You know those really good sugar cookies at WalMart that you never buy because you know you would eat all twelve in one sitting? No? Well...they are the really fluffy cookies with the ungodly amount of icing on the top? Still no?...your loss!
Seriously though, these cookies are SOOO good! They are fluffy, soft, and have so much flavor. If you are like me and avoid buying the Lofthouse sugar cookies at WalMart because you will eat all of them, then I would suggest only making half a batch of these cookies. I've made them twice and I didn't count how many they made the first time, but the second time around 66 of these babies were baked! I'm really good at sharing, but a week later there are still two dozen sitting in my kitchen.
Here they are in Christmas form:
SUGAR COOKIES
Recipe from: sweetpeaskitchen.com
Cookies:
6 cups flour, divided
1 tsp baking soda
1 tsp baking powder
1 cup butter at room temperature
2 cups granulated sugar
3 eggs
1 tsp vanilla extract
1 1/2 cups light sour cream
Frosting: (this is a double recipe because I always use WAY too much frosting) :)
2 cups butter, at room temperature
2 tsp vanilla extract
8 cups powder sugar
12 Tbs heavy cream
Food coloring
Sprinkles
1. In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
2. In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
3. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight. (I added more flour because my dough was still sticky)
4. Preheat the oven to 425 degrees F. Line 2 large baking sheet with parchment paper or spray them with nonstick cooking spray, set aside.
5. Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4 inch thickness. Using a 2 1/2 inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.
6. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powder sugar. Once smooth and creamy, add in heavy cream, 1 Tbs at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.
7. Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, the store in an air-tight container. Let cookies sit for several hours before serving to add the flavors to develop.
