FLUFFY FROSTING FOR SUGAR COOKIES RECIPES

Steps:

• In a large mixing bowl, cream the butter with an electric mixer. Add in 1 cup powdered sugar, 2 Tablespoons milk, and a pinch of salt. Beat to combine.
• Add in another cup of powdered sugar, the almond extract, and vanilla extract. Beat to combine.
• Add in an additional cup of powdered sugar. Mix until well combined and smooth. Add additional powdered sugar or milk to get the right consistency.
• Stir in gel food coloring.
• Spread or pipe frosting onto your sugar cookies. Top with sprinkles immediately. Allow it to harden before stacking.
• If you are using multiple colors of food coloring for your cookies, tightly cover your additional frosting with plastic wrap so that it doesn’t dry out.
• If your bowl of frosting starts to get hard, add a small amount of milk and mix to get the consistency back to the way you like it.
• I recommend sifting your powdered sugar to keep your frosting smooth.
• The round cookies were made using a Wilton 2D piping tip and a 12 inch piping bag.
• The Christmas tree cookies were made using a Wilton 21 piping tip with a coupler in a 12 inch piping bag.
• The fastest way to ice the cookies is probably making a round or square shaped cookie, and using an offset spatula to spread the frosting on.
• Why won’t my sprinkles stay on? The frosting may have hardened a little bit before you put the sprinkles on. Tap the sprinkles into your cookie frosting, using a flat hand. This should press the sprinkles softly into the frosting.
• Store in an airtight container for about 3 weeks.

Steps:

• Make the cookies: Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until fluffy. Beat in the egg, then beat in the vanilla and almond extracts. Reduce the mixer speed to low; add the flour mixture and beat until combined. Cover and chill 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop 1-inch mounds of dough onto the prepared baking sheets, about 2 1/2 inches apart; flatten the mounds with your fingers. Bake until the cookies are golden around the edges, about 10 minutes. Let the cookies cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the frosting: Beat the butter, almond and vanilla extracts, and salt in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy. Add the confectioners' sugar and beat until smooth and creamy. Transfer to a piping bag fitted with a small star tip. Pipe the frosting onto the cooled cookies and top with nonpareils or Jordan almonds.