Heidis Soft sugar cookie with Buttercream frosting. These sugar cookies are delicately soft and are so good with a swirl of pink buttercream on top! They resemble those loft house cookies that everyone always seems to love, but I give them a little boost by adding in a touch of almond extract! Honestly, these sugar cookies shocked me with how good they.

You can find it in most supermarkets, in the baking I like my bottoms to be light brown. Made these the week before Christmas and they stayed soft and yummy for quite a while. All Reviews for Sugar Cookies with Buttercream Frosting. You can have Heidis Soft sugar cookie with Buttercream frosting using 19 ingredients and 11 steps. Here is how you cook that.

Ingredients of Heidis Soft sugar cookie with Buttercream frosting

1. Prepare of Cookie dough.
2. You need 3/4 cup of sour cream.
3. You need 1/4 cup of Shortening.
4. Prepare 1/4 cup of Softened butter.
5. You need 1 cup of Granulated Sugar.
6. It’s 1 1/2 tsp of Baking Powder.
7. You need 2 of each eggs.
8. Prepare 1 tsp of Vanilla Extract.
9. You need 3 cup of Flour.
10. It’s 1/2 tsp of Baking Soda.
11. It’s 1/2 tsp of Salt.
12. You need of frosting.
13. You need 4 cup of SIFTED powdered sugar. Do not skip the sifting as it will result in grainy frosting.
14. It’s 2 tsp of Vanilla extract.
15. Prepare 2 tbsp of Heavy Whipping Cream.
16. It’s 3/4 cup of Softened butter.
17. Prepare 1/4 cup of Vegetable shortening.
18. You need 1/2 tsp of Salt.
19. Prepare 1 of Optional: Gel food coloring and Sprinkles.

Either way, these soft, chewy sugar cookies with buttercream frosting will knock your socks off. They're not too sweet on their own, which makes them the perfect base for my sweet buttercream frosting. They're easy to make and in my opinion are just as pretty as a fancy sugar cookie. This sugar cookie buttercream frosting goes on smoothly and hardens just like royal icing.

Heidis Soft sugar cookie with Buttercream frosting instructions

1. Preheat oven to 350° F..
2. In a mixer bowl cream together the sour cream, butter and sugar until well blended..
3. In a separate bowl whisk together the eggs and vanilla extract, add slowly to mixer bowl beating in after each addition. The rule is if you see the egg in the bowl then you are adding too much at a time..
4. Sift together ALL dry ingredients. Add in 2-3 batches to mixer bowl..
5. Do not overmix batter as it will yield tough cookies..
6. Scoop out dough in walnut sized balls, roll in hands, place on cookie sheet and flatten the top slightly.They should be placed 1" apart..
7. Bake for 6-9 minutes depending on oven. These cookies should not become brown or golden. they should remain white. They will look undercooked. They're not. DO NOT overcook. Every minute baking counts for this recipe..
8. Remove from oven promptly. To stop them from over baking remove to a cooling rack. Allow to cool before frosting..
9. For the frosting mix everything in a mixer bowl until smooth and creamy. Add food coloring if desired.Sometimes frosting requires extra powdered sugat, if youd like a little thicker frosting add 1/2 C more of powdered sugar..
10. Once cooled frost your cookies and decorate with sprinkles. Let frosting crust before stacking/storing..
11. These taste better when left to sit over night! ENJOY! ^-^.

That's why I always use buttercream to ice sugar cookies! It's the perfect compliment to a great sugar cookie. It's delightfully sweet, soft in texture and just as beautiful!.sugar cookies with the most amazing buttercream frosting. The soft-baked cut out sugar cookie recipe is not overly sweet and they are paired My preferred frosting is a tradition buttercream. How many of you have trouble with buttercream?