FAT SUGAR COOKIES WITH BUTTERCREAM ICING

I have been making these for years and years. I used to make them a lot more when my girls were little.  Once my oldest, who is a graphic designer, made the Sergeant Pepper Lonely Hearts Club band version of the Beatles for a class project with this recipe.  You really can make anything you like with this cookie dough.

Now I make these and distribute them to my fellow RVers in the RV Park I live in in New Mexico. They are a big hit with the adults as well. I pair these for Valentine’s Day with my Chocolate Covered Peanut Butter Hearts. 

These are really easy to make, it just takes a little time to chill the dough. Try these for any holiday you like and impress the family.  Kids of all ages can make these. A great family activity.

I love fat sugar cookies covered with buttercream icing. I make them for Christmas, Valentines Day, Saint Patrick’s Day, Easter, and Halloween. They are really very easy to make, they just take a little time.

INGREDIENTS

2 ¼ Cups All-Purpose Flour

½ teaspoon Baking Powder

¼ teaspoon Baking Soda

1 Tablespoon Cornstarch

½ teaspoon Salt

½ Cup Unsalted Butter, softened

1 Cup Sugar

1 Egg, room temperature

¼ Cup Sour Cream

1 ½ teaspoons Vanilla Extract, the real stuff

¼ teaspoon Almond Extract

INGREDIENTS BUTTERCREAM ICINIG

½ Cup Unsalted Butter, softened

2 Cups Powdered Sugar

1 teaspoon Vanilla Extract

2 Tablespoons Milk or 1 Tablespoon Milk and 1 Tablespoon of Heavy Cream, more if needed.

Food Coloring, optional

Sprinkles, optional

DOUGH DIRECTIONS

1. Combine the flour, salt, baking powder, baking soda and cornstarch in a bowl then whisk together and set aside.

2. Cream butter and sugar until fluffy, takes about 3 minutes. Then add in egg and vanilla and almond extracts. Add the sour cream and mix until combined, scraping down the bowl as needed.

3. Add the flour mixture to the wet mixture and mix on low speed until just combined. Use a spatula to scrape down the bowl and combine any flour that did not get mixed in.  Shape dough into a disk and cover with plastic wrap and chill for one hour.

4. Preheat the oven to 375 degrees F. Prepare cookie sheets with parchment paper. Roll out the dough to ¼ inch then use any shaped cookie cutter you want or have to cut out shapes. Reroll dough and cut the remaining cookies. Chill the pans of cookies in the refrigerator for 15 minutes before baking to hold the shape better. 

5. Bake for 8 to 9 minutes. 

BUTTERCREAM ICINIG DIRECTIONS

1. Cream the butter in the mixer then mix in the powdered sugar and vanilla extract. Drizzle the milk in slowly until the icing becomes spreading consistency, not too thick, not too thin.

2. Top the cookies with a thin layer of the buttercream and a smattering of sprinkles or decorate them however you like.