I’ve been trying to do my grocery shopping every 2 weeks, so my cart ends up being much fuller than usual. It also makes it easier to grab things I wouldn’t normally buy, since it feels like all the “rules” are out the window…and kind of like I’m on the show Supermarket Sweep lol.
Anywho, not sure where I was going with that. Long story short: I found myself in the bakery section and saw the plastic container of frosted sugar cookies. I almost bought them, but decided I’d try to make them myself. This recipe legitimately tastes like an exact replica of the store bought ones. I’m so excited to add this one to my archives!! I also love that I can decorate them for whatever holiday or season. This time I went with light blue frosting and gold sprinkles…no real reason 🤷🏼♀️
To make the dough, in a stand mixer (or with a hand mixer), cream together the butter with sugar until well combined.
Mix in the egg, then add the sour cream and mix together. Finally, add the vanilla and almond extracts.
In a separate bowl, sift together the flour, cornstarch, baking powder, baking soda, cream of tartar, and salt.
Add the dry ingredients slowly to the wet and mix until just combined.
Let the dough chill in the fridge for 30 minutes or more.
Preheat the oven to 375 degrees.
Roll the cookie dough into about 2″ balls and place onto a cookie sheet sprayed with non-stick spray (or lined with parchment).
Spray the bottom of a drinking glass with non-stick spray, and press down the top of each cookie to flatten.
Bake the cookies for 9-11 minutes or until they start to tan ever so slightly.
To make the frosting, cream together your butter with 2 drops of food coloring (if you’re using it). Then add in the vanilla, salt, and milk. Finally, add in the powdered sugar and mix together until it is a frosting consistency. You may need to add additional powdered sugar or milk to get the right consistency.
Let the cookies cool on the cookie sheet for 5 minutes and then move to a wire rack. Let the cookies come to room temp and then spread with frosting. Add sprinkles if you’re so inclined!
Note: to make 12 cookies, feel free to make a full batch of dough and then place half into the freezer for another time. The frosting recipe can be halved to frost 12 cookies at a time.
Adapted from: Life Made Sweeter
Makes: 24 frosted cookies
Prep: 30 minutes, Cook: 10 minutes, Total: 40 minutes plus time to rest the dough
Cookie Dough
- 1/2 cup unsalted butter, room temp
- 3/4 cups sugar
- 1 large egg
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1/8 tsp almond extract
- 1 3/4 cups all purpose flour
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Frosting
- 1/2 cup unsalted butter, room temp
- 2 drops of food coloring (optional)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons milk
- 2 1/4 cups powdered sugar
- sprinkles (optional)
To make the dough, in a stand mixer (or with a hand mixer), cream together the butter with sugar until well combined.
Mix in the egg, then add the sour cream and mix together. Finally, add the vanilla and almond extracts.
In a separate bowl, sift together the flour, cornstarch, baking powder, baking soda, cream of tartar, and salt.
Add the dry ingredients slowly to the wet and mix until just combined.
Let the dough chill in the fridge for 30 minutes or more.
Preheat the oven to 375 degrees.
Roll the cookie dough into about 2″ balls and place onto a cookie sheet sprayed with non-stick spray (or lined with parchment).
Spray the bottom of a drinking glass with non-stick spray, and press down the top of each cookie to flatten.
Bake the cookies for 9-11 minutes or until they start to tan ever so slightly.
To make the frosting, cream together your butter with 2 drops of food coloring (if you’re using it). Then add in the vanilla, salt, and milk. Finally, add in the powdered sugar and mix together until it is a frosting consistency. You may need to add additional powdered sugar or milk to get the right consistency.
Let the cookies cool on the cookie sheet for 5 minutes and then move to a wire rack. Let the cookies come to room temp and then spread with frosting. Add sprinkles if you’re so inclined!
Note: to make 12 cookies, feel free to make a full batch of dough and then place half into the freezer for another time. The frosting recipe can be halved to frost 12 cookies at a time.
Crunchy Salty Sweet 