Flower and Sugar

Soft Sugar Cookies

I don’t make cut out cookies very often. But for some reason, for the last three years, I have made some sort of cutout for Valentine ’s Day. This year was no exception. You know those soft sugar cookies you can get at the grocery store? These are the homemade version of them. They are soft, cake like, and the frosting compliments them well. I’ve also seen them made into cookie bars if you don’t feel like making cutouts. However, cutting out this cookie dough might be a fun baking job for children. The dough is pretty thick and won’t break as easily as a thinner cut out.

I’m personally a fan of chewy cookies and these were a little soft for me, but they went over great with my co-workers and were gone pretty quickly! The cookie is pretty mild, but the frosting sweetens them up quite a bit. I didn’t add as much powdered sugar to the frosting as the recipe called for as I tend to like my frosting on the softer side. If you like a stiffer frosting I would suggest incorporating an extra ½ cup at a time until you get the stiffness you are looking for. If it gets too stiff, then add another tablespoon of cream until you get the frosting to the consistency you are looking for.

These cookies also make a very large batch. In hindsight I would have frozen some of the cookie dough or only made 1/3 or 1/2 of the batch. Also, I would plan ahead for making these. The dough does need to chill and I would suggest waiting to frost them until they are completely cooled.

Recipe (From Two peas & their pod)

For the Cookies:

  • 6 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup room temperature butter
  • 2 cups sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1½ cups sour cream (I used light sour cream)

In the stand, mixer cream the butter and sugar until lighter in color. Then add the eggs, incorporating one at a time. Then add the vanilla and sour cream. Next mix in the dry ingredients being careful not to over mix and scraping down the sides of the bowl as needed. (The recipe called for whisking together the dry ingredients first, which is probably recommended, but I didn’t do it and they turned out fine. One less bowl to clean.) Divide the dough into 2-3 sections, wrapped it in plastic wrap, and chill in the refrigerator for 2 hours to overnight.

When you are ready to bake the cookies, preheat the oven to 425F. Line your baking sheets with parchment paper. Lightly flour your countertop, the rolling pin and the top of the dough. Roll the dough out to ¼ inch thickness and cut out the cookies in the shapes you’ve picked out with cookie cutters. Bake for 7 minutes until the cookies are slightly golden around the edges. Watch your cookies closely, one pan of mine got pretty dark on the bottom with the full 7 minutes. Remove cookies to a wire rack to cool. Wait to frost the cookies until cooled completely.

For the Frosting:

  • 1 cup room temperature butter
  • 1 tsp vanilla
  • 2-3 cups powdered sugar
  • Pinch of salt
  • 4-6 tablespoons heavy cream
  • Food coloring if desired
  • Sprinkles if desired

In the stand mixer cream the butter, vanilla, and salt. Slowly incorporate 2 cups of powdered sugar. Once it is blended well add 4 Tbsp cream then beat for two minutes and check the consistency of the frosting. If you want a thicker frosting continue to add powdered sugar in ½ cup amounts and incorporate, for thinner frosting add another Tbsp heavy cream and combine. Once your frosting is to your desired consistency add in food coloring if you wish and frost the cookies. This would also be the time to add sprinkles if you wanted to. Then let the frosting set and store them in an air-tight container.

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