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Category: cookies
Prep Time: 25 Cook Time: 7 Total Time:
Yield: 5-6 dozen sugar cookies
For the Cookies:
6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 1/2 cups sour cream
For the Buttercream Frosting:
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream
Food coloring, optional
Sprinkles, optional
Directions:
1. In a large bowl whisk together the flour, baking soda, baking powder and salt; set aside.
2. In the bowl , cream the butter and sugar together at medium speed until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract and sour cream and beat at low speed until combined.
3. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a little sticky and that is ok. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or for at least two hours.
4. Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper
5. Lightly flour the countertop and the top of the dough. With a rolling pin, roll the dough out to 1/4inch thickness. Using cookie cutters, cut out the cookies and place on prepared baking sheets. Bake for 7 minutes, until cookies are slightly golden around the edges. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
6. To make the frosting,
cream together the butter and vanilla extract with a mixer. Slowly beat in powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. Add food coloring, if desired, and beat until combined.
7. Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.
If you like peppermint, blend some candies or candy canes in blender and sprinkle on iced cookies.
Recipe Source: RecipeSecrets.net
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Lofthouse Style Soft Sugar Cookies
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Category: cookies
Prep Time: 25 Cook Time: 7 Total Time:
Yield: 5-6 dozen sugar cookies
For the Cookies:
6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 1/2 cups sour cream
For the Buttercream Frosting:
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream
Food coloring, optional
Sprinkles, optional
Directions:
1. In a large bowl whisk together the flour, baking soda, baking powder and salt; set aside.
2. In the bowl , cream the butter and sugar together at medium speed until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract and sour cream and beat at low speed until combined.
3. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a little sticky and that is ok. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or for at least two hours.
4. Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper
5. Lightly flour the countertop and the top of the dough. With a rolling pin, roll the dough out to 1/4inch thickness. Using cookie cutters, cut out the cookies and place on prepared baking sheets. Bake for 7 minutes, until cookies are slightly golden around the edges. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
6. To make the frosting,
cream together the butter and vanilla extract with a mixer. Slowly beat in powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. Add food coloring, if desired, and beat until combined.
7. Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.
If you like peppermint, blend some candies or candy canes in blender and sprinkle on iced cookies.
Recipe Source: RecipeSecrets.net
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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