When I was a little girl, I had a FABULOUS pre-school teacher named Ms. Peggy. She was FUN energetic and all of the kids loved her. (including myself) And she made the BEST Sugar Cookies. You know the kind… Pillow Soft, and topped with Sweet Creamy Frosting and Sprinkles. Lucky for me, my mom managed to get the recipe from her, and has been making the very cookies for special occasions for years now. I used to love watching my mom roll out the dough and punch out fun shapes.
So this week with Easter just around the corner I decided it was the perfect time for my boys to get to experience these cookies too!
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 3 tsp. vanilla
- 1 cup sour cream
- 1 tsp. salt
- 2 tsp. baking soda
- 5 1/2 cups flour
- 3/4 cup unsalted butter, softened to room temperature
- 2 and 1/4 cups confectioners' sugar
- 3 Tablespoons heavy cream or half-and-half*
- 1 teaspoon vanilla extract
- salt, to taste
- food coloring for frosting (I used 1 drop red)
- extra sprinkles for decorating on top
- In mixer, cream butter and sugar. Next add eggs and vanilla. Add sour cream. Combine salt, soda, and flour, and add to mixture. Cover dough and refrigerate for at least 1-2 hours.
- Roll out refrigerated dough on floured surface to about 1/4" to 1/3" inch thick.
- Use a spatula to carefully slide under each cookie and place onto parchment-lined cookie sheets. Bake at 350 for 7-8 minutes.
- DO NOT overbake or allow the edges to turn golden brown- they will be over done and be crunchy instead of pillow soft.
- Allow them to rest on the pan for 5 minutes and then transfer to a cooling rack. Once completely cool, top with frosting and sprinkles
Trust Me. You will Fall in Love with these! And one simply won’t be enough!