Incredibly Soft and Flavorful Frosted Sugar Cookies скачать в хорошем качестве

Incredibly Soft and Flavorful Frosted Sugar Cookies

Super soft frosted sugar cookies with no chilling, rolling pins, or cookie cutters required! Top them off with sweet vanilla buttercream and plenty of sprinkles. Recipe: https://sugarspunrun.com/soft-frosted... Ingredients For the Cookie ½ cup unsalted butter, softened (113g) 1 cup + 2 Tablespoons granulated sugar (225g) 1 large egg + 1 egg yolk, room temperature preferred ¼ cup sour cream (60g) 1 teaspoon vanilla extract ¼ teaspoon almond extract (optional) 2 ½ cups all-purpose flour (315g) 2 Tablespoons cornstarch ¾ teaspoon baking powder ¼ teaspoon baking soda ¾ teaspoon table salt Frosting ¾ cup unsalted butter, softened (170g) 1 ½ cups powdered sugar (188g) 1 teaspoon vanilla extract ¼ teaspoon table salt Food coloring (optional, I linked to the natural food coloring I use): https://amzn.to/4hV7Mq7 Sprinkles for decorating (optional, I linked to the natural sprinkles I use): https://amzn.to/3Qe2zOp Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Baking sheet (Affiliate Link): https://amzn.to/36AXRkO Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Cookie scoop (Affiliate Link): https://amzn.to/41b9CMo Instructions 00:00 Introduction For the Cookies 00:35 Preheat oven to 350F (177C) and line baking sheets with parchment paper. Set aside. 00:42 In a large mixing bowl, use an electric mixer to mix together butter and sugar until light and fluffy. 01:37 Add egg, egg yolk, sour cream, vanilla extract, and almond extract and stir well until completely combined. 04:00 In a separate, medium sized bowl whisk together flour, cornstarch, baking powder, baking soda, and salt. 04:43 Gradually add dry ingredients to the wet, stirring on low speed until all ingredients are well combined. 05:05 Drop cookie dough by 2-Tablespoon (40g) sized scoop onto the prepared baking sheet, spacing cookies at least 2 inches (5cm) apart. If desired, you can gently roll the dough between your palms to make it smooth (for more uniform cookies), but it is a bit sticky. 05:48 Transfer to center rack of 350F (175C) preheated oven and bake for 10-11 minutes. 06:00 Immediately after removing from the oven, lightly flatten each cookie by gently pressing down on them with a flat surface, such as the bottom of a large measuring cup. Allow to cool completely before frosting. Frosting 06:36 In a medium sized mixing bowl, use your electric mixer to beat butter until smooth and creamy. 07:20 Gradually add powdered sugar, mixing on low speed, until sugar is completely combined. 07:38 Add vanilla and salt, stir to combine. 07:50 Add food coloring, if using, and stir until color is even throughout. 08:47 When cookies are completely cooled, spread frosting evenly over cookies. Decorate with sprinkles, if desired. Notes Storing Store cookies in an airtight container at room temperature for up to 5 days. These cookies also freeze well. Note that the frosting does crust and set up, but is still soft like a buttercream and is not ideal for stacking. Original recipe In February 2025 I updated the recipe to improve the flavor and texture. If you are looking for the old recipe, you can find it here. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/