I'm not kidding when I named this blog post. I promise these will be the best sugar cookies you will ever eat. They're are soft and thick and just the right sweetness.
It all started a few weeks ago when I started thinking about sugar cookies again. See, the thing is I've never really liked sugar cookies. They're always too done and never tasted that great to me. Then I started thinking...there has GOT to be a recipe out there that tastes as good as it looks. Actually, the looks were the main reason for my cookie quest. There are tons of pretty sugar cookies on Pinterest and it's a look you can't really get with any other dessert.
As it turns out there was a good recipe out there! I can't claim to have come up with it myself...it came from Peppermint Plum. But I can claim to have tested it out quite and few times and it is delicious I promise!
Sugar Cookie Recipe
(Download the printable recipe here!)
Ingredients-1 cup butter
-2 cups sugar
-3 teaspoons vanilla
-1 cup sour cream
-1 teaspoon salt
-2 teaspoons baking soda
-5 1/2 coups flour
Instructions-Preheat over to 375
-Cream butter and sugar together then add eggs and vanilla. Add sour cream. Combine salt, soda, and flour then add to mixture
-Roll out on floured surface to about 1/4 to 1/3" thick
-Use a spatula to place the cookies on a greased cookie sheet. Bake for 7-8 minutes. They should not be browned on the edges and will not look "done". They might look slightly puffy but will flatten out as they cool
-Wait 5 minutes then transfer to a cooling rack
-If the cookie dough is too sticky when you try to roll it out, work a little flour into it
-If the dough is too warm, wrap it in saran wrap and put it in the refrigerator for a few minutes
Royal Icing Recipe
(Download the printable recipe here!)
-3 egg whites
-1 teaspoon vanilla
-4 cups powdered sugar
-Combine egg whites and vanilla and beat until frothy. Add powdered sugar gradually and mix on low until sugar is incorporated and mixture is shiny
-Turn speed up to high and beat until mixture forms stiff, glossy peaks (5-7 minutes)
Notes-You can play with the consistency of the icing before frosting the cookies. For areas that will be "flooded" with icing, add a little water to the icing
Icing the Cookies
This is something that would probably require a bit more detailed of a post so instead of writing my own I'm just going to link up. This is a great resource to look at before icing! I use throw away piping bags when I frost because then I don't have to clean more than I have to. You cut a opening in the tip of the bag then put a icing tip in the bag. I've found that a thinner consistency makes the icing look a lot more smooth. But the thicker consistency is good for the details on top. Oh and on that subject, make sure to let the icing completely dry before layering and transporting. Also, if you want a quick way to decorate the cookies, try an edible pen! You can literally draw on the hardened icing instead of creating the design with more icing!
For the sake of transparency, this cookie process is pretty labor intensive. I usually bake the cookies one night or in the morning then wait till the next day or later that night to frost to make sure the cookies are completely cool. I also let the cookies sit overnight to let the icing completely harden before transporting them. Also, the cookies keep FOREVER (especially if you keep them wrapped up). Actually we didn't keep the Pantone cookies covered for a week and they were STILL good stale!
Let me know if you make them! I hope you enjoy them us much as I have :)
P.S. Here are a few behind the scenes pictures from out "photo shoot" aka Abigail and me trying to quickly take pictures outside while everyone else was rushing around setting up for the engagement party!