This is a soft sugar cookie with a thick icing. In this recipe cake flour is used in place of all-purpose flour making the cookies soft and tender. These beautiful and simply decorated cookies use a cookie scoop instead of being rolled out.
They are a huge timesaver for busy moms!.
Sugar Cookies– makes 36 cookies
8 ounces softened unsalted butter
1 cup granulated sugar
¼ cup egg whites from 2 large eggs
2 tablespoons heavy whipping cream
2 ½ teaspoons pure vanilla extract
2 ¾ cups bleached cake flour
2 teaspoons baking powder
¾ teaspoon iodized salt
Preheat oven to 350ºF. With a mixer, mix butter and sugar on medium speed for 5 minutes. Butter mixture will change colors to a pale yellow. While mixture is beating, mix egg whites with whipping cream and vanilla. Set aside. Mix flour, baking powder and salt. Set aside. When butter mixture is ready, scrape bowl with a spatula and add egg white mixture. Scrape bowl and mix again. The mixture will look funny but it is supposed to. Reduce mixer speed to low and add flour mixture one tablespoon at a time until all flour is combined. Scrape bowl and mix again.
Line rimmed baking sheets with parchment paper. Scoop dough with a 2 tablespoon cookie scoop. Put 12 cookies on each tray. (You want a lot of space between each cookie.) The dough is really soft so scrape the cookie scoop on the side of the bowl every time to make uniform round cookies. Bake 15 minutes. The cookies will look faintly brown around the edges and be puffy. Transfer cookies to wire racks to cool completely before icing.
2 ½ cups sifted powdered sugar
1/8 teaspoon iodized salt
1/3 cup heavy whipping cream
1 ½ teaspoons pure vanilla
Gel food coloring and colored sugar or sprinkles for decorating
Mix powdered sugar, salt, whipping cream and vanilla together with a mixer for 5 minutes or until soft and fluffy. Divide icing into as many small bowls as colors you plan to use. Add 2-3 drops of gel color for pastel icing and more for deeper colors. To frost cookies later in the day, press plastic wrap directly on the surface of the icing so it won’t harden and become lumpy. Ice cookies and sprinkle with colored sugar or sprinkles. Lightly press sugar or sprinkles into the icing to adhere. Store in airtight containers. Separate layers with wax paper. Keep the cookies in the freezer until you are ready to eat them. Cookies keep at room temperature 3 days.
Published in The News and Neighbor on December 21, 2016