Sugar Cookies with Vanilla Buttercream Frosting
Frosted sugar cookies are a fun treat any time of year. For Halloween we made mummies! Read our post for more info...
Recipe
Ingredients: (Makes about 3 dozen large cookies. The recipe can be cut in half.)
Cookies:
2 cups (4 sticks) butter, at room temperature
3 cups sugar
4 eggs
3 teaspoons vanilla
1 teaspoon salt
5 1/2 cups all-purpose flour
Frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoon vanilla
6 – 8 cups powdered sugar
1/2 cup half & half
Directions:
Cookies:
In a bowl of a standing mixer fitted with the paddle attachment, cream the butter, sugar until smooth and creamy. Beat on medium speed until pale yellow and fluffy (about 2 minutes).
Add the eggs, one at a time, making sure each is incorporated before adding the next one. Add the vanilla and salt, and mix well.
Mixing on low, gradually add the flour (about 1 cup at a time) until just blended. Do not over mix. (The dough may be slightly sticky.)
Divide the dough into 4 equal portions and cover each in plastic wrap (or place in large Ziploc bags) and pat or roll each to about a 1/2-inch thickness. Chill well; about 2 hours or overnight.
When ready to bake the cookies, place the oven rack in the middle of the oven and preheat oven to 375 degrees. Line a cookie sheet with parchment paper and set aside.
On a floured surface, roll out dough, one chilled portion at a time, to desired thickness. (The thinner the cookie, the crisper it will be.) Cut out cookies in desired shape. Transfer cookies to the parchment-lined cookie sheets. Bake until set and slightly golden around the bottom edge, about 12 minutes.
Cool completely before frosting.
Frosting:
Place the butter in the bowl of a standing mixer fitted with the paddle attachment. Add 4 cups of the powdered sugar. Start on low speed and mix until combined and creamy. Add the half & half and vanilla and mix well. (It may look lumpy and curdled at this point. But don’t panic.) Increase the speed to medium and mix until light and fluffy, about 3 or 4 minutes. Gradually add the remaining powdered sugar, 1 cup at a time, beating well after each addition, about 1 minute on medium-high. Add enough sugar to reach your desired consistency (and don’t use all 8 cups if you don’t need it). Scrape down the sides of the bowl as necessary.
Add a few drops of food coloring, if desired. Use (and store) at room temperature.
*Note: Total time for this recipe includes 2 hours for chilling the dough, and 30 minutes for the cookies to cool before frosting.