Soft Frosted Sugar Cookies
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 3/4 cup light sour cream
Buttercream Frosting (You can also use a different type of frosting if you prefer)
- 1/2 cup unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- 3-4 tablespoons heavy cream (to make it easy to spread)
In a large bowl, mix together the flour, baking soda and baking powder and set aside.
2. In the bowl of a stand mixer, 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! Don’t add more flour. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with wax paper. Chill in the refrigerator overnight.
4. Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper, silpats or PAM spray.
5. Lightly flour the countertop or pastry mat and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using cookie cutters, cut out the cookies and place on prepared baking sheets. Bake for 7 minutes. In my opinion, it’s okay to take these out a tad early… Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
6. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla extract. Slowly beat in powdered sugar. 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. I used a pastry bag and large round pastry tip to apply my frosting. Using an offset spatula works as well…add lots of sprinkles, and enjoy!