We all know them, we all love them. Those pink frosted sugar cookies from the grocery store. Soft and fluffy, with a generous swirl of pink tinted buttercream and rainbow sprinkles. Is there anything happier in all the world?
I mean, seriously, if you can look at this spread and not crack a smile… well, I don’t think we can be friends anymore.
This recipe was adapted from my first book, where I originally topped it with an amazeballs cookie dough frosting (yes, it’s as crazy good as it sounds). The cookies on their own aren’t earth shattering, in fact, they could be described as a bit boring. They’re noticeably less sweet than the sugar cookies you may be used to, and that’s entirely intentional, in anticipation of the added sweetness from the frosting. Together, a complete cookie-and-frosting package, it’s nothing less than perfection, to say the least. Where a sweeter cookie would become too much when topped with a thick layer of American buttercream, but the balance here is spot on, with just the right amount of sugar to satisfy, and a hint of almond and a salty finish.
This recipe uses half butter and half shortening for the cookie base. If you used all shortening your cookies would stay softer longer, but lack some of the unctuous butter flavor. If you used all butter you’d get proportionally more flavor, but the cookies wouldn’t be quite as soft. I found the mix of the two to be the best balance. The same for the frosting, the little bit of added shortening makes the frosting more stable and fluffy in texture, which is especially helpful if you’re making these on a hot day.
So the next time you’re feeling down might I suggest rolling up your sleeves and indulging in a bit of baking? Because once you whip up a batch of these amazingly soft cookies, complete with a slathering of buttercream and a sprinkle of happiness, you won’t be able to help but feel a little bit better about the world. Life is better with rainbow sprinkles. Total Time: 2 hours
