Ingredients
Sugar Cookies
- 3/4 cup unsalted butter, room temperature
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup Imperial Sugar Confectioners Powdered Sugar
- 1 large egg
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups cake flour*
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon corn starch
Buttercream Frosting
- 1/2 cup unsalted butter, room temperature
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 2 1/4 cups Imperial Sugar Confectioners Powdered Sugar
- Orange and purple gel coloring
- Sprinkles
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Beat butter and sugars in a large mixing bowl until creamy. Add egg, sour cream, and extracts. Mix again.
- Sift cake flour, baking powder, baking soda, salt, and corn starch into wet ingredients with a fine wire mesh strainer. Mix dry ingredients in gently.
- Cover and refrigerate cookie dough for 1 hour.
- Preheat oven to 350°F. Line a sheet pan with a Silpat or parchment paper.
- Use a medium cookie scoop to make 18 dough mounds. Roll each one into a ball and place on sheet pan. Press each one down slightly with palm of your hand.
- Bake 10 minutes. Remove from oven and let rest on hot pan for 2-3 minutes, then gently move to a sheet of wax paper to cool completely.
- Beat frosting ingredients in a bowl until light and creamy. Divide frosting into 2 bowls and tint with food coloring, if desired.
- Spread frosting on cookies and top with sprinkles.
- Store cookies airtight at room temperature for 3-4 days.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Jocelyn Brubaker @InsideBruCrewLife.