Frosted Sugar Cookies

Frosted Sugar Cookies // The Merrythought

One of my all time favorite cookies – soft sugar cookies with vanilla buttercream frosting. And this recipe, happens to be the best. It’s my Gramma’s sugar cookie recipe, paired with my favorite vanilla buttercream recipe. I get rave reviews any time I take them anywhere. Cut out sugar cookies are a bit of extra work with the rolling out and cutting – but these are so worth it, trust me!

Frosted Sugar Cookies // The Merrythought

Frosted Sugar Cookies

Yield: approximately 4 dozen {will vary depending on cookie size}

Cookie Ingredients
1/2 cup {1 stick} unsalted butter, soft {not melted}
1 cup sugar
2 eggs
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/2 teaspoon vanilla extract
1/2 cup sour cream
2 1/2 cups flour

Frosting Ingredients
1 cup {2 sticks} unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
1 teaspoon vanilla extract

Directions

For the cookies:
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add in the eggs, beating well. Mix in the baking soda, salt, nutmeg and vanilla and stir until combined. Alternately add the sour cream and flour until mixed in. Cover & chill dough, at least one hour or overnight.
Preheat oven to 350ºF. Line baking sheets with parchment paper. On a floured surface, roll out dough to about 1/4 inch thickness {you will need to do this in sections, unless you have a huge surface to roll on}. Cut out dough with cookie cutters and place on prepared cookie sheets. Bake 7-9 minutes, just until the cookies are cooked through – but not browned. Allow to cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Frost & decorate.

For the frosting:
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 3 to 4 minutes. With mixer on low speed, add 6 cups sugar (a little at a time), milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency. Add coloring, if desired.

Tips:

  • Don’t over bake your cookies – that is the key to the best cookies!
  • If you are going to double this recipe, use just 3 eggs total.
  • It’s best to chill the dough overnight if possible. The longer it chills, the easier it will be to work with. {Although if it’s super chilled, you are going to need to let it sit out at room temperature for a little while so that you can actually roll it out}
  • While rolling & cutting the dough, I keep my “scraps” that I am going to roll out again in a bowl in the fridge. Slightly chilled dough works best!

Source: Cookies – my Gramma | Frosting – Billy’s Vanilla Buttercream

Happy baking!  Manda

Frosted Sugar Cookies // The Merrythought

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7 thoughts on “Frosted Sugar Cookies

  1. avatarTracie Smith

    Just made the cookies -wonderful! One question – we are planning on shipping some to family. Will the frosting on these harden and ship ok or do we need to use a different frosting?
    Thanks for your recipe!

    Reply
    1. avatarManda Post author

      So glad you liked these cookies! I have shipped these before, and as far as I know they did ok. I don’t think they would be picture perfect, but I think if you maybe added a little less liquid in the frosting – making it a bit stiffer – that would help it hold up better. I also freeze the cookies before shipping, then ship them frozen, that helps with keeping them a little fresher tasting and holding up better during shipping.

      Reply