Soft Sugar Cookies with Sour Cream Buttercream Frosting
Bake at 350F, 8-10 minutes, mine were done in about 9 minutes. If making larger cookies than 3 inches, bake them for little longer.
Ingredients
Soft Sugar Cookies
- 5 1/2 cups all purpose flour (770 grams)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup 2 sticks (226 grams) room temperature unsalted butter
- 2 cups granulated sugar (400 grams)
- 1 cup room temperature thick sour cream (240 ml)
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste (optional, use extract if you don't have it)
- additional flour for dusting
Sour Cream Buttercream Frosting
- 2 cups room temperature unsalted butter (452 grams)
- 6 1/2 cups powdered sugar (845 grams)
- 1/4 cup sour cream (60 ml)
- 1 tbsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp lemon extract
Instructions
Soft Sugar Cookies
- Beat room temperature butte with sugar until creamy 3-5 minutes. Gradually beat in room temperature sour cream, beat for 1-2 minutes.
- In a small dish break egg, add vanilla and vanilla bean paste, whisk until combined. Gradually add egg mixture into the butter mixture, beat well. Scrape the bowl few time to ensure all in well mixed.
- Sift flour, salt, baking powder and baking soda.
- Gradually and on low speed add dry ingredients to the wet ingredients. The dough will be soft and slighlty sticky, but it shouldn't be unmanagably sticky. Dump it onto a plastic wrap sheet and cover and shape it into a disk. Refrigerate overnight.
- Preheat oven to 350F. Cut the dough disk into half and return the second half to the fridge. Use flour on your work surface and roll the dough to ΒΌ inch thickness. Use rolling guides to ensure even thickness.
- Cut out as many cookies as possible and transfer them to a light-colored baking sheet lined with parchment or a perforated mat. Don't knead the scraps; re-roll the scraps and cut out more cookies.Bake at 350F bake for 8-9 minutes. For cookies larger than 3.5 inches, bake for a minute longer. Try not to overbake, or they will not be as soft. Let the cookies cool for a minute on a baking sheet, then transfer them to a cooling rack using a flat cookie spatula. Store in an airtight container or freeze for up to 2 months.
Sour Cream Buttercream Frosting
- Beat room temperature butter, until creamy, gradually add powdered sugar, beat until fluffy then gradually beat in room temperature sour cream, beat in vanilla, almond and lemon extract.
Notes
- Can I decorate these cookies with royal icing? - Yes, they can be decorated with royal icing. I suggest you decorate the underside, as the tops of the baked cookies are slightly domed.
- I don't have sour cream. Can I substitute for something else? I've successfully used thick Greek Yogurt or Protein Yogurt.