Soft Sugar Cookies!

Last week when I went grocery shopping, I picked up a box of those really soft cake-like sugar cookies with the icing and sprinkles. They are made by a company named Lofthouse. I love those cookies so much...they may be the best cookies I have ever had. I decided that I wanted to try and make some myself. So I spent an entire day looking for a recipe that I thought was suitable for what I was going to attempt to make.

The recipe I settled on ended up being a pretty good match. This batter does not make a rollable dough, but one that you drop instead. I could have refrigerated the dough over night and rolled the dough into balls in my hand, to make a smoother looking cookie, but I wasn't patient enough this first time, plus Trent was really looking forward to them.

I used my new mixer for the cookies! I creamed 1 cup of butter, 1 cup of sugar, and 1 egg. Then added 1 1/5 teaspoon of baking powder, 3 cups of flour, and 1/2 teaspoon of salt and mixed completely. I dropped about a tablespoon on the cookie sheet for each cookie, three per row. The dough doesn't grow a whole lot, so three per row is good. I cooked the cookies at 325 for about 10 minutes. You could probably do about 8 or 9 minutes. Do not cook any longer that 10 minutes, or they will start to brown and get dry. You are looking to bake a really light buttery looking cookie. It should barely be firm on the outside, and very cake like on the inside. Let them cool completely, and if you can, let them sit in a container over night on the counter before eating. This makes them even more moist inside.

While the cookies were cooling, I made icing to ice the cookies with. The icing recipe I used did not taste like what comes on the store bought cookies, but it was still good.

For the icing, I combined 2 cups and a little more of powdered sugar, 1/2 cup of Crisco, a teaspoon of vanilla extract, about a tablespoon of butter flavor, and a little bit of water. I mixed this until it was smooth and spreadable, with no chunks. You can thin this out with more water, and you can thicken it with more powdered sugar if you get it too thin.

After the cookies were cooled, I spread a glob of the icing on each cookie with a cake spatula, and then put some sprinkles on each cookie.

This recipe made between 2 and 3 dozen cookies. I think that I ended up with about 18 cookies.

I am going to work on finding a better icing recipe to use with these cookies, although I do love this icing.

Cookies are so much fun!