Cookies + frosting = happiness
Soft Sugar Cookies
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 1/2 cup plain Greek yogurt
- 2 teaspoons vanilla
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups flour
- 1/2 cup butter softened
- 2-3 cups powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk
- food coloring if desired
Make the cookies
Preheat oven to 350.
Combine butter and sugar in bowl of stand mixer.
Beat for 2 minutes on low speed using paddle attachment.
Add eggs, one at a time, and mix until combined.
Add yogurt and vanilla, mixing until incorporated.
Add baking powder, soda, salt, and flour. Mix on low.
Form dough into a ball the size of a walnut. Place on cookie sheet, leaving 2 inches between cookies.
Flatten balls of dough slightly.
Bake for 12 minutes. (They will not be golden.)
Make the frosting
Combine butter, 2 cups sugar, and vanilla. Mix well. Add milk, as needed.
More sugar can be added if you prefer a sweeter frosting.
Frost cookies, as desired.
When sugar cookies come to mind, they typically are the crunchy sort that you shape with cookies cutters, right? However, once you make these soft sugar cookies, you may move your cookie cutters to deep storage and think only of these. What can I say about these cookies? They’re incredibly tender. They are topped with a thin layer of buttercream. They are utterly addictive. These cookie are the sort that make me want to hide the cookie jar for fear I’ll eat way too many.
To learn more about this recipe, originally published in November 2015, keep reading.
I’ve been making (or helping make) sugar cookies since I could stir with a spoon. Every Christmas during my childhood we made a batch of sugar cookies, diligently cutting out reindeer, bells, and Santas. Once they were baked and cooled, my brothers and I would top them with a simple powdered sugar glaze. These sugar cookies are the ones of my childhood memories, and also one that I made with my children when they were young. They’re delicious, light, and crisp.
However, I’ve also discovered a different type of sugar cookie- the soft, almost moist, cookie topped with frosting. You might have seen them in your grocery store. They come in the bakery section in a package of twelve. It’s really easy to eat a decent portion of the package without thinking about it. They’re simply addictive.
If you know anything about me and my culinary thinking, it is that I need to try and make my own homemade version. With this recipe I’ve waited quite some time. My kids are chocolate addicts, so most of the time I make cookies with that desired ingredient, as they will be the primary eaters of the cookies. On a recent weekend I knew my teenage daughter would be home, so it seemed the perfect time to try this recipe. I knew she’d be willing to help frost and sample!
Having made both types of cookies, I can’t say I have a favorite. My family recipe is light, perfect for enjoying with a cup of coffee. The newer recipe is delicious and really feels like having a yummy dessert. I guess I’ll just have to keep both on hand.