Monday, November 11, 2019

Bakery-Style Frosted Sugar Cookies - Burnbrae Farms #CookieEggsChange - Part Two

The holiday cookie fun continues.

These Bakery-Style Frosted Sugar Cookies are a super whimsical and festive way to show off your artistic talents while celebrating the holiday spirit. This recipes uses Burnbrae Farms Simply Egg Whites. Just like the previous cookie, this is a fantastic recipe to make with the help of your kids.

Be sure to check out Part One of this delicious #CookieEggsChange!

Bakery-Style Frosted Sugar Cookies

2¾ cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 tablespoon pure vanilla extract
2 tablespoons heavy cream


¾ unsalted butter, softened to room temperature
1 teaspoon extract (vanilla, almond, peppermint, etc)
4 cups icing sugar
Pinch of salt
6 Tablespoons milk
Assorted sprinkles, candies, and food colouring, optional

Preheat oven to 350 degrees F.

Line two cookie sheets with parchment paper or silicone mats.

Sift cake flour, baking powder, and salt together into a mixing bowl; set this aside.

In a separate mixing bowl, using an electric mixer on medium-high speed, beat the butter and sugar together until pale and fluffy, for about three minutes.

While the butter is marrying the sugar, in a small bowl, whisk together egg whites, vanilla extract, and milk until combined. Add this to the butter mixture and beat for approximately two minutes. Reduce speed, slowly add in the flour, and turn the mixer on low speed and mix until incorporated.

Drop the cookie batter onto a prepared cookie sheet using a two-inch scoop with a retractable mechanism two inches apart. Use the bottom of a glass to press down and flatten down each cookie ball. If the dough sticks to the glass, dip the glass into some flour.

Bake cookies for 14 minutes, or until the cookies look puffy with a trace of golden brown around the edges. The cookies will be pale in colour.

Allow to cool completely before frosting.

To prepare frosting:

In a mixing bowl, using an electric mixer, beat butter and sugar together for five minutes. Add in milk, salt, and extract. Beat to combine.

Frost cookies and decorate with sprinkles, chocolate candies, dragees, etc.

Store cookies in an airtight container at room temperature for three days.

Disclosure: I am participating in the Burnbrae Farms CookieEggsChange campaign. I received compensation in exchange for my participation. As always, any and all opinions are 100% my own.

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