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SANDRA’S SOFT SUGAR COOKIES with 5 VARIATIONS of BUTTERCREAM FROSTING

Soft and buttery delicious sugar cookies
that melt in your mouth. 
The possible flavor and color variations
are endless...
Yields: (28 to 30)
Prep: 20 Mins.
Chill: 1 Hr.
Bake: 6.5 to 7 Mins.

INGREDIENTS

Cookies:
1 cube unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
3/4 cup sour cream
--Sift dry ingredients
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt

Buttercream Frosting:
1 cube unsalted butter, at room temperature
½ teaspoon vanilla extract
2 cups confectioners’ sugar, sifted
3 tablespoons milk
Organic food coloring
Sprinkles

METHOD

In a medium mixing bowl, using a hand mixer cream butter and granulated sugar at medium speed until light and fluffy for about 3 minutes. Scrape down the sides of the bowl with a spatula, as needed. 


Add eggs, one at a time, beating until each is incorporated. 


Add vanilla extract and sour cream, and beat on low speed until fully incorporated.


Sift dry ingredients, and add to wet ingredients 1/3 at a time; mixing to incorporate with each addition while scraping down bowl, as needed. 


Cover bowl, and chill for at least 2 hours until firm.

Meanwhile, prepare the frosting in a medium bowl using a hand mixer to cream together butter and vanilla extract. Slowly beat in the sifted confectioners’ sugar. Once smooth and creamy, add milk 1 tablespoon at a time until desired spreading consistency is achieved. [If desired, divide the frosting into 5 separate batches, and add food coloring and extracts (listed below) to achieve the cookies shown in the photographs.]  Cover each of the 5 ramekins with plastic wrap, and set aside.


Preheat oven to 425 degrees. Line a couple of baking sheets with parchment paper, and set aside.

Uncover and dust the top of dough with flour, and then flip and flour the other side; place plastic wrap over top of dough. With a rolling pin, roll the dough out to ¼” thickness. 


Using a 2-1/2” round cookie cutter dusted in flour, cut out circles.


Transfer cut out cookies onto baking sheets. Bake each batch for 6.5 to 7 minutes, just until pale. Immediately transfer cookies to a wire rack to cool.


Once cookies have cooled completely, frost and immediately add sprinkles. 


Allow frosting to set, then store in an airtight container in one layer (do not stack). ~ Enjoy!

~~~ Five variations of buttercream frosting ~~~
(Add extract and food coloring to your desired taste and hue levels):

Orange extract and orange food coloring + multicolored sprinkles;

Mint extract and green food coloring + multicolored sprinkles;

Lemon extract and yellow food coloring + multicolored sprinkles;

Cherry extract and red food coloring + multicolored sprinkles; and

Unsweetened cocoa powder
and additional vanilla extract to thin frosting + chocolate sprinkles.

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