SANDRA’S SOFT SUGAR COOKIES with 5 VARIATIONS of BUTTERCREAM FROSTING
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Soft and buttery delicious sugar cookies that melt in your mouth. The possible flavor and color variations are endless... |
Yields: (28 to 30)
Prep: 20 Mins.
Chill: 1 Hr.
Bake: 6.5 to 7 Mins.
INGREDIENTS
Cookies:
1 cube unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
3/4 cup sour cream
--Sift dry ingredients
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
Buttercream Frosting:
1 cube unsalted butter, at room temperature
½ teaspoon vanilla extract
2 cups confectioners’ sugar, sifted
3 tablespoons milk
Organic food coloring
Sprinkles
METHOD
In a medium mixing bowl, using a hand mixer cream butter and granulated sugar at medium speed until light and fluffy for about 3 minutes. Scrape down the sides of the bowl with a spatula, as needed.
Add eggs, one at a time, beating until each is incorporated.
Add vanilla extract and sour cream, and beat on low speed until fully incorporated.
Sift dry ingredients, and add to wet ingredients 1/3 at a time; mixing to incorporate with each addition while scraping down bowl, as needed.
Cover bowl, and chill for at least 2 hours until firm.
Meanwhile, prepare the frosting in a medium bowl using a hand mixer to cream together butter and vanilla extract. Slowly beat in the sifted confectioners’ sugar. Once smooth and creamy, add milk 1 tablespoon at a time until desired spreading consistency is achieved. [If desired, divide the frosting into 5 separate batches, and add food coloring and extracts (listed below) to achieve the cookies shown in the photographs.] Cover each of the 5 ramekins with plastic wrap, and set aside.
Preheat oven to 425 degrees. Line a couple of baking sheets with parchment paper, and set aside.
Uncover and dust the top of dough with flour, and then flip and flour the other side; place plastic wrap over top of dough. With a rolling pin, roll the dough out to ¼” thickness.
Using a 2-1/2” round cookie cutter dusted in flour, cut out circles.
Transfer cut out cookies onto baking sheets. Bake each batch for 6.5 to 7 minutes, just until pale. Immediately transfer cookies to a wire rack to cool.
Once cookies have cooled completely, frost and immediately add sprinkles.
Allow frosting to set, then store in an airtight container in one layer (do not stack). ~ Enjoy!
~~~ Five variations of buttercream frosting ~~~
(Add extract and food coloring to your desired taste and hue levels):
Orange extract and orange food coloring + multicolored sprinkles;
Mint extract and green food coloring + multicolored sprinkles;
Lemon extract and yellow food coloring + multicolored sprinkles;
Cherry extract and red food coloring + multicolored sprinkles; and
Unsweetened cocoa powder
and additional vanilla extract to thin frosting + chocolate sprinkles.
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