Pink Frosted Sugar Cookies Recipes

PINK FROSTED SUGAR COOKIES

Steps:

• In a mixing bowl or stand mixer ream together butter, vegetable oil, sugars, water, and eggs.⁣
• Mix until everything is combined.
• In another bowl combine you dry ingredients. Now slowly mix the dry ingredients into the wet.
• Your dough should be crumbly, not sticky.
• Roll a golf ball sized ball of dough(50g) and place it on your cookie sheet.
• Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.) Stick the bottom of a glass in it. This is going to be your cookie press.⁣
• Firmly press it into the center of your dough ball. You want your dough to spill out over the sides of the glass.
• Bake at 350 degrees F for 10-12 minutes. Don't overcook them, they should just barely be browning on the bottom. Let sit for 1-2 minutes and then move cookies to a cooling rack. Let them cool completely before frosting.⁣
• Start by creaming together butter and sour cream. Slowly add powdered sugar until it's thick and fluffy. (you may need less or more PS) Add 1 drop of pink or red food coloring and whip on high for 1 minute.⁣
• Frost cookies and place back back on a cookie sheet. Place them in the freezer (do not cover them) for 10-15 minutes or until the frosting is firm. Now start layering them in a large storage container using parchment paper between layers so they don't stick. Keep them in the freezer until you're ready to serve them.⁣
• The magic of these cookies is that they are served cold. Take one out of the freezer 15 minutes before you plan to eat it and it will be perfect!

SOFT FROSTED SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat vegetable shortening, white sugar, 1/4 cup milk, eggs, and 1 teaspoon vanilla extract together in a bowl. Whisk flour, salt, and baking soda in a separate bowl. Slowly beat flour mixture into shortening mixture to make a smooth dough.
• Roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets.
• Bake in the preheated oven until cookies are firm, about 10 minutes. Let cool.
• Beat butter, confectioners' sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy. Frost cooled cookies.

PINK ICING COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• In a large bowl, cream the margarine and sugar together. Add the eggs one at a time, mix well. Stir in the milk and vanilla. Sift together the flour, salt and baking powder; stir into the creamed mixture until everything is well blended. Drop cookie dough by heaping spoonfuls onto the prepared cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven. The tops of the cookies should spring back to the touch like a cake. Cool on wire racks before frosting.

PINK LEMONADE COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix all cookie ingredients with electric mixer on medium speed until well blended. Onto cookie sheet, drop dough by rounded teaspoonfuls.
• Bake 9 to 11 minutes or just until edges begin to brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In medium bowl, mix 1/4 cup butter, the powdered sugar and 3 tablespoons lemonade concentrate with electric mixer on low speed until smooth. Add remaining 1 tablespoon concentrate, 1 teaspoon at a time, if needed for desired consistency. Frost cookies.

JUST LIKE LOFTHOUSE EASY PINK SUGAR COOKIE FROSTING - COPYCAT

Steps:

• Directions are simple-- using a handheld mixer and a small bowl or a food processor with a smaller bowl-- beat all ingredients until well mixed.
• Start slow or you will be covered with powdered sugar. :).
• The consistency should not be too firm, but also not runny. It should hesitatingly drip/plop from your spatula if you scoop up a dollop and hold it over the bowl.
• Use an extra tablespoon of cream, or of powdered sugar to regulate the thickness.
• It is best to ice the cooled cookies with the frosting right after you make it, as it will almost be perfectly smooth when it sets.
• Know that if you put it in the fridge it will firm up to almost twice as hard as it is right after you mix it, and when it is cold you can use the mixer on it again to "fluff it up" for other applications like cupcakes.
• It makes about a cup and a half of frosting.