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Soft Sugar Cookies with Pink Frosting Recipe

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4 from 1 review

  • Author: Sara
  • Total Time: 1 hour 46 minutes
  • Yield: 22 servings

Description

Deliciously soft and tender sugar cookies with a slight almond flavor, these classic treats are perfect for any occasion. The dough is enriched with sour cream and a blend of softened butter and margarine, resulting in a moist crumb that holds frosting beautifully. Finished with a creamy, fluffy vanilla buttercream frosting that can be colored for a festive touch.

Ingredients

Dry Ingredients

  • 2 ¾ cups cake flour
  • 1 tablespoon cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Dough Ingredients

  • ¼ cup unsalted butter, softened to 64 to 67ºF (18 to 19ºC)
  • ¼ cup margarine, softened to 64 to 67ºF (18 to 19ºC)
  • 1 ¼ cups powdered sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¼ cup sour cream, room temperature

Additional Butter for Frosting

  • 6 tablespoons unsalted butter, softened to 64 to 67ºF (17 to 19ºC)

Frosting Ingredients

  • 3 cups powdered sugar
  • 3 tablespoons milk (divided)
  • 1 teaspoon vanilla extract
  • Pink gel color (optional for coloring)

Instructions

  1. Sift the Dry Ingredients: In a medium bowl, sift together the cake flour, cornstarch, baking powder, and baking soda. Add kosher salt and whisk to combine thoroughly. Set this mixture aside.
  2. Mix Butter and Sugar: In a stand mixer fitted with the paddle attachment, add the softened unsalted butter, margarine, and powdered sugar. Pulse just until the sugar is incorporated. Then mix on medium-low speed for about 2 minutes until the mixture becomes light and fluffy. Scrape down the bowl sides with a spatula to ensure even mixing.
  3. Add Wet Ingredients: Add the room temperature egg, vanilla extract, and almond extract to the mixer. Beat on medium-high speed for 20 to 30 seconds until combined. Add sour cream and mix for another 10 seconds. Scrape down the paddle and sides of the bowl to integrate all ingredients.
  4. Add Dry Ingredients: Add the flour mixture to the mixer bowl. Pulse the mixer on and off about 8 times to start mixing. Then mix on low speed until the dough just comes together, about 10 to 15 seconds. Use a spatula for a final mix, ensuring the dough has a slightly tacky consistency. Avoid overmixing. The dough will dry out slightly when chilled.
  5. Chill the Dough: Refrigerate the dough in the bowl uncovered for at least 1 hour or freeze for 45 minutes. If not baking immediately after chilling, store the dough in a resealable plastic bag in the refrigerator for up to 5 days or freeze it for up to 1 month. Thaw before using.
  6. Preheat the Oven: Position the oven rack in the center and preheat the oven to 375ºF (191ºC). Line two baking sheets with parchment paper and set them aside.
  7. Roll Out the Dough: Lightly dust the work surface, the top and bottom of the dough, and rolling pin with cake flour to prevent sticking. Roll the dough to slightly thicker than 1/4 inch thickness. Using a 2 ½ to 2 ¾ inch round cookie cutter dipped in flour, cut out circles quickly. Transfer the cookies to prepared baking sheets, spacing them 1 to 2 inches apart. Reroll scraps once if needed, chilling the dough again if it becomes too soft.
  8. Bake: Bake one tray at a time until the surface of cookies is dry and pale with very lightly golden bottoms, about 8 to 9 minutes.
  9. Cool the Cookies: Immediately transfer the cookies to a wire rack upon removal from the oven. Allow them to completely cool for about 30 minutes before decorating. Bake remaining cookies as needed.
  10. Make the Frosting: In a stand mixer with the paddle attachment, beat the softened butter on medium-high speed until smooth, about 30 seconds. Scrape down the bowl. Add powdered sugar, 2 tablespoons of milk, and vanilla extract, mixing on the lowest speed to combine, then increase to medium-high speed for 2 minutes until fluffy, scraping halfway through. Add 1 more tablespoon of milk and beat until smooth and fluffy. Adjust frosting consistency by adding more milk to thin or more powdered sugar to thicken. Add optional gel color and mix on slow speed until combined. Use frosting immediately or cover and refrigerate if not using right away.

Notes

  • Use cake flour to achieve a tender, soft cookie texture.
  • Keep butter and margarine softened but not melted for proper creaming.
  • Room temperature ingredients help create a smooth batter and even texture.
  • The dough is slightly sticky and soft; flour your rolling surface and tools well.
  • Chilling the dough helps manage the softness and improves cookie shape retention during baking.
  • Don’t overmix the dough once flour is added to avoid tough cookies.
  • Adjust the frosting thickness based on your decorating needs by adding milk or powdered sugar.
  • Store unbaked dough wrapped in plastic in the refrigerator or freezer for convenience.
  • Cool cookies completely before frosting to prevent melting.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 9 minutes per batch (about 18 minutes total for 2 batches assuming two trays)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/soft-sugar-cookies-with-pink-frosting-recipe/