100th post! Holy cow, right!? 😀
I’m on this kick of making huge cookies. I blame The Perfect Chocolate Chip Cookie that I made recently and of course my husband who has a near religious problem with little cookies. 😉 I’ve made Traditional Sugar Cookies before. You know, the ones where you roll out the cookie dough and cut out fun shapes. I love those and while they are “easy” to make, they are quite time consuming and I have to be in the mood for that process. These still take a while to make thanks to chilling the dough over night, but let’s be honest, that work is being done by the fridge. I wanted to make a super easy sugar cookie recipe. Meet these soft frosted sugar cookies! They are covered in a sweet butter cream frosting, and are way faster than all the work needed for “normal” sugar cookies.
Soft Frosted Sugar Cookies Recipe
(Makes about 39 cookies)
Note: This recipe requires that the cookie dough be chilled overnight.
- 6 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (equivalent to 2 sticks) butter, room temperature
- 2 cups white sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 and 1/2 cups sour cream
- frosting, see below
- colored sugar to sprinkle over frosting (optional)
- 1 cup butter (equivalent to 2 sticks), room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1/8 teaspoon salt
- 6 tablespoons heavy cream
For the Cookies:
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set the dry ingredients aside.
- In a large bowl, cream the butter and white sugar until light and fluffy (for about 3 minutes).
- Mix in the eggs, one at a time.
- Mix in the vanilla extract and sour cream until combined.
- Gradually stir in the dry ingredients. The dough will be sticky.
- Chill the dough in the refrigerator overnight.
- Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper or a silicon mat and set it aside.
- Roll the dough into balls, about the size of 1 and 1/2 tablespoons (I used a medium sized scooper by Oxo). Gently press down each dough ball until they are about 1/4 inch thick.
- Bake them for 7 to 9 minutes or until they are a pale golden color. (I placed 4 cookies per baking pan because they get bigger as they bake).
- Once the cookies have cooled completely, frost them (see directions below).
- Sprinkle colored sugar on top of the frosting (optional).
- Allow the frosting to set before serving.
For the Frosting:
- In a large bowl, mix the butter and vanilla extract.
- Slowly beat in the powdered sugar and salt. Mix it until it’s smooth and creamy.
- Add in the heavy cream, 1 tablespoon at a time and beat it until light and fluffy.
Store the cookies in an air tight container or freeze them in a freezer friendly bag.
There is nothing fancy with how to go about this recipe. Although, you need to chill the cookie dough overnight because the cookie dough will be very soft and sticky. For those of you who hate waiting, I’m sorry but I promise it’s worth it.
Once the cookie dough has chilled, roll it into balls (about 1 and 1/2 tablespoons each). Using a cookie scooper makes this process so much easier. Gently press down each dough ball until they are about 1/4 inch thick. I placed 4 cookies per baking pan because they get bigger as they bake. I would not recommend using this recipe to make roll out sugar cookies. The dough is way too sticky and would become part of your counter top instead of becoming cookies. These guys grow a lot when they are baked, any cookie shapes you cut out would be lost in the process.
I made the vanilla flavored frosting right before I frosted the cookies. If you like the sweet stuff then you’ll love this frosting. I did not add food coloring to it, but you could do that if you wanted to. Today the splash of color comes from fun sugar on top.
I often use sour cream in my baked goodies and it makes them so soft and moist. These cookies are no exception. They are like a super puffy cloud floating through cookie heaven. They’re the perfect cross between a cookie and a miniature cake (i.e. cupcake).
This butter cream frosting is fantastically sweet. The texture is spot on when it comes to sugar cookies. The top hardens slightly and the middle stays soft and creamy.
I was so excited to use King Arthur Flour’s green shimmer sugar that I bought a few of months ago. I sprinkled some on top of the frosting, purely for presentation points. 🙂 I love treating myself to some of King Arthur Flour’s products, but you can use any brand you like and I know Wilton makes several varieties too.
I love how you can take these cookies and decorate them to match any holiday or party theme. Orange and black sprinkles or colored sugar for Halloween? No, I did not just say that! It’s barely September but I’m starting to get suckered into the commercial powers that already have Halloween decorations out.
I’m in heaven with these cookies! It’s hard to believe that I’d get this excited about a sugar cookie, but these are exceptional. It’s hard to go wrong with cookie full of sugary goodness.
Sugar cookies are an awesome dessert to bring to a party when you don’t know who likes what or who is allergic to what. I brought them to a neighborhood party. They look like they’re straight from a bakery (or that’s what some of the neighbors said when they saw them).
Source: The Baker Chick
Do you love ginormous sized cookies? Try these Perfect Chocolate Chip Cookies.