Valentine’s Day Cookies
Posted by admin on Feb 12, 2012 in Uncategorized | 0 comments
Let me start by saying that I am obsessed with these sugar cookies with a thick layer of frosting that you can buy in a plastic package in the bakery department of my grocery store. So when I saw a picture on pintrist that resembled the look of the famous grocery store cookies I had to give the recipe a try. I decided Valentine’s Day would be the perfect occasion for there to be some sweets in the house (I have been trying to keep sweets out) and I knew my husband would really enjoy that. While the cookies are not exact (I am sure the grocery store ones have some sort of preservatives in them) they are still AMAZING and we haven’t been able to stop eating them. I finally put them out of reach so we could save some for Valentine’s Day. If you want to save your self and not feel the need to feed all your neighbors, I would cut the below recipe in half. This recipe adapted from The Baker Chick made four dozen very large cookies.
Soft Frosted Sugar Cookies
ingredients:
6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
1½ cups sour cream
for the frosting:
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream
1. In a medium bowl whisk together the flour, baking soda, baking powder and salt; set aside.
2. In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
3. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Chill in the refrigerator overnight or at least two hours until firm.
4. Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper; set aside.
5. Using a small cookie scoop, portion the dough into 1 1/2 inch balls. Place the ball of dough on the cookie sheet. Using the bottom of a glass that you dip into flour, press the top of the cookies to flatten out until they are about 1/4 inch thick and even and smooth. Place them evenly on a cookie sheet and bake for 7 minutes or until pale golden. Don’t over bake!
6. To make the frosting, in a large bowl cream together the butter and vanilla with an electric mixer. Slowly beat in the powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. If desired, add food coloring and beat until combined.
7. Once cookies have cooled, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.
