Yield: about 2 dozen 4 inch cookies
Fruity Frosted Sugar Cookies
Ingredients
For the cookies:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup sugar
- 2 sticks (salted) butter, cold & cut into small chunks
- 1 egg
- 2 tsp vanilla extract
For the frosting:
- 16 tablespoons of butter, softened (2 sticks)
- 2-3 cups powdered sugar
- 2-3 tablespoons "fruit powder" from freeze dried fruit* (I used raspberries, strawberries, blueberries, mangos and peaches)
- 1-2 teaspoons of milk
Instructions
For the cookies:
- Preheat oven to 350F. In a small bowl stir the flour and baking powder together, set aside.
- In a large mixing bowl combine the butter and sugar, and use an electric mixer to cream until fluffy. Add the egg, vanilla and mix until creamy and well mixed.
- Add the flour mixture and mix on low speed until combined. Dough will be crumbly.
- Turn dough onto a floured surface and knead until the dough comes together.
- Roll dough to ¼ inch thickness and cut out using cookie cutters. (I used a 4 inch biscuit cutter.) Place cut out cookies on a lined cookie sheet 1-2 inches apart and freeze for 5 minutes before baking.
- Bake each batch 10-12 minutes. Allow to cool on the cookie sheet for 5 minutes and then move to a cooling rack.
For the frosting:
- Cream the butter with an electric mixer until smooth. Add the powdered sugar, one cup at a time until fluffy and creamy. Add a little milk as needed to get frosting to a thick and spreadable consistency.
- Divide the frosting into bowls and add fruit powder as desired to get the color and flavor you like. Feel free to mix and match to get a variety of color/flavor combos.
- Cookies last up to a week stored in an air tight container in the fridge.
Notes
Base cookie recipe from Bake at 350.
* use about 1/2 cup of loosely packed fruit and crush into a powder in a ziplock back with a rolling pin. Strain powder in a fine mesh sieve and remove any large pieces.