Usually sugar cookies are dry, hard, and the frosting is nothing to get excited about. These soft sugar cookies however are soft, moist, and the frosting is incredible both in taste and texture (creamy, soft, yet dry to the touch). One time I took them to work and one of my coworkers remarked, “They look professional but taste homemade!” Meaning they not only look good but actually taste good! 🙂 And boy they do!
While growing up my mom would make these for almost every holiday — Valentine’s Day, St. Patrick’s Day, Easter, Halloween, and Christmas. She would do the part of making the dough and rolling it out (she always got the dough so evenly thick) and then my siblings and I would help use the cookie cutters and later add the sprinkles.
Since my mom has made sugar cookies so much she is kinda a pro and has lots of tricks up her sleeve that I want to share with you in case you don’t already do them.
Tip 1: Wrap the dough in plastic wrap to refrigerate.
So why do this? It takes up way less room in the fridge than a giant bowl, you can get started on the dishes, dough is already in a perfect shape to start rolling out… (For a full batch you’ll have to divide the dough in two.)
Tip 2: Roll out the scraps from each chunk of dough together.
Why? Well it saves you time. (Try to play dough Tetris as well as possible though because each time you roll the dough you add flour which makes the cookie less soft.)
Tip 3: Frost the bottom of the cookie.
The bottom of the cookie is completely flat so it makes it easy to spread an even layer of frosting on. If you cook the cookies perfectly the bottoms shouldn’t be brown or hard; however, sometimes you’re in the middle of changing a dirty diaper when the timer goes off and they get a little more done. Frosting the bottom will help soften it up a bit. 😉
Tip 4: Add the sprinkles over a towel for easy clean-up.
No matter how hard you try to aim for just the cookie sprinkles will get everywhere, especially if kids are involved. If you sprinkle over a towel the sprinkles don’t roll off the table and when all the cookies are put away you just carefully gather up the towel and give it a shake over the trash. Easy peasy clean up!
And then a tip from me:
Tip 5: Be creative and have fun!
As a kid I don’t think we had a carrot cookie cutter but I was given this with a bunch of other Easter themed cutters and I just love how these little carrots turned out! And below you’ll see a little chick/duck (I don’t really know) with a chocolate chip eye. Yes. Chocolate on these cookies actually tastes REALLY good. So feel free to add chocolate where ever possible.
Soft Sugar Cookies
For the dough:
- 1 cup butter soft
- 2 cups sugar
- 2 eggs
- 1 cup sour cream
- 2 teaspoons vanilla
- 6 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
For the Frosting:
- 6 tablespoons butter
- 1 pound 4 3/4 cup powdered sugar
- 1/4 cup whipping cream or milk
- 1 1/2 teaspoon vanilla
- Food coloring
For the Dough:
In a standing mixer, cream butter and sugar. Beat in the eggs, sour cream, and vanilla. Add 1 cup flour with salt and soda, mix, and continue to mix and add 1 cup flour at a time.
Cut two large pieces of plastic wrap, divide dough in two and empty dough onto each piece, shape into disks, wrap up, and place in the fridge for at least 1 hour.
Preheat oven to 350 degrees F.
Empty dough onto a lightly floured surface and roll out to 1/3 inch thick.
Cut dough with cookie cutters and place on an ungreased cookie sheet (about 12/sheet). Bake for 8-10 minutes.
Leave cookies on pan for about 5 minutes and then remove and let cool on wire rack or towel. Frost and sprinkle when cool.
For the Frosting:
With an electric mixer, cream butter. Add half the sugar a little at a time (so you don't get a sugar cloud in your face) and blend well. Beat in vanilla and half the cream. Mix in the remaining sugar and then the remaining cream as needed to get desired consistency.
Add food coloring (if using multiple colors, first divide icing into separate bowls and then add coloring).
Recipe Source: RaeJean Eisenhauer