Bitter Cream Sugar Cookies | My Baking Habit

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These bitter cream sugar cookies are an old school favourite! Pillowy tender 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 stunning recipe e-book his aunt put collectively of all their household recipes. 

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

That assessment 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 tender bitter cream sugar cookies are nonetheless a beloved a part of Eric’s grandmother’s legacy and are a recipe I hope to move on to our women sometime.

SOFT, CAKEY SOUR CREAM SUGAR COOKIES

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

This isn’t a precise copycat of these cookies, however the texture could be very, very shut. 

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

Remember 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 maintain 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 dwelling alongside your different favourite Christmas cookies, reminiscent of peanut butter blossoms, melted snowman cookies, and peppermint cookies.

HOW TO MAKE THESE SOUR CREAM SUGAR COOKIES

This old school recipe is a good one to make with youngsters. They’ll love rolling and reducing out the tender dough and adorning these bitter cream cookies with the icing and their favourite sprinkles!

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

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

Components you’ll want

To make the dough for the bitter cream sugar cookies, you will want:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 giant 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 high quality sea salt

Bitter cream helps maintain the cookies tremendous tender, helps stop them from drying out, and offers them an exquisite, 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 most important issues when added to frosting: it retains sugar from crystallizing for a easy texture, and it provides a stunning 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 may take round 3 minutes.

Beat within the eggs, then add the bitter cream and vanilla till properly 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 tender, so we’ve got to sit back 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 least 4 hours or freeze it for 1 hour.

If 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. Lower 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 the entire frosting substances with a mixer till easy. Unfold the frosting onto the cookies and, if desired, prime together 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 putting a sheet of parchment or waxed paper between the layers to assist defend the frosting.

Are you able to freeze these cookies?

Sure! For those who’d prefer to freeze the baked and embellished cookies, I like to recommend putting 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 tender, freezing them on a flat floor will assist stop 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?

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

Can I take advantage of yogurt as a substitute of bitter cream on this recipe?

Sure, however with a few caveats:

1. I extremely suggest utilizing greek yogurt as a substitute of standard yogurt. The thickness is extra much 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 completely different taste. It shouldn’t be tremendous noticeable and they’re going to nonetheless be scrumptious, however simply needless to say they received’t be 100% the identical.

Can I add meals coloring to the frosting?

After all! I choose 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 substances – at all times 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 totally mixed.

• In one other giant bowl, whisk collectively the flour, baking powder, baking soda, and salt. Step by step add the dry substances to the butter combination and blend till simply mixed. The dough might be sticky and really tender. Divide dough in half. Form every right into a disk; wrap in plastic wrap. Refrigerate for at the 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. Lower with a floured cookie cutter. Place cookies at the least 2 inches aside on ready cookie sheets.

• Bake cookies in preheated oven for 10-12 minutes. Permit 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 achieve desired consistency. Unfold frosting over cookies. If desired, add festive sprinkles.

These are tender, cakey cut-out cookies. They may 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 Habit is US Customary. Unit conversions are offered as a courtesy; please bear in mind that there could also be some discrepancies.

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