Yummy Recipe Monday: Perfectly Soft Sugar Cookies
Perfectly Soft Sugar Cookie Recipe
Prep time
10 mins
Cook Time
10 mins
Time to Make It
20 mins
The great thing about this recipe is that you can either do drop cookies (no refrigeration required) or you can do rolled cookies with cookie cutters.
Author: Rachel Farnsworth
Yield: 2 dozen
Ingredients
1 cup salted butter, softened
1¼ cups granulated sugar
¼ cup cream cheese
2 tablespoons corn syrup
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 large egg
3 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
¼ teaspoon baking soda
Buttercream Frosting
1 cup salted butter, softened
2 teaspoons vanilla extract
3-4 cups powdered sugar
2-3 tablespoons milk
Instructions
Preheat oven to 375 degrees F. Lightly grease a baking sheet or line with parchment paper.
In the bowl of a stand mixer, cream the butter, sugar, and cream cheese until light and fluffy using the whisk attachment. Mix in the corn syrup, vanilla, almond extract, and egg, scraping the sides and bottom of the bowl so that everything gets mixed in.
Switch your mixer attachment to a paddle or dough hook. Mix in flour, baking powder, salt, and baking soda until everything is mixed in.
Pinch off 1 tablespoon of dough. Roll into a ball and gently press between hands or fingers to flatten. Repeat with remaining dough.
Place cookies on the prepared baking sheet. Bake in the preheated oven for 10 minutes. Remove from oven and cool for 2 to 3 minutes on the pan before carefully removing to cool completely on a cooling rack.
To make the frosting, cream butter with a hand mixer in a large mixing bowl until light and fluffy. Beat in vanilla extract. Slowly add in powdered sugar, 1 cup at a time, mixing in between until thick. Use milk as needed to thin out. Dye with food coloring if desired.
Frost cookies once completely cooled. Store in an airtight container.
Notes
If you want to do a rolled cookie to cut with cookie cutters, wrap the completed dough with plastic wrap. Refrigerate for 1 hour before rolling out ¼-inch thick on a lightly floured surface, and cutting into shapes. Then bake as directed.
These cookies are so soft and delicious. Can't stop eating them!
Have to adjust the butter for the icing, though, next time I make them. Had to use almost a while bag of powdered sugar to get the right consistency. The cup of butter (2 sticks) was must too much. Will go with half a stick next time and add in 1 cup of powdered sugar at a time until it's just right.
Perfectly Soft Sugar Cookies
Prep time
10 mins
Cook Time
10 mins
Time to Make It
20 mins
The great thing about this recipe is that you can either do drop cookies (no refrigeration required) or you can do rolled cookies with cookie cutters.
Author: Rachel Farnsworth
Yield: 2 dozen
Ingredients
1 cup salted butter, softened
1¼ cups granulated sugar
¼ cup cream cheese
2 tablespoons corn syrup
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 large egg
3 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
¼ teaspoon baking soda
Buttercream Frosting
1 cup salted butter, softened
2 teaspoons vanilla extract
3-4 cups powdered sugar
2-3 tablespoons milk
Instructions
Preheat oven to 375 degrees F. Lightly grease a baking sheet or line with parchment paper.
In the bowl of a stand mixer, cream the butter, sugar, and cream cheese until light and fluffy using the whisk attachment. Mix in the corn syrup, vanilla, almond extract, and egg, scraping the sides and bottom of the bowl so that everything gets mixed in.
Switch your mixer attachment to a paddle or dough hook. Mix in flour, baking powder, salt, and baking soda until everything is mixed in.
Pinch off 1 tablespoon of dough. Roll into a ball and gently press between hands or fingers to flatten. Repeat with remaining dough.
Place cookies on the prepared baking sheet. Bake in the preheated oven for 10 minutes. Remove from oven and cool for 2 to 3 minutes on the pan before carefully removing to cool completely on a cooling rack.
To make the frosting, cream butter with a hand mixer in a large mixing bowl until light and fluffy. Beat in vanilla extract. Slowly add in powdered sugar, 1 cup at a time, mixing in between until thick. Use milk as needed to thin out. Dye with food coloring if desired.
Frost cookies once completely cooled. Store in an airtight container.
Notes
If you want to do a rolled cookie to cut with cookie cutters, wrap the completed dough with plastic wrap. Refrigerate for 1 hour before rolling out ¼-inch thick on a lightly floured surface, and cutting into shapes. Then bake as directed.
These cookies are so soft and delicious. Can't stop eating them!
Have to adjust the butter for the icing, though, next time I make them. Had to use almost a while bag of powdered sugar to get the right consistency. The cup of butter (2 sticks) was must too much. Will go with half a stick next time and add in 1 cup of powdered sugar at a time until it's just right.
Perfectly Soft Sugar Cookies
Comments
Post a Comment