Did you know there’s a super easy way to frost sugar cookies? I mean, it looks smooth nice and smooth, and it tastes delicious. I’m not even talking about making pretty royal icing-we’re using canned icing from the store. SO easy. Plus, I have a delicious sugar cookies recipe for you.
This sugar cookies recipe uses Sour Cream, which sounds weird-but honestly makes them SO delicious.
Sugar Cookies Ingredients
Here’s what you’ll need to make these delicious sugar cookies.
- 5 Cups Flour
- 1½ Cups Sugar
- 1 Cup Melted Butter
- 1 Teaspoon Vanilla
- 2 Eggs
- 1 Cup Sour Cream
- ½ Teaspoon Salt
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
*Note, I recently learned that if you end up using Self Rising Flour, you should not add the baking powder or salt, as those come premixed. You will need them if you use regular baking flour.
How to Make These Amazing Cookies
You have the ingredients, now, here are the steps…
Mix Up Your Dough
- Combine Flour, Salt, Baking Powder, and Baking Soda in a bowl.
- In a separate bowl, blend together the Sugar, Butter, Vanilla, Eggs, and Sour Cream until smooth.
- Pour the wet ingredients into the dry ingredients and then mix together until you have a well blended dough ball.
Refrigerate Your Dough
Wrap the ball in plastic wrap and place in the fridge for 2 or 3 hours or until firm. (I only left it about an hour and a half or so. What can I say-I’m impatient!)
Cut Your Cookie Shapes
When making your shapes, make sure to roll out the dough pretty thick, about a half inch or so.
Bake Your Cookies
Bake at 375° for about 10 minutes (adjust time as needs be.) You want the cookies to be about the same color as the uncooked dough.
The Easiest Way to Frost Sugar Cookies
So this is legitimately the easiest way to frost your cookies with a nice smooth look.
- Take a can of store bought frosting and scoop it into a large dish or container.
- Pop the container in the Microwave for 30 seconds to a minute to melt the frosting
- When the frosting is fully melted, take your cookies and dip them in the frosting individually to coat the top of each cookie fully
- Rotate the cookie to ensure full coverage, and allow any excess to drizzle off and back into the container
- Lay the cookies flat to cool and dry
You can also add some great sprinkles or other design while it’s still wet, or after if you’d like to further decorate.
It made about 16 Large cookies the first time I made this recipe, and 46 small ones when I made it again last night. The best part? As long as you keep them wrapped, they stay nice and moist! They were delicious!
Love cookies? Why not try my mini fruit pizzas which are basically sugar cookies with better stuff on top. YUM!
