‘Tis the season to make cookies, right? So I searched all over the place to find a sugar cookie that wasn’t too crisp, wasn’t too soft, and wasn’t too difficult to make. I’m okay with making dough and putting it in the fridge for a bit – I’m not okay with anything that requires me to scald milk or anything along those lines.
And so, I present some soft, sweet, really tasty sugar cookies. The recipe is below – and I’m including the recipe for the frosting that I used because it, too, turned out to be quite lovely!
Makes about 4-5 dozen cookies
5 1/2 cups flour
- 1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream, room temperature
1 cup unsalted butter, room temperature
2 cups sugar
1 teaspoon vanilla
- In large bowl, whisk together flour, baking soda, and salt. Set this bowl aside for a bit.
- Using an electric mixer, cream the sour cream and butter at a low speed. Add the sugar, eggs, and vanilla and mix until combined.
- Sloooooooowly add the flour mixture to the sour cream mixture, and mix until everything is combined. The dough will be sticky to touch. Your mixer will probably protest a little. Scrape down the sides and make sure everything is combined!
- Divide dough into two chunks. Wrap each chunk in some plastic wrap and flatten them. Put them in the fridge for at least 2 hours – or up to 3 days.
- When you’re ready to bake them, preheat your oven to 350 degrees. Line your baking sheets with parchment paper.
- Flour the crap out of your counter or work surface – this dough is sticky! Cover your rolling pin in flour, too.
- Set one of the chilled dough chunks on top of the floured surface and liberally coat the top with even more flour. Roll the dough out until it’s about 1/4″ thick.
- Cut out dough shapes using a cookie cutter. If needed, put flour on that, too. Put the cut-outs onto your baking sheets.
- Bake for 8-10 minutes.
- Here’s the trick – bake them until there’s just the tiniest hint of brown on the bottom. This will keep them soft.
- Move the cookies to a rack to cool, then frost them!
Sugar Cookie Frosting
Makes about 3 cups
1 package cream cheese, room temperature
1 cup powdered sugar (plus more to taste)
2 tablespoons milk
1 teaspoon vanilla extract
- Beat cream cheese on medium speed for 1 minute, or until creamy and soft. Add powdered sugar, milk, and vanilla. Beat for another minute or two, to make sure everything is smooth and fluffy.
- Crank the mixer speed up to high and beat for 2 more minutes. Taste. Try not to eat all of it with a spoon. Add more powdered sugar if needed (for taste).