Monday, December 15, 2014

Blogmas Day 15: Christmas Sugar Cookies



I was in a baking mood a couple of day ago and decided to make some sugar cookies. I found the recipe on the blog The Novice Chef. They take a lot of time to make (the dough has to sit in the fridge over night) but they are amazing and so worth all the hard work!





Ingredients 

For the Cookies:
6 cups flour, divided
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, at room temperature
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups light sour cream
For the Frosting:
1 cup butter, at room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
6 tablespoons heavy cream
Sprinkles

Directions 

For the Cookies
In a bowl mix together 5 cups of the flour, the baking soda, and the baking powder. Set aside.

In a stand mixer with a paddle attachment, cream the butter and sugar together at a medium speed until light and fluffy, about 3 minutes. Scrap down the sides of the bowl with a spatula as needed. Next add the eggs one at a time, incorporating each one fully. Next add the vanilla and sour cream and mix on low speed.

Add the dry ingredients and beat on low until just combined, about 30 seconds. Scrape down the side of the bowl if needed. In order to achieve the consistency needed to roll the dough add additional flour, 1/4 cup at a time, until achieved (should only need 1 cup). Flatten into a rectangle or ball and wrap in plastic wrap. Chill in the fridge overnight. 

Preheat the oven to 425 degrees F and prepare two baking sheets, buttering them or spraying with a now stick spray. 

Taking the dough from the fridge place it on a well floured work surface. With a rolling in, roll the dough out until it is 1/4 inch thick. Taking a cookie cutter around 2 1/2 inches in size cut the dough and place the cookies on a baking sheet. Place in the oven and cook for 7-8 minutes until golden brown. Immediately transfer the cookies to a cooling rack.

For the Frosting
In the bowl of stand mixer with a paddle attachment cream together the butter and vanilla. Slowly beat in the powdered sugar. Add the cream one tablespoon at a time until the desired spreadable consistency is achieved. 

Once the cookies have completely cooled frost them. Add sprinkles. Allow the frosting to set, and then store in an air tight container. Let the cookies sit overnight to develop the flavors. 

Yield: 4 dozen cookies 

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