frosted — Housewife's Whimsy

These are amazing. They are just like the soft frosted cookies you purchase at the store. However they are WAY better than those store bought cookies. I got so many compliments on these because they are truly incredible. Unfortunately these are made with white flour so they aren’t gluten free. I’m working on a gluten free adaptation of these but unfortunately it’s not perfect yet! I will definitely post it when I get it finished though. These cookies are way too good not have in your life!

I never like plain sugar cookies. So whenever I make them I always add some almond extract to give them a richer flavor. This really sends any sugar cookies over the top and these are no exception. The almond flavoring in the frosting really ties the cookie and frosting together and makes an awesome flavor explosion in your mouth.

These cookies are fairly easy to make. The real trick though is keeping them soft through the baking. This is achieved by baking them at a slightly higher temp for a short period of time. The cookies are fully cooked, but they maintain their soft interior and exterior. Don’t change the cooking time or temp on these. Any changes have the potential to burn the cookies.

Soft Frosted Cookies:For Cookies:½ Cup Butter½ Cup Sugar1 Egg1 Teaspoon Vanilla Extract1 Teaspoon Almond Extract1 ½ Cup Flour1 ½ Teaspoon Baking Soda¼ Teaspoon SaltFor Frosting:4 Tablespoons Butter (soft)2 Cups Powdered Sugar1 Teaspoon Almond Extract2 Tablespoons MilkWilton Lemon Yellow Gel Food ColoringSprinkles or Nonpareils (optional)To make the cookies:

In the bowl of a stand mixer combine the butter and sugar until light and fluffy.Add the egg and extracts beat well.Mix in the flour, baking soda and salt. Beat until well combined.

Chill the dough for 30 minutes to 1 hour until slightly firm to the touch.Preheat the oven to 400 and line a baking sheet with a silpat liner or parchment paper.Remove the dough from the refrigerator and divide into twelve portions.

Shape the portions into balls using your hands, flatten them slightly so they form a disk.Bake for 8-10 minutes. DO NOT over bake these, make sure you remove them just before they start browning.Let cool completely before frosting.To make the frosting:

Beat the butter until fluffy.Beat in the powdered sugar and almond extract.

Add the milk and food coloring. Use as much food coloring as you need to achieve a yellow you like.Beat the frosting on high until very light and fluffy.Using an offset spatula or frosting knife frost the cookies generously.

Generously cover with sprinkles or nonpareils if desired.

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Source: Cookies Adapted from Hostess with the Mostess