Soft Frosted Sugar Cookies
Soft Frosted Sugar Cookies might be a good recipe to expand your dessert recipe box. This recipe makes 60 servings with 149 calories, 2g of protein, and 5g of fat each. For 15 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It is brought to you by The Baker Chick. Several people made this recipe, and 210 would say it hit the spot. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up salt, heavy cream, sour cream, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 9%. Soft Frosted Sugar Cookies, Soft Frosted Sugar Cookies, and Soft Frosted Sugar Cookies are very similar to this recipe.
Servings: 60
Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
3 eggs
6 cups all-purpose flour
2 cups granulated sugar
6 tablespoons heavy cream
4 cups powdered sugar
Pinch of salt
1½ cups sour cream
1 cup unsalted butter, at room temperature
2 teaspoons vanilla extract
Equipment:
stand mixer
spatula
whisk
bowl
baking paper
baking sheet
oven
hand mixer
Cooking instruction summary:
In a medium bowl whisk together the flour, baking soda, baking powder and salt; set aside.In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Chill in the refrigerator overnight or at least two hours until firm.Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper; set aside.Using a small cookie scoop, portion the dough into 1 1/2 inch balls. press them down with your fingers until they are about 1/4 inch thick, even and smooth. (The original recipe has you roll/cut these out, but I had no patience for that. Instead I scooped and flattened/smoothed them with my fingers. Either is fine!) Place them evenly on a cookie sheet and bake for 7 minutes or until pale golden. Don't over bake!In a large bowl cream together the butter and vanilla with an electric mixer. Slowly beat in the powdered sugar and the pinch of salt. 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. If desired, add food coloring and beat until combined.Once cookies have cooled, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.
Step by step:
1. In a medium bowl whisk together the flour, baking soda, baking powder and salt; set aside.In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
2. Add the eggs, one at a time, beating until each is incorporated.
3. Add the vanilla and sour cream and beat at low speed until combined.
4. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Chill in the refrigerator overnight or at least two hours until firm.Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper; set aside.Using a small cookie scoop, portion the dough into 1 1/2 inch balls. press them down with your fingers until they are about 1/4 inch thick, even and smooth. (The original recipe has you roll/cut these out, but I had no patience for that. Instead I scooped and flattened/smoothed them with my fingers. Either is fine!)
5. Place them evenly on a cookie sheet and bake for 7 minutes or until pale golden. Don't over bake!In a large bowl cream together the butter and vanilla with an electric mixer. Slowly beat in the powdered sugar and the pinch of salt. 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. If desired, add food coloring and beat until combined.Once cookies have cooled, frost and add sprinkles. Allow frosting to set, then store in an air-tight container.
6. Let cookies sit for several hours before serving to allow the flavors to develop.
Nutrition Information:
covered percent of daily need
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