Bitter Cream Sugar Cookies | My Baking Dependancy

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These bitter cream sugar cookies are an old school favourite! Pillowy smooth and topped with a easy frosting, add your favourite festive sprinkles make these scrumptious cookies match for any event.

Throughout Elle’s first Christmas season, I felt an actual sense of urgency when it got here to our new household’s Christmas traditions. 

I’ve had household recipes which have been part of our traditions for many years (howdy, pumpkin roll and Nana’s straightforward cheesecake!), and I wished to incorporate Eric’s household traditions and recipes, too. 

Eric and I discovered this recipe for his grandmother’s bitter cream sugar cookies whereas thumbing by way of a beautiful recipe e-book his aunt put collectively of all their household recipes. 

His grandma wrote on the recipe card, “That is the one! Comfortable, stunning dough – tastes good, too!!” She even added a cute little smiley face.

That overview clearly bought me – these needed to be a part of our household’s Christmas traditions.

Now, years later, our household has grown and lots of issues have modified, however some issues keep the identical: these smooth bitter cream sugar cookies are nonetheless a beloved a part of Eric’s grandmother’s legacy and are a recipe I hope to cross on to our ladies sometime.

SOFT, CAKEY SOUR CREAM SUGAR COOKIES

I’ve acquired excellent news for you: in the event you’re a fan of these smooth grocery retailer sugar cookies (aka Lofthouse sugar cookies), then you definitely’ll love this recipe.

This isn’t an actual copycat of these cookies, however the texture may be very, very shut. 

These sugar cookies are smooth and cakey and are topped with a shiny, candy frosting. I really like ending them with festive sprinkles for a colourful end, however you could possibly additionally use meals coloring to dye the frosting any shade you want.

Remember the fact that these bitter cream sugar cookies puff up fairly a bit within the oven, so I don’t suggest utilizing intricate cookie cutters for this recipe. I normally hold issues easy with circles, squares, or hearts. Save the detailed cutters for snowflake sugar cookies, gingerbread cookies, or chai sugar cookies.

These candy, old school cookies might be proper at house alongside your different favourite Christmas cookies, comparable to peanut butter blossoms, melted snowman cookies, and peppermint cookies.

HOW TO MAKE THESE SOUR CREAM SUGAR COOKIES

This old school recipe is a superb one to make with children. They’ll love rolling and chopping out the smooth dough and adorning these bitter cream cookies with the icing and their favourite sprinkles!

I believe Santa would actually love snacking on these cookies, too. 

Remember the fact that you do want to relax the dough earlier than you’ll be able to work with it, so be sure to suppose forward when making bitter cream sugar cookies.

Substances you’ll want

To make the dough for the bitter cream sugar cookies, you have to:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 massive eggs
• 1 cup bitter cream 
• 2 teaspoons pure vanilla extract
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon wonderful sea salt

Bitter cream helps hold the cookies tremendous smooth, helps forestall them from drying out, and provides them a lovely, tangy taste. 

To make the accompanying frosting, you’ll want:

• 1/3 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 2 teaspoons mild corn syrup
• 1 to 2 tablespoons milk

Corn syrup does two important issues when added to frosting: it retains sugar from crystallizing for a clean texture, and it provides a beautiful glossiness to the frosting.

Making this recipe

Begin by making the bitter cream cookie dough. Use a stand mixer with the paddle attachment or an electrical mixer to cream collectively the butter and sugar till mild and fluffy. This can take round 3 minutes.

Beat within the eggs, then add the bitter cream and vanilla till effectively mixed.

Individually, whisk collectively the 4, baking powder, and baking soda. Slowly add the flour combination to the butter combination. Combine till simply mixed.

The dough goes to be sticky and really smooth, so we’ve got to relax it earlier than it may be rolled and lower.

Divide the dough in half, wrapping every half in plastic wrap. Refrigerate the dough for at the very least 4 hours or freeze it for 1 hour.

While you’re able to bake the cookies, preheat the oven and line your baking sheets with parchment paper. 

Generously flour a piece floor, then roll every portion of dough to about ¼-inch thickness. Minimize out shapes with a well-floured cookie cutter and place the cookies 2 inches aside on the ready baking sheets.

Bake the cookies for 10-12 minutes or till barely golden across the backside edges. Allow them to cool on the baking sheet for five minutes earlier than transferring them to a wire rack to complete cooling.

To make the frosting, beat all the frosting elements with a mixer till clean. Unfold the frosting onto the cookies and, if desired, prime along with your favourite festive sprinkles.

HELPFUL RESOURCES

FAQS

How ought to I retailer bitter cream sugar cookies?

Retailer these cookies in an hermetic container at room temperature for as much as 3 days. I like to recommend inserting a sheet of parchment or waxed paper between the layers to assist defend the frosting.

Are you able to freeze these cookies?

Sure! In case you’d prefer to freeze the baked and adorned cookies, I like to recommend inserting them in a single layer of a baking sheet, then freezing for about 1-2 hours or till the cookies are frozen by way of.

Since these bitter cream sugar cookies are so smooth, freezing them on a flat floor will assist forestall them from breaking up within the freezer.

As soon as they’re frozen, place them in an hermetic container or zip-top freezer bag and freeze for 1-2 months.

Can I freeze the bitter cream sugar cookie dough?

Sure! Divide the dough in half and wrap every half in two layers of plastic wrap. Place the wrapped dough disks in a zip-top freezer bag. Label and freeze for as much as 3 months.

Let the dough thaw within the fridge in a single day, then roll out and lower as famous within the recipe directions.

Is there a substitute I can use for the corn syrup within the frosting?

In case you don’t like working with corn syrup, you’ll be able to swap in honey rather than the corn syrup. 

Can I exploit yogurt as an alternative of bitter cream on this recipe?

Sure, however with a few caveats:

1. I extremely suggest utilizing greek yogurt as an alternative of standard yogurt. The thickness is extra just like bitter cream.
2. As a result of there’s a full cup of bitter cream within the cookie dough, changing it with yogurt will give the cookies a barely totally different taste. It shouldn’t be tremendous noticeable and they’ll nonetheless be scrumptious, however simply remember that they received’t be 100% the identical.

Can I add meals coloring to the frosting?

After all! I favor to make use of gel meals coloring as a result of it’s much less prone to have an effect on the feel of the frosting. Add a drop or two with the opposite elements – all the time begin with a small quantity as a result of you’ll be able to add extra as wanted.

• Within the bowl of a stand mixer fitted with the paddle attachment or in a big bowl with an electrical mixer, cream butter and sugar till mild and fluffy; about 3 minutes. Beat in eggs. Add bitter cream and vanilla and blend till completely mixed.

• In one other massive bowl, whisk collectively the flour, baking powder, baking soda, and salt. Regularly add the dry elements to the butter combination and blend till simply mixed. The dough might be sticky and really smooth. Divide dough in half. Form every right into a disk; wrap in plastic wrap. Refrigerate for at the very least 4 hours or freeze for 1 hour or till the dough is agency sufficient to roll.

• Preheat oven to 350°F and line baking sheets with parchment paper. On a well-floured floor, roll every portion of dough to 1/4-in. thickness. Minimize with a floured cookie cutter. Place cookies at the very least 2 inches aside on ready cookie sheets.

• Bake cookies in preheated oven for 10-12 minutes. Enable cookies to stay on cookie sheet for about 5 minutes earlier than utilizing a spatula to rigorously take away them to a wire rack to chill utterly.

• As soon as the cookies are cooled utterly, put together the frosting. Within the bowl of a stand mixer fitted with the paddle attachment or in a big bowl with an electrical mixer, beat butter, confectioners’ sugar, vanilla, salt, corn syrup and sufficient milk to succeed in desired consistency. Unfold frosting over cookies. If desired, add festive sprinkles.

These are smooth, cakey cut-out cookies. They are going to puff within the oven, so I don’t suggest utilizing detailed cookie cutters for this recipe.

Serving: 1cookie | Energy: 162kcal | Carbohydrates: 27g | Protein: 2g | Fats: 8g | Saturated Fats: 5g | Polyunsaturated Fats: 0.4g | Monounsaturated Fats: 2g | Trans Fats: 0.3g | Ldl cholesterol: 31mg | Sodium: 94mg | Potassium: 30mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 264IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg

The default measuring system on My Baking Dependancy is US Customary. Unit conversions are supplied as a courtesy; please remember that there could also be some discrepancies.

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