Soft Frosted Sugar Cookies

  I decided to make these suuuuuper soft frosted sugar cookies in honor of my older sister.

 She has two daughters and is now expecting a 3rd!  (aren't they adorable?!!! I'm such a proud aunt)

 These cookies are just like the ones you buy at the store, soft, chewy, and totally irresistible.

This recipe is originally from Annie's Eats .
Enjoy! 

Soft Frosted Sugar Cookies

For the cookies:
4 1/2 cups all-purpose flour
4 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups sugar
3 large eggs
5 teaspoons vanilla extract

For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 tablespoons) unsalted butter, melted
1 tablespoon vanilla extract
7-8 tablespoon milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)

Preheat the oven to 350 degrees.  Line baking sheets with parchment paper or silicone baking mats.  In a medium bowl, whisk the flour, baking powder and salt.  In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until soft and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, mixing well after each addition.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed.  Cover and chill the dough for 1 hour.

When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball.  Flatten the ball slightly and place on the prepared baking sheet.  Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart.  Bake about 10-12 minutes or just until set  (do not overbake!  The edges should be no more than very lightly browned if at all).  Let cool on the baking sheet for several minutes.  Transfer to a wire rack to cool completely.

To make the frosting, place the confectioners’ sugar in a medium bowl.  Add the melted butter, vanilla, and milk to the bowl and whisk until smooth.  Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency.  Tint with food coloring if desired.  Use a spatula or spoon to frost the cooled cookies (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable).  Top with sprinkles if desired.  Store in an airtight container. Makes 2 dozen large cookies.