The Humpherys Family

Sugar Cookies with Buttercream Frosting

Source  Mother Thyme
Recipe Added:  3/7/2012
3 cups cake flour
3 tsp baking powder
½ tsp salt
1 cup butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla
2 Tbsp sour cream

Lemon Flavored
zest & juice from 1 lemon

 Buttercream Frosting
1 cup butter, softened
1 tsp vanilla
4 cups powdered sugar
1/4 tsp salt
6 Tbsp heavy cream

Lemon Buttercream Frosting
zest & juice from 1 lemon
½ tsp vanilla
Combine cake flour, baking powder and salt; set aside. Using an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, stirring after each addition. Stir in lemon zest, lemon juice and vanilla until combined. Gradually add flour mixture until combined. Chill dough for at least one hour in refrigerator.

Preheat oven to 350F. Line or spray baking sheet. Roll dough into small balls and place on baking sheet. Flatten to about 1/2 inch thick, molding sides to keep round shape if necessary. Bake 10-12 minutes. Cool on baking sheet, and transfer to wire rack to cool completely.

Buttercream Frosting  In bowl of a stand mixer with paddle attachment, cream butter and vanilla. Slowly beat in powdered sugar and salt. Add heavy cream, 1 Tbsp at a time, then beat at medium-high speed for a minute or two until light and fluffy. Add food coloring, if desired, and beat until combined.
Notes
Cake Flour: add 2 Tbsp cornstarch per cup and add flour to make 1 cup. Then sift through a fine-mesh strainer onto waxed paper.
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