Happy Friday! Since Valentine's Day is less than a week away, I'll leave you with the perfect sweet treat to share with all of the loves of your life.
The sugar cookie recipe is actually the Lofthouse recipe that Molly posted when she used to blog... (miss you, Teen!). My favorite buttercream frosting is in the center underneath those pretty, hot pink sprinkles. Molly surprised me with those sprinkles last weekend and I'm obsessed!
More Valentine's treats to share with you on Monday. Have a great weekend!
Sugar Cookies Sandwiches with Buttercream Filling
Yields depends on size of cookie cutter used
Ingredients
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 sour cream
Yields depends on size of cookie cutter used
Ingredients
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 sour cream
One Batch Buttercream Frosting
Directions
In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
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.
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.
Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper, set aside.
Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a cookie cutter, cut out shapes and transfer to a baking sheet. Bake for 7 minutes. Immediately transfer cookies to a wire rack to cool.
Directions
In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
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.
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.
Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper, set aside.
Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a cookie cutter, cut out shapes and transfer to a baking sheet. Bake for 7 minutes. Immediately transfer cookies to a wire rack to cool.
Prepare buttercream frosting.
Once cookies have cooled completely, frost the bottom side of one cookie and top with another; immediately roll in sprinkles. Store in an air-tight container.
Once cookies have cooled completely, frost the bottom side of one cookie and top with another; immediately roll in sprinkles. Store in an air-tight container.
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So pretty!
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