Dear Sis,
William really likes the soft frosted sugar cookies from the grocery store. He has been asking if we could make some. While hunting down our perfect recipe, I knew I wasn’t willing to spend time rolling out dough and cutting it with a biscuit cutter! I also discovered that this style of cookie is often called “Loft House Cookies.” These cookies actually taste better after the frosted cookies sit overnight. The flavors of the frosting and cookies have time to ooze together and the frosting makes the cookie’s moisture/chewiness even and perfect.
Soft Frosted Sugar Cookies
Ingredients
- 1 c unsalted butter soft
- 1 c sour cream
- 1 3/4 c sugar
- 2 eggs
- 2 t vanilla
- 1/2 t almond extract
- 1/2 t salt
- 1 t baking soda
- 1 1/2 t baking powder
- 6 c flour
Frosting
- 1 c unsalted butter soft
- 3 1/2 c powdered sugar
- 1 t vanilla
Instructions
- Preheat oven to 400.
- Cream together butter, sour cream, and sugar until smooth. Beat in one egg at a time, then vanilla.
- Stir in salt, leavening, and flour, 1/2 c at a time.
- Drop rounded spoonfuls of dough on baking sheets. Press dough with fingers until it is a disk about 1/4 inch thick.
- Bake 7 minutes. With a very thin turner, removing cookies from baking sheets and cool on wire racks.
- For frosing, cream sugar and vanilla into butter until smooth. Color frosting if desired. Spread over cooled cookies and top with sprinkles. Store airtight.
Pressing cookies thin enough before baking is important. If not it really changes the shape and texture of the finished cookies. These cookies do not spread like you may expect. Instead they rise like little cakes. The next picture shows cookies that were only pressed to a 1/2 inch before baking at the top and cookies that were pressed to 1/4 inch at the bottom. They cookies at the bottom are what you are trying to duplicate.
Happy Baking!
Love,
b
Clicking on advertisements helps pay for our blog.