Cookies and Bars,  Dessert

Frosted Sugar Cookies

 

I don’t really like royal icing and so I’ve never been a big fan of sugar cookies.  Although I like how versatile and pretty they are.  You can cut sugar cookie dough into any desired shape and decorate the cookies with your own custom design.  You can customize them for any special occasion like a holiday or event like a wedding.  Wanting to find a sugar cookie recipe I enjoy, I came up with these Frosted Sugar Cookies which I think are amazing!  Unlike your typical sugar cookie this recipe features a buttery vanilla buttercream frosting on top the vanilla cookie base.  The dough is easy to work with and holds its shape well during baking.  Once baked, you can customize these cookies by icing and decorating them as you wish.

 

 

 

 

 

Tips for Making Perfect Cookies

 

  1. Cream the butter and sugar sufficiently (Buttercream and Sugar Cookie Dough:  Creaming the butter and sugar until lighter in colour and fluffy maximizes the amount of trapped air within the butterfat.  This increases the leavening of the sugar cookie dough during baking, resulting in a lighter texture.   It also makes the buttercream lighter in texture and colour.
  2. Chill the dough overnight: Chilling the dough overnight allows the flavours to blend and the dough to firm up.  This will result in tastier cookies that have good height and won’t spread too much during baking.  
  3. Do not over-bake: Baking these cookies for too long will cause them to over-brown on the bottom.  Remove the cookies from the oven as soon as they are baked and lightly browned on the bottom.

 

 

 

Recipe Q & A

 

 Q:  Why does my cookie dough keep sticking to the counter as I roll it out? 

 A:  It is likely that the surface you are using to roll out the dough as well as your dough is not covered in enough flour, causing the dough to stick.  Also, as you are rolling out the dough make sure you are moving it around frequently.  This will also prevent it from sticking to the surface.

 Q:  Why are my cookies tough?

 A:  The cookies can become tough if the dough is over-mixed after the flour has been added because of gluten development.  To avoid this, mix the dough on low speed and only for a short time after the flour has been added.  

 Q:  The bottom of my cookies are getting too dark during baking.  How do I prevent this?

 A:  You can prevent cookies from becoming too dark on the bottom during baking by doubling up the baking pans.  This means placing the baking pan with your unbaked cookies on top of a baking sheet and then baking the cookies.  Doing this allows the heat to dissipate and be less intense at the bottom of the pan resulting in less browning.

 Q:  How do I store these cookies?

 A:  Since the buttercream frosting is soft at room temperature, be sure to store frosted cookies in an air-tight container in the fridge or freezer.

Q:  How long do these cookies keep?

 A:  They keep for 3 days in the refrigerator or ~1 month in the freezer.

 

 

 

 

Frosted Sugar Cookies

 

Servings:          ~36 cookies
Prep Time:       45 minutes

Baking Time:   ~14 minutes

 

 

 

INGREDIENTS

 

Sugar Cookie Dough:

3 ½ cups all-purpose flour

1/3 cup cornstarch

½ teaspoon salt

1 teaspoon baking powder

280g unsalted butter, at room temperature

1 ½ cup white sugar

2 large eggs, at room temperature

2 ½ teaspoons vanilla extract

¼ cup heavy cream

 

Buttercream Frosting:

224g unsalted butter, at room temperature

240g icing sugar

1/2 teaspoon fine sea salt

1 tablespoon high-quality natural vanilla extract

2 tablespoons heavy cream

 

 

INSTRUCTIONS

 

Sugar Cookie Dough:
  1. In a large bowl add the flour, cornstarch, salt and baking powder.  Mix until blended.
  2. In the bowl of a mixer add the butter and sugar.  Mix on medium-high speed using a paddle attachment until light and fluffy.  Add the eggs one at a time, mixing until each is blended before adding the next.  Add the heavy cream and vanilla extract and mix until blended.  Add the flour mixture and mix on low speed just until a dough forms.
  3. Form the dough into a disk on a piece of plastic wrap.  Cover the dough with plastic wrap and refrigerate for ~ 2 hours.
  4. Roll out the dough to 1/4 inch thickness on a floured surface.  Using a cookie cutter cut shapes of dough and transfer to a baking sheet lined with a silicone mat.  Refrigerate for at least 15 minutes before baking to chill the dough.
  5. Bake at 350°F for ~14 minutes or until the cookies are lightly browned on the bottom.  Cool the cookies on the baking sheet for 3 minutes.  Using a small offset spatula transfer the cookies to a wire rack to cool.

 

Buttercream Frosting:
  1. In the bowl of a mixer add the butter, icing sugar and salt.  Mix on medium-high speed using a paddle attachment until light and fluffy.  Add the vanilla extract and heavy cream and mix until the frosting is light and creamy.
  2. Frost and decorate the cookies as desired.  Once the cookies are decorated refrigerate or freeze in a single layer.  The cookies can be stacked for storage once they have been refrigerated or frozen and the buttercream frosting has solidified.

 

 

 

Yields 36 cookies

Frosted Sugar Cookies

45 minPrep Time

14 minCook Time

59 minTotal Time

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Recipe Image

Ingredients

Sugar Cookie Dough:

3 ½ cups all-purpose flour

1/3 cup cornstarch

½ teaspoon salt

1 teaspoon baking powder

280g unsalted butter, at room temperature

1 ½ cup white sugar

2 large eggs, at room temperature

2 ½ teaspoons vanilla extract

¼ cup heavy cream

Buttercream Frosting:

224g unsalted butter, at room temperature

240g icing sugar

1/2 teaspoon fine sea salt

1 tablespoon high-quality natural vanilla extract

2 tablespoons heavy cream

Instructions

    Sugar Cookie Dough:
  1. In a large bowl add the flour, cornstarch, salt and baking powder.  Mix until blended. 
  2. In the bowl of a mixer add the butter and sugar.  Mix on medium-high speed using a paddle attachment until light and fluffy.  Add the eggs one at a time, mixing until each is blended before adding the next.  Add the heavy cream and vanilla extract and mix until blended.  Add the flour mixture and mix on low speed just until a dough forms.
  3. Form the dough into a disk on a piece of plastic wrap.  Cover the dough with plastic wrap and refrigerate for ~ 2 hours.  
  4. Roll out the dough to 1/4 inch thickness on a floured surface.  Using a cookie cutter cut shapes of dough and transfer to a baking sheet lined with a silicone mat.  Refrigerate for at least 15 minutes before baking to chill the dough.
  5. Bake at 350°F for ~14 minutes or until the cookies are lightly browned on the bottom.  Cool the cookies on the baking sheet for 3 minutes.  Using a small offset spatula transfer the cookies to a wire rack to cool.
  6. Buttercream Frosting:
  7. In the bowl of a mixer add the butter, icing sugar and salt.  Mix on medium-high speed using a paddle attachment until light and fluffy.  Add the vanilla extract and heavy cream and mix until the frosting is light and creamy.  
  8. Frost and decorate the cookies as desired.  Once the cookies are decorated refrigerate or freeze in a single layer.  The cookies can be stacked for storage once they have been refrigerated or frozen and the buttercream frosting has solidified.
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https://evipatissier.com/2018/12/05/frosted-sugar-cookies/

 

 

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