Bitter Cream Sugar Cookies | My Baking Dependancy

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These bitter cream sugar cookies are an old style favourite! Pillowy mushy 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 were part of our traditions for many years (whats up, pumpkin roll and Nana’s simple 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 guide his aunt put collectively of all their household recipes. 

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

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

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

SOFT, CAKEY SOUR CREAM SUGAR COOKIES

I’ve acquired excellent news for you: for those who’re a fan of these mushy grocery retailer sugar cookies (aka Lofthouse sugar cookies), then you definately’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 mushy and cakey and are topped with a shiny, candy frosting. I really like ending them with festive sprinkles for a colourful end, however you might additionally use meals coloring to dye the frosting any coloration you want.

Remember that these bitter cream sugar cookies puff up fairly a bit within the oven, so I don’t advocate 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 style cookies might be proper at house alongside your different favourite Christmas cookies, equivalent to peanut butter blossoms, melted snowman cookies, and peppermint cookies.

HOW TO MAKE THESE SOUR CREAM SUGAR COOKIES

This old style recipe is a good one to make with children. They’ll love rolling and chopping out the mushy 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 that you do want to relax the dough earlier than you may 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 superb sea salt

Bitter cream helps maintain the cookies tremendous mushy, helps stop them from drying out, and provides them a good looking, 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 gentle 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 gentle and fluffy. It will 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 mushy, so we’ve got to relax it earlier than it may be rolled and minimize.

Divide the dough in half, wrapping every half in plastic wrap. Refrigerate the dough for not less than 4 hours or freeze it for 1 hour.

Whenever 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 all the frosting substances with a mixer till easy. Unfold the frosting onto the cookies and, if desired, high 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 inserting a sheet of parchment or waxed paper between the layers to assist defend the frosting.

Are you able to freeze these cookies?

Sure! If you happen to’d prefer to freeze the baked and embellished 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 mushy, 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 minimize as famous within the recipe directions.

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

If you happen to don’t like working with corn syrup, you may 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 advocate utilizing greek yogurt as a substitute of normal 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 remember the fact that they received’t be 100% the identical.

Can I add meals coloring to the frosting?

After all! I desire 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 – all the time begin with a small quantity as a result of you may 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 gentle 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. Progressively add the dry substances to the butter combination and blend till simply mixed. The dough might be sticky and really mushy. Divide dough in half. Form every right into a disk; wrap in plastic wrap. Refrigerate for not less than 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 not less than 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 mushy, cakey cut-out cookies. They may puff within the oven, so I don’t advocate 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 offered as a courtesy; please remember that there could also be some discrepancies.

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