Soft Frosted Sugar Cookies

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.

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©2015 Love and Olive Oil