Every year, I make my Grandma Barbara’s frosted sugar cookies for the holidays. Some of my fondest memories are making theses cookies with my grandma and siblings for Christmas. Grandma Barbara would patiently roll out dough and help us press Christmas shapes with cookie cutters, then bake tray after tray of soft, buttery cookies for us to frost for Santa and Rudolph. Then we would make a mess with bright pink frosting and silver pearl sprinkles. It was awesome. And it didn’t hurt that the cookies tasted AMAZING (lucky Santa! 🎅🏾)
My Grandma Barbara passed a few summers ago, but even when she was alive, it was a comfort to make her cookies and think of my family. Now that she is gone, I like to go over all of the things that she taught me while I roll out dough and spread frosting.
In case you are passing through and think you should maybe make a different sugar cookie recipe for your Christmas cookies, I want you to know that my Grandma Barbara’s sugar cookies are the best. I’m sure you’ve heard that one before, but consider this: fluffy and tender cookies topped with an equally fluffy buttercream. The cookies are so soft and buttery that they almost melt in your mouth. You want to try these cookies. 😋
Grandma Barbara’s Frosted Sugar Cookies
1 cup butter
2 cups sugar
4 cups flour
1/2 tsp baking soda
4 tsp baking powder
1/2 tsp salt
1 cup sour cream
1 tsp vanilla
In a stand mixer on medium, cream butter and sugar until the butter is fluffy and light in color. Add eggs one at a time.
In a separate bowl, combine flour, baking soda, baking powder, and salt. Mix flour into the butter mixture a couple of scoops at a time, scraping down the sides of the bowl periodically.
Add sour cream and vanilla.
Lay a large piece of plastic wrap flat on the counter. Dump about 1/2 of the dough onto the plastic wrap and wrap the dough tightly. Do the same with the remaining dough. Chill dough in the fridge for at least an our, overnight is preferable.
When dough is chilled, preheat oven to 350.
Roll dough into a 1/4 inch thick round on a well-floured surface. Using cookie cutters, cut out cookies. Arrange on a parchment paper-lined baking sheet and bake for 10-14 minutes, or until cookies just start to turn golden on the edges. Cool on a rack. Let cool completely before frosting.
NOTE: keep 1/ 2 of the dough in the fridge while you roll out the other half. Keep re-rolling dough until you only have enough dough for one, hand shaped cookie. This one is always my favorite. Save it for yourself. 😉
Frost using the buttercream recipe below because, if it isn’t frosted, is it even a Christmas cookie? 🤔 decorate with sprinkles! Let frosted cookies dry for at least an hour before packing them into large tupperware containers in single layers, separated by parchment or wax paper. Often, they should be left out overnight before you can stack them without the frosting making a mess. Touch them and make sure they are dry before attempting to do anything but eat them!
3 cups powdered sugar
1/2 cup of butter, softened at room temperature
1-2 tbs of heavy whipping cream
2 tsp vanilla
Using a hand mixer beat all ingredients until incorporated. Add food coloring if desired.
I have a picture somewhere of me as a baby Baboy decorating cookies with Grandma Barbara, but I cannot find it anywhere. Here are some cute pics of us doing other things instead.