Frosted Sugar Cookies

Grandma thinks these
look as good as they taste!!

I was looking for a cookie that takes sprinkles as I am going to take them to some children I know would enjoy them!! I read a blog called annies-eats and saw this cookie recipe and could not resist. Everything I have ever tried from her blog we have liked so off I went and was not disappointed!! She adapted the recipe from Hostess with the Mostess and have adapted from her.

These make about 2 dozen large soft cookies as she gave it but I made them smaller and got 4 dozen still large cookies.

For the cookies:

4 1/2 C. all-purpose flour ( I prefer King Arthur)
4 1/2 t. baking powder (Rumford)
3/4 t. salt
1 1/2 C. butter at room temperature
1 1/2 C. sugar
3 large eggs
5 t. vanilla (I prefer Tahitian vanilla)

Preheat the oven to350 degrees F and prepare the pans with silpat mats or parchment paper.

Combine the flour, baking powder, and salt and whisk them together in a bowl, set them aside for now.

Using the bowl of an electric mixer, combine the butter and sugar beating until fluffy at a med-high speed, 2 or 3 minutes. Beat the eggs in one at a time, mixing and scraping the bowl as needed, Beat in the vanilla at low speed and continue adding the dry ingredients a little at a time until just combined and evenly mixed. Cover and chill at least an hour.

When ready to bake the cookies scoop a scant 1/4th cup of dough and roll into a ball. Flatten it a bit and place on prepared pans 2 or 3" apart. Bake 10-12 minutes until just set. (Do not over bake.)The edges should be just lightly browned. Cool on the baking sheet a few minutes then remove and cool completely on rack.

For the frosting:

5 c. powdered sugar sifted
1/3 C. butter melted
1 T. vanilla
7-8 T. cold milk (more if needed)
Food coloring, optional
Sprinkles, optional

Place the sugar in a medium bowl and add the wet ingredients. Beat adding additional milk if necessary until you reach the desired consistency, Color if desired and frost the cookies topping with sprinkles if desired. Store in an airtight container.