Q: Can I make the cookie dough ahead of time?

A: Absolutely! The cookie dough can be made up to 3 days in advance and stored in the refrigerator, tightly wrapped in plastic. You can also freeze the dough for up to 3 months - just thaw overnight in the refrigerator before rolling and cutting. This make-ahead approach actually improves the flavor as the ingredients have time to meld.

Q: Why did my cookies puff up and lose their shape?

A: This typically happens when the leavening agent (baking powder) is overused or when the dough wasn't properly chilled. Ensure you're using exactly ½ teaspoon of baking powder and chill the dough for at least 1 hour. For intricate shapes, you can even freeze the cut cookies for 10 minutes before baking.

Q: Can I use regular food coloring instead of gel food coloring?

A: While liquid food coloring will work, it's not ideal for frosted cookies. Liquid coloring can thin out your frosting, requiring more powdered sugar to compensate. Gel food coloring provides vibrant colors without adding excess moisture. If you only have liquid coloring, use it sparingly and adjust the frosting consistency with additional powdered sugar.

Q: How do I prevent air bubbles in my frosting?

A: After mixing your frosting, tap the bowl firmly on the counter several times to release trapped air bubbles. When applying frosting to cookies, use a toothpick to pop any visible bubbles immediately. Working with frosting that's been allowed to rest for 5-10 minutes also helps reduce air incorporation.

Q: My frosting never sets completely. What am I doing wrong?

A: Frosting that doesn't set properly usually contains too much liquid. Try reducing the milk by 1-2 teaspoons in your next batch. Environmental factors like humidity can also affect setting time - in humid conditions, you may need less liquid or more powdered sugar. A fan blowing gently across cookies can speed up the drying process.

Q: Can these cookies be shipped as gifts?

A: Yes, but with proper packaging. Wait until the frosting is completely set (at least 24 hours). Wrap each cookie individually in plastic wrap, then place in a sturdy container with bubble wrap or parchment paper between layers. Fill any empty space with crumpled parchment to prevent movement. Ship via expedited service to ensure freshness, and avoid shipping during extremely hot weather.

Frosted Cookies: 7 Irresistible Recipes for Sweet Joy

Description

Frosted cookies are a delightful treat, often featuring soft, tender sugar cookies topped with a sweet and colorful frosting, typically buttercream or royal icing. They are perfect for holidays, parties, or simply satisfying a sweet craving. These cookies can be simple rounds or cut into various shapes and decorated elaborately, offering endless creative possibilities

Ingredients

For the Frosting:

· 10 ounces powdered sugar (2 1/2 cups; 285 g)

· 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume

· 2 1/2 ounces heavy cream (shy 1/3 cup; 70 g)

· 1 teaspoon (5 ml) vanilla extract

For the Cookie Dough:

· 8 ounces unsalted butter (2 sticks; 225 g), pliable but cool, about 60°F (16°C)

· 7 ounces sugar (1 cup; 200 g)

· 2 teaspoons baking powder

· 1 1/4 teaspoons (5 g) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume

· 2 ounces egg white (1/4 cup; 55 g), from about 2 large eggs

· 1 ounce heavy cream (2 tablespoons; 30 g)

· 2 teaspoons (10 ml) vanilla extract

· 11 ounces bleached cake flour (2 3/4 cups; 310 g), such as Swans Down (see notes)

· Assorted food coloring, nonpareils, and sprinkles, for decorating (optional)

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Instructions

For the Frosting

In the bowl of a stand mixer fitted with the paddle attachment, combine powdered sugar, salt, cream, and vanilla. Begin mixing on low speed until the ingredients are moistened, then increase to medium and beat until the frosting is creamy and soft, about 5 minutes. Scrape the frosting into a small bowl (or divide among several bowls if you want multiple colors), cover with plastic wrap pressed directly onto the surface, and set aside at room temperature for up to 24 hours.

For the Dough

Position an oven rack in the center and preheat your oven to 350°F (180°C). Using the same mixer bowl and paddle attachment (no need to wash after making the frosting), combine butter, sugar, baking powder, and salt. Mix on low speed to blend, then raise to medium and beat until the mixture is fluffy, pale, and soft, about 5 minutes.

Meanwhile, whisk together the egg whites, cream, and vanilla in a measuring cup until smooth. With the mixer running, gradually add the liquid mixture in 4 or 5 additions, scraping down the bowl and paddle halfway through.

Reduce the mixer speed to low and sprinkle in the cake flour. Mix just until a soft dough forms. Use a spatula to fold the dough a few times, making sure everything is evenly incorporated from the bottom up.

Using a 2-tablespoon cookie scoop, portion the dough into 24 even balls and place them on two parchment-lined baking sheets, leaving about 2 ½ inches between each. Rinse the scoop in hot water as needed for clean portions.

Bake until the cookies are puffed and pale, with just a hint of gold at the edges, about 15 minutes. Let them cool completely on the baking sheets, about 15 minutes more.

To Finish

If desired, tint the frosting with gel food coloring. Working one cookie at a time, spread about a tablespoon of frosting (10g) over each, smoothing with a palette or butter knife. Add sprinkles if you like.

Repeat with the remaining cookies. Enjoy immediately, or let the frosting set at room temperature until it forms a crust. Store leftover cookies in an airtight container, layered with wax paper, for up to 3 days at room temperature.

Notes

Softness: Using cornstarch or sour cream can contribute to a softer cookie texture.
Don’t Overmix: Overmixing the dough after adding flour can lead to tough cookies.
Don’t Overbake: For soft cookies, remove them from the oven when the edges are just set, and the centers look slightly soft. They will firm up as they cool.
Chilling: Chilling helps prevent spreading, especially important for cut-out shapes. No-chill recipes are faster but may spread more.
Frosting: Adjust powdered sugar and liquid amounts to get the right frosting consistency. For piping details, you might want a slightly stiffer frosting.
Storage: Store frosted cookies in an airtight container at room temperature for up to 3-4 days.

Prep Time: 15-20 minutes
Cook Time: 8-15 minutes per batch
Category: Dessert, Cookies
Method: Baking, Creaming
Cuisine: American / General Baking

Nutrition

Serving Size: 1 cookie (approx. 38g)
Calories: 160
Sugar: 16g
Sodium: ~105mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 0g
Protein: 1g
Cholesterol: Varies (from butter and eggs)