Sugar Cookies

These classic Sugar Cookies are soft, tender, and perfect for any occasion, whether you’re decorating them for the holidays or simply enjoying them as a sweet treat. The dough is easy to work with, and the addition of sour cream keeps the cookies soft and moist. Topped with a rich, creamy buttercream frosting, these cookies are both delicious and beautiful, making them a hit at parties, cookie exchanges, or just because!

Ingredients:

For the Sugar Cookies:

• 1 cup sour cream
• 2 cups white sugar
• 1 cup unsalted butter, softened
• 4 eggs
• 1 teaspoon almond extract (or vanilla extract if preferred)
• 6 cups flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

For the Buttercream Frosting:

• 1 cup butter, softened
• 4 cups powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon almond extract (or vanilla extract if preferred)
• 1/3 cup heavy whipping cream

Instructions:

1. Make the Sugar Cookies:

• Preheat your oven to 350°F (175°C).
• In a large mixing bowl, combine the sour cream, white sugar, softened butter, eggs, and almond extract (or vanilla extract). Beat the mixture for 2-3 minutes until smooth and creamy.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing well after each addition. The dough should be soft but manageable. If it’s sticky, add a little more flour until it’s workable.
• Wrap the dough in plastic wrap and chill in the refrigerator for about 25 minutes or until firm.
• For easier handling, you can roll the dough out between two sheets of parchment or wax paper to your desired thickness (about 1/4 inch) before chilling. This trick helps keep the dough from sticking and makes it easier to cut into shapes.
• Once firm, remove the dough from the fridge and use cookie cutters to create your desired shapes. If needed, sprinkle a little flour on your surface to prevent sticking, but remember, the less flour you use, the softer your cookies will be.
• Place the cookies on a baking sheet lined with parchment paper.
• Bake in the preheated oven for 8-10 minutes, or until the edges are just starting to turn a light golden brown. The cookies may look slightly underdone when you take them out, but they will set as they cool, staying soft and moist. If you prefer a crunchier cookie, bake a little longer.

2. Make the Buttercream Frosting:

• In a mixing bowl, cream the softened butter until it’s light and fluffy.
• Gradually add the powdered sugar, beating continuously until well blended.
• Add the salt, almond extract (or vanilla), and heavy whipping cream. Start blending on low speed until the ingredients are moistened, then increase to high speed and beat until the frosting is light, fluffy, and smooth.

3. Decorate and Serve:

• Once the cookies have cooled completely, spread or pipe the buttercream frosting onto each cookie.
• If desired, you can add sprinkles, colored sugar, or other decorations to the frosted cookies.
• Enjoy immediately, or store the cookies in an airtight container to keep them soft and fresh.

Tips:

• Chilling the Dough: Chilling the dough is crucial for easy handling and ensures that the cookies hold their shape during baking.
• Flavor Variations: You can experiment with different extracts in both the dough and frosting. Almond extract gives a subtle, nutty flavor, but vanilla, lemon, or even peppermint extracts can be delightful alternatives.
• Frosting Consistency: If the buttercream is too thick, add a little more cream to reach your desired consistency. If it’s too thin, add more powdered sugar.
• Storing: These cookies can be stored in an airtight container at room temperature for up to 5 days. You can also freeze the unfrosted cookies for up to 3 months. Just thaw and frost when ready to enjoy.