Description
Soft, fluffy sugar cookies topped with the creamiest of buttercreams! Just like Grandma used to make.
Ingredients
- FOR THE COOKIES:
- ½ cups Unsalted Butter, Softened
- 1-½ cup Granulated Sugar
- 2 whole Eggs, Room Temperature
- 1 cup Sour Cream, Room Temperature
- 1 teaspoon Vanilla Extract
- 2-¾ cups Flour
- ½ teaspoons Baking Soda
- ½ teaspoons Baking Powder
- ½ teaspoons Salt
- FOR THE BUTTERCREAM:
- ¼ cups Salted Butter, Softened
- 2 cups Powdered Sugar
- ¼ cups Heavy Cream
- 2 teaspoons Vanilla
- 1 pinch Salt, If Neccessary
- FOR THE TOPPING:
- 1 Tablespoon Granulated Sugar
- 1 drop Food Coloring Of Choice, Or More If You Want A Richer Color
Preparation
Note there is also 1 hour of inactive chill time for the dough.
For the cookies:
Cream together butter and sugar in a large bowl. Then add the eggs. Next you’re going to stir in the sour cream and vanilla. Set aside.
Lastly, in a medium size bowl you’re going to sift together the flour, baking soda, baking powder and salt and then mix that into the wet ingredients.
Place saran wrap around the bowl, place it in the fridge and let it chill for an hour.
Preheat oven to 350 F. Remove dough from the refrigerator. Use your favorite size cookie scoop and scoop dough onto a parchment-lined or greased baking sheet spacing them about 2 inches apart. Bake in the preheated oven for 8 – 10 minutes. Remove from the oven and let them rest for 2 minutes on the cookie sheet before transferring them to a cooling rack.
For the buttercream:
Cream butter in the bowl of your stand mixer using paddle attachment for two minutes. Slowly mix in the powdered sugar, heavy cream, vanilla extract and salt. Beat until fluffy!
For the colored sugar:
Place sugar and food coloring into a jar and place lid on top. Shake for about a minute, or until the color has been evenly incorporated. Pour it out onto a sheet of tin foil and let it dry for an hour. Store in a plastic baggie or an airtight container.
Spread buttercream on the top of the cookies, sprinkle with sugar and enjoy!
