White Lily Frosted Soft Sugar Cookies Recipes

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.

Steps:

• Heat oven to 375. Prepare baking sheet with no-stick cooking spray or parchment paper. Whisk together flour, baking soda, and salt in medium bowl. Combine shortening, sugar, egg, and vanilla in large bowl; beat 2 minutes. (Butter, powdered sugar, milk and 1 t. vanilla will be for frosting).
• Stir in sour cream and half dry ingredients to the wet ingredients. Stir in remaining dry ingredients. Roll into 2" balls with oiled hands. Place on prepared baking sheet about 3" apart. Dip bottom of a glass into flour; press down to about 1/2" thickness.
• Bake for 10-11 minutes or until cookies begin to look dry on top. (Cookies will not be brown) Cool 2 minutes; remove to cooling racks. Cool completely.
• To prepare frosting, in a large mixing bowl, beat butter until creamy. Add sifted powdered sugar, milk, and 1 t. vanilla; beat on low until blended, beat on medium until light and fluffy. Add more milk if frosting is too thick. Stir in any desired food coloring and frost cookies.

Steps:

• Make the cookies: In a large bowl, using a spoon, cream the butter, cream cheese, sugar and salt until smooth and fluffy. Add the eggs and vanilla extract, and whisk to incorporate some air and to dissolve the sugar crystals, about 1 minute. Stir in the flour and baking powder until just incorporated.
• Heat oven to 350 degrees and line two rimmed sheet pans with parchment paper. Using two spoons or a cookie scooper, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart. (You should get about 7 to 8 cookies per sheet pan.) Place the sheet pans in the freezer for 15 to 20 minutes until the dough is no longer sticky and easier to handle.
• While the dough chills, make the frosting: In a fine-mesh sieve set over a medium bowl, sift the ground raspberries, using a spoon to help pass them through, until most of the ruby-red powder is in the bowl and most of the seeds are left behind in the sieve. (Discard the seeds.)
• To the bowl, add the 1 cup butter, confectioners' sugar, vanilla extract and salt and, with an electric hand mixer, mix on low speed until the butter absorbs the sugar. Then, turn the speed up to high and beat until the frosting doubles in size, about 2 minutes, scraping down the sides of the bowl with a rubber spatula to ensure all the ingredients are incorporated. Transfer the frosting to a small container, cover tightly, and set aside. (You should have about 2 cups of frosting.)
• Remove the sheet pans from the freezer. Roll the chilled dough into even balls and flatten them slightly with your fingers so they're about 2 inches wide and 1 inch high. Bake the cookies for 13 to 15 minutes, rotating the pans and switching racks halfway through, or until they no longer look wet on top, are still light in color and spring back to the touch. They will puff up and crack slightly. Let cool completely on the sheet pan. (They will continue to cook as they sit.)
• Using a butter knife or offset spatula, frost each cooled cookie with the raspberry frosting and adorn with the sprinkles.