These Frosted Sugar Cookies are the best you will ever try! These adorable spring cut-outs have a cake-like softness topped with a rich buttercream frosting for the perfect balance of sweetness. These cookies will be the star of your Easter dessert spread!
Frosted Sugar Cookies {Spring Cut-Outs}
Easter has come and gone but I am still wishing I had a big tray of these Frosted Sugar Cookies. They have always been my favorite cookie of all time and will continue to be so for pretty much ever. Never in my life have I tasted a cut-out cookie that was as good as this recipe from my grandmother. Growing up with these amazing cookies, I have a very high standard when it comes to cut-out cookies.
Store bought cookies and even most of the recipes I have tried from others, seem to be overly sweet and dense. These Frosted Sugar Cookies actually have very little sweetness until the rich buttercream is added to the equation for the perfect balance of a sweet treat. The cookie dough mixture is made with sour cream and a pinch of nutmeg for a unique twist. They roll out smoothly and are actually best enjoyed a day or two after frosting.
These cookies are only the slightest bit on the dry side without frosting, but this is intentional. Once the thick layer of buttercream is added to them, they soften up to the perfect cake-like consistency. Despite my mom loving eating the cookies plain without frosting, I personally wouldn’t recommend it. The buttercream is absolutely necessary in my book!
As I was enjoying cookie after cookie this Easter, my eyes would literally roll to the back of my head with each bite, they are just that good!
Not only am I particular about my cut-out cookie recipe, I am particular about the shapes of cookies I am willing to decorate. Typically I am left alone to the task of decorating and it can be a time consuming feat. While we were making the cut-outs, I picked through all of my spring cookie cutters to narrow down the ones that would be easiest to decorate. I refuse to decorate some intricate shape with all sorts of wild edges. I want something quick, easy and to the point. Yup, I’m lazy like that! #SorryNotSorry
For some reason, I feel like taking a little more time with intricate designs when it comes to decorating Christmas Cookies, Easter not so much. Honestly, we don’t always make cut-out cookies for Easter, but upon my mother’s suggestion to do so, I was more than happy to help! We always make a double batch of cookie which pairs perfectly with a single batch of this buttercream, and I recommend you do the same.
If you are going to go through the work of making these beautiful and delicious cookie, you may as well make it worth while. Not to mention that a double batch of these basically disappeared in a matter of a day and a half. In the end I promise you will think it was worth every minute!
Frosted Sugar Cookies {Spring Cut-Outs}
Ingredients
- ½ c. butter flavored shortening
- 1 c. sugar
- 1 egg
- 1 tsp. vanilla
- 2⅔ c. flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ¼ tsp. nutmeg
- ½ c. sour cream
Instructions
- Preheat your oven to 425° .
- In a large bowl beat the shortening and sugar until smooth. Blend in the egg and vanilla. In a separate bowl, mix all of the dry ingredients.
- Blend in the dry ingredients alternately with the sour cream. Refrigerate the dough overnight.
- Roll out half of the dough on floured surface to a 12" circumference. Lift the dough off the surface and add some additional flour on the counter. Flip the dough over and continue rolling until it reaches a 3/8" thickness.
- Cut with cookie cutters and carefully transfer the cookies to parchment or non-stick foil lined baking sheets. Using the scraps, roll the excess dough into a ball and repeat the process of rolling and cutting out.
- Bake for 8 to 10 minutes at 425° or until VERY slightly browned on the edges. The cookies should have little to no browning as it is crucial to not over-bake them.
- Allow to cool before frosting. Store in an air-tight container.
- *The cookies store very well frozen in a sealed container, NOT frosted.
- *Texture is best a few hours after frosting, as they soften some more.
Nutrition
Perfect Piping Buttercream
More sweets perfect for Spring!
Light Coconut Cream Easter Bunny Cupcakes
Light Berry Angel Food Cake
Triple Chocolate Peanut Butter No Bake Bars
Julie Evink says
These are so adorable! I love cookies that are better after the frosting sets into them!