Peaches and Cream Peaches and Cream

Tuesday, December 24, 2013

Soft-Frosted Lofthouse Style Cookies

Last week, I participated in my FIRST cookie exchange.  At first I was so flippin’ excited, I could barely contain myself!!!  But then I started feeling slightly intimidated on baking 6 dozen cookies, so I decided to split it up a little & make rum balls & sugar cookies.  Then I started feeling insecure about the recipes I had chosen.  Oh man…..what a mess!  I really wanted everyone to like them and I think it worked out okayJ  All in all, it was a good experience & I know what to expect for next time. 

These sugar cookies don’t look like much, but boy, do they ever taste good!    They are super soft, even days after baking them.  I never had soft sugar cookies before but I was told that these are better than the store-bought version (of course!).  They are frosted with just a wee bit of icing sugar & sprinkles.  You can color according to the holiday season but these are perfect for Santa!
So, what did we all make?
I made: Rum Balls & Soft Sugar Cookies (I also included 2 gingerbread cookies frosted)
Christine: Gingersnaps
Tracy: Chocolate Peanut Butter Balls & M&M cookies
Melissa: Birdsnest cookies
Charmaine-Coconut Squares
Sonya: Speculaas (a Dutch cookie) & shortbread cookies
Rheta: Salted Chocolate Sugar Cookies

I just wanted to say a special thank you to the ladies that participated in the cookie exchange.  It was fun & I loved all of your treats! Happy Holidays-May they be Merry + Bright! ;)
Soft Frosted Lofthouse-Style Cookies
Makes approximately 4 dozen

for the cookies:
4 ½ cups all-purpose flour
4 ½ teaspoons baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
5 teaspoons pure vanilla extract

for the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup unsalted butter, melted
1/2 cup milk (plus more, as needed)
1 tablespoon pure vanilla extract

Sprinkles, nonpareils or sanding sugar

For the cookies:
In a medium bowl, whisk together the flour, baking powder * salt.

In the bowl of a stand mixer fitted with a paddle attatchment, beat the butter & sugar together on medium speed until soft, approximately 203 minutes. Beat in eggs one a time, making sure each addition is mixed well.  Blend in the vanilla. Turn the mixer down to low speed and add the dry ingredients.  Mix until incorporated, scraping the sides of the bowl if needed. Cover & chill for one hour.

Preheat to oven to 250 degrees. Prepare 2 large baking sheets lined with parchment paper.

Scoop heaping tablespoons and shape into balls with your hands. Flatten with your fingers. Repeat with remaining dough, spacing 3 inches apart.

Bake for 10-12 minutes, or until set. Remove from oven & let cookies cool for 5 minutes then transfer to a wire rack & cool completely.

For the frosting:
In a large bowl, sift the confectioners’ sugars. Add the melted butter, milk & vanilla to the bowl & whisk until smooth. Add in milk as necessary (1 teaspoon at a time) until the desired consistency is reached.

Invert the cookies into frosting & place on a large baking sheet or wire rack to let the frosting set. Immediately top with sprinkles.

To store: room temp in an airtight container, for up to 5 days.

Source: The Comfort of Cooking, originally from The Beantown Baker



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