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Soft Sugar Cookies with Buttercream Frosting

Soft Sugar Cookies made with sour cream and cut thick- these will become a classic in your home!
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Prep Time 1 hr 30 mins
Servings 24 Cookies

Ingredients
  

Wet Ingredients

  • 1 C Shortening
  • 1 C Granulated Sugar
  • 2 Large Eggs
  • 1 C Sour Cream (Full Fat)
  • 1 tsp Vanilla Extract

Dry Ingredients

  • 1/2 tsp Baking Soda
  • 4 tsp Baking Powder
  • 1/2 tsp Salt
  • 4 1/4- 1/2 C All Purpose Flour

For the Buttercream

  • 1 C Butter, room temperature
  • 1 T Vanilla Extract
  • Pinch of Salt
  • 1/4 C Heavy Cream (or milk)
  • 5-7 C Powdered Sugar, sifted

Instructions
 

For the Cookies:

  • Add shortening and granulated sugar to an electric mixer and mix on medium until well combined.
  • Add eggs, vanilla, and sour cream and mix on low until there are no lumps left and everything is well mixed.
  • Sift together dry ingredients, add to bowl and mix on low until well combined.
  • Refrigerate dough for at least 30 mins to 1 hour. Cookie dough will stick to surface if not cool.
  • Preheat oven to 400 degrees and line a baking sheet with parchment paper or silicone baking mats.
  • Lightly flour a surface and grab half or so of the cookie dough. Roll to 3/4-1 inch thick (or 1/2 in for crispy cookies) using a lightly floured rolling pin. Cut using cookie cutters. Place on cookie sheets 2-3 inches apart.
  • Bake Cookies for 7-8 minutes or until the sides are set and the tops are starting to turn a very light brown. Let cool on cookie sheet until completely cooled before frosting.

For the Buttercream

  • Add room temperature butter to an electric mixer with paddle attachment. Mix on low until the butter becomes light and fluffy.
  • Add in the cream, vanilla, and salt. Mix until well combined.
  • Sift powdered sugar and slowly add 1/2 cup at a time to mixture, mixing on low, until well combined.
  • Once well combined, turn mixer to high for 2 minutes. Buttercream should be light and fluffy!
  • Add coloring as needed.