Description
These beautiful sugar cookies are soft, thick, and chewy. They are rich and buttery, decorated with the most delicious frosting, and there is no chilling required.
Ingredients
Cookies
- 3 cups (375g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (114g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large whole egg
- 1 large egg yolk
- 1/3 cup (80g) sour cream
- 1 tsp vanilla extract
- 1/4 tsp almond extract
Frosting
- 1 cup (227g) unsalted butter, softened
- 2 cups (250g) powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1–3 tablespoon milk or cream
- food coloring, optional (I used pink gel food coloring)
Instructions
- Preheat oven to 375F and line two baking sheets with parchment paper.
- In a medium bowl, toss together the flour, baking powder and salt. Set aside.
- Using an electric mixer, cream the butter and sugar together until light and fluffy. Add in the egg and egg yolk one at a time. Then mix in the sour cream and extracts until combined.
- Slowly stir in the dry ingredients until it all comes together. The dough will be stiff.
- Using a medium cookie scoop or tablespoon, scoop out the dough and roll in your hands until rounded. Place the cookie dough two inches apart onto the prepared baking sheets.
- Dip the bottom of a dry measuring cup in flour and use it to flatten the cookie dough to about 1/4″ thick. Re-flour the measuring cup as needed to prevent sticking.
- Bake for 6-8 minutes or until the cookies look slightly puffed, dry on the top, pale around the edges, and (when lifted with a thin spatula) barely golden on the bottoms. Let cool completely before frosting.
- To make the frosting: Beat the butter, vanilla and salt until smooth. Mix in 1 cup of powdered sugar followed by 1 tablespoon of milk. Mix in the last cup of powdered sugar. Add in another 1-2 tablespoons of milk if needed to reach a spreadable consistency. Mix in the food coloring if using. Pipe rosettes using a 1M star tip or spread onto cooled cookies.
Notes
Leftover frosted cookies can be stored at room temperature for up to three days, in the fridge for up to a week, or in the freezer for up to a month.
To freeze the frosted sugar cookies, place them on a tray or cookie sheet in a single layer, and place in the freezer. Once frozen solid, you can stack them with a sheet of wax paper in between in a freezer-safe container. To thaw, place them in a single layer in a plastic container on the counter overnight or until they reach room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 202
- Sugar: 14.2 g
- Sodium: 90.2 mg
- Fat: 10.7 g
- Carbohydrates: 25 g
- Protein: 2 g
- Cholesterol: 40.3 mg