I have a little announcement to make today, and I totally made these cookies just to do it. Or maybe the announcement was just an excuse to make cookies. Maybe you can guess from the color of today’s sprinkles? Yep! We’re having a baby girl! Marc and I had our ultrasound on Friday, and they said we’ll be meeting a little baby girl in October. Pretty exciting, isn’t it? We’re thrilled. I mean, we would have been thrilled either way, but it’s really cool to know what our future holds. Now, if we could just settle on a name for her, we’d be ready to go.
Anyway, I’ve been craving sugar cookies like crazy lately. I even went to the grocery store to buy some Lofthouse ones recently, and they were out! I was so disappointed. I’ve spent a ton of time scouring the internet, trying to find a super soft sugar cookies recipe, and I finally came up with one. It’s a really simple one, too. I had all the ingredients – minus the sprinkles – in my kitchen already.
The most important thing to remember here is that you don’t want to over bake them. They aren’t going to be brown or golden. They’re going to look pretty darn pale when you take them out of the oven. And, that’s okay. That’s what makes them super soft.Print
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- For the icing:
- 1 1/4 cups powdered sugar
- 2 tablespoons water
- Preheat oven to 375F (180C), and line cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder and salt – set aside.
- In a large bowl with an electric mixer, cream the butter and sugar until combined and fluffy – about 1 minute.
- Add the egg and vanilla extract. Beat until combined.
- Add the flour mixture in 1/2 cup increments, mixing to combine and scraping sides when necessary.
- Using a small cookie scoop, form dough into balls and place on cookie sheet about an inch or so apart.
- Bake cookies for 8 – 10 minutes or until cookies have spread and dough is set. Remove from oven and allow the cookies to rest for several minutes before transferring them to a cooling rack. Allow cookies to cool completely before icing.
- For the icing:
- In a medium bowl, whisk together the powdered sugar and water until smooth. (Add more water or powdered sugar to reach desired consistency, if necessary)
- Using the back of a spoon, spread a thin layer of icing onto each cookie. Top with sprinkles, if desired.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg