soft sugar cookies Archives - 2 Sisters 2 Cities

Posted by Meaghan Barry on October 27, 2014

Soft Sugar Pumpkin Cookies 1

Wow- it is utterly amazing to me that it’s already the last week of October! I can’t believe Halloween is this Friday! Halloween is the beginning of a very busy few months in our home- T’s birthday comes up next, followed by Thanksgiving, Christmas, New Year’s, etc. It all seems to come in such rapid succession each year. I always struggle with enjoying the moment when things get busy, but I try to set aside a little time each day to enjoy a relaxing activity.

Today I made one of my favorite cookie recipes of all time and changed it up just a bit for Halloween. I took K’s recipe for Soft Sugar Cookies with Buttercream Frosting and altered them just slightly to make Soft Sugar Pumpkin Cookies! You don’t even need a cookie cutter to make this super soft, buttery cookies. I love how each cookie turned out to be a slightly different shape and size- just like pumpkins!

soft sugar pumpkin cookies

This month I have been trying International Delight’s French Vanilla flavored cream with my coffee. It was just perfect with my afternoon pumpkin cookie treat! I’m feeling pretty confident the kids and my husband will enjoy these soft sugar pumpkin cookies for their treat tonight as well.

Soft Sugar Pumpkin Cookie with ID

Soft Sugar Pumpkin Cookies

Author: 2 Sisters 2 Cities

Ingredients

Cookies:

4½ cups AP flour
4½ tsp. baking powder
¾ tsp. salt
3 sticks unsalted butter, at room temperature (1½ cup)
1½ cups sugar
3 large eggs
5 tsp. vanilla extract

Frosting:

5 cups confectioners’ sugar
⅓ cup (5⅓ tbsp.) unsalted butter, melted
1 tbsp. vanilla extract
7-8 tbsp. milk (plus more, as needed)
Food coloring
Sprinkles

Instructions

Line baking sheets with silicone non-stick mats or parchment paper. In a medium sized bowl, mix together flour, baking powder and salt. Next in a large bowl or the bowl of your electric mixer combine butter and sugar, Mix on medium–high until light and fluffy. Beat in eggs one at a time until combined. Next mix in vanilla extract being sure to scrape down the sides to combine everything. Gradually add in dry ingredients on low speed until combined, then cover and refrigerate for 1 hour.
Preheat oven to 350 degrees. Using the large cupcake scoop or a ¼ measuring cup scoop out portions of dough and roll into balls (reserve a small amount of dough to make the pumpkin stems._ Flatten each dough ball with hand and place cookies 2-3 inches apart from one another on baking sheet. Take reserved dough and roll out tiny dough balls and attach to top of large, flattened dough balls. Pinch each "stem" to resemble a pumpkin stem. Bake for 10-12 minutes until set. Let cool on baking sheet for 2-3 minutes then move over to a cooling rack.
In the bowl of the mixer with a whisk attachment add in 5 cups of confectioners’ sugar. Add in melted butter, vanilla and milk and whisk at low speed until smooth. Continue to whisk for 1 minute. Reserve a small amount of frosting in a small bowl and add a couple drops of green frosting for the stems. Add in orange food coloring to the large mixing bowl at this time and mix to combine. When cookies are completely cool, frost the round part of the cookies orange and the stems green. Leave cookies out at room temperature until the frosting hardens on top. Place the cookies in an airtight container and place wax paper between the layers.

Source– adapted from Annie’s Eats

International Delight is currently offering everyone who signs up for their Member Delights program gets a free instant coupon towards I.D. This month, they are also giving away a DSLR camera to a lucky Member Delights participant!

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Posted by Keelin Hollenbeck on February 14, 2014

The most popular type of dessert in this house is by far cookies. It seems we have tried every type of chocolate chip cookie and frosted sugar cookie there is. I am always saving the latest and greatest recipes I find. While I was thinking about what I was going to make for Valentine’s Day, I knew that a soft fluffy cut-out sugar cookie with buttercream frosting was in order. Last years cutout sugar cookies with buttercream frosting were such a hit that I thought soft heart cookies would be worth a try. I made soft sugar cookies with buttercream frosting a couple years ago for a bake sale and they were heavenly. My mom made them for Christmas this year and between my boyfriend and I we ate at least half the batch! These heart shaped soft sugars are right up there with the my other two favorite recipes!

I divided the original recipe in half because it made 6 dozen cookies. Since there is only the two of us in my house and we are both on Weight Watchers, we really did not need 6 dozen cookies!

After decorating these cookies with pink frosting and Valentine’s Day sprinkles, I realized how similar these looked to last year’s cookies! I should have tried to make red or purple frosting, but oh well! They were delicious anyways.

Happy Valentine’s Day!

Soft Heart Sugar Cookies with Buttercream Frosting

Ingredients

For Cookies:

3 cups of All Purpose Flour
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
½ cup unsalted butter (1 stick), at room temperature
1 cup granulated sugar
2 small eggs or 1 and ½ large eggs
1 tsp. vanilla extract
¾ cup sour cream or light sour cream

For Frosting:

½ cup unsalted butter (1 stick), at room temperature
½ tsp. vanilla extract
2 cups confectioners' sugar
Smidgen of salt
3 tbsp. heavy cream
food coloring, optional
sprinkles, optional

Instructions

For Cookies:

In the bowl of your stand mixer, mix the butter and sugar together until light and fluffy. Add in egg and mix until combined. Add in vanilla extract and sour cream and stir until everything is incorporated.
In a separate medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt.
Slowly mix dry ingredients into the butter mixture, with your mixer on low and making sure to scrape down the sides. Once all combined, divide dough into two. The dough will be sticky so you may want to lightly oil or flour your hands to prevent sticking. Place each dough half on a piece of plastic wrap and flatten to about 1 ½ inches thickness. Wrap completely, repeat for second half, and chill both halves for at least 2 hours.
Preheat oven to 425 degrees. Line two baking sheets with parchment paper or silicone baking mats.
Flour countertops and roll out the first dough slab to about a ¼th inch thickness. You may need to flour the top of a dough a little too if it gets too sticky. Lightly flour your cookie cutter and cut out your shapes, place each cookie on prepared baking sheet and leave about 2 inches between each cookie. Repeat until you use up all the dough. This recipe should make about 3 dozen but that all depends on the size of your cookie cutter (mine was about a 3 inch heart.)
Bake for 7-8 minutes until cookies start to turn golden on the edges. Using a spatula, gently move your cookies over to a cooling rack.

For Frosting:

Cream together butter and vanilla extract in the bowl of you stand mixer set at a low speed. Slowly add confectioners’ sugar and a smidgen of salt (half a pinch) until smooth. Add in heavy cream a tablespoon at a time and continue to beat on medium for 1-2 minutes until the frosting has a light and fluffy consistency. Add your desired food coloring and mix in.

For Assembly:

Once the cookies are cool, frost them with 1-2 tsp. of frosting with a offset spatula or a butter knife. If desired, add sprinkles to frosting right after before it begins to set. Enjoy!

Source- Adapted from Two Peas and Their Pod

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Posted by 2 Sisters 2 Cities on April 1, 2012

So, I have seen these soft sugar cookies on just about every blog I read. I have been trying to ignore their existence because I knew they would be too good and I would eat them all. Well, I finally caved in and made them for a bake sale that was going on at my work to support local food banks. I was right… these cookies are too good! They need to be erased from my mind like on Men in Black or maybe a vampire can compel me to not remember these cookies. I am afraid these things can’t happen and I will have to suffer on the elliptical at the gym everyday knowing that these cookies exist.

Okay, I am being a little over-dramatic. I just think these cookies are really great. They are a really yummy soft sugar cookie with butter-cream frosting. My boyfriend called them cupcake cookies because they sort of look like the top of a cupcake. They were very successful in the bake sale, although they were selling them for a dollar! These cookies are totally worth two dollars.

These soft sugar cookies can be festive for whatever holiday that you want them to be with a little food coloring and sprinkles. I made mine Easter/ Spring color with light yellow frosting and pink sprinkles. You could make them for any holidays like Easter, Memorial Day, Fourth of July, Halloween, St. Patrick’s Day, Christmas, my birthday, and even just a Tuesday. I am sure I can think of more reasons to make these cookies!

Soft Sugar Cookies with Buttercream Frosting

Author: 2 Sisters 2 Cities

Ingredients

Cookies:
4½ cups AP flour
4½ tsp. baking powder
¾ tsp. salt
3 sticks unsalted butter, at room temperature (1½ cup)
1½ cups sugar
3 large eggs
5 tsp. vanilla extract
Frosting:
5 cups confectioners’ sugar
⅓ cup (5⅓ tbsp.) unsalted butter, melted
1 tbsp. vanilla extract
7-8 tbsp. milk (plus more, as needed)
Food coloring
Sprinkles

Instructions

Line baking sheets with silicone non-stick mats or parchment paper. In a medium sized bowl, mix together flour, baking powder and salt. Next in a large bowl or the bowl of your electric mixer combine butter and sugar, Mix on medium–high until light and fluffy. Beat in eggs one at a time until combined. Next mix in vanilla extract being sure to scrape down the sides to combine everything. Gradually add in dry ingredients on low speed until combined, then cover and refrigerate for 1 hour.
Preheat oven to 350 degrees. Using the large cupcake scoop or a ¼ measuring cup scoop out portions of dough and roll into balls. Flatten each dough ball with hand and place cookies 2-3 inches apart from one another on baking sheet. Bake for 10-12 minutes until set. Let cool on baking sheet for 2-3 minutes then move over to a cooling rack.
In the bowl of the mixer with a whisk attachment add in 5 cups of confectioners’ sugar. Add in melted butter, vanilla and milk and whisk at low speed until smooth. Continue to whisk for 1 minute. Add in food coloring at this time and mix to combine. When cookies are completely cool, frost and top with sprinkles. Leave cookies out at room temperature until the frosting hardens on top. Place the cookies in an airtight container and place wax paper between the layers. Serve with a big glass of milk and charge at least 2 dollars for them at a bake sale!

Source- adapted from Annie’s Eats, originally from Hostess with the Mostess