Soft Frosted Sugar Cookies


Superb! The cookie is so pillowy and soft. It was really like biting into a cake.. but it was a cookie. I used all butter with no issue. It was just a little more moist like you said. Made these for valentines day and everyone loved them.

Hi! I’m wondering if you need a cookie scooper, or if I can just form them into balls with my hands. Another question – do you think I could use cookie cutters to cut the dough into different shapes, or do you think the circle shape is important for even baking? Can’t wait to make them!

OMG… these cookies are soooooo good! My second batch was thicker, I didn’t scoop as much onto the pan the first go-round. And I subbed a bit of almond flour instead of the almond extract bc that’s what I had in my pantry. These are a crowd pleaser and are so light and soft. Thank you. I found this recipe just in time for Christmas!

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My cookies also turned out super, super thin and spread out a LOT,. I used softened Earth Balance (could the softening be a problem?). I chilled my dough as well but wow was it still sticky! I had to Pam (as little as I could manage but maybe this also contributed?) my disher with nearly each scoop or else the dough would.not.leave.the.disher. I used almond milk. Anyway, curious as to input. Maybe I over mixed my margarine and sugar? Lol sorry so long! Trying again tomorrow, but help!!!! I’ve got to get this right; they look soooo good.

Ingredients:

4 1/2 cups all-purpose flour
4 1/2 teaspoons baking powder

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