Frosted Soft Sugar Cookies

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It’s been way too long since I’ve posted a cookie recipe. Okay, it’s only been 3 weeks, but for somebody that adores cookies as much as I do, it seems like an eternity. This sugar cookie recipe is reminiscent of the ones you pass at the grocery store. You know, the yummy looking cookies with the thick frosting that are usually decorated according to what season we’re in or which holiday is just around the corner?  They always catch my eye. With the holiday season approaching quickly as November dwindles away (how can it possibly be the middle of November already??), I just had to recreate the cookie I can never take my eyes off of. I went birthday style since we’re concluding my husband’s birthday week today. And I needed another excuse to use rainbow sprinkles as promised on Monday. Let’s get started so you can enjoy a soft, buttery, and dreamy Frosted Soft Sugar Cookie ASAP!

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Oh, and just in case you were wondering why I’m being so selfish with making something that I love versus what my hubby loves? I’m not. He started it all. He is the person behind my obsession with cookies and possibly the only human being that loves cookies more than I do. So naturally, cookies had to be part of this celebration.

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I had never made cookies for a birthday before. Most people request cake or cupcakes, and there’s absolutely nothing wrong with that. I ♥ me some of those! But cookies, and especially sugar cookies, were so much fun to prepare. If you are looking for a creative way to keep young kids entertained during your Thanksgiving feast, you could totally bake a batch of these cookies and prepare the frosting beforehand. When it’s time for the kiddos to get involved, let them tint their frosting with food coloring and decorate the cookies to their hearts’ content. Candy corn, festive m & m’s and the list goes on and on, would all be perfect for personalizing these cookies.

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Oh my! These cookies are so wonderful. Slightly brown on the edges, super soft and fluffy on the inside and not too sweet! The frosting is super easy to prepare and pulls everything together. There’s too much goodness in one bite to describe here. Good thing this recipe yields plenty of cookies for you and your family to savor.

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 Cookie Towers are great entertainment for small and big alike. Wheeee!

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Wishing you all a safe, happy and healthy weekend. Thanks for celebrating with us this week! So humbled to have you join me on this journey. See you on Monday with another delectable recipe!

Here’s my favorite quote of the week:

“It matters not what someone is born, but what they grow to be.” ~ Dumbledore (Goblet of Fire)

Frosted Soft Sugar Cookies
Yields 30
Frosted Soft Sugar Cookies are slightly crispy on the outside, but soft and fluffy on the inside - topped with a sweet, and light frosting that is to die for.
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FOR THE COOKIES
  1. 1 1/2 cups sugar
  2. 1/2 cup (1 stick) unsalted butter, softened
  3. 2 eggs
  4. 1 teaspoon vanilla
  5. 1/2 cup sour cream
  6. 1/4 cup cream cheese
  7. 3/4 teaspoon baking soda
  8. 1/2 teaspoon baking powder
  9. 3/4 teaspoon salt
  10. 4 1/3 cups all-purpose flour, more for dusting
FOR THE FROSTING
  1. 1/2 cup (1 stick) butter, softened
  2. 1/2 teaspoon vanilla
  3. 2 cups powdered sugar
  4. 3 tablespoons heavy cream
  5. rainbow sprinkles, optional
Instructions
  1. 1. In your stand mixer, cream together sugar and butter. With the mixer running, add eggs, vanilla, sour cream, and cream cheese until well combined. Add baking soda, baking powder and salt. Mix for one minute. Finally, add the flour (one cup at-a-time) and mix until dough forms. Dough should be slightly sticky.
  2. 2. Wrap the dough in a piece of clear wrap and refrigerate for at least 4 hours or overnight.
  3. 3. Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.
  4. 4. Cut your dough in half and return second half to the fridge. Flour your work surface and place dough half on top. Lightly flour the surface of the dough and start rolling it out to 1/4-inch thickness. With a round cookie cutter, cut out shapes and transfer onto your baking sheet, about 2 inches apart. Place in the oven and bake for 8 minutes or until the sides are slightly browned.
  5. Once the cookies are done baking, transfer them to a cooling rack and let them cool completely.
  6. Repeat with the rest of the dough and dough scraps.
  7. 5. While the cookies finish cooling, combine the butter and vanilla for the frosting. Add the powdered sugar and incorporate. Finally, add the heavy cream, one tablespoon at-a-time and stir until combined. Frosting should be somewhat firm, but still a bit runny. Apply frosting to cooled cookies and decorate. Frosting will harden after 30 minutes.
Notes
  1. Frosted Soft Sugar Cookies will keep up to 5 days in an airtight container or 2 months in the freezer.
Deliciously Yum! http://deliciouslyyum.com/

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Comments

  1. they look yummy!

  2. These looks great and my husband would have his way with these very quickly! Just one question, the temp for baking these cookies is 425 F – I don’t usually bake cookies at that high of a temp, so was just wondering if it was a typo or not =) Thanks!

    • Good question, Peggy. The high temperature is correct. Unlike regular cookies, which are usually baked at 350 or 375 degrees F, these cookies are baked at 425 to keep them from drying out evenly like a regular cookie would. The high temperature is what mainly causes the crispy outside and soft inside. Let me know how they turn out. I’d love to hear!

  3. Julie Goodwin says:

    All see is the photos and story. I can’t find the recipe???

    • Julie, I’m sorry you had trouble finding the recipe. It’s at the very end of the post. Please try looking for it again and let me know if you’re still having the same problem. Thanks!

  4. I just made these cookies and they are to die for! They’re perfect. Absolutely perfect. Thank you so much for the recipe! I set the oven to slightly under 400(my oven is old and the temperature settings are not exact) but otherwise I followed everything you put, and it worked perfectly. I will definitely be making these over and over again! They’re a hit with everyone!

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