Soft Christmas Cut-Out Sugar Cookies with Easy Icing

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 Food coloring
  • 1 cup Granulated sugar
  • 5 cups Powdered sugar
  • 1/4 tsp Salt
  • 4 tsp Vanilla, pure

• Dairy

  • 1/2 cup Butter, unsalted
  • 6 tbsp Butter
  • 6 tbsp Milk
  • 1/2 cup Sour cream

• Other

  • Sprinkles and other decorations, optional

Found on seededatthetable.com

Description

Ingredients

• 1 cup granulated sugar
• 1/2 cup unsalted butter, at room temperature
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream
• 2 3/4 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 5 cups powdered sugar
• 6 tablespoons butter, melted
• 1 tablespoon pure vanilla extract
• 6 tablespoons milk
• Food coloring, optional
• Sprinkles and other decorations, optional

Directions

• Cream together the sugar and butter with a mixer until light and fluffy, about 2 minutes. Add the egg, then the vanilla and mix until combined. Stir in the sour cream and beat on high speed for 2 minutes, scraping the sides of the bowl at the end.
• In another bowl, combine the flour, baking powder, baking soda and salt. Add to the wet ingredients and beat on low until just combined. Divide the dough in half and wrap each half tightly with plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3 days.
• When ready to roll out, cut and bake: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or a silicone liner.
• Working with one half of dough at a time and leaving the other chilling in the fridge: On a clean floured surface, roll the dough to about 1/2-inch thick (no less than 1/4-inch thick). I recommend flipping the dough at least once while rolling and adding more flour to the work surface and rolling pin. Use cookie cutters to cut out shapes and carefully transfer to prepared baking sheets. Bake for 10 minutes, or until cookies just start to look dry, rotating pans halfway through the baking time. Do not over-bake! They might not look done, but they are! Let cool on the baking sheet for 10 minutes before transferring to a wire rack. Cool completely before frosting. Frost the cookies using my Easy Icing recipe.
• Beat the sugar, butter, vanilla and 4 tablespoons of the milk in a mixing bowl on low speed until combined. Add the remaining milk, 1 tablespoon at a time until smooth. Switch to high speed and beat until the frosting is a spreadable consistency, but still thick enough so its not too runny. Add more milk, if needed, 1 tablespoon at a time. If it gets too runny, add more powdered sugar, as needed, 1/4 cup at a time. Use an offset spatula to spread frosting on the cookies, leaving 1/4-inch edge.