When something is as popular in blogland these cookies, you know they must be something special. How could they not be something really special? I mean you have a soft and pillowy sugar cookie with a creamy butter ... sounds like a big batch of candy for me. Especially when you were / are as obsessed with the version of these cookies you can find in the section of the bakery of most grocery stores. I have fond memories of many of these binge while browsing the aisles of the grocery store in college. (Am I the only one who always digs into what's in my cart before arriving at the checkout?)
This is really a really wonderful recipe. The use of sour cream in the dough makes puffy and fluffy biscuits, but not too sweet. Butter suspicion makes each perfectly smooth and well balanced bite. Frosting and sprinkles can be adapted for almost any holiday or season and I guarantee they will appeal all the crowds that you serve. Since Valentine's Day is just around the corner I decorated them with festive hearts, but I can not wait to adapt to each occasion. They are just to good.
Also- I did not know that there were actually two different versions of the recipe goes around. I look forward to trying another next time!
- 6 cups all purpose
- 1 teaspoon of baking soda
- 1 teaspoon of powdered bicarbonate
- ½ teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 3 eggs
- 2 tablespoons coffee extract vanilla
- 1½ cups sour cream
- for the icing:
- 1 cup unsalted butter, room temperature
- 1 extract teaspoon vanilla coffee
- 4 cups powdered sugar
- pinch of salt
- 6 tablespoons cream
- in a medium bowl whisk together the flour, baking soda, baking powder and salt; put aside.
- In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
- scrape the sides of the bowl with a rubber spatula as needed.
- Add eggs, one at a time, beating until each is incorporated. Add vanilla and sour cream and beat on low speed until combined.
- Add dry ingredients and mix on low speed until just combined, scraping bowl as needed. The dough should be somewhat "sticky". Refrigerate overnight or at least two hours until firm
- Preheat oven to 425 degrees F. Line baking sheets with parchment paper large. put aside.
- Using a small spoon biscuits, part dough into 1½-inch balls. press it with your fingers until it is about ¼ inch thick, even and smooth. (The original recipe has you rolling / cut these, but I had no patience for it. Instead, I picked up and flattened / smoothed them with my fingers. Either is fine!)
- Placez- evenly on a cookie sheet and bake for 7 minutes or until golden pale. Do not overcook
- In a large bowl cream butter and vanilla with electric mixer
- Slowly beat in the powdered sugar and the pinch of salt.
- once smooth and creamy, add heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two, until light and fluffy.
- If desired, add food coloring and beat until smooth.
- Once the cookies have cooled, frost and add glitter. Allow glaze to set, then store in an airtight container in the air. Let the cookies sit for several hours before serving to allow flavors to develop.
(Recipe adapted from Brown Eyed Baker via Suburban Authentic Gourmet)