Monday, June 10, 2013

Frosted Sugar Cookies

You know those frosted sugar cookies you can find in the grocery store? The super soft ones that always have thematic frosting and sprinkles?

Those cookies are my favorite store brought cookie.  In true Megan fashion, I OF COURSE, had to make my own version.  Maria is the queen of cookies and I always check out her cookie recipes when I can't sleep, working hard to avoid being productive or, you know, at least once a week! 

Sally and I made these for her birthday a few weeks back and we were NOT disappointed.  

We third-Ed the original recipe and still managed to make almost two dozen ( perfect for a birthday treat!) I will definitely be makings here again (specifically because I want to use my dean and deluca sprinkles!) 

Soft "LoftHouse" Style Sugar Cookies
(From Maria (Two Peas)
Makes 2 dozen  

3C all-purpose flour
1/2 t baking soda
1/2 t baking powder
1/4 t salt
1/2 cup (1 stick) unsalted butter (room temperature)

1C sugar
1 large egg
1 t vanilla 
3/4C sour cream

For the Buttercream Frosting:

1/2 cup unsalted butter, room temperature
1/2 teaspoon vanilla extract
2 cups powdered sugar
Pinch of salt
3 tablespoons heavy cream

Food coloring, optional

Sprinkles, optional

 In a large bowl whisk together the flour, baking soda, baking powder and salt; set aside.
In the bowl of a stand mixer, cream the butter and sugar together at medium speed until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract 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. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or for at least two hours.
Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper or Silpats; set aside.
Lightly flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using cookie cutters, cut out the cookies and place on prepared baking sheets. Bake for 7 minutes, until cookies are slightly golden around the edges. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
While cookies cool, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla extract. Slowly beat in 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. Add food coloring, if desired, and beat until combined.
Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.


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