Frosted Sugar Cookies

Went with a basic recipe, today, and dressed them up with buttercream icing and a few holiday sprinkles. Found the recipe on the back of C&H Sugar box and I think it is going to be a keeper. It pays to read both sides of any box before you toss it out.

Frosted Sugar Cookies
1 1/2 cups granulated sugar
1 1/3 cups butter, softened
2 large eggs
2 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt

Preheat oven to 350 degrees.

Beat together the sugar and butter until creamy. Add eggs, blending well. Add vanilla and beat in thoroughly. Add the flour, baking powder, and salt to the butter mixture and blend until well incorporated. Form dough into approximately one-inch balls and place on either an ungreased baking sheet or one that is lined with parchment paper.

Bake for 12-15 minutes or until the edges are lightly browned. Let stand on baking sheet for a few minutes before transferring to a cooling rack.

Buttercream Frosting for the Cookies
1 cup butter, softened
1/4 teaspoon cream of tartar
3-4 cups of powdered sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1-3 teaspoon water or milk
Food coloring as needed or desired
Colorful sugar or sprinkles

In a large mixing bowl, beat the butter until creamy. Add cream of tartar and powdered sugar, one cup at a time. Add water or milk and continue beating until you have a spreadable frosting. Whip an additional five minutes to make it light and fluffy. Spread on cooled cookies and immediately add sprinkles before the frosting sets. You can divide the frosting into two bowl and have two different colors. In honor of the Christmas Holidays, I went with pale green and pale red today.