These sour cream sugar cookies are classic! These pillowy soft cookies with a simple frosting and your favorite festive sprinkles are perfect for any occasion.
Ingredient
-1 cup unsalted butter softened
-1 ½ cups granulated sugar
-2 large eggs
-1 cup sour cream 8 ounces
-2 teaspoons pure vanilla extract
-4 cups all-purpose flour
-2 teaspoons baking powder
-1 teaspoon baking soda
-¼ teaspoon fine sea salt
For the frosting:
-⅓ cup unsalted butter softened
-2 cups confectioners’ sugar sifted
-1 ½ teaspoons pure vanilla extract
-¼ teaspoon salt
-2 teaspoons light corn syrup
-1 to 2 tablespoons milk
Instruction
Mix butter and sugar in a stand mixer with the paddle attachment or a large basin with an electric mixer for 3 minutes until light and fluffy. Incorporate eggs. Mix sour cream and vanilla well.
1
Mix flour, baking powder, soda, and salt in another large bowl. Slowly stir dry ingredients into butter mixture. A soft, sticky dough will result. Divide dough in half. Plasticize discs. Freeze dough 4–1 hour until stiff enough to roll.
2
Preheat oven to 350°F and line baking pans with parchment. Roll each piece of dough to 1/4-inch thickness on a floured surface. Flour a cookie cutter. On prepared cookie sheets, place cookies 2 inches apart.
3
Pre-heat oven and bake cookies 10-12 minutes. Let cookies cool on the sheet for 5 minutes before carefully transferring them to a wire rack to finish cooling.
4
After cooling, ice cookies. Beat butter, confectioners' sugar, vanilla, salt, corn syrup, and enough milk to desired consistency in a stand mixer with paddle attachment or large basin with electric mixer. Frost cookies. Festive sprinkles optional.