SOFT SUGAR COOKIES
User Reviews
5
SOFT SUGAR COOKIES
Description
SOFT SUGAR COOKIES are made from a dough that blends granulated sugar and softened butter until light and fluffy. Eggs, sour cream, and vanilla enrich the batter, while the flour is combined with baking powder, baking soda, and salt to promote a tender crumb. The dough is refrigerated to firm up slightly before shaping into golf ball-sized rounds. These are then lightly flattened and baked to yield cookies with a soft center and slightly crisp edges. The frosting blends butter, powdered sugar, vanilla, and milk to a smooth, pipeable consistency, accented with food coloring and garnished with sprinkles for presentation. The process and ingredients provide a classic soft cookie texture with a sweet, smooth topping for finishing.
Ingredients
Cookies
- 1 cup granulated sugar
- 12 tbsp butter softened
- 2 egg
- 1/2 cup sour cream full fat
- 1 tsp vanilla extract
- 3 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Frosting
- 12 tbsp butter softened
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk or cream
- Food Coloring
- Sprinkles for garnish
Instructions
Cookies
- Cream the sugar and butter together with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the eggs, sour cream and vanilla to butter and mix well to combine.
- In a separate bowl, mix flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix well.
- Transfer dough to an airtight container and place in refrigerator for at least 1 hour. Note that this dough will be soft and sticky.
- When ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- Remove cookie dough from refrigerator and use a cookie scoop to scoop a ball of dough that is about the size of a golf ball into your hands and shape into a smooth ball. If dough is still sticky, dust your hands with flour. Once shaped, place the balls of dough onto cookies sheets at least 2” apart. Gently press down and slightly flatten each ball of dough with your hands.
- Bake the cookies for 10-12 minutes, until they puff up and are starting to just slightly brown around edges. Remove from place baking sheet on a wire cooling rack. Allow cookies to cool on baking sheet for at least ten minutes.
Frosting
- Cream the butter and powdered sugar with an electric mixer until light and fluffy, about 2-3 minutes. Add in vanilla and mix well. If the frosting is stiff, beat in the milk or cream by 1 tablespoon at a time until desired consistency is reached. Add food coloring and mix well until desired color is obtained.
- Frosting can either be piped onto cookies with a piping bag or an offset spatula can be used to frost cookies. Garnish with sprinkles after frosting.
- Note: this frosting does not truly firm up, so it’s best not to stack cookies on top of each other.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 46mg | 15% |
| Sodium | 186mg | 8% |
| Potassium | 64mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 20g | 40% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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