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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 hour 30 minutes
Servings: 24 Cookies
Ingredients Method

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

Method
 

For the Cookies:
  1. Add shortening and granulated sugar to an electric mixer and mix on medium until well combined.
  2. Add eggs, vanilla, and sour cream and mix on low until there are no lumps left and everything is well mixed.
  3. Sift together dry ingredients, add to bowl and mix on low until well combined.
  4. Refrigerate dough for at least 30 mins to 1 hour. Cookie dough will stick to surface if not cool.
  5. Preheat oven to 400 degrees and line a baking sheet with parchment paper or silicone baking mats.
  6. 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.
  7. 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
  1. Add room temperature butter to an electric mixer with paddle attachment. Mix on low until the butter becomes light and fluffy.
  2. Add in the cream, vanilla, and salt. Mix until well combined.
  3. Sift powdered sugar and slowly add 1/2 cup at a time to mixture, mixing on low, until well combined.
  4. Once well combined, turn mixer to high for 2 minutes. Buttercream should be light and fluffy!
  5. Add coloring as needed.