Softest Frosted Sugar Cookies. The best recipe for Santa and kids you will ever taste.
- 2 eggs
- 2/3 cup margarine
- 1 cup sugar
- 1/4 cup milk
- 1 tsp baking soda
- 1 tsp vanilla
- 1/2 tsp lemon extract
- 4 cups flour
- 1/4 tsp salt
- 3 cups powdered sugar
- 1/2 cup salted butter softened
- 1 1/2 tsp vanilla extract
- 1-2 Tablespoons milk
- Food coloring the color you want your frosting
Cream together butter and sugar. Beat in the eggs into the mixture.
In a separate dish, dissolve baking soda in milk and then add to the creamed egg/sugar mixture.
Add vanilla and lemon flavoring.
Add dry ingredients and mix. Do not over mix. Just until everything is combined and the dough comes together.
Chill your dough for 1 and 1/2 hours or overnight.
Roll out the dough to 1/8" thick (not too thick, not too thin). You can use wax or parchment paper to roll out the dough so you don't need to add any more flour. Just place your dough between too pieces and roll away.
Cut out shapes with your favorite cookie cutters, or round balls and placing on a baking sheet.
Bake 8-10 minutes at 350 degrees F. Do not over bake. Let cool for 10 minutes and place on wire rack to finish cooling.
Combine powdered sugar and softened butter with an electric mixer.
Add vanilla and 1 tablespoon of milk.
Gradually add additional milk, if needed, until you reach a smooth, easy to spread frosting.
Once prepared, add food coloring, stirring the coloring in by spoon, until desired coloring achieved.
**If too runny, add additional powdered sugar
Frost cooled cookies.
To keep chewy cookies from turning dry and brittle, store them in a zipper-lock bag at room temperature with a small piece of bread (no more than half of a slice) placed inside.
The best type of baking sheets are those that are light in color and have very low to no sides. Adding parchment paper to your baking sheets will result in a more over all even baking of your cookies, as well as keep the bottoms from browning too fast.
See more of our yummy Cookie Recipes