Dinner TBD
Extra Soft Any-Occasion Cookies with Icing
Ingredients
Cookie Dough
- 1 cup butter (softened)
- 2 cup sugar
- 3 eggs
- 1 1/2 teaspoon vanilla extract
- 1 cup buttermilk (whole)
- 1 teaspoon baking soda
- 5 cup all-purpose flour (sifted if possible)
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 teaspoon baking powder
Icing
- 1 cup butter (softened)
- 5 1/2 cup powdered sugar
- 4 tablespoon evaporated milk (or as needed)
- 1 teaspoon vanilla extract
- food coloring (of choice)
Method
- 1
In a stand mixer with the paddle attachment, mix softened butter and sugar.
- 2
Add eggs one at a time and then the vanilla.
- 3
In a measuring cup, combine buttermilk & baking soda.
- 4
In a small mixing bowl, combine flour, nutmeg, salt, & baking powder.
- 5
Stir in the dry ingredients slowly and alternate mixing in the buttermilk mixture until all is combined.
- 6
The dough will be tender and sticky.
- 7
With a floured rolling pin, roll the dough in batches to 1/2 inch thick onto a floured countertop, using small amounts of extra flour to prevent sticking as needed.
- 8
Cut out cookies with a large biscuit cutter or round cookie cutter.
- 9
Bake on a cookie sheet lined with parchment paper at 350 for 8 minutes, adding 1-2 minutes more if needed. Don’t overbake. Cookies should not brown on bottoms.
- 10
Cool completely, spread with icing, and decorate as desired.
- 11
Whip the butter in the clean stand mixer until fluffy.
- 12
Add one cup of powdered sugar at a time until fluffy, incorporating the 4 TBSP of evaporated milk as you go.
- 13
Add vanilla and any drops of coloring if making only one color.
- 14
Add more evaporated milk if needed for icing to spread smoothly and to allow any decorative sprinkles to stick.
- 15
Spread over cooled cookies, decorate, and allow icing to harden a bit to be able to store in an air-tight container for a couple days. (If they last that long!)
- 16
Enjoy!