Iced Vanilla Cozy-Ups (Soft Sour Cream Sugar Cookies)
You'll adore my Iced Vanilla Cozy-Ups, soft and tender sour cream sugar cookies that are full of pure vanilla flavor. Make a batch to enjoy while you get cozy with your sweetie, or to enjoy with a mug of hot cocoa.
Servings: 39 cookies
Calories: 174kcal
Ingredients
For the cookies:
- 1 cup butter, softened
- 1½ cups granulated sugar
- 2 large eggs, whisked
- 2 tablespoons pure vanilla extract
- ½ cup vanilla Greek yogurt
- ½ cup sour cream
- 4⅓ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the vanilla icing:
- 3 cups confectioners' sugar
- 2 tablespoons pure vanilla extract
- 4 tablespoons whole milk
Instructions
Make the cookie dough:
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Cream the 1 cup butter, softened with the 1½ cups granulated sugar using a stand or hand mixer; cream the ingredients for 5 minutes until they're light and fluffy.1 cup butter, softened
- Mix in the 2 large eggs, whisked. Then, mix in the 2 tablespoons pure vanilla extract. Add in the ½ cup vanilla Greek yogurt and ½ cup sour cream. Mix until the ingredients are incorporated.
- Whisk together the 4⅓ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a large bowl.
- Add this dry mixture to the creamed mixture in two or three additions, mixing after each one, just until they're all incorporated.
Scoop and bake:
- Use a 1½-tablespoon cookie scoop to scoop the cookie dough; place the scoops on the lined baking sheet, leaving space between them.
- (Hold the rest od the dough in the refrigerator between batches.)
- Smooth the tops with your fingertip dipped in cold water.
- Bake the cookies for 15 to 16 minutes: the cookies should be set, with a little light brown color on the top and light brown along the edges.
- Transfer the cookies to a wire rack to cool completely.
Make the icing:
- Sift the 3 cups confectioners' sugar to remove any lumps. (Use a sifting tool or a fine mesh strainer.) Use a hand mixer or whisk to combine the sugar with the 2 tablespoons pure vanilla extract and the 4 tablespoons whole milk in a medium bowl.
Ice the cookies:
- Once the cookies are cool, dunk the top of a cookie in the icing, enough to coat the whole top. Let the excess drip off, then return the cookie to the wire rack.
- Note: the icing should be thick enough to coat the top of the cookie. If it seems too thin, whisk more confectioners' sugar a tablespoon at a time into the icing.
- Repeat with the rest of the cookies and icing.
Rest, then serve:
- Let the cookies rest for about an hour, until the iced tops are set.
- Transfer the cookies to covered containers that are deep enough to cover (with a lid or with food wrap) without mussing the iced tops.
- Serve the cookies now, or store them in a covered container at room temperature for up to five days.
- Makes approzimately 39 Iced Vanilla Cozy-Ups cookies.
Notes
- Smoothing the tops before baking gives the Vanilla Cozy-Ups Cookies an even surface that will look the nicest under the vanilla icing.
- Be careful not to overbake the cookies: they should have just a little color over the tops and at the edges when they're done baking.
Nutrition
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 88mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 180IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 1mg
