These soft, sweet pastel treats are a perfect farewell to spring! The cookie has a light, soft almost biscuit-type texture. Definitely do not over bake these or they will be dry instead of soft. The frosting is a simple sweet confection of powdered sugar, melted butter, extract and some milk. Add a little pink food coloring for a nice pale pink tint. I topped mine off with these fantastic pale pastel sprinkles. These are great little cookies for birthday parties and all festive occasions. Here is how you can make your own.
You can find the entire recipe here. Start by whisking together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy, around 3 minutes. Beat in the eggs one at a time until well mixed. Blend in extract (I used Princess Flavoring). With mixer on low and flour mixture until a dough comes together.
At this point I scooped out my dough using a #24 scoop and placed the dough balls on a parchment covered baking sheet and chilled in the fridge for one hour before baking. When the dough has chilled for 1/2 hour, preheat the oven to 350. When the final 1/2 hour of chilling is finished, bake the chilled dough balls for 10-12 minutes. I did mine for 10 minutes. They should look undercooked with very slightly browned edges. Transfer cookies to wire rack to cool completely.
Frosting: In a large bowl mix together the powdered sugar, melted butter, extract (I used Princess Flavoring) and milk until a smooth frosting comes together. Add a few drops of food coloring to tint the frosting. Invert the cooled cookies into the frosting, letting excess drip off into the bowl then place back on wire rack. Top with colored sprinkles. Frosting should set up in around 30 minutes but will still be soft. Store cookies in airtight container at room temperature for up to 5 days.