Sour Cream Sugar Cookies with Buttercream Frosting

– johanna | March 22nd, 2013

Filed under: RECIPES - Treats

Every year for the past four years my son has requested a clone trooper/Star Wars cake for his birthday. This year began no differently. However, as the date of his birth approached I had a strange request for a birthday cake. He no longer wanted a Star Wars cake. Instead he wanted sugar cookies. Yes, plain old white sugar cookies with white frosting.

Sour cream sugar cookies are fluffy and cake like, a little more special occasion-ish. He has already requested another cookie cake next year. I used the other half of dough to make heart shaped Valentine’s Day cookies for my son’s preschool. I mixed a little raspberry jam into the frosting for coloring. It was really sweet so I think next time I will use fresh strawberries without the added sugar.

Source: Adapted from Recipe Secrets
6 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup butter, room temperature
2 cups sugar
3 eggs
2 teaspoons vanilla
1½ cups plain greek yogurt or sour cream

1 cup butter, room temperature
1 teaspoon vanilla
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream or milk

In a large bowl, whisk together the flour, baking soda, baking powder and salt; set aside.

In another bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be sticky. Divide dough in half. Flatten into discs, then wrap with plastic wrap. Chill in the refrigerator overnight or for at least two hours.

Preheat the oven to 425 degrees.

On a lightly floured surface roll dough out to ¼-inch thickness. Cut the dough into desired shapes using cookie cutters or a knife. Place on baking sheets. Bake for 5-7 minutes, until cookies set and cooked through. Immediately transfer cookies to a wire rack to cool. Cool cookies completely before frosting.

Cream together the butter and vanilla. Slowly beat in powdered sugar and the pinch of salt; beating until smooth and creamy. Add heavy cream, one tablespoon at a time, beating at medium-high speed for a minute or two until light and fluffy.

Store in an air-tight container.

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