I came across this recipe on a blog.
It seemed so simple and sounded so delicious. I've attempted making soft sugar cookie before and have not found a successful one yet....until this one. And when I say "soft" I mean ultra deliciously soft. Fragile, almost. They do become a bit sturdier if you bake them longer but then you sacrific the super soft texture. I just used a simple buttercream icing to top them with and I made the icing fairly thin so it would easy to spread on such delicate cookies. It developed a little bit of a crust after sitting (which I love!) but I made it thin enough that even after sitting for a few hours, I still couldn't stack them without smooshing the icing.
The only 2 changes I made to this recipe were to add a splash of almond extract along with the vanilla & I baked mine at 375 instead of the 400 the recipe suggests. Oh, and I didn't flatten the balls of dough before I placed them in the oven. I used my cookie scoop so all the cookie balls were uniform in size. The dough scooped easily. I didn't chill it at all before hand. It was pretty warm in my kitchen so the dough was not stiff at all. I can't imagine it would be easy to roll out at all. I would definitely chill it before I attempted something like that.
I've shared how soft the cookies were but I need to mention they were not dry at all. I'm sure that's due to the slight underbaking of them. They weren't moist either but just kind of soft & cakey. The flavor was just right. I can imagine that adding a vanilla bean would be awesome! Or even other extracts - like maybe lemon or coconut.
I highly recommend this recipe if you are into soft cookies. If you are shipping them then it would not be a good recipe. They are indeed fragile and can't be handled too much. But they are sweet and pretty and just plain scrumptious!
THE BEST FROSTED SUGAR COOKIES*
Hostess with the Mostess blog
1 cup butter
1 cup sugar
1 tbsp vanilla
3 cups flour
3 tsp baking powder
1/2 tsp salt.
Preheat oven to 350º.
Mix dry ingredients in a bowl: set aside.
In a separate bowl, combine butter, sugar, eggs, and vanilla. Beat until mixed well. Add the dry ingredients slowly; mix well. Roll the dough into balls and place on cookie sheet or use a cookie scoop to place on parchment lined cookie sheet.
Bake 10-15 mins (depends on size of cookies so start with 10 mintues) or until just the edges of cookies start to turn a very, very light golden brown. Don’t over-bake. For an extra-doughy consistency, remove the cookies before the edges start to brown..