Thursday, November 29, 2012

Frosted Sugar Cookies

Adapted from the Brown Eyed Baker

6 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla
1 1/2 cups sour cream
1 cup unsalted butter, softened
1 teaspoon vanilla
4 cups icing sugar
pinch salt
whipping cream

1. In a large bowl mix together flour, baking soda, baking powder, and salt. Set aside.
2. Using a stand mixer or hand mixer, cream together butter and sugar until light and fluffy. Blend in eggs, one at a time, until smooth and combined.
3. On low speed, mix in vanilla and sour cream. Blend in flour mixture, a bit a time, until thick dough forms. Switch to a spoon and stir in the remaining flour to form a sticky dough.
4. Turn out dough onto a floured surface and shape into a large square, about 1 1/2" thick. Divide into 2 and wrap each piece in plastic wrap. Chill dough until firm, about 2 hours (or overnight if desired).
5. Preheat oven to 425°F and line baking sheets with parchment paper. Roll out dough on a lightly floured surface until about 1/4" thick. Cut out into desired shapes and place onto baking sheet.
6. Bake cookies for 5-7 minutes until pale on top and golden brown on the bottom. Transfer to a wire rack to cool completely.
7. For the buttercream, in a large bowl cream together butter and vanilla. Blend in icing sugar until smooth and combined, adding whipping cream, 1/2 tablespoon at a time, if needed to reach desired consistency.
8. Once cookies have cooled completely, frost with buttercream and top with sprinkles. Let buttercream set before storing in an airtight container. Serve & enjoy!

Makes about 6 dozen. These cookies taste better the day after baking!

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