Blog 4/4

The Softest, Most Delicious Frosted Sugar Cookies You Will

Want to make for Easter and every other event.

We love spring here at Have Party Will Travel. It means the warm weather is coming and we get to do more catered events out in the beautiful sunshine at unique outdoor locations.

The other thing that it means is lots of Easter and spring sugar cookies. We have mastered the softest and most delicious sugar cookie and we are going to let you in on all of our tips and tricks. These are so good that you will be making them for every holiday and occasion just like we do.

There are a couple of secret ingredients that makes these cookies soft and delicious. With these secret ingredients and our tips and tricks you will be making these cookies like a pro. Take these to any gathering and you will be the hit of the party.

Sour Cream is the most important secret ingredient in this recipe. It is what keeps them soft. The butter flavored Crisco is the second most important. We have tried this recipe with every kind of butter and margarine that is out there and the best flavor comes from the butter flavored Crisco. The last important step is that we omitted any vanilla that was in the original recipe and replaced it with almond extract. This gives them just a hint of almond that everyone loves.

Sour Cream Sugar Cookies

4 Cups Flour

1 tsp. Baking Powder

1 tsp. Baking Soda

2 tsps. Cornstarch

1 Cup Butter Flavored Crisco

1 ½ Cups Sugar

2 tsps. Almond Extract

2 Eggs

¾ Cup Sour Cream

Mix all of the wet ingredients together until blended. Gradually add the flour along with the Baking Powder, Baking Soda, and Cornstarch. Once everything is mixed together, wrap your dough in saran wrap and put in the fridge for at least one hour. Roll half of your dough out between 2 pieces of parchment paper. Doing this allows you to roll your dough out without having to add more flour to keep it from sticking to your rolling pin. This is another tip for keeping your sugar cookies soft. Before we roll the cookie dough we place rolling pin rubber rings on each end of the rolling pin. This allows you to roll the dough to the perfect thickness all around which helps your cookies cook more evenly. Here are the ones that we use. We found them on Amazon for $7.99. We use the 1/4” ring. If you want thicker cookies, you can use the 3/8” ring. If you make them thicker, you will need to adjust your cooking time slightly.

Once your cookie dough is rolled out and cut with your desired cookie cutter, place them on a cookie sheet and put in the fridge for 30 minutes or in the freezer for 15 minutes. This will keep them from

spreading too much when they are cooking. Pre heat your oven to 350 degrees. Bake for 10 to 12 min. Everyone’s oven bakes a little differently, so check your cookies while they are baking. They are ready when you touch them softly and they are slightly firm. They will get a tiny bit brown around the bottom edges. The timing may take a little practice. We cut, chill, and bake cookies as we go. While some are cooking, others are in the freezer chilling, while we are cutting more. We keep rotating until they are all baked. Once they are cooled, they can be frosted as you wish. We use powdered sugar, butter flavored Crisco, milk and almond extract.

Fluffy Sugar Cookie Frosting

1 Cup Butter Flavored Crisco

3 cups Powdered Sugar

2 TBS. Milk (or more as needed)

2 tsps. Almond Extract

Mix butter flavored Crisco, milk, and almond extract in the mixer. Gradually add the powdered sugar. Alternate between the milk and powdered sugar to get the consistency that you want. We like it best

when you lift the mixer and it stick to the whip and isn’t dripping off. It is quite thick. Frost cookies with a knife and add sprinkles if desired.

The cookies in the picture were frosted by separating the frosting into 5 bowls and coloring each one a different color. Lay out a piece of saran wrap and spoon a strip of frosting in each color, next to each other down the saran wrap. Gently roll up the saran wrap and insert it into your frosting bag with the tip on. Pull the end of the saran wrap through the tip until you see the frosting. Cut off the tip of the saran wrap and squeeze the frosting onto your cookies.

We dare you to only eat one.