Soft Frosted Sugar Cookies
User Reviews
5
Soft Frosted Sugar Cookies
Description
This recipe uses a combination of all-purpose flour and cornstarch, a baking powder and baking soda mix, and salt to create a leavened yet soft cookie base. Butter and sugar are creamed thoroughly, then blended with egg, sour cream, and extracts which add moisture and flavor complexity. The dough is chilled to firm it for easy handling and rolling into uniform rounds or heart shapes.
Baked at 350°F, these cookies puff up and maintain a soft, slightly dense texture. The frosting consisting of butter, powdered sugar, half and half, and vanilla extract provides a sweet, creamy topping that complements the subtle almond note in the cookie.
These sugar cookies are ideal for occasions where a soft cookie is preferred over a crisp one, and they can be decorated simply or elaborately with frosting. Careful measurement of flour and control of baking time prevents dryness or doughiness.
Ingredients
- 2 1/3 cups (330g) all-purpose flour
- 2 Tbsp (19g) cornstarch
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (112g) unsalted butter softened
- 1 cup (200g) granulated sugar
- 1 egg large
- 1/2 cup (120g) sour cream full fat
- 1 tsp vanilla extract
- 1/4 tsp almond extract
Frosting
- 1/2 cup (112g) butter unsalted, softened
- 3 cups (360g) powdered sugar
- 3 Tbsp half and half then more as needed
- 3/4 tsp vanilla extract
Instructions
- In a large mixing bowl whisk together flour, cornstarch, baking powder baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until blended. Mix in egg then blend in sour cream, vanilla extract and almond extract.
- With mixer set on low speed slowly add in flour mixture and mix until combined.
- Divide dough into 2 fairly equal portions. Place each portion on a sheet of plastic wrap and shape each into a round disk about 6-inches.
- Wrap with plastic wrap and chill 1 1/2 - 2 hours until fairly firm for rolling. Preheat oven to 350 degrees during last 20 minutes of chilling.
- Dust a work surface with a fair amount of flour. Remove one portion of dough from refrigerator, remove from plastic wrap and transfer to floured surface.
- Dust top with flour, then using a rolling pin, roll out to a 1/4-inch thickness. Cut into rounds (about 2 3/4 inch) or hearts.
- Transfer to an 18 by 13-inch baking sheet lined with parchment paper. Gather scraps (shake excess flour off) and press together then re-roll dough and cut into shapes.
- Bake in preheated oven for 9 - 11 minutes until cookies are nearly set***.
- Let cool several minutes on baking sheet then transfer to a wire rack to cool (after about 5 minutes of cooling on a wire rack I transfer to an airtight container to finish cooling to seal in moisture). Repeat process with remaining dough in refrigerator.
- Once cookies are cool frost with the vanilla frosting and store in an airtight container in a single layer.
- For the frosting: In the bowl of an electric stand mixer (or in a mixing bowl using an electric hand mixer) blend together butter, powdered sugar, half and half and vanilla until well combined and fluffy.
- Add in a little more half and half as needed 1 tsp at a time to thin. Keep covered until ready to use.
Notes
- Use the spoon-and-level method for measuring flour to avoid dense dough.
- Stir sour cream thoroughly and drain any whey liquid for accurate measuring.
- Handle the dough gently to prevent overworking, and avoid overbaking to maintain softness.
- Because the dough puffs, detailed cookie cutters are not recommended to preserve shape.
User Reviews
Overall Rating
5
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