![]() ![]() They’re chewy, soft, and they have a delicious vanilla flavor. This is now my favorite recipe for sugar cookies. They tasted better and the texture was superb. When I tried them I couldn’t believe the difference it made. I made my original recipe and ran out of sugar, so I swapped the rest with powdered sugar. ![]() But then I tried these cookies, and I realized I was wrong. I thought they were too sweet, and not too flavorful. I never understood the hype around sugar cookies. They’re so good that you’ll want to eat them all as soon as they’re out of the oven. Store leftover sugar cookies in an airtight container at room temperature for 1 week, in the fridge for 2 weeks, or in the freezer for 3 months.Super soft sugar cookies with a delicate vanilla flavor and texture. If you’d rather give your sugar cookies fun shapes, try my cut out sugar cookies with cream cheese frosting recipe! This dough is a little bit softer and sticker than dough made for cut out sugar cookies. Make sure the cookies are completely cooled before adding the frosting! Can you use this sugar cookie recipe for cut-out cookies? ![]() ![]() If your frosting is melting after frosting the cookies, chances are you tried to frost the cookies too soon after baking. If it’s too thin, simply whisk in more powdered sugar. If your frosting is runny before frosting the cookies, you under-measured your powdered sugar or over-measured your cream. This helps hold the cookies in as they bake so they don’t spread too much. You didn’t line the baking sheet. Make sure you line the baking sheet with a silicone mat or parchment paper.This helps the cookies hold their shape as they bake. You didn’t chill the dough. Chill the dough in the fridge for an hour before portioning it out.Your leavening agents are expired. Make sure your baking soda and baking powder aren’t too old.You melted the butter. You want it softened to room temperature but NOT melted.If your cookies are spreading too much, there are a couple of different reasons as to why that may be happening. These cookies do dry out (in a really good way – I actually prefer these cookies after a day or two) as they sit, but they’ll still be soft. My cut out sugar cookies recipe, on the other hand, produces cookies that are a little bit crispier and crunchier. This sugar cookies recipe is designed to produce soft, light, and fluffy cookies. The BEST Vanilla Frosting– feel free to use store-bought, if desired.Salt – cuts the sweetness and enhances other flavors.Baking Soda and Baking Powder – we’re using both of these leavening agents to give the cookies a light and fluffy, cake-like texture.All-Purpose Flour – gives the cookies structure.Vanilla Extract – adds warmth and flavor.Sour Cream – provides moisture and adds a tangy flavor that perfectly offsets the sweetness from the sugar and the buttercream frosting.Eggs – helps bind everything together so the cookies can hold their shape.Granulated Sugar – makes these cookies sweet and delicious.Butter – adds moisture and that warm, buttery flavor.However, I’ve also included a homemade buttercream frosting recipe that’s pretty darn fantastic if you prefer! If you want to keep it super easy, you can frost these with store-bought frosting like Trevor’s grandma did. This recipe is for the softest, fluffiest, sweetest drop sugar cookies. So this post today is dedicated to her! She is the amazing person behind this recipe and I think of her every time we make them! Ingredients I only met her once but the first time we met she hugged me like she’d known me forever.Īpparently when Trevor was growing up she would send a tin of these cookies to him for Christmas. Let me just take a second to say that Trevor’s grandma was the sweeter than her sugar cookies. These cookies are actually Trevor’s Grandma’s sugar cookies recipe! ![]()
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