Two secret ingredients make these all butter sugar cookies a family favorite and the first cookie to go at a party! No matter the season or the occasion, this is my go-to recipe for sugar cookies!
Soft sugar cookies are hands down my husband’s favorite cookie! Every now and then he comes home with a package of store-bought soft sugar cookiestopped with vanilla frosting and seasonal sprinkles. You know the ones I’m talking about, right?
Creating a recipe to top those cookies has been on my list for quite some time, and although I almost had it, I was not 110% behind it. Mostly because it called for a little bit of shorteningto prevent the cookies from spreading too much and I wanted all butter sugar cookies.
5 pounds of butter, a dozen of eggs and lots of sugar later, I finally have the butter sugar cookies of my dreams!!!
The secret to my sugar cookies? Well, there are two secret ingredients!
The first one is Finlandia Butter! Finlandia butter is a European-style butter preferred by most French pastry chefs for baking.Delicious and creamy with a very rich taste, Finlandia butter is made from pure fresh milk from Finnish family-owned farms.
Since it has a high fat content, Finlandia butteris perfect for baking, especially when you want the butter flavor to shine through like in these sugar cookies!
The consistency of the butter is just as important at the high fat content.Butter must be softened, but not melty. You should be able to press your finger into the block of butter and make an indent easily.
For best results, leave the butter out for about 30 minutes to soften and provide more flavor.
Before I move to the next ingredient, please note a package of Finlandia butter has 7oz and you’ll need 8oz. for these butter sugar cookies!
In addition to the butter, you’ll also need the classic ingredients to a sugar cookie – eggs, sugar, vanilla extract, all-purpose flour, baking powder, and cornstarch!
Yes, cornstarch! Cornstarch is the second secret ingredient!
I know it’s not your typical cookie ingredient but just like Finlandia butter, it has magical powers. Cornstarch helps thicken the dough while chilling it and keeps the cookies soft while baking. No wonder they simply melt in your mouth even the next day!
Once you made your cookie dough is very important to chill the dough, for at least 1 hour!
Depending on how much time I have on my hand, I either scoop the cookie dough using a medium size scoop on a baking sheet and refrigerate it for 1 hour, or shape the entire cookie dough into a 2 inch long and chill it overnight.
If chilling scooped cookie dough, just before baking I gently flatten the cookie balls for an even baking.
If you chill the dough overnight, like I try to do most of the time, when you’re ready to bake, slice the cookies about 1/3 inch thickness and bake in the heated oven.
Before I leave you with the recipe, it’s very important to remember not to over-bake the cookies.
Depending on the thickness, I suggest starting with 10 minutes and adding 1-2 minutes as needed. The cookies are done when the edges are barely golden brown and the tops are set. The cookies will continue to bake on the hot baking sheets
Once the cookies are baked, I leave them on the baking sheets for 1-2 minutes before transferring on a wire rack to cool completely.
At this point, you can start munching on your freshly baked sugar cookies or decorate them with a cream cheese frosting and of course, colorful or seasonal sprinkles.
All butter sugar cookies with cream cheese frosting recipe
Roxana
Yields 30 cookies
Two secret ingredients make these all butter sugar cookies a family favorite and the first cookie to go at a party! No matter the season or the occasion, this is my go-to recipe for sugar cookies!
30 minPrep Time
13 minCook Time
43 minTotal Time
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Ingredients
- 1 cup (226 grams) Finlandia unsalted butter, room temperature
- 1 cup (200 grams) sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 2 3/4 cups (330 grams) all-purpose flour
- 1/2 cup (62 grams) cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 cup (114 grams) Finlandia unsalted butter, room temperature
- 1/2 cup (114 grams) cream cheese, room temperature
- 2 teaspoons vanilla extract
- 2 cups (240 grams) powdered sugar
Cream cheese frosting
Instructions
- In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until light and creamy, about 3 minutes.
- Stir in the vanilla extract and the two eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, cornstarch and baking powder. Gently fold the flour mixture into the butter mixture. Beat until just combined.
- Remove the cookie dough from the mixing bowl and, with floured hands, shape it into two 2-inches thick log. I use wax paper to roll the dough in, is not as sticky as plastic wrap or parchment paper. Chill the dough overnight. (when i'm in a rush, I place the cookie dough in the freezer for 2-3 hours)
- Slice the cookie dough into 1/4 - 1/3 inch thickness and place on two baking sheets.
- Heat the oven to 350F. Bake the cookie for 10-13 minutes until the edges are barely golden brown and the center is set.
- Remove the baking sheets from the oven, let the cookies cool for 1-2 minutes before transferring to a wire rack to cool completely.
- In a mixing bowl, add the cream cheese and butter. With the paddle attachment on, beat on low sped until light and fluffy, about 5 minutes.
- Stir in the vanilla extract and gently beat in the powdered sugar.
- Once all the sugar is added, increase the mixer’s speed to medium-high and beat for 2 more minutes.
- With a small spatula, spread a little frosting over each cookie.
- Finish with colorful sprinkles.
Cream Cheese Frosting
7.6.8
674
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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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This is a sponsored conversation written by me on behalf of Finlandia™. The opinions and text are all mine.
