Classic Holiday Frosted Sugar Cookies
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 cup sugar
- 1 egg
- 1 tbsp milk
- powdered sugar (for rolling out dough)
- 4 cups powdered sugar
- 1/2 cup unsalted butter (softened)
- 5 tbsp milk
- 1 teaspoon vanilla extract
Combine flour, baking powder and salt. Set aside. Place butter and sugar in bowl of stand mixer and beat until light in color. Add egg and milk, beat to combine. Put mixer on low speed, gradually add flour mixture and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in wax or parchment paper and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface and rolling pin with powdered sugar. Remove 1 wrapped pack of dough from the refrigerator, roll out dough to about 1/4 inch thick. Cut into desired shapes, place at least 1 inch apart on a greased or parchment lined baking sheet. Bake for 7-9 minutes or until cookies are just turning brown around the edges. Let sit on baking sheet for 2 minutes, then remove to cool.
In a large bowl, cream together the powdered sugar and butter until smooth. Gradually mix in milk and vanilla with an electric mixer until smooth, about 5 minutes. Color with food coloring if desired.
Use a butter knife to frost cookies. Decorate with colored sugars or sprinkles to finish. Allow to set up a few hours before stacking.
Let me know if you make these and how you like them! Don’t forget to snap a picture of the Real California Milk Seal and post on social media using the hashtag #SealsForGood. You have until 12/31 to help the families affected by the hurricanes in Texas and Florida and the wildfires in California.