Lofthouse-Style Frosted Sugar Cookies

Here is where things get difficult.  Because it's likely that early January is not a time when many people are looking for frosted sugar cookie recipes.  They're looking for recipes with vegetables and egg whites and resolutions.

But yuck!  No one wants that stuff right?  No one actually wants vegetables when given the choice between vegetables and frosted sugar cookies with sprinkles.  Obviously, vegetables are important and all (I guess) but come on.  Sprinkles!

Perhaps if sprinkles were on vegetables, I'd eat them more often.  My sister once referred to peas as the "sprinkles of the vegetable world" but that's just silly.  Peas only come in one color and also, they're gross.  My mom used to put peas in macaroni and cheese and it was basically traumatizing.

But why am I talking about sprinkles when I could be telling you that these cookies are wonderfully dense and soft and fluffy and mildly sweet and topped with icing and pretty pretty sprinkles?  I will never waste your time talking of peas again.  Unless to tell you that that they're gross.  

Here's the recipe!

Ingredients:

4½ cups all-purpose flour
4½ tsp baking powder
¾ tsp salt
3 sticks unsalted butter, at room temp
1½ cups sugar
3 eggs
5 tsp vanilla extract

For the icing:

5 cups powdered sugar, sifted
1/3 cup unsalted butter, melted
1 Tbsp vanilla extract
7-8 Tbsp milk (or more, if needed)
Food coloring (optional)
Sprinkles (optional)

Instructions:  
1.  Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats and set aside.  
2.  In a medium bowl combine the flour, baking powder and salt, and whisk together. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in eggs, one at a time, mixing well after each addition and scraping down the bowl as needed.  Add vanilla. 
3.  With the mixer on low speed, add the dry ingredients slowly, mixing until incorporated and evenly mixed.  Don't over mix!  Cover and chill the dough for about 1 hour. 
4.  After cookies are chilled, scoop about a quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing about 2 inches apart.  Bake about 10-12 minutes or just until set.  These cookies shouldn't get a lot of color so be careful not to over-bake!  They should look pale.  Let cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely.
5.  For the icing, place the confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. If necessary, add more milk, one teaspoon at a time until you reach your desired consistency.  Tint with food coloring if desired.  Use an offset spatula or spoon to frost the cooled cookies.  Top with sprinkles if desired.  Icing should harden a bit as it sets.  

Enjoy!

Recipe from Annie's Eats