Monday, February 20, 2012

Frosted Sugar Cookies


One of my all time favorite cookies -  sugar cookies with vanilla buttercream frosting.  And this recipe, happens to be the best.  It's my Gramma's sugar cookie recipe, paired with my favorite vanilla buttercream recipe.  I get rave reviews any time I take them anywhere.  Cut out sugar cookies are a bit of extra work with the rolling out and cutting - but these are so worth it, trust me!


Frosted Sugar Cookies

Yield: approximately 4 dozen {will vary depending on cookie size}

Ingredients
  • 1/2 cup {1 stick} unsalted butter, soft {not melted}
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 2 1/2 cups flour
  • 1 cup {2 sticks} unsalted butter, softened
  • 6 to 8 cups confectioners' sugar
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Cooking Directions

For the cookies:
  1. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add in the eggs, beating well. Mix in the baking soda, salt, nutmeg and vanilla and stir until combined. Alternately add the sour cream and flour until mixed in. Cover & chill dough, at least one hour or overnight. 
  2. Preheat oven to 350ºF. Line baking sheets with parchment paper. On a floured surface, roll out dough to about 1/4 inch thickness {you will need to do this in sections, unless you have a huge surface to roll on}. Cut out dough with cookie cutters and place on prepared cookie sheets. Bake 7-10 minutes, just until the cookies are cooked through - but not browned. Allow to cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Frost & decorate. 
For the frosting:
  1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency. Add coloring, if desired. 

Tips: 
  • As always, don't over bake your cookies - that is the key to the best cookies!!
  • If you are going to double this recipe, use just 3 eggs total. 
  • It's best to chill the dough overnight if possible.  The longer it chills, the easier it will be to work with.  {Although if it's super chilled, you are going to need to let it sit out at room temperature for a little while so that you can actually roll it out}
  • While rolling & cutting the dough, I keep my "scraps" that I am going to roll out again in a bowl in the fridge.  Slightly chilled dough works best!

Source: Cookies - my Gramma  |  Frosting -  Billy's Vanilla Buttercream

2 comments:

  1. my FAVorite. you should make these once a month... and i will keep eating them for breakfast.

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