Raise your hand if you LOVE bakery sugar cookies – you know the ones, with the soft, sweet cookie topped with a plop of frosting. Usually there are sprinkles involved too.
Those bakery soft sugar cookies are one of my guilty pleasures, which is why I had to find the perfect recipe to recreate them. It didn’t take much work. Averie Cooks (one of my favorite baking blogs!) has a perfect recipe for Softbatch Funfetti Sugar Cookies, and they are amazing! With a few tweaks here and there (bye-bye sprinkles, hello buttercream!), I managed to sate my sweet tooth and make these beauties:
Oh yeah, and the rose piped on top just makes them taste better. Or at least that’s what I’m telling myself. I just learned how to pipe roses like that and I’ve been practicing on EVERYTHING! Just in case you also need some icing roses on your cookies, you just use a Wilton 1M tip and pipe from the center to the outside while rotating the cookie. It’s actually pretty easy.
The buttercream is from this recipe, but you can use any frosting you’d like. You can also sprinkle them with powdered sugar (here’s a cool technique), or roll them in sprinkles before baking – or (novel idea) just eat them plain. That’s how my husband actually prefers them.
Soft Sugar Cookies
- ½ cup butter or margarine
- ¾ cup sugar
- 1 egg
- 3 tsp vanilla
- 1 ½ cups flour
- 2 tsp cornstarch
- ¾ tsp baking soda
- Cream butter and sugar. Add eggs and vanilla and mix well.
- Add flour, cornstarch, baking soda, and salt and mix well.
- Roll into balls and flatten. Refrigerate for 30 min to 1 hour.
- Bake at 350° for 8 minutes.
To get your cookies super fluffy, make sure to cream the butter and sugar really well. Then add the eggs and vanilla. When you add the sugar, cornstarch, baking soda, and salt, the dough will look really dry. Continue beating the dough until the starts to hold together and clean the sides of the bowl.
With flour on your hands, roll the dough into small balls and then flatten into circles. Place them on a greased plate, then cover with saran wrap and refrigerate for 30 minutes to an hour. This will help your cookies keep their shape and not spread.
Then, bake at 350° for 8 minutes. The cookies may not look done when you take them out, but if you want them to be fluffy, take them out anyway and let them continue to develop on the sheet. Here’s what they look like fresh from the oven:
They’ll fall as they develop and become somewhat flat and chewy. I love mine just a little bit underbaked!
The last part’s the most fun – decorating! Buttercream icing is pretty much always a good choice, but go with whatever floats your boat and makes your mouth happy 🙂
I’m getting better at those roses!
What’s your favorite way to eat sugar cookies? Leave a comment and let us know!
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