My Scrumptious Sugar Cookie Frosting is an ultra creamy, cream cheese frosting with a few extra additions that put it over the top! Sour Cream adds to the creaminess and takes the sweetness down a notch. The frosting is still plenty sweet but not sickeningly so. Butter Vanilla Emulsion is my other secret weapon that really elevates the flavor of this frosting! It can be found on Amazon, or in a craft store like Michaels, but if you don't have it or don't want to use it you can always sub in Vanilla Extract. I just love it in this because it adds a little extra butter flavor and a nice, strong vanilla flavor without altering the color of the frosting!
As far as the cookies go, they are soft and buttery, but hold their shape when baked- even without chilling! The recipe makes quite a bit though, so I'll often wrap half of the cookie dough with plastic wrap and freeze it for the next time! While I have been using this cookie recipe for sometime now, I recently started adding more vanilla and almond extract to the dough so that the flavor really shines through instead of being muted. For another cookie option, try out these Chocolate Sugar Cookies!
Try chilling the cookies after frosting! I found that I loved them even more that way. Way too addicting either way though.
These cookies will last up to 3 days in a covered container on the counter or up to a week in the fridge.
Scrumptious Sugar Cookie Frosting
*this recipe makes enough to generously frost 1 1/2 - 2 Dozen cookies
Ingredients:
1 cube butter, softened to room temperature
4 oz cream cheese, softened to room temperature
3 cups powdered sugar
3 TBSP Sour Cream
1-2 tsp Butter Vanilla Emulsion
1-2 TBSP Cream (or milk)
Directions:
In a stand mixer, or in a large bowl with a hand mixer, combine butter and cream cheese until smooth and creamy. Gradually add in the powdered sugar until combined. Add in sour cream and Butter Vanilla Emulsion. Add in cream or milk, 1 TBSP at a time until desired consistency is reached. Add in food coloring, if desired, mixing again till color is uniform. Decorate cooled cookies and enjoy!
*I frosted these cookies by scooping the frosting into a piping bag with a size 2A tip. For a similar look, try using a ziplock bag with a small corner cut off.
modified from Mel's Kitchen Cafe
1 ½ cups (340 g) butter, softened to cool room temperature
1 ½ cups (318 g) granulated sugar
½ cup (57 g) powdered sugar
4 large eggs
1 TBSP vanilla
2 teaspoons almond extract
5 cups (710 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
INSTRUCTIONS
Preheat oven to 400 degrees.
In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla and almond extracts, mixing well. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.
The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away (if it seems too sticky add another 1/4 cup flour or refrigerate for an hour or so). Dust a counter with powdered sugar or flour and roll the dough to desired thickness (I prefer my cookies on the thick side so I roll my dough out to about 1/4-inch, maybe even slightly thicker than that). Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes. The cookies won’t appear browned on top (or on bottom) when they are done baking so don’t let them overbake!
NOTES
Baking Temp: the baking temperature for this recipe may seem high but I believe it is one of the keys to success. The cookies still remain soft and light because they bake for such a short time (and they keep their shape really well!).
Flour: also, many of you have reported the dough is way too soft and sticky to roll out right away. So much depends on how the flour is measured – but if you don’t want to chill the dough, add an extra 1/4-1/2 cup of flour to the dough to roll out right away.
Comments