Frosted Sugar Cookies

You know those frosted sugar cookies you can find in the grocery store? The super soft ones that always have thematic frosting and sprinkles?

Those cookies are my favorite store brought cookie.  In true Megan fashion, I OF COURSE, had to make my own version.  Maria is the queen of cookies and I always check out her cookie recipes when I can't sleep, working hard to avoid being productive or, you know, at least once a week! 

Sally and I made these for her birthday a few weeks back and we were NOT disappointed.  

We third-Ed the original recipe and still managed to make almost two dozen ( perfect for a birthday treat!) I will definitely be makings here again (specifically because I want to use my dean and deluca sprinkles!) 

Soft "LoftHouse" Style Sugar Cookies

(From Maria (Two Peas)

Makes 2 dozen  

3C all-purpose flour
1/2 t baking soda
1/2 t baking powder
1/4 t salt
1/2 cup (1 stick) unsalted butter (room temperature)

1C sugar
1 large egg
1 t vanilla 
3/4C sour cream

For the Buttercream Frosting:

1/2 cup unsalted butter, room temperature

1/2 teaspoon vanilla extract

2 cups powdered sugar

Pinch of salt

3 tablespoons heavy cream

Food coloring, optional

Sprinkles, optional

Directions

 In a large bowl whisk together the flour, baking soda, baking powder and salt; set aside.

In the bowl of a stand mixer, cream the butter and sugar together at medium speed until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract and sour cream and beat at low speed until combined. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or for at least two hours.

Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper or Silpats; set aside.

Lightly flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using cookie cutters, cut out the cookies and place on prepared baking sheets. Bake for 7 minutes, until cookies are slightly golden around the edges. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.

While cookies cool, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla extract. Slowly beat in powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. Add food coloring, if desired, and beat until combined.

Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.

ENJOY! 

Easter Cupcake Toppers

These are the cupcakes that make me the most proud!

I made them for Easter 2012 and I actually drew a picture outline of my idea!  

Talk about taking baking seriously!

Since my brother, sister-in-law and I all live in Chicago, my parents come to us to celebrate.  However, since we are no... old.. and there is a 6hr trip involved, we no longer get Easter baskets.  These cupcakes were the perfect compromise (and I don't think anyone realized the baskets were missing!!!!)

These cupcakes can be, easily, copied and I will  make them again in the future.

Cupcakes: I used a yellow mix from Elinor Kilvan's book: Cupcakes! (but you could use a box mix!)

Frosting: I did a vanilla cream cheese frosting because it is less sweet than butter cream.  

Bake the cupcakes and let the cupcakes cool COMPLETELY before frosting.  Refrigerate cupcakes for an hour or so to allow frosting to firm up.  This will make the decorating process much easier.

With a toothpick make a small hole in the cupcake and lightly push the Twizzler into the cupcake (only about a quarter of the way down) and then repeat on the other side.  It should look like a handle to a basket.  

Next, sprinkle colored sprinkles to the frosting.  

Add a couple of jelly beans (I used JellyBellies!) and add a chocolate egg (I had mini Resee's eggs and mini Cadbury eggs) 

And voila..  a perfect Easter Basket Cupcake

 ENJOY!!!