PUFFY SUGAR COOKIES {Recipe}

I came across a sugar cookie recipe the other day over at Somewhat Simple.  I decided I had to try it out.  Luckily, I needed to make some cookies for a Breast Cancer Awareness night I was helping to organize for the ladies at our church. 

The recipe said to chill, and then roll out and cut into shapes.  But I wanted round cookies.  So, I did not chill them, but simply used my cookie scoop to scoop balls and then rolled them smooth. 

They were really yummy.  VERY similar to the Lofthouse sugar cookies you can buy at the grocery store that are like $5 for 8 or 10 cookies.  But these were yummier and moister.

Here is the recipe which you can also find HERE at Somewhat Simple. 

OLD-FASHIONED SUGAR COOKIES

• 1 c. butter
• 1 1/2 c. sugar
• 2 eggs
• 4 1/2 c. flour
• 1 tsp. soda
• 2 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. nutmeg
• 1 c. sour cream
• 1 1/2 tsp. vanilla

Cream butter with sugar until fluffy. Add eggs, one at a time. Add sifted dry ingredients alternating with sour cream, mixing after each addition, until smooth.  Blend in vanilla.  Chill until firm enough to roll.  Cut with cookie cutter – place on ungreased sheet. Sprinkle with sugar (if not frosting them). Bake @ 375° for 10-12 min.

This recipe made 3 1/2 dozen cookies that were as big around as a cupcake.

I did make a few changes:

• I used Daisy Light sour cream.  It is the only light sour cream I will buy.  It’s the only regular sour cream I will buy.  There are only like 3 ingredients and they are all natural.  Other sour creams are full of a bunch of weird stuff!  yuck!
• I added an extra 1/2 tsp. vanilla.
• And I would reduce the salt by half next time.
• I also did not add the nutmeg but I think that would be a yummy flavor.  It would not, however, taste like a Lofthouse sugar cookie.
• I baked mine on a parchment lined baking sheet.  I experimented and found out you can use the parchment for one batch, then flip it over and use the other side for another batch!
• Mine took about 10 minutes exactly to bake.  You do not want them browned.

I frosted them with a cream cheese butter cream which I tinted pink.

I guess I should give you a basic cream cheese buttercream recipe, huh?

Cream Cheese Buttercream

• 2 cubes butter
• 1 block (8oz.) cream cheese
• 2-3 pounds powdered sugar
• 1 Tbsp of liquid (milk, cream, OJ concentrate, lemon juice)
• 1 tsp vanilla

Directions:  Cream together your room temp butter and cream cheese.  Add your liquid and vanilla.  Start adding powdered sugar a cup at a time until you reach the desired consistency. 

For spreadable frosting, it can be very loose and soft.  But if you want to pipe things it needs to be stiffer.  If you use a knife to pull some frosting up to a point about an inch high and it holds its shape after a few minutes, then it is thick enough to pipe and hold its shape. 

Frosting is SO easy to make, yet can be messy.  Keep the mixer on low when combining powdered sugar or you and your kitchen will be wearing it!  Turn it off completely when you put it in, then just turn it on low.

Things frosted with this can sit out for several hours, but I like to refrigerate over night.

I frosted these like roses, which is SUPER easy to do!  Get a pastry bag and a Wilton 1M star tip.  Hold the bag basically straight up and down and start in the center.  Just start piping a swirl from the center out.  So easy!