Soft Frosted Sugar Cookies

By King Arthur Baking · 90 min

Ingredients

Instructions

1. In a large bowl, stand mixer bowl or food processor, combine the flour, confectioners' sugar, salt, baking powder and baking soda. Stir or pulse until evenly mixed.
2. Add the cold butter cubes and work them in until fine, even crumbs form, using your fingers, a fork, the stand mixer's flat beater on low speed, or a food processor.
3. Separate the egg. Set the white aside in a small measuring cup. Add the yolk to the dry mixture and stir or pulse until evenly blended.
4. Lightly whisk the milk into the egg white. Measure out 1 tablespoon of this mixture (or 14 g), pouring rather than scooping, and add it to the bowl. Keep any leftover egg white mixture if you wish.
5. Add the vanilla and mix or pulse briefly until larger clumps form. Bring the dough together with your hands.
6. Roll the dough between two sheets of parchment or wax paper to about 1/2 inch thick.
7. Refrigerate the dough, still between the paper, for about 30 minutes.
8. Preheat the oven to 325°F and line a baking sheet with parchment.
9. Take the dough out and roll it to 1/4 inch thick, dusting lightly with flour if it sticks. Cut out shapes and place them on the prepared sheet.
10. Bake 14 to 18 minutes, until the bottoms just turn golden with little to no color on the tops and sides.
11. Immediately move the cookies, still on the parchment, to a rack and let them cool completely.
12. In a medium bowl, stir together the frosting ingredients in the order listed, adding enough milk for a spreadable, smooth glaze that is not runny. Color if desired.
13. Spread the frosting on the cooled cookies with an offset spatula or dull knife. Decorate with sprinkles or sugars if using, and let the glaze set for about 30 minutes.

Summarized from King Arthur Baking's video. Watch it for the details.

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