Soft Sugar Cookies With Pink Frosting
Soft, cakey, with a pillowy texture - these Soft Sugar Cookies With Pink Frosting are made without artificial colors and will still satisfy your nostalgic craving! If you love Lofthouse sugar cookies, but want something better, this recipe is it!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
Dough
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 large egg
- 57 grams sour cream
- 255 grams all purpose flour
- 2 teaspoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
Icing
- 170 grams vegetable shortening
- 354 grams powdered sugar (sifted)
- 3 tablespoons French vanilla creamer (or heavy whipping cream)
- ½ teaspoon Suncore Foods Pink Dye
Topping
- Natural rainbow sprinkles
Instructions
- Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, vanilla extract, and almond extract. Mix on low until combined, then turn mixer to speed 2 or 4 and mix for 3 to 5 minutes until the butter is light in color and fluffy.
- Add the egg, sour cream and dry ingredients: flour, cornstarch, baking powder, and sea salt in that order. Mix on low until combined.
- Using your hands (or a cookie scoop!) form the dough into 18 balls and place on the prepared baking sheets.
- Bake for 15 to 17 minutes or until the middles are set and the bottoms are lightly browned. Allow to cool completely on the baking sheets.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, powdered sugar, pink dye, and creamer. Mix on low until combined, then speed mixer up to high and whip for 1 to 2 minutes, or until light and fluffy. Be sure to scrape down the sides of the bowl halfway through to combine the dye completely.
- Using a butter knife, spread frosting onto each of the cooled cookies and top with rainbow sprinkles.
- Store in an airtight container in the fridge for up to 3 days.
Video
Notes
Tips
- Order your organic pink dye and naturally colored rainbow sprinkles ahead of time. Many grocery stores don’t carry these items, so order them now so you have on hand when your craving hits.
- Always use a digital food scale for the best results.
- I use my stand mixer for ease, but if you prefer to use a hand mixer, that also works.
- Make sure your butter is soft. I like to leave it out on the counter overnight and let it soften naturally at room temperature for the best results.
- When cookies come out of the oven, use a cookie cutter or glass and put it around each cookie and swirl so that the cookie becomes perfectly round. This is a great trick to do right when the cookies come out of the oven for perfectly round cookies. It can also help cookies become a bit thicker, which I love!
- Allow sugar cookies to cool completely before icing. If you frost cookies when they are warm, the icing will melt and that is not a good texture.
- Add sprinkles on top right after you frost each cookie, this will help them stick to the frosting best.
- Place the whole cookie sheet in the freezer after they are frosted. This will allow frosting to set and then allow you to stack cookies without them sticking.
- Store in an airtight container (placing a piece of parchment paper in between each one to prevent the frosting sticking) in the fridge. These cookies should be refrigerated because there is cream in the frosting.
- High Altitude – Bake at 325°F for 14 to 16 minutes or until the middles are set and the bottoms are lightly browned.
Nutrition
Calories: 305kcalCarbohydrates: 40gProtein: 2gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 24mgSodium: 146mgPotassium: 25mgFiber: 0.4gSugar: 29gVitamin A: 190IUVitamin C: 0.03mgCalcium: 28mgIron: 1mg
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