Ingredients: |
Ingredients: 1 c butter, room temperature
1 3/4 c sugar
2 eggs, at room temperature
1 tsp vanilla
1 c sour cream
1/4 tsp lemon or almond extract
5 1/2 c flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
Buttercream Frosting:
3/4 c butter
3 1/2 c powdered sugar
3-4 T heavy cream
1 tsp vanilla
food coloring and sprinkles as desired
Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 stick butter, softened
3 c powdered sugar
2 tsp vanilla
|
Directions: |
Directions:In a large mixing bowl; cream together butter and sugar; beat until smooth and creamy. Add in eggs, extract and sour cream; mix together well until combined.
In a separate bowl; mix together flour, baking soda, baking powder and salt. Slowly add dry ingredients to the creamed mixture. Mix until just combined.
Split dough in half and wrap in bran wrap. Refrigerate dough for 1-2 hours.
On a floured surface roll out the chilled dough to 1/8 to 1/4 inch thickness. Cut out cookies with a floured cookie cutter. Place cookies on cookie sheet lined with parchment paper or a baking sheet. Note: if the dough is to sticky to handle add an addition 1/4 to 1/2 cup of flour.
Bake at 350º for 8-9 minutes, until edges turn light brown. Cool on cookie sheets for 2 minutes, remove to wire racks to cool completely.
Remaining scrapes of dough can be re- rolled for additional cookies.
Frostings:
For both the buttercream and cream cheese frosting combine all listed ingredients, mix with an electric mixer until smooth. Frost on cooled cookies. |
This recipe for Soft Sugar Cookies is from