Soft Frosted Sugar Cookies
Recipe type: High Altitude Baking
Serves: Makes about 3 dozen
  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1½ cups sour cream
  • 6 cups all-purpose flour, divided
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • ICING:
  • 1 cup unsalted butter, room temperature
  • ¼ teaspoon salt
  • 4 cups powdered sugar
  • 6 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  1. Cream the butter and sugar together until light and very fluffy.
  2. Beat in the eggs, one at a time, until combined.
  3. Stir in the vanilla and sour cream.
  4. In another bowl, combine 5½ cups of the flour, the baking soda, baking powder, and salt.
  5. Slowly add to the dough, mixing until incorporated.
  6. You will have ½ cup of flour left. If the dough is still very sticky, add some of the flour until it is a soft dough. I used the full 6 cups, but that was just my kitchen on that particular day. This amount will vary depending on the dryness of your flour. Remember the dough will firm up as a chills, too.
  7. Wrap the dough in plastic and chill overnight, or until firm.
  8. Preheat your oven to 350 F.
  9. On a lightly floured surface, roll dough to ¼" thick. Cut out shapes and place on parchment lined baking sheets.
  10. Bake for about 10-12 minutes, until the cookies are puffed and the bottoms are the lightest golden brown.
  11. Immediately transfer the cookies to a cooling rack and let them cool completely.
  12. Once cool, decorate with icing and sprinkles.
  13. To make the icing, beat the butter and salt until fluffy. Gradually add in the powdered sugar, alternating with the heavy cream. Stir in the vanilla extract.
  14. Makes about 3 dozen medium-sized cookies.
Recipe by High Altitude Bakes at