~Cherry Chip Frosted Sugar Cookies~

Pink! So Fun! So cherry! A total taste from my childhood!
~Amy🍒

Cherry Chip Frosted Sugar Cookies

Sugar cookies:

1 1/3 cups butter, at room temperature
1 1/2 cups sugar
2 eggs
2 tsp vanilla
2 tsp baking powder
1 tsp coarse salt
3 1/2 cups flour

Heat oven to 350 degrees.
Line 2 baking sheets with parchment.

With an electric mixer, beat butter for 2-3 minutes.
Add sugar, beat until light and fluffy. Another 2-3 minutes.
Add eggs and vanilla, scrape down sides and beat until light and fluffy.
Add baking powder, salt, and flour and mix until just blended. Scoop dough into rounds and place on cookie sheet at least two inches apart, flatten slightly and bake for 10-12 minutes or until lightly browned.

Cool completely.

Cherry Chip Buttercream:

1/4 cup maraschino cherry juice
16 maraschino cherries, drained and stems removed
1/4 tsp almond
1/2 cup butter, at room temperature
4 cups powdered sugar

In a small food processor, finely chop the cherries. Set aside.

With an electric mixer, beat butter for 2 minutes. Add 2 cups of the powdered sugar and cherry juice. Beat until smooth, scraping down sides as necessary. Add almond extract and remaining sugar and beat well. Add chopped cherries and beat on high until light and fluffy.

Store frosted cookies in closed container.

Recipes by Amy Richardson