I made the dough for these cookies which you have to leave in the fridge overnight. I patiently waited and dreamed of the fluffy white sugar cookies I was going to get to get. I decided on pretty pink frosting and sprinkles. I thought about the type of sprinkles I would dress up my cookies with. I wanted the cookies to be pretty, girly pink cookies. I have been wanting to do Cream Soda frosting for a while and this seems like the perfect opportunity.
The next day I took out my perfectly white dough. I carefully rolled it out and used my cookie cutter to cut perfect circle. Oh I was excited. Soon I was going to be biting into pure sugary bliss. I placed my rounds on parchment paper and slipped them into the oven. After 5 minutes they didn’t really look done. Ok the recipe said 7 minutes. I waited another 2. Nope not ready yet. Another 5 still not ready. What was going on?? I turned up the oven waiting for the element to get red. Nothing. My oven was broken. Seriously. Not one sugar cookie baked and a broken oven. All my dough cut and waiting and a broken oven. Grrrrr.
I called RIS and told him we needed a new element. The oven was broken. I was getting off the phone and some how kicked a dvd case and sliced my toe. Mmmm ya thanks for that. So I’m bleeding with no cookies. Not impressed.
RIS brings home an oven element that night. Awesome. Ok sugar cookies here I come. He puts in the new element. Turns on the oven and… wait for it….. NOTHING. WHAT? Grrr. Ok maybe it’s a fuse. Nope our oven doesn’t have fuses. What the What! This is ridiculous.
We ended up having to replace the whole control panel in the oven. So 3 days later I finally got to bake my sugar cookies. Aren’t they pretty?
They weren’t as soft as I expected but that is probably because they sat already cut in the fridge for 3 days. So I do believe they would be softer if baked in a reasonable amount of time. They were good, a little bland and in true sugar cookie fashion better a couple days later. The frosting is soo good. The cream soda flavor is sweet and and subtle but it’s there and makes the frosting better. The cream soda flavor did intensify a bit over night. These were so pretty and pink and easy and sprinkly.
Soft Sugar Cookies 4-5 dozen – slightly adapted from Authentic Suburban Gourmet
6 c all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 c butter – room temp
2 c granulated sugar
3 eggs – room temp
1 1/2 c sour cream
2 tsp vanilla
Cream Soda Frosting
5 c confectioners sugar
1 c cream soda
2 tsp vanilla
1 c butter
pink or red food coloring
sprinkles for decorating
In a small pot pour cream soda. Stiring occassionaly over medium high heat cook until reduced by 1/2 about 7-10 minutes. You want 1/2 a cup left. Let it cool to room temperature.
Once room temperature pour into the bowl of a standing mixer. Add butter and vanilla. Sift confectioners sugar over the butter and sugar mixture. Mix on low until all the confectioners sugar is incorporated. Add food coloring slowly in small amounts until your desired color has been reached. Beat on medium until light and fluffy.
Once your cookies are room temp frost and sprinkle. Store at room temp.