Sugar Cookies!

A couple of weeks ago, Maddox and I made sugar cookies. I thought it would be a fun holiday tradition to start. I had never done sugar cookies before, and these turned out so yummy! Soft and fluffy, almost like Kringla (a Swedish/Norwegian cookie that Matt's Grandma Dorothy use to make). I rolled them, cut out the shapes, and baked them while Maddox was in bed one night, and he helped me frost them the next day.

I won't lie to you, he did eat a fair amount of the icing before it even came close to a cookie.

Eating the frosting was pretty much the majority of his contribution this year.

That, and eating the cookies that I helped him frost.

He did also enjoy doing the sprinkles, but had a hard time controlling the "flow". But aren't those crystallized-sugar-doused cookies just precious?

The cookies were sooo good. Not to rich, which I loved.

Hopefully next year he will be able to help me cut out the shapes too. Love that boy.

Here's the recipe if you are interested.

THICK, SOFT, SUGAR COOKIES

 1 cup butter

2 cups sugar

2 eggs

3 tsp. vanilla (always use real vanilla! It makes a difference!)

 1 cup sour cream

1 tsp. salt

2 tsp. baking soda

5 1/2 cups flour

In mixer, cream butter and sugar, then add the eggs and vanilla. Add sour cream. Combine salt, soda, and flour, then add to the mixture.  

Roll out on floured surface to 1/4 to 1/3 inch thickness. 

Cut out desired shapes and place on parchment paper (I just used a greased cookie sheet). 

Bake at 375 for 7-8 minutes. 

*It's important to note that they won't look done! They will look nice and pillowy. If they are brown around the edges, you cooked them too long. We are going for soft, chewy cookies. Not hard and crunchy!*

BUTTERCREAM FROSTING

1/2 cup butter, softened

4 cups powdered sugar

2 tsp. vanilla

1/4 - 1/3 cup milk

In a mixing bowl, cream butter. Beat in sugar and vanilla until crumbly. Gradually add milk until frosting reaches desired consistency. Add food coloring.

This recipe came from HERE.