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January 21, 2015

Crack cookies


3 C flour, divided
1/2 tsp baking soda
1/2 tsp baking powder
1/2 C butter, room temperature
1 C sugar
2 eggs
1 tsp vanilla extract
3/4 C sour cream
1/2 C butter, softened
3 C powdered sugar
1 tsp vanilla
1/2 and 1/2 or milk, just enough to get right consistency
food coloring


In a bowl combine 3 C flour, baking soda, baking powder.
In a mixer cream together the butter and sugar at mediumn speed until light and fluffy.
Add in eggs.
Add in vanilla and sour cream and mix on low until combined.
Add in dry ingredients and beat until just combined.
Dough will be sticky.
Wrap in plastic wrap and refrigerate overnight.
Use some additional flour for counter and rolling pin to roll out dough 1/4 inch thick
With a 2 inch round cutter cut out cookies.
Bake at 425 on parchment lined cookie sheet for 6-8 minutes or until the cookie barely turns lightly brown around the bottom edge. Do not overcook these cookies!
Transfer to a rack to cool.

Beat together butter, sugar and vanilla until smooth.
Add in just enough milk to get a consistency. Do 1 Tablespoon at a time.
Add food coloring if wanted
Frost cookies and add sprinkles.
Store in an air tight container. Best to let cookies sit for several hours before serving.

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