Wednesday, May 6, 2015

Holiday Chewy Sugar Cookies

  • For the Cookies
  • 3 1/2 cups all-purpose flour, plus extra for dusting
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened to room temperature
  • 2 eggs
  • 1 teaspoon vanilla extract
  • seeds from 1/2 of a vanilla bean (optional)
  • 1/2 cup sour cream
  • 1/4 cup cream cheese, softened to room temperature
  • seasonal sprinkles (optional)
  • For the Buttercream Frosting
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups confectioner''s sugar
  • 4 tablespoons half and half (or something similar)

  • In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • In the bowl of your stand mixer, with paddle attachment fixed, cream together the sugar and butter. One at a time, crack each egg separately into the bowl. Mix to combine. Once incorporated, add the vanilla extract, seeds from vanilla bean, sour cream and cream cheese. Beat again to combine until all of the ingredients come together. In 1/2 cup increments add the dry ingredients into the wet until you have added it all. Mix until everything comes together and a soft dough forms. It should be sticky, but slightly firm. If it''s too "runny" add a tablespoon more of flour at a time until you get this consistency. Dump the dough onto a sheet of plastic wrap and cover. Refrigerate for at least 4 hours or overnight.
  • Once your dough has chilled, preheat your oven to 425 degrees F and line 2 large baking sheets with parchment. Set aside.
  • Generously flour a work surface, unwrap your dough and place onto the floured surface. Dust the top of the dough with more flour. Taking a rolling pin, roll the dough out to about 1/4 of an inch thick. Cut shapes out of your dough with a cookie cutter (I used a circular cookie and Halloween shaped cookie cutters). Once you have cut as many shapes as possible, place the shapes onto your prepared baking sheets (I had a dozen and a half total, but this will vary depending on the cookie cutter you decide to use). Bake at 425 degrees F for 6-7 minutes until they begin to brown slightly around the edges and feel slightly firm to the touch. Remove from oven and immediately transfer to a wire rack to cool COMPLETELY.
  • While your cookies are cooling, prepare you buttercream frosting. In the bowl of your stand mixer, with paddle attachment fixed, cream the butter until soft and fluffy, about 1 minute. Add the vanilla extract and mix again to combine. In 1/2 cup increments, while the mixer is on it''s lowest speed, add the confectioner''s sugar until it is all incorporated. Increase the speed to medium and beat for about 30 seconds until fluffy. Add in the half and half (or whatever you decided to use) and beat again for about 2 minute until light and fluffy once again.
  • Once cool, frost the cookies with the buttercream frosting. Sprinkle with sprinkles (if desired). Once the buttercream has set, transfer to an airtight container where the cookies will keep for about a week. Enjoy!

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