Chewy Frosted Sugar Cookies

 

 

I lived in Seattle for about sixteen years. If you live in Seattle, you know about Uncle Seth’s Pink cookies.   They’re everywhere – grocery stores, gas stations, coffee shops.  And they’re delicious.  If you appreciate a dense, chewy, heavily frosted sugar cookie with lots of flavor, this recipe is for you.  Thanks again to  one of my favorite blogs, Sweet Peas Kitchen, for sharing this recipe.  It’s dreamy and I plan to try my hand at Halloween themed decorating.  Decorating is NOT my specialty and I have made some otherwise good tasting treats look less than stellar.  Make the dough the night before you decide to roll these out so that you’re certain the dough is really firm – it’s worth the wait.  I hope you enjoy the cookies.  Happy Halloween!

 

For the Cookies:

  • 6 cups flour, divided
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup butter, at room temperature
  • 2 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups light sour cream

Directions:

  1. In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
  2. In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
  3. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.

Raw Sugar Cookies


  1. Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
  2. Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

For the Frosting:

  • 1 cup butter, at room temperature
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 6 tablespoons heavy cream
  • Several drops food coloring
  • Sprinkles


  1. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.
  2. Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

 

Yields: 4 1/2 dozen cookies

Raw Sugar Cookies


 

 

About chacha

I'm a west coast transplant who lives in Brooklyn, NY. I love many outdoor and sporty activities including hiking, biking, running, cycling, walking and exploring New York. We have two dogs, a French Bulldog and a Pug. I enjoy cooking but baking is my passion. I'm no expert but I like to bake for friends and family, and love to try new recipes and bake new things. Thanks for reading!
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