Sugar Cookies and Frosting.

‘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!

Unfrosted stars!

Unfrosted stars!

Sugar Cookies

Makes about 4-5 dozen cookies

Ingredients:

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
    2 eggs
    1 teaspoon vanilla

Directions:

  1. In large bowl, whisk together flour, baking soda, and salt. Set this bowl aside for a bit.
  2. Using an electric mixer, cream the sour cream and butter at a low speed. Add the sugar, eggs, and vanilla and mix until combined.
  3. 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!
  4. 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.
  5. When you’re ready to bake them, preheat your oven to 350 degrees. Line your baking sheets with parchment paper.
  6. Flour the crap out of your counter or work surface – this dough is sticky! Cover your rolling pin in flour, too.
  7. 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.
  8. Cut out dough shapes using a cookie cutter. If needed, put flour on that, too.  Put the cut-outs onto your baking sheets.
  9. Bake for 8-10 minutes.
  10. Here’s the trick – bake them until there’s just the tiniest hint of brown on the bottom. This will keep them soft.
  11. Move the cookies to a rack to cool, then frost them!

 

When you frost them, the stars turn into circles! (No, not really.)

When you frost them, the stars turn into circles! (No, not really.)

Sugar Cookie Frosting

Makes about 3 cups

Ingredients:
1  package cream cheese, room temperature
1 cup powdered sugar (plus more to taste)
2 tablespoons milk
1 teaspoon vanilla extract

Directions:

  1. 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.
  2. 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).
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