I purchased a 10 lb bag of C&H Granulated Sugar over the weekend and this recipe was on the back of the bag. It's a soft sugar cookie with a buttercream icing. It's really tasty and sweet! You don't have to chill the dough, so that's nice. It's not the sort of dough you can roll out and cut into shapes. I simply scooped it out of the bowl and right onto my parchment lined cookie sheets. The icing recipe is pretty basic except that it calls for cream of tartar. I'm not excactly sure what that ingredient does to the icing but it was good. The icing recipes calls for water but I used milk instead. Besides that, I followed the recipes!
Frosted Soft Sugar Cookies
1 1/2 cups granulated sugar
1 1/3 cups butter
2 1/2 teaspoons vanilla
3 1/2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
Buttercream Frosting for Cookies:
2 sticks (1 cup) butter, softened
1/4 teaspoon cream of tartar
1 pound powdered sugar (about 3 3/4 cups)
2 teaspoons vanilla or almond extract
1 teaspoon water (I used milk)
Oven to 350 degrees
Combine granulated sugar & butter and beat until creamy. About 5 minutes. Add eggs, one at a time beating after each addition. Add vanilla. In separate bowl combine flour, baking powder and salt. Add flour mixture to the butter mixture one cup at a time and blend till incorporated. Roll into balls or scoop and place on the cookie sheet lined with parchment paper. Bake about 10-15 minutes until the edges are light brown. Let stand for 5 minutes before removing to cool on a wire rack. Frost with buttercream.
Makes 24 to 30 cookies
In a large bowl, beat butter till smooth. Add cream of tartar. Add powdered sugar, one cup at a time blending till fully incorporated. Add extract & water. Whip frosting at a high speed until light and fluffy, about 5 minutes. Add food coloring.