I had what I thought was the perfect sugar cookie recipe (a passed down secret from a family friend!) but I was willing to try something new. And man I am glad I did! These cookies were delicious! They were not quite as soft as I would have liked, but still delicious. The icing was absolutely amazing and I could have eaten it with a spoon (ok let's face it, I did eat it with a spoon!) I brought these to my family's July 4th party and they were a huge hit, with both the kids and the adults! I will DEFINITELY be making these again.
I do have some tips for those of you who try to make them!
- If you have an event on Wednesday, you want to start these on Monday. The dough must sit in the fridge overnight and then once the cookies are done, they must as well. Its important to make them soft!
- Keep the dough as cool as possible. When I was working with it, I had to take a couple breaks and stick it back in the fridge to keep it cool (mostly because of the fact that our AC was broken and it was 86 degrees) Its really really important as it makes the dough easier to work with.
- There is no such thing as too much flour. You will need to keep working with it as you're rolling out the dough.
- Use simple cookie cutters. The more complex they are, the harder they will be to use. Although I do plan on using this recipe during football season with my Hokie Bird cookie cutter!
- Take the cookies out of the fridge about an hour before serving. I tried a cookie before putting it in the fridge and was disappointed with the softness. Then I tried another from the fridge and it was hard. But at the party, they were all soft so I was definitely pleased!
- Make sure the dough is about a quarter inch thick. Any thinner and they wont "puff" up as well and definitely will not be anywhere near as soft as they should be.
They were definitely delicious and I will be making them many times!
Grocery Store "Soft" Sugar Cookies
Makes about 4-5 dozen (depending on shape)
- 5 cups of flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup butter, at room temperature
- 2 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups light sour cream
- extra flour as needed
- In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
- In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes.
- Add the eggs, one at a time beating until each is incorporated.
- Add the vanilla and sour cream and beat at low speed until combined.
- Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
- Dough needs to get to the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved. You can add as much as needed but I needed to add 1-1/4 cups.
- Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.
- The next day, preheat the oven to 425 degrees F.
- Generously spray a baking sheet with nonstick spray
- Generously flour a work area and rolling pin (I actually use parchment paper under my rolling pin so it doesn't stick)
- With a rolling pin, roll the dough out to 1/4-inch thickness.
- Cut cookies into whatever shape you'd like :)
- Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.
For the Frosting
- 1 cup butter, at room temperature
- 2 teaspoon vanilla extract
- 4-1/2 cups powdered sugar
- 7 tablespoons heavy cream
- To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla.
- Slowly beat in the powdered sugar half a cup at a time.
- Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved.
- Once cookies have cooled completely, frost and add sprinkles.
- Allow frosting to set, then store in an air-tight container (I separated layers with parchment paper).
- Let cookies sit overnight before serving to allow them to soften
Recipe adapted from The Novice Chef