Frosted Sugar Cookies {Spring Cut-Outs}
These Frosted Sugar Cookies are the best you will ever try! These adorable spring cut-outs have a cake-like softness topped with a rich buttercream frosting for the perfect balance of sweetness.
Servings: 3 doz.
Ingredients
- ½ c. butter flavored shortening
- 1 c. sugar
- 1 egg
- 1 tsp. vanilla
- 2⅔ c. flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ¼ tsp. nutmeg
- ½ c. sour cream
Instructions
- Preheat your oven to 425° .
- In a large bowl beat the shortening and sugar until smooth. Blend in the egg and vanilla. In a separate bowl, mix all of the dry ingredients.
- Blend in the dry ingredients alternately with the sour cream. Refrigerate the dough overnight.
- Roll out half of the dough on floured surface to a 12" circumference. Lift the dough off the surface and add some additional flour on the counter. Flip the dough over and continue rolling until it reaches a 3/8" thickness.
- Cut with cookie cutters and carefully transfer the cookies to parchment or non-stick foil lined baking sheets. Using the scraps, roll the excess dough into a ball and repeat the process of rolling and cutting out.
- Bake for 8 to 10 minutes at 425° or until VERY slightly browned on the edges. The cookies should have little to no browning as it is crucial to not over-bake them.
- Allow to cool before frosting. Store in an air-tight container.
- *The cookies store very well frozen in a sealed container, NOT frosted.
- *Texture is best a few hours after frosting, as they soften some more.