Wednesday, November 7, 2012

Soft Sugar Cookies with Vanilla Buttercream Frosting

So I was looking for a reason to use up some sour cream that was in our refrigerator. I didn't want it to go to waste and the expiration date was approaching. So, of course, I went searching for dessert that would use sour cream. I've never made a sour cream sugar cookie - I usually stick to my tried and true sugar cookie recipe. My go-to "Perfect Sugar Cookie" recipe is still my personal favorite. These sour cream sugar cookies are completely different, but still luscious and delicious. They are soft, light, and remind me a little bit of cake. Try them - you won't be disappointed. And look at how fun they are with all those sprinkles!

Sour Cream Sugar Cookiesfor the cookies...
5 1/2 cups flour plus more for work surface
1 teaspoon baking soda
1 teaspoon baking powder
2 sticks butter, at room temperature
2 cups sugar
3 eggs
1 teaspoon vanilla
1 1/2 cups sour cream

for the vanilla buttercream frosting...
1 stick butter, at room temperature
2 cups powdered sugar
1 teaspoon vanilla
1/2 tablespoon water or milk

In the bowl of an electric stand mixer (or you can use a hand mixer), cream together the butter and sugar until light and fluffy (about 4 minutes). Scrape down the sides of the bowl and add the eggs, one at a time, incorporating each one. Continue to scrape down the bowl as needed. Add the vanilla and sour cream and beat at low speed until incorporated.

Slowly add in the flour, baking soda, and baking powder. Mix at slow speed until just combined.

Divide the dough into two sections, flatten each into a disk, dust with flour, and wrap separately in plastic wrap. Refrigerate the dough for at least two hours or overnight.

Prepare a baking sheet with parchment paper. Dust a flat, smooth work surface and a rolling pin generously with flour. Preheat your oven to 425 degrees.

Working with one of the refrigerated disks, roll the dough to about 1/4 inch thickness. Use a round, square, or whatever shape you like to cut out cookies. NOTE: this dough puffs up - so detailed cut-outs will get distorted. I recommend round, square, or flower shapes. Place each cookie on the prepared baking sheet. Bake for about 7 minutes, until just golden on the bottom. Remove from the oven and cool completely on a wire rack. Repeat the process with the remaining dough.

Cream together the butter, powdered sugar, vanilla, and water or milk. Beat with an electric mixer until light and fluffy.

Use a knife or spatula to top each cooled cookie with a generous layer of frosting. Decorate with sprinkles as desired. Enjoy!

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