- 4½ cups all-purpose flour
- 4½ tsp. baking powder
- ¾ tsp. salt
- 1½ cups (3 sticks) unsalted butter, at room temperature
- 1½ cups sugar
- 3 large eggs
- 1/2 cup sour cream
- 5 tsp. vanilla extract
- 5 cups confectioners’ sugar, sifted
- 1/3 cup (5 1/3 tbsp.) unsalted butter, melted
- 7-8 tbsp. milk (plus more, as needed)
- different flavored extracts (almond, vanilla, orange)
- freshly squeezed fruit juice and zest (lemon, lime, orange)
- Food coloring (optional)
- Sprinkles and toppings (optional)
When I came across this sugar cookie recipe on Annie’s Eats blog, I was immediately transported back to my childhood. I used to adore those soft frosted cookies from the supermarket that are always decorated festively for whatever holiday is approaching. I have one particular memory of stealing a carton from my kitchen with my sister and neighbor, Mollie, while vacationing in New Hampshire. We hid them in the top drawer of our bureau and kept sneaking bites until my mom found out and yelled at us for getting crumbs everywhere. Colleen and Mollie, you know exactly what I’m talking about. I can’t remember the last time I had one of those store bought cookies. I stopped buying a lot of packaged food once I realized how many questionable ingredients were going into them. That’s why when I found this recipe, I was so excited to try it out.
I love how soft and versatile these cookies are. I divided the frosting into five different bowls and flavored and colored each differently; pink almond with raspberry sugar, lime green with key lime sugar, orange, yellow lemon with shredded coconut, and blue vanilla. My favorite was definitely the pink almond not only because it’s my favorite color, but because I love the taste of toasted almonds.
In your standmixer, beat butter and sugar until smooth. Add eggs one at a time until well combined and then add in the vanilla and sour cream.
In a separate bowl, whisk together the flour, baking powder and salt. Slowly add the dry ingredients into your standmixer on a slow setting until just combined.
Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
When ready to bake, preheat the oven to 350 degrees.
Form balls from 2 tbsps of dough and flatten onto baking sheet. Bake for 8-10 minutes. You are better off undercooking than overcooking so keep a careful watch over your cookies.
Cool completely on a wire rack.
For the frosting, beat together powdered sugar and melted butter. Slowly add milk until a smooth and spreadable frosting is achieved. If your frosting is too thin add more powdered sugar.
Separate the frosting into separate bowls depending on how many colors and flavors you want to make. Stir in extracts and food colors. Frost each cookie and immediately add sprinkles before the frosting starts to set.
Let me know what other flavor combinations you come up with!