Soft Sugar Cookies

Happy Valentine’s Day! My husband and I don’t celebrate this lovey dovey holiday because my birthday takes reign the first half of this wonderful month. Besides we find ways everyday to say “I love you” without the assistance of this consumer ridden holiday. I really don’t mind because I may have had three birthday dinners in my name already! Plus, I still have an awesome dinner planned with my wonderful friends this weekend to celebrate my birthday, too. These soft sugar cookies are simple to prepare, and one of my favorite ways to use those colorful themed sprinkles. I love adding sprinkles or sanding sugar to cupcakes, but it never has the same effect when you put them on cookies. You have probably seen these particular style of cookies everywhere on the foodie bloggy-sphere. Or mainly because they are similar to the Lofthouse style cookies that you can find at the grocery store. Either way, these cookies are a fabulous way to share your hugs and kisses. Have something sweet today especially these cookies.

Soft Sugar Cookies
Adapted from The Novice Chef
Printable Recipe Ingredients: Cookies: 6 cups flour, divided 1 teaspoon baking soda 1 teaspoon baking powder 1 cup butter, room temperature 2 cups granulated sugar 3 eggs 1 teaspoon vanilla extract 1 1/2 cups sour cream


1 cup butter, at room temperature 1 teaspoon vanilla extract 4 cups powdered sugar 6 tablespoons milk Sanding sugar/sprinkles


In a large bowl, whisk 5 cups of flour, baking soda, and baking powder. Set aside. In the bowl of a stand mixer, cream the butter and sugar at medium speed until light and fluffy, about 2 to 4 minutes. Make sure to scrape the sides and bottom of the bowl as needed with a rubber spatula. Add the eggs one at time, mixing until it is incorporated. Add the vanilla and sour cream and beat at low speed until combined. Add the dry ingredients and mix at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the fridge overnight or for at least 4 hours. When ready to bake the cookies; preheat the oven to 425 degrees. Line 2 large baking sheets with silpat (silcone baking mat) or parchment paper. Set aside. Generously flour your work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using your preferred cookie cutters, cut out with the cutter and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a cooling rack.


In the bowl of a stand mixer, cream together the butter and vanilla until light and fluffy. Slowly add in the powdered sugar. Once smooth and creamy, add in milk, 1 tablespoon at a time until the desired spreading consistency is achieved. Once cookies have cooled completely, frost and add sanding sugar/sprinkles. Allow frosting to set, then store in an air-tight container. Enjoy!

Yield: 4 to 5 dozen cookies

Review: Tastes just like the store-bought cookies…but so much better! It doesn’t taste as sweet, and I love that I can make these cookies for any holiday. Sugar cookies are not my particular forte, and these are simple enough to prepare and frost without the fancy frosting job. I think colorful sprinkles are a way to my heart…and tummy!

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