
With the mixer still running, add liquid mixture in 4 or 5 additions, pausing to scrape bowl and beater about halfway through.
Step 7
11 ounces bleached cake flour
Decrease mixer to low speed, sprinkle in cake flour, and continue mixing to form a soft dough. Fold batter once or twice with a flexible spatula to make sure it's well mixed from the bottom up.
Step 8
Using a 2-tablespoon cookie scoop, divide dough into 24 level portions and carefully drop onto 2 parchment-lined aluminum half sheet pans, leaving 2 ½ inches between each dough ball. If needed, pause to rinse scoop in hot water to ensure a clean release (misshapen scoops will spread into an irregular form).
Step 9
Bake until puffed and pale overall, but just barely golden around the very edges, about 15 minutes. Cool directly on sheet pans until no trace of warmth remains, about 15 minutes longer.
Step 10
gel food coloring (optional)
If you like, tint frosting with a drop or two of gel paste.
Step 11
sprinkles (optional)
Working with one at a time, dollop a shy tablespoon of frosting (3/8 ounce; 10g) over each cookie, spread into an even layer with a palette knife or butter knife, and top with sprinkles, if desired. Repeat with remaining cookies and enjoy immediately.
Step 12
Let leftover cookies stand at room temperature until frosting forms a crust, then transfer to an airtight container with a sheet of wax paper between each layer. Store up to 3 days at room temperature.