Sometimes a cookie just needs to be a cookie. It should immediately satisfy, and make you want at least one more. These are not the chock-a-block full of nutrition ones that make sure you’re getting all your daily fibre & other requirements, because really, all you asked for was a cookie. These are the big, soft sugar cookies of yesteryear. No rolling pins, no hand painted delicacies. Capped off with a swirl of velvety icing, these are simply a perfect blend of the basics, butter, sugar, eggs, and flour. They do well as a normal size cookie, and amaze as dessert size cookies.
Experiment decorating with sparkly sugars, shimmery dusts, or weird little candy things. Every theme has some sort of cooky sprinkles available. I’ve used black & white cows, dolphins, and shoes, and all of them came in shaker bottles. Strange, but true.
Have fun with these, let little hands roll the dough, these aren’t proud cookies, they’ll turn out well just because you want them to.
Makes about 4 dozen 2” cookies
4½ c flour
4½ t baking powder
1 t salt
1½ c butter (12 oz. or 340 gr.) room temperature
1½ c sugar
3 large eggs
1½ T vanilla
5 c icing sugar
1/3 c melted butter (2⅔ oz. or 75 grams)
1 T vanilla
6-7 T milk – not cold – measure out ½ hour before using
Making and baking the cookies:
In a medium bowl, whisk together the flour, baking powder, and salt.
Beat the eggs in one at a time until well mixed in. Just break them all into a spouted cup, and they’ll blop in one at a time, if you pour slowly.
Mix in the vanilla.
Cover and chill for a minimum of 1 hour, or overnight.
When it’s time to bake the cookies, preheat the oven to 350°
The cookies will be quite soft when they are pulled from the oven.
If you are not going to be icing them within the next hour or so, store them in an airtight container with wax paper separating the layers.
Icing the cookies:
Measure the icing sugar into a medium bowl.
Add in the vanilla, by sprinkling over the top of the sugar.
Stir in as you did the butter.
Stir at first, then switch to a whisk.
Add more milk if needed, by about a teaspoon at a time.
It should softly hold its shape when the whisk is drawn through it.
If you are adding sprinkles, add them before the icing sets. I ice a few cookies, and then either dip them (for full coverage), or lightly sprinkle them before they set.