Super Soft Sugar Cookie Recipe + Frosting
Super Soft Sugar Cookies with Buttercream Frosting
I have tried a lot of sugar cookie recipes in my day. I have tried the one from my Betty Crocker cookbook. I have tried the Lofthouse copycat recipe. I have tried the recipes with sour cream. But I always fall back on this recipe. I got this from a great friend years ago, who used to have my little kids over to her house to decorate sugar cookies. We have since moved apart from each other, but every time I make sugar cookies, I think of Lori and how much I love her. So I guess this recipe also has a little sentiment for me.
I go back to them as my stand-by because they are soft and thick, and they keep their shape when using cookie cutters.
3 tips for making good sugar cookies:
- Chill the dough! If you want the cookies to keep their shape, the dough needs to be chilled. I would say at least 3 hours. You can chill longer, even overnight.
- Roll it out thick. I don’t like crunchy sugar cookies. I like them soft and chewy. So I make sure I roll them out with enough even thickness to keep them soft while baking.
- Watch them in the oven. I always set my timer for 6 min, 30 sec so I can start watching them. These cookies are about done in my oven at 7 minutes…. maybe a little longer. But it depends on how thick your dough is, etc. So just watch! I don’t even wait for the edges to get brown. The second I can see that they are turning a slight brown, I take them out.
*Super Soft Sugar Cookies Recipe
- 1 cup butter
- 1 1/2 cups sugar
- 3 eggs
- 1 tsp vanilla
- 1/2 tsp almond extract
- 3 1/2 cups flour
- 2 tsp cream of tarter
- 1 tsp baking soda
- 1/2 tsp salt
Using a mixer – mix butter, eggs, sugar, vanilla and almond extract until smooth. Add dry ingredients. Chill for 3-4 hours. Roll dough out on floured surface to about 1/4″ thick. Cut with cookie cutters and place on greased cookie sheet. Bake at 350 for 7-9 minutes, or until just starting to brown. Let cool for about a minute and then transfer to a wire cooling rack. Cool completely before frosting. This recipe makes about 2 dozen large size cookies.
*Buttercream Frosting Recipe:
- 5-6 T heavy cream
- 3 cups powdered sugar
- 1 tsp vanilla
- 2 T butter
- Dash of salt
Mix cream, butter and vanilla with mixers until blended. Add powdered sugar and mix to desired consistency. Add food coloring if you wish. If you like a thicker frosting, add more powdered sugar. If you want it a little less thick, add a little more cream. I usually double this recipe to go along with the cookie recipe above. You can never have too much frosting! 🙂
*These are a perfect treat for Valentine’s Day! Try them out and let us know what you think.
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