JONES SUGAR COOKIES WITH BUTTERCREAM FROSTING

By Margie Helm

I won't bore you with a whole back-story of how this recipe came to be. I asked a friend to come up with something good and she delivered. Shout out to Adri's Cookie Jar!

INGREDIENTS

1 ½ cups All purpose Flour
¼ tsp baking powder
¼ tsp baking soda
¼ cup salted butter (½ stick) (room temperature)
¾ cup white granulated sugar
¼ cup JONES Sugar Cookie Soda (room temperature)
1 egg
1 tsp vanilla extract

FOR FROSTING

¼ cup butter (½ stick)
2 tbsp JONES Sugar Cookie Soda (room temperature)
2 cups powdered sugar

INSTRUCTIONS

Preheat your oven to 375 degrees.
In a large bowl, combine flour, baking powder, and baking soda. 3. Cream together butter and granulated sugar until light and fluffy.
Cream together butter and granulated sugar until light and fluffy.
Mix in vanilla extract then the egg, then the JONES Sugar Cookie Soda until combined. Try not to over-mix.
Slowly add in the flour mixture, about a half cup at a time, until combined.
Using a 1 ½ tbsp cookie scoop or a big spoon, scoop cookie dough onto a parchment lined baking sheet. The cookies should be about 2 inches apart to provide room for spreading.
Bake for 9-10 minutes, rotating the pan halfway through baking. Cookies are done when they are golden brown. Allow to cool on the pan before frosting.

TO MAKE THE FROSTING

Beat butter until creamy (it's best to use a hand mixer or stand mixer).
Add 1 cup of powdered sugar and mix. Once they’re combined, add in JONES Sugar Cookie Soda. Then add in the last of the sugar and mix. Use a piping bag or a spatula to put icing onto cookies and top with sprinkles. ENJOY!

Store cookies in an airtight container in the fridge for 5 days.