These Soft Frosted Sugar Cookies are the perfect sugar cookie! They're moist, thick, fluffy, and finished off with homemade frosting. Ready in just 25 minutes!
⅓cupsour cream5-14% - higher fat will yield a thicker cookie
1egg
2teaspoonsvanilla extract
2½cupsall purpose flour(325 grams)
1tablespooncorn starch
1teaspoonbaking powder
½teaspoonsalt
Frosting (optional)
1½-2cupspowdered sugar
¼cupmelted butter
2tablespoonsmilk
1teaspoonvanilla
Instructions
In a large mixing bowl, beat butter and sugar together until light and creamy, about 3-4 minutes.
Add sour cream, egg and vanilla and beat until combined, scraping down the sides as necessary.
Add flour, corn starch, baking powder and salt and mix until combined. A slightly soft dough should form.
Cover dough and chill for 1 hour.
Preheat oven to 350 degrees F.
Roll cookie dough into rounds (you can also roll out with a rolling pin and cut out, but I prefer to skip that step) and place 2" apart on a parchment lined baking sheet.
Bake at 350 degrees F for 9-11 minutes, until they look slightly puffed and dry but are not yet browning at the edges. Don't overbake or they will become hard -- they may look slightly underdone in the center but will set up as they cool.
Let cool completely before frosting.
Sugar Cookie Frosting:
In a medium bowl, whisk together 1 ½ cups sugar, melted butter, milk and vanilla extract until smooth.
Stir in additional sugar as desired until frosting is spreadable (keep in mind that because we are using melted butter, it firms up and sets as it cools).
Spread over cooled cookies and decorate as desired. The frosting takes 1-2 hours to set, but I still recommend placing wax paper in between layers for stacking.
Video
Notes
Storage:The iced sugar cookies will last in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. I recommend storing with wax paper between the layers to prevent sticking. To serve, thaw in the fridge if frozen.