Soft Frosted Sugar Cookies | Dairy Farmers of Manitoba | DFM

Ingredients

• ½ cup (125 mL) salted butter (room temperature)
• 1 ½ cups (375 mL or 300 g) granulated sugar
• ⅓ cup (80 mL) sour cream 5-14% (higher fat will yield a thicker cookie)
• 1 large egg
• 2 tsp (10 mL) vanilla
• 2 ½ cups (625 mL or 325 grams) all-purpose flour
• 1 tbsp (15 mL) corn starch
• 1 tsp (5 mL) baking powder
• ½ tsp (2 mL) salt
• 1 ½-2 cups (375 – 500 mL) powdered sugar
• ¼ cup (60 mL) butter, melted
• 2 tbsp (30 mL) milk
• 1 tsp (5 mL) vanilla
• Making the dough ahead of time is a great way to get ahead.
• It will last in an airtight container in the fridge for 2-4 days or in the freezer for up to 3 months.
• When you’re ready to bake, thaw in the fridge if frozen then portion the dough out and proceed with the recipe as instructed.
• The frosted sugar cookies will last in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.