Frosted Sugar Cookies

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busy busy busy!

This recipe is a few days too late, I've been so busy that I've been lacking on here. I'm trying to grow my business and brand so the past two months have been hectic. I've been working on making all kinds of yummy goodies and treats to sell at a local market (some of these things you can find on my etsy shop!). I'm having a lot of fun taking this next big step.It's a lot of hard work, sometimes it can be slow and bring you down. Other times people who come up to me and want to buy my treats makes my day. Especially when they admire the work I put into everything I made. It's very hard but so rewarding at the end of the day and I can't wait to continue down this path! Now for these cookies!

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These frosted sugar cookies have a crispness to them. They are snappy sugar cookies, which I know some people would prefer to have a soft sugar cookie which you can find in my favorite cookie recipe here! The buttercream that I frosted these cookies with makes the cookies though. It helps to soften the cookies with the fluffy sweetness of the buttercream soaks into the cookies to make them a little softer.

Above are some products that I personally use and recommend for this recipe and to have for everyday use. When I made these cookies I was at my parent's house, so I didn't have any baking tools at all! I had to be creative and buy a minimal amount of tools that I knew I would need from Michael's. Just a simple small round tip to pipe out the details is all you need. Having a collection of tips on hand for creating all kinds of swoops, swirls and boarders.

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frosted sugar cookies

crisp sugar cookies with buttercream that helps soften it and makes it sugary sweet.

cookies

• 2 sticks unsalted butter
• 1 1/2 cup granulated sugar
• 1 egg
• 1/3 cup sour cream
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 2 tbsp cornstarch
• 1 tsp baking powder
• 1/2 tsp salt
• 3 1/4 cup all-purpose flour

buttercream

• 3 sticks salted butter
• 4 cup powdered sugar
• 2 tsp vanilla extract
• 1-3 tbsp heavy cream

cookies

1. preheat the oven to 350 degrees F. line a pan with parchment paper. in the bowl of an electric mixer fitted with a paddle attachment cream the sugar and the butter until light and fluffy, about 1 minute. scrape down the side of the bowl and then add in the egg, vanilla and sour cream. in another bowl combine the flour, cornstarch, baking powder, and salt and whisk together. scrape down the sides of the bowl then on low speed, gradually add in the dry ingredients. wrap the dough into cling-wrap and refrigerate for 30 minutes. roll to 1/4 inch thickness and cut out with desired shapes and bake for 8-10 minutes.

buttercream

1. put all of the ingredients into the bowl of an electric mixer fitted with a whisk attachment. start slow and then gradually increase the speed. whip on high until light and fluffy, about 3 minutes.