A fellow blogger, Marilyn from The ArtsyGirl Connection, got in touch with me to see if I would be interested in writing a post and doing some sort of project to help raise awareness for breast cancer.
Everyone probably knows someone who has had breast cancer. My mother has had several friends, some of my friends’ moms, aunts, and grandmothers, and only last month a very sweet lady I work with was diagnosed with breast cancer. She is currently undergoing radiation after two surgeries. Her prognosis is good and they caught it early, but it’s still cancer. It’s still scary.
I decided that instead of writing about warning signs, running races, raising money, and doing monthly self-checks (which I hope you all are doing!), I would just simple dedicate this post and these cookies to Margaret. We’re all cheering for you!!
Recipe: Soft Frosted Sugar Cookies
Print this recipe!
Cookies:
4.5 cups flour
4.5 teaspoons baking powder
3/4 teaspoon salt
3 sticks (1.5 cups) butter, softened
1.5 cups of sugar
3 eggs
5 teaspoons vanilla extract
Frosting:
5 cups confectioner’s sugar, sifted
1/3 (a little over 5 tablespoons) melted butter
1 tablespoon vanilla extract
7-8 tablespoons milk, plus more if needed
Food coloring and sprinkles, optional
In a bowl, whisk flour, baking powder, and salt together; set aside. Cream butter and sugar together until fluffy, about 2-3 minutes. Beat in eggs, one at time, scraping down the bowl as needed. Beat in vanilla. Gradually mix in the flour on low speed. Wrap the dough in greased plastic wrap and chill for an hour.
Preheat oven to 350°. Grease baking sheets or line with parchment. Separate the chilled dough into 24 equal pieces and roll each into a ball. Place on baking sheets 2-3 inches apart and press down lightly to flatten a little. Bake for 10-12 minutes or until the edges are just beginning to brown. Don’t over bake! Cool on the sheets for a few minutes and then transfer to racks to cool completely.
To make the frosting: Whisk all the ingredients together. If the icing is too stiff, add more milk slowly. Dye the frosting if desired and frost cookies. Sprinkle with sprinkles if you like!
Cook’s note: I only used about 3/4 of the frosting. So you may either want to frost your cookies more heavily than I did or cut down the frosting slightly.
-Adapted from Annie’s Eats
I also made some for Halloween!
This post is linked to The Artsy Girl Connection Project Pink Blog Day. Go check out some of the other fabulous posts!
This post is also linked to Tasty Tuesday and These Chicks Cooked.
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