There is no clear distinction on where the frosting ends and the cookie begins. . . These cookies are the SOFTEST frosted sugar cookies that exist. My wonderful Aunt has been making these incredible cookies for years and graciously shared this delectable recipe with me to pass on.
HOW TO MAKE THE SOFTEST FROSTED SUGAR COOKIES:
Blend softened butter, shortening, sugar, eggs and extracts using a hand mixer/stand mixer. From there, incorporate the sour cream and continue blending.
Mix flour and the remaining dry ingredients in a separate bowl
Gradually add flour mixture to wet ingredients and blend well (dough will be soft, like extra thick cake batter).
*Refrigerate 2 hours or overnight*
Preheat oven to 375°
Using a small scoop/spoon (I used a 1¼" melon ball for this) place 1” balls of dough on baking sheet. it’s best to scoop quickly and place any remaining dough back in refrigerator to keep it chilled.
*Bake at 375° on middle rack for about 10 minutes. Check the cookies and rotate the pan after about 4 minutes. Keep a close eye on them - they cook through and brown quickly (you do not want them to brown), and cook time varies by oven. A trick I learned (shortly after I took the picture below) is double layering the baking sheet with a silicone baking mats, which kept the bottom of the cookie from browning!
Remove baking sheet from oven and carefully remove cookies from baking sheet with a spatula and move to a cooling rack (this prevents the bottom of the cookie from getting overcooked).
Cool cookies-then frost!
HOW TO MAKE WHIPPED CREAM VANILLA FROSTING:
Whip butter and vanilla in hand mixer/stand mixer for about 3 minutes until creamy.
gradually add powdered sugar to butter and mix until smooth.
Add 1 tablespoon of heavy cream at a time until you reach desired consistency. Frost cookies once they've cooled!
Blend butter, shortening, sugar, eggs and extracts using a hand mixer/stand mixer. From there, incorporate the sour cream and continue blending.
Mix flour and remaining dry ingredients in separate bowl
Add flour mixture to wet ingredients and blend well (dough will be soft like extra thick cake batter).
*Refrigerate 2 hours or overnight*
Preheat oven to 375°
Using a small scoop/spoon (I used a 1¼" melon ball for this) place 1” balls of dough on baking sheet. it’s best to scoop quickly and place any remaining dough back in refrigerator to keep it chilled.
*Bake at 375° on middle rack for about 10 minutes. Check the cookies and rotate the pan after about 4 minutes. Keep a close eye on them - they cook through and brown quickly (you do not want them to brown), and cook time varies by oven.
Remove baking sheet from oven and carefully remove cookies from baking sheet with a spatula and move to a cooling rack (this prevents the bottom of the cookie from getting overcooked).
Cool cookies-then frost!
Whipped Vanilla Cream Frosting:
Whip butter and vanilla in hand mixer/stand mixer for about 3 minutes until creamy.
Gradually add powdered sugar to butter and mix until smooth.
Add 1 tablespoon of heavy cream at a time until you reach desired consistency.
Frost cookies once they are cool- Enjoy!
Notes
*These cookies are extremely soft, but will harden if left out. Store them in an airtight container to keep them soft!
Nutrition
Serving: 1cookie
*This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
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