The past week has been filled with cookies, cookies, and more cookies! Why, you ask? Well, it was for the Great Food Blogger Cookie Swap! Basically we all recieved 3 names, and we mailed a dozen cookies to each person. In return we all received a dozen cookies from 3 different people! SUCH a fun idea and I looked forward to the cookies every. day. 🙂 Thanks Lindsay and Julie for all of your hard work!

I was trying to decide what to make for the cookie swap and decided a soft cookie would be a good idea as it would (in theory) stay nice and soft in the shipping process. I stumbled across these bad boys and knew I HAD to make them:

And I have met my new favorite sugar cookie…

These babies are soft, vanilla-y (it’s a word), and absolutely delicious! The perfect soft sugar cookie.

You know the cake-like frosted cookies from the grocery store that come out with different colors for each holiday? You know the ones I’m talking about… super addicting deliciousness.

These are better. Yah, you heard me… BETTER. Plus the ingredient list is all things you recognize! 😉

 The 3 lucky Recipients of these Soft Frosted Sugar Cookies:

The lovely bloggers that sent ME cookies 🙂

Thanks guys! The cookies were FAB.U.LOUS.

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Soft Frosted Sugar Cookies

Yield: 22 cookies


For the cookies:
4½ cups all-purpose flour
4½ teaspoons baking powder
¾ teaspoons salt
1½ cups (3 sticks) butter, room temperature
1½ cups sugar
3 large eggs
2 tablespoons vanilla extract

For the Frosting:
5 cups confectioners sugar
5 1/2 tablespoons butter, melted
1 tablespoon vanilla extract
7-8 tablespoons milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)


For the Cookies:
Preheat the oven to 350˚ F. Line baking sheets with parchment paper. In a medium sized bowl, combine the flour, baking powder and salt. Whisk until blended together. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy (2-3 minutes). Add the eggs one at a time, and beat until mixed together (scraping down the bowl as necessary). Next, add the vanilla. Lastly (at low speed), add in the dry ingredients mixing until just incorporated. Cover bowl and refrigerate the dough for 1 hour.

Scoop out a scant (just shy of) quarter cup of dough and roll into a smooth ball and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Using the bottom of a glass (sprayed with non-stick spray), flatten the balls of dough slightly. Bake cookies for about 10-12 minutes or just until set (be careful not to over bake!)! Allow cookies to cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

For the Frosting:
In a large bowl, place the confectioners sugar. Add the melted butter, vanilla, and milk to the bowl and beat until smooth. Beat in additional milk as necessary, until desired consistency is reached. Tint with food coloring (optional). Using an knife (or spatula), frost the cooled cookies. Immediately top with sprinkles if desired. Store in an airtight container.

Source: Annie's Eats